The chef who lost his taste but never lost his vision.
Grant Achatz, with a name that leaves almost as great an impression as his food, he has made many culinary strides. He began his career with a humble start working in his parent’s restaurant, and worked is way to becoming a Michelin 3 star chef. His tale is truly one of woe and triumph. Through my research, I have seen him cook things that both confuse and astound me. From his elegant Milk chocolate Pate sucree, to the almost mystical Balloon, Helium, green apple each dish had me at a loss for words.
Grant started off working at his parents restaurant in St. Clair Michigan as a young lad. He then continued his culinary career by enrolling at the culinary institute of America, a pretty fancy sounding place if you ask me. After graduating he got a job at Charlie Trotters like it was nothing! Then he was like I don’t even want this job I’m going to the French Laundry and he did it just like that. Working under Thomas Keller he learned the ins and outs molecular gastronomy and even rose to the position sous-chef. In 2001 he made the move out to Chicago to work as the Executive chef at Trio. While he was there he went ahead and won them their 5th Mobil star. That’s when he knew it was time to set out on his own.
Alinea, …show more content…
Doctors told him that with major surgery they could remove his tongue, and he’d possibly live for a few more years. Instead Grant decided to go with a more experimental procedure that consisted of chemotherapy, minor surgeries and radiation. Though despite his efforts, still the world-famous chef lost his sense of taste, and relied on his sous-chef to make sure his flavors were on point. After roughly a year he won his battle with cancer, and since then he’s bounced back better than ever. With his taste buds finally restored he is back on to more culinary expenditures, such as a pop up in
Grant Achatz, with a name that leaves almost as great an impression as his food, he has made many culinary strides. He began his career with a humble start working in his parent’s restaurant, and worked is way to becoming a Michelin 3 star chef. His tale is truly one of woe and triumph. Through my research, I have seen him cook things that both confuse and astound me. From his elegant Milk chocolate Pate sucree, to the almost mystical Balloon, Helium, green apple each dish had me at a loss for words.
Grant started off working at his parents restaurant in St. Clair Michigan as a young lad. He then continued his culinary career by enrolling at the culinary institute of America, a pretty fancy sounding place if you ask me. After graduating he got a job at Charlie Trotters like it was nothing! Then he was like I don’t even want this job I’m going to the French Laundry and he did it just like that. Working under Thomas Keller he learned the ins and outs molecular gastronomy and even rose to the position sous-chef. In 2001 he made the move out to Chicago to work as the Executive chef at Trio. While he was there he went ahead and won them their 5th Mobil star. That’s when he knew it was time to set out on his own.
Alinea, …show more content…
Doctors told him that with major surgery they could remove his tongue, and he’d possibly live for a few more years. Instead Grant decided to go with a more experimental procedure that consisted of chemotherapy, minor surgeries and radiation. Though despite his efforts, still the world-famous chef lost his sense of taste, and relied on his sous-chef to make sure his flavors were on point. After roughly a year he won his battle with cancer, and since then he’s bounced back better than ever. With his taste buds finally restored he is back on to more culinary expenditures, such as a pop up in