Podcast Episode 93: Chef Grant Achatz

Scallop
By Grant Achatz
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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 Grant Achatz
Chef Grant Achatz
  • Chef Achatz was honored by the James Beard Foundation as a "Who's Who Inductee" in 2012

  • Read Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat or Alinea

  • 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

1. Food for Thought

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

2. Out of the Frying Pan

Scallop
Scallop
  • Favorite cheap eats in Chicago: Pot Belly

  • Weirdest thing you've ever made: a one-bite lozenge of frozen mango, bonito, and sesame oil

  • 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

3. Balloon, Helium, Green Apple

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