Zitat des Tages von Grant Achatz:
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.
Whenever people are faced with any sort of adversity... they tend to gravitate toward things that make them comfortable, and things that they feel are important.
A cookbook is not like being an author. It's writing down recipes; it's not writing.
Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese food that has such a history that it goes back hundreds of years. And I also like really innovative food as well.
Food can be expressive and therefore food can be art.
I don't care if you're doing haute cuisine or burgers and pizza, just do it right.
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.
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.
Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked.
I was a completely below-average high school student. I never went to college.
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.
I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
