Grant Achatz and the Culinary Cutting Edge
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Grant Achatz is one of America's most admired and influential chefs. At his Chicago restaurants, he is reinventing both food and the dining experience. At Alinea, he builds on the molecular gastronomy pioneered by Spanish chef Ferran Adrià, pushing the boundaries of flavor, texture, and consistency ever outward. His new restaurant Next offers themed menus for 12 weeks—inspired by early 20th-century Paris or Achatz's Michigan childhood—and experiments with theatricality, seasonality, and the senses. Achatz's work parallels that of any avant-garde artist, challenging preconceived notions in a relentless search for the new. Join him as he discusses his culinary and aesthetic vision with Madeleine Grynsztejn, Pritzker Director of the Museum of Contemporary Art Chicago.
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im his son
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who is the writer Madeleine Grynsztejn refers to @ 23:19? plz share if you know
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What a great hour. Man oh man.
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this man is a pure genius
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Curators use artists the way artists use pencils and in this case the way Achatz uses his ingredients.
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The host is soo fucking boring...
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the Hipster Pop-up destroyed the Michelin Man
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Reading his book, ALINEA, was an eye-opener for me. Showed me what could be done with food, presentation, etc. A MUST HAVE for anyone who is into the culinary arts!
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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
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Chef Dave Mustaine...why am I thinking that?
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I don't like the lady who's interviewing him.
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Which book is this? (I don't know the title!) :)
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Read this man's book. Genius and painstaking journey-felt.
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bring alinea to south east asia
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Take Alinea on Tour!!
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