Grant Achatz : the Remarkable Rise Of America's Most Celebrated Young Chef

The above book is offered in epub format, which is compatible with Apple products, the Nook, and most non-Kindle readers. The epub can also be read on your computer via Adobe Digital Editions, available for free here. If you would like an alternative format of the book (PDF or MOBI for Kindle), please email us at orders@agatepublishing.com after completing your order. Grant Achatz's career as a chef has been built on beating the odds, time after time. From humble Midwestern beginnings, he struck out into the culinary world and rose to super-stardom in Chicago, where his iconoclastic vision helped transform the American fine-dining experience. Along the way, he fought a dramatic battle with cancer that temporarily stripped him of his ability to taste. Over and over, Achatz surmounted innumerable obstacles to become and remain one of the world's most recognizable and respected young chefs. This collection of Chicago Tribune articles from the past decade offer an up-close examination of Achatz's story from the journalists who've covered him from the beginning. Included are rare interviews treating Achatz's humble beginnings as a young chef, long-unseen restaurant reviews, and features on his innovative restaurants: Alinea, Next, and The Aviary, which all to different degrees treat Achatz's trademark vision of "molecular gastronomy" and explore the importance of presentation and memory in fine dining. At the height of Achatz's triumph with Alinea in 2007, he was diagnosed with stage-four squamous cell carcinoma, a rare cancer afflicting the tongue. Told the cancer would kill him would die if he did not have his tongue surgically removed, Achatz tenaciously clung to the hope that he would not have to sacrifice the sense most vital to his extraordinary talent. While undergoing an experimental treatment to eliminate the cancer without losing his tongue, Achatz temporarily lost his sense of taste, Achatz continued to run Alinea, which flourished despite his debilitating condition. Miraculously, Achatz made a full recovery and regained his sense of taste, and in 2011 he went on to open one of the culinary world's most discussed new restaurants: Next, where an entirely new theme and menu is presented every three months. Grant Achatz tells the remarkable story of this leading chef as seen through the eyes of the journalists who have covered his career since the beginning. Grant Achatz's career as a chef has been built around beating the odds—from his humble Midwestern beginnings and rise to stardom in Chicago; his iconoclastic vision of the American dining experience; and his life-threatening battle with cancer that temporarily stripped him of his ability to taste. In all these situations, Achatz defiantly and definitively surmounted innumerable obstacles to become—and remain—one of the world's most recognizable and respected chefs. Grant Achatz: The Remarkable Rise of America's Most Celebrated Young Chef, a collection of articles taken from the Chicago Tribune, is an up-close examination of Achatz's personal history and international impact in the culinary world. Included are rare interviews on Achatz's humble beginnings as a young chef and modest lifestyle, stories from his stint as executive chef of Evanston, Illinois's four-star restaurant Trio, long-unseen restaurant reviews, as well as features on his innovative restaurants Aviary and Next, which play with Achatz's trademark concept of molecular gastronomy and the importance of presentation and memory in fine dining. In the middle of all this success, Achatz was diagnosed with stage-four squamous cell carcinoma, a rare cancer afflicting the tongue that completely eliminated Achatz's sense of taste. Told he would die if he did not have his tongue surgically removed, Achatz tenaciously clung to the belief he would be able to regain the sense most vital to his extraordinary talent. While undergoing experimental treatment to regain his sense of taste, Achatz continued to manage Alinea and even improved it despite his professionally debilitating condition. Miraculously, Achatz made a full recovery and regained his ability to taste while going on to open one of the culinary world's most discussed and praised new restaurants: Next. Grant Achatz tells the story of the man at the forefront of modern culinary trends and the world's top-rated restaurants, as seen through both his own eyes and the journalists who have been covering his fights against the odds from the beginning. Grant Achatz's career as a chef has been built around beating the odds—from his humble Midwestern beginnings and rise to stardom in Chicago; his iconoclastic vision of the American dining experience; and his dramatic battle with cancer that temporarily stripped him of his ability to taste. In all these situations, Achatz defiantly and definitively surmounted innumerable obstacles to become—and remain—one of the world's most recognizable and respected chefs. Grant Achatz: The Remarkable Rise of America's Most Celebrated Young Chef, a collection of Chicago Tribune articles from over the past decade, is an up-close examination of Achatz's personal history and international impact in the culinary world. Included are rare interviews on Achatz's humble beginnings as a young chef and modest lifestyle; stories from his stint as executive chef of Evanston, Illinois's four-star restaurant Trio; long-unseen restaurant reviews; as well as features on his innovative restaurants Aviary and Next, which play with Achatz's trademark concept of molecular gastronomy and the importance of presentation and memory in fine dining. In the middle of all this success, Achatz was diagnosed with stage-four squamous cell carcinoma, a rare cancer afflicting the tongue that completely eliminated Achatz's sense of taste. Told he would die if he did not have his tongue surgically removed, Achatz tenaciously clung to the belief he would be able to regain the sense most vital to his extraordinary talent. While undergoing experimental treatment to regain his sense of taste, Achatz continued to manage Alinea and even improved it despite his debilitating condition. Miraculously, Achatz made a full recovery and regained his ability to taste while going on to open one of the culinary world's most discussed and praised new restaurants: Next. Grant Achatz tells the story of the man at the forefront of modern culinary trends and the world's top-rated restaurants, as seen through both his own eyes and the journalists who have been covering his fights against the odds from the beginning. A collection of articles taken from the Chicago Tribune, this book is an up-close examination of chef Grant Achatz's personal history and international impact in the culinary world, from his expansion of modern culinary trends and series of world-renowned, top-rated restaurants.