I've watched interviews with just about every american 3 star chef. This was the best interview of them all because the chef was enabled to share what he was really passionate about, in depth.
I'm vegan and wonder if Grant has ever done a whole menu without using any animal products. I would be limited eating at Alinea because I don't drink alcohol either, but I would love to experience an evening at Alinea.
His other restaurant Next, goes through themes, one of them was vegan. Also I have eaten tasting menus, where when you reserve you can ask them to do a vegan, vegetarian, kosher, gluten free, etc. option. Try it, the worst he can say is sorry, don't have the time.
your father is the white rhino of Chefs, unfortunate it may be, that we may never have an idealist such as him to keep challenging the way food is perceived. As a Chef in Toronto, I hope to one day shake your fathers hand and thank him for always keeping his feet, one in front of the other
chef achatz is a marvel, but why does he struggle to see that the concept of having a restaraunt that does not have one sole permanent address already exists, it's either the franchises of restaraunts with the same experience no matter where you go...i.e..mcdonalds...or the moveable food truck, these ideas aren't that novel, people just forget
It's a surprise (not) that Grant physically resembles 1965 era Bob Dylan. As did Dylan, Grant has created shifts in the contextual and functional natures of "dining." He invites one to lean into an unknown experience.....not unlike exposure therapy. The vast majority of people will avoid and "hate us", while a small group will willingly allow themselves to experience the challenge/takeover of their 5 senses. He won't do the same thing twice, despite the public demanding it.
I’d like the guy to make a burger. Try it. And if it’s the best burger I’ve ever had then fine. I’m a believer. But not of it costs $60. Then you blew it.
I've watched interviews with just about every american 3 star chef. This was the best interview of them all because the chef was enabled to share what he was really passionate about, in depth.
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this man is a pure genius
Read this man's book. Genius and painstaking journey-felt.
Take Alinea on Tour!!
I'm vegan and wonder if Grant has ever done a whole menu without using any animal products. I would be limited eating at Alinea because I don't drink alcohol either, but I would love to experience an evening at Alinea.
His other restaurant Next, goes through themes, one of them was vegan.
Also I have eaten tasting menus, where when you reserve you can ask them to do a vegan, vegetarian, kosher, gluten free, etc. option. Try it, the worst he can say is sorry, don't have the time.
great contents, thank you
who is the writer Madeleine Grynsztejn refers to @ 23:19? plz share if you know
Audeliz Irizarry t
Adorable
the Hipster Pop-up destroyed the Michelin Man
Which book is this? (I don't know the title!) :)
im his son
your father is the white rhino of Chefs, unfortunate it may be, that we may never have an idealist such as him to keep challenging the way food is perceived. As a Chef in Toronto, I hope to one day shake your fathers hand and thank him for always keeping his feet, one in front of the other
Can he give me a job? Ill quit college and move to Chicago anyway
Your dad's amazing, you should be very proud.
Curators use artists the way artists use pencils and in this case the way Achatz uses his ingredients.
21st Century Limited..... Dope👍🏾👍🏾🚂🚈🚅🚄🚆
Chef Dave Mustaine...why am I thinking that?
🤣🤣🤣
I love that look he gave when she was like I wish I could go to work at 11...fucking karen
chef achatz is a marvel, but why does he struggle to see that the concept of having a restaraunt that does not have one sole permanent address already exists, it's either the franchises of restaraunts with the same experience no matter where you go...i.e..mcdonalds...or the moveable food truck, these ideas aren't that novel, people just forget
The idea you would compare this chef to food trucks and McDonalds makes it sound like you have no clue what he does.
It's a surprise (not) that Grant physically resembles 1965 era Bob Dylan. As did Dylan, Grant has created shifts in the contextual and functional natures of "dining." He invites one to lean into an unknown experience.....not unlike exposure therapy. The vast majority of people will avoid and "hate us", while a small group will willingly allow themselves to experience the challenge/takeover of their 5 senses. He won't do the same thing twice, despite the public demanding it.
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I don't like the lady who's interviewing him.
She’s blindly drinking the koolaid
I’d like the guy to make a burger. Try it. And if it’s the best burger I’ve ever had then fine. I’m a believer. But not of it costs $60. Then you blew it.