Don't mess with him. He'll cut you. (Chef Grant Achatz)
I recently blogged about Chef Grant Achatz and the over-priced $1,500 a head, charity-free event he co-hosted with the legendary Chef Thomas Keller. But, there’s more to him than hedonistic, ego-massaging chow fests. He’s actually a culinary master.
(more info after the jump)
A cube of beet pâte de fruit placed on top of gel-covered short rib. To make this garnish, a cook reduced beet juice with pectin, sugar, and vinegar, poured it into a sheet pan to set, and then cut it into cubes. A roasted baby golden beet is placed next to the beet-pâte cube. (Chef Grant Achatz of Alinea, Chicago)
Remember those funny green spherical olives Fabio Viviani did in the last episode of Top Chef? In case you don’t already know, that was a product of molecular gastronomy, a concept pioneered by the master himself, Chef Ferran Adria.
Well, Chef Grant Achatz has brought the technique to an art form in Chicago and is presently creating masterpieces at this acclaimed eatery, Alinea. And, trust me, they’re been doing more than just olive jellies.
This week on Top Chef, this young master will be poking, prodding and barfing into napkins alongside Padma and Tom. So, here are some facts on him you should probably know beforehand:
- A graduate of The Culinary Institute of America in Hyde Park, New York.
- Worked at Thomas Keller’s The French Laundry, in Yountville, California for four years
- In 2001, he moved to the Chicago area to become the Executive Chef at Trio, in Evanston, Illinois.
- In 2005, Achatz went out on his own, opening Alinea in Chicago’s Lincoln Park neighborhood.
Oh yeah, we can’t forget the awards:
- Best New Chefs, Food & Wine Magazine, 2002
- Rising Star Chef of the Year, James Beard Foundation, 2003
- Top Service Award (Chicago), Zagat Survey, 2006
- Best Restaurant in America, Gourmet Magazine, 2006
- AAA Five Diamond Award, AAA, 2007-2009
- Mobil Five Star Award, Mobil Travel Guide, 2007-2008
- Jean Banchet Award – Best Celebrity Chef, 2007
- Jean Banchet Award – Best Fine Dining, 2007
- The S. Pellegrino World’s 50 Best Restaurants, #36, 2007
- The S. Pellegrino World’s 50 Best Restaurants, Highest New Entry, 2007
- The S. Pellegrino World’s 50 Best Restaurants, #21, 2008
- James Beard Foundation Award – Best Chef: Great Lakes, 2007
- James Beard Foundation Award – Outstanding Chef, 2008
- Zagat Guide Highest Ratings in Food (29) and Service (29). 2008
- Gayot Rating 18/20. Top 40 Restaurants in the United States 2005-2008
No, he hasn’t been awarded a Michelin star yet – but don’t be such a hater!!
(source)
Filed under: Grant Achatz, Top Chef | Tagged: 5.3, achatz, alinea, Chef, grant, guest, judge, restaurant, top
Michelin has not done a guide in Chicago yet. Thus, Alinea cannot be awarded stars because none have been available.. I am told that this will change in 2009.
I certainly hope that occurs. Chicago is replete with Michelin caliber eateries and chefs that have long been overlooked!
[...] Thomas Keller’s protégé and Top Chef 5.3 guest judge, Grant Achatz explains why people typically throw an entire turkey into the oven instead preparing the bird sous [...]
I’m psyched to see how the Foof Fighters factor into the show tonight. And I need to make my first pick for my last 2 game which is proving to be a tough decision. Anyone else playing?
top chef game