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. Grant Achatz actualaspectassociation share on social
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. Grant Achatz flavorlotpalette Change image and share on social
The most luxurious thing to me is having an hour of my day, which rarely happens, to listen to my iPod and sit on my couch. That's how I unwind. Grant Achatz couchdayhour Change image and share on social
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. Grant Achatz alineafoodidea Change image and share on social
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. Grant Achatz brooklynchicagocook Change image and share on social
I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets. Grant Achatz carryhandhate Change image and share on social
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. Grant Achatz blurcontemplatedeal Change image and share on social
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. Grant Achatz amazebackclassic share on social
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. Grant Achatz careerfocuspossibly Change image and share on social
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. Grant Achatz badgoodgrow share on social