Alinea 6 Year Anniversary
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- Опубликовано: 3 май 2011
- Next Tribute to Alinea's 6th Anniversary
Video by Christian Seel
Photos by Christian Seel and Lara Kastner
Narration by:
Dave Beran - Next Executive Chef
Rene Deleon - Sous Chef
Will Douillet - General Manager
Ashley Fees - Assistant Manager 
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I got goose bumps as I was watching the video. I am grateful to have eaten at Next. I have my reservations at Alinea in July. Can't wait for the best meal of my life! Happy 6th Anniversary to Alinea.
It takes sacrifice, diligence, unbelievable determination and sheer physical will power to pull off what this restaurant seems/ seemed to do. And I have unlimited respect for that.
I wish I had such passion for something like these chefs so. It's not that I'm depressed or anything, but I can't help, I just don't have it.
Chef Achatz, you have inspired me through your speeches and videos here on RUclips an help keep the fire and passion for the culinary arts alive in me! Thank You!
This is the cutting edge of food. When I hear Grant Achatz talk and communicate what it is he's doing... he reminds me of a 27 year old Marco Pierre White (in a few videos on YT if you're interested) talking about food. A wild, mad passion. Totally IN THAT MOMENT. At that point food is about the present, the experience. I haven't eaten at alinea, but I have this imagination of it as... when you sit there, and experience it you are truly alive for those 3 or 4 hours.
You blew my mind, 7 years later still tell everyone best meal ever
Love it so much if a chef cooking with pure heart,, soul and will do anything the best for people who comes to eat what they cook.. I hope God sent to me someone who can take me eat at that restaurants... Amen.. Its come to my dream..
Alinea in 2010: The single most brilliant evening of food I've ever experienced. Getting ready to make another trip to Chicago to try The Aviary (and hopefully, Next!)
Anyone who hasn't tried Achatz' food or read his book, shouldn't even be commenting on his life or what he does at all. He understands his employees...to say he doesn't, is ridiculous. On his last day of Trio the entire kitchen cried together. That's dedication. He's done what no one else could. Let the haters hate, Achatz is a culinary pioneer. He's up there with Ferran and Escoffier
Grant you inspire me so much, to do more, to try more, to think more. Thank you. Please keep doing all your doing..
i like this..........
By far so intense..
@boxcutter0 working for or under a great chef is not about pay or social competence. it's about absorbing as much as knowledge from the chef. and from what i hear, the employees are not treated bad at all
We live in a world of extremes and you have to be extreme to be noticed. I'd like to eat here just for the experience which I think is what it is.
and if your lucky enough to land a position there
join the 1/1o,ooo people who want to land in
@maelopez519 same here :))
you have a long way to go. and when you get out of school there are people like me who have been a Chef for many years who will be in your face everyday cussing at you throwing food at you and humiliating you and embarrassing you day in and day out. There is nothing in the CIA that can prepare you for a real kitchen. You have no idea what chefs like Marco pierre white and ramsay and myself have for people like you.
What pretentiousness.
Cooks get paid crap to be a part of it, they buy into the chef's sales pitch, and the ego trip -- most people who choose a career in the kitchen have a profound love of food and/or a massive ego to satisfy in being the person making the all important food.
The servers like the fact that they can claim to be a part of perfection, but the truth is they are sales people making 10 times what the cooks are making per hour.
That place may be great, but it in a world where so many go without food, that place is an obscenity as Zezik might say.
This comment is not long for this world, this is clearly a managed comments section.
The suppression of the visceral need to eat because the food has been elevated above sustenance to the status of art and thus the appreciation of it is something other than eating: that base bodily need that must be satisfied by everyone is supposedly forgotten as if it does not afflict those who eat THIS food.
They are above that basic concern that unites animals and humans, well, non-gourmet humans.
Hunger elided -- after all we do not eat this food to be "full," being sated is enough, and indeed its portions are so small if we happen to be one of the rare very active people eating this food we'd have to eat it constantly -- but since the wealthy do not labor, they rarely have sharp appetites as the vulgar sort do.
This measured mean, this restrained sensibility pushes off stage the enormity, as Ben Jonson might call it, of paying $200-$300 dollars for an entree that is 3oz of pork belly, some pureed vegetables, herbs, wine, etc. along with an amuse, appetizer, soup, salad, desert, an appropriately paired wine, a port after dinner, and 3 olive martini to start. All delivered by an attractive articulate, impeccably mannered, posed, and dressed servant.
How is that not grotesque?
In a world where so many face starvation, this is not art, it is an obscenity.
Lol what are you doing with your life that you just watch videos and post these totally contrived comments just to bitch about the video you just watched. The only pretentious thing here is your rambling comments. Some people like nice things. Just because Chef Achatz makes amazing food at his restaurants doesn't mean he's stealing all the clean water from Africa. the other day I ate a half hamburger and couldn't finish it, you know what I did with the second half? I through it in the fucking garbage. Which is probably more excess waste than this locally sourced, highly sustainable restaurant makes all day.
How about this, you go to some impoverished country and open up your own restaurant where you sustain a whole city and cure all the hunger in the area? Oh no? You'd rather keep writing regurgitated bullshit diatribes on youtube videos with one hand and your dick in the other?
In a world where many face retardation, you are not smart, you are an obscenity.
You pay a lot of money because you are paying for art. Also, is there any reason to believe that it is impossible to have both phenomenal restaurants, such as Alinea, and no world hunger? No, the two don't disable either end.
If you believe it is so important to feed all the starving people in the world, then why don't you try to feed them instead of crying about it on youtube? If everyone worked to help the needy, there would be absolutely no motivation to climb the economic ladder -- capitalism would not work; we would have socialism. There would be no motivation to climb the ladder, because the reward of climbing the ladder would provide no self benefit, you'd only allow yourself to help more needy people -- your lifestyle would go unchanged by your increased efforts.
Also, you say, "In a world where so many face starvation, this is not art, it is an obscenity." Does this mean you don't have a problem with rich people buying expensive paintings? If so, you're enabling the same type of behavior that you so "righteously" disavow, in regards to phenomenal food and service.
pumpkin pumpkin you totally missed my point.
this happens when you read it thinking I'm just some dumb RUclipsr, but that is a fallacy.
what if I am a professor at Columbia who specializes in this sort of cultural work, aka, food studies or conspicuous consumption or wealthy culture?
Jack Cade perhaps you're just a shitty professor