Grant Achatz quotes
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“People like to think the creative process is romantic. The artist drifts to sleep at night, to be awakened by the subliminal echoes of his or her next brilliant idea. The truth, for me at least, is that creativity is primarily the result of hard work and study.”
-- Grant Achatz -
“Anything that could ever prevent me from achieving a goal, I put in a box, tape it up, throw it over my shoulder. You aim for a goal and attain it. Then you look to the next one.”
-- Grant Achatz -
“We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to.”
-- Grant AchatzSource : Interview with Michael Y. Park, www.epicurious.com. September 27, 2010.
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“Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.”
-- Grant AchatzSource : Interview with Michael Y. Park, www.epicurious.com. September 27, 2010.
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“Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.”
-- Grant Achatz -
“In a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects of food. So making those associations with what smells good or smells a certain way and pairing that with actual edible ingredients is one avenue that we take creatively.”
-- Grant Achatz -
“I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.”
-- Grant Achatz -
“My personality was always such that I always look straight forward, never behind or to the side.”
-- Grant Achatz -
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“It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.”
-- Grant AchatzSource : Interview with Joanne Camas, www.epicurious.com.
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“I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you're actually cooking off the truck.”
-- Grant Achatz -
“My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's tons of counter space, so you can slap down three or four cutting boards.”
-- Grant Achatz -
“I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.”
-- Grant Achatz -
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“What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.”
-- Grant Achatz -
“Part of becoming a little bit older and having the opportunities that I have, you want to start giving back to people who have been influential and helped you along the way.”
-- Grant AchatzSource : "A Conversation with Grant Achatz". Interview with Joanne Camas, www.epicurious.com.
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“Food can be expressive and therefore food can be art”
-- Grant AchatzSource : Interview with Michael Y. Park, www.epicurious.com. September 27, 2010.
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“Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.”
-- Grant Achatz -
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“I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.”
-- Grant Achatz
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