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Grant Achatz Interviews

life-on-the-line-achatz.jpgIn what will surely be a tidal wave of interviews with chef Grant Achatz about his memoir Life, on the Line, here are a couple. With Details, about molecular gastronomy: "[B]efore I would be looking at scientific equipment and certain starches and gelling agents as sources of inspiration, and now it's more of theater and expressing feelings through colors and presentation." With Food Gal, about his tongue cancer: "Having tastes come back in stages like that really teaches you about how they all relate to one another as they come together on the palate and function in relation to one another. It was a very informative process. I wouldn't recommend it, though. (laughs) But it works for me." [Details, Food Gal]