Podcast Episode 93: Chef Grant Achatz

 
In this episode of the Find Dining podcast,  we talk to Grant Achatz, acclaimed chef/owner of Alinea, Aviary, and Next in Chicago.  We discuss building his first car, molecular gastronomy, and surviving tongue cancer.
 

• Chef Achatz was honored by the James Beard Foundation as a  “Who’s Who Inductee” in 2012
• Read  [easyazon_link asin=”1592406971″ locale=”US” new_window=”default” nofollow=”default” tag=”tasttrek-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Life, on the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat[/easyazon_link]  or [easyazon_link asin=”1580089283″ locale=”US” new_window=”default” nofollow=”default” tag=”tasttrek-20″ add_to_cart=”default” cloaking=”default” localization=”default” popups=”default”]Alinea[/easyazon_link]
• 

  Chef Plating Chocolate

  
  3 Michelin-starred Alinea is among the World’s Best Restaurants and will celebrate its 10th anniversary in 2015
• Follow some of  The French Laundry‘s other notable alumni:  Eric Zeibold, Ron Siegel, Gregory Short
• Get progressive with WD~50 and Eleven Madison Park
• Buy a ticket to experience time and place in the menu at Next

 

RELATED: Where to eat in Chicago.

 
 

Food for Thought

 

• Q: What is the difference between shoyu and tamari soy sauces?
• A:  Shoyu is made from soy and wheat; tamari is only soy

 
 

Out of the Frying Pan

 

• If I want to do molecular gastronomy at home, where do I start: Le Santuaire, and 100% Chef
• Favorite cheap eats in Chicago: Pot Belly
• Weirdest thing you’ve ever made: a one-bite lozenge of frozen mango, bonito, and sesame oil


Scallop

• Chefs to watch:  Blaine Wetzel and Alex Stupak
• Plans for new restaurant: still working it out, but due to open in early 2015
• Favorite Cocktails to order at Aviary: In the Rocks or Green Thumb

 

 

RELATED: Meet Chef Jimmy Banos of The Purple Pig in Chicago

 
 
 

Balloon, Helium, Green Apple