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Grant Achatz quotes

Food is a necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food.

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.

Whatever it is you're doing, whether it's your career or a particular focus, if you're trying to be the best you can possibly be, then you'll be putting that pressure on yourself.

Food can be expressive and therefore food can be art.

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.

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.

Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion.

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.

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.

My life has been such a blur since I was 18, 19 years old. I haven't even had time to contemplate my own life. By forcing yourself to write your life story you learn a great deal about yourself.

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.

There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you're perceiving as flavor has nothing to do with palette, but it's more to do with scents.

A cookbook is not like being an author. It's writing down recipes; it's not writing.

I always knew I wanted to be a chef.

I don't care if you're doing haute cuisine or burgers and pizza, just do it right.

I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.

I was a completely below-average high school student. I never went to college.

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.

Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.