Chef Grant Achatz – Conquering the Culinary World

Do you like this post?

If you have ever wondered what future restaurants would be like, you should definitely check out Chicago’s, Alinea. This restaurant practically represents what the future has in store for the culinary world. Fortunately, you don’t have to wait for the turn of the century, just so you can enjoy what it may offer. You can always just visit this restaurant and enjoy the wonderful cuisines of Chef Grant Achatz.

Let’s Meet the Chef!

It is not really hard to imagine why and how Chef Achatz was drawn to the culinary world. His parents and grandparents were in the restaurant business, so he developed his love for cooking at an early age. He pursued a career in the culinary industry right out of high school. He immediately enrolled at Culinary Institute of America. His skills and talent were evident even then. In fact, he excelled in school, so it was easy for him to ascend the culinary ladder. He worked in various restaurants including French Laundry where he enjoyed his time learning techniques from Thomas Keller. He showed tremendous talent that he eventually became the restaurant’s sous chef.

He worked at French Laundry for four years, but he eventually left and studied winemaking at La Jota Vineyards. He stayed there for several years until he left to work at Trio as its executive chef. It was here that he got the world’s attention. He was garnering accolades left and right.

Introducing Alinea to the World

Being a son and a grandson of restaurateurs, it is inevitable that he will eventually want his own restaurant. He left Trio to open his own restaurant Alinea in the spring of 2005. He finally got his lifelong dream. It didn’t take a while for the restaurant to gain grounds and patrons. In fact, it was already nominated for the Best New Restaurant in America the same year it opened.

Over the past couple of years, this restaurant has gained worldwide acceptance. It is ultramodern – a contradiction to the kind of food it offers. Chef Grant Achatz has also received countless recognition and hundreds of positive reviews from reputable newspapers and magazines like The New York Times and Chicago Tribune. It has received stars and diamonds from established organizations. It has been declared the “Best Restaurant in the country. Chef Achatz has also gained tremendous popularity. He has appeared in countless television shows like CBS Sunday morning, PBS and Today Show to highlight his recipes and culianry know-how. It is not a farfetched idea to think that the world can expect more from him.

Grant Achatz Original Recipe

Hot Potato Cold Potato

Chef Grant Achatz, Alinea

Yields: eight

Prep Time: 40 minutes, plus chilling time

INGREDIENTS

For the Potato Soup

• 3 Yukon Gold potatoes, peeled, medium dice

• 2 c. black truffle juice

• 4 c. heavy cream

• 3 T. salt

Potato