#Grant achatz

[gvayaba]

i had no idea grant achatz new wife was a complete cloud chaser, i could almost feel bad for him…..almost

[ottreviewzone]

Grant Achatz Net Worth: A Glimpse Into The Culinary Titan's Riches

A well-known figure in the culinary world, Grant Achatz has made a name for himself through his exceptional culinary skills and innovative approach to fine dining. As a highly accomplished chef and restaurateur, Grant Achatz has gained widespread recognition for his outstanding culinary creations and amassed a considerable net worth. In this article, we will delve into Grant Achatz net worth,…

[rose-of-red-lake]

Some interesting bits here that the Bear writers may have pulled from, based on acclaimed celebrity chef Charlie Trotter and his wife, Rochelle. 👀

Charlie Trotter / Carmy parallels

From Chicago, left to work at some of the best restaurants in the world as a young man, and returned to Chicago to open a restaurant using money borrowed from his family.

His main restaurant, Trotters, had a side deli, "Trotter's To Go" that served quick, cheap food during the day.

Was dyslexic so drew his recipes instead.

The first chef in the industry to change menus daily, even hourly, and never repeated ingredients

Known as a meticulous tyrant and intense perfectionist in the kitchen

Mom's name is Donna-Lee (Donna + Lee?)

Gave Grant Achatz from Alinea his start and later became Trotter's rival for stars (Achatz is seen in S3 talking to Luca at the Ever dinner).

Rochelle Smith Trotter / Syd parallels

Classically trained chef, earned a culinary degree.

Started her own culinary consulting business.

Mother died when she was 11 and was raised by her father in Chicago.

Met and fell in love with "her soulmate" Charlie on her culinary journey.

[thoughtfulchaos773]

Wishbones

But what about Sydney's wishbone tattoo and how does it relate to Carmy listening to Thomas Keller's demonstration on removing the wishbone?

Once Keller walks away, Carmy removes it his own way and saves time with the wishbone. I think it shows Carmy having his own unique skills and knowledge that he can pass down to his family.

I was curious and looked up Alinea Owners. I think Sydney learned from Thomas Keller, in a sense, how to remove a wishbone, but like Carmy's method, she removes it her own way - remember they mirror each other.

Maybe next season, they'll show her past in Alinea.

I say this because Grant Achatz is the co- owner of Alinea, worked for Trotter and The French Laundry, and was the sous chef. He trained under Thomas Keller.

Legacy.

[lesbiancolumbo]

Okay I'm really glad you said it bc I just watched the premiere and did not care for it but could not for the life of me pinpoint exactly why. There's a lot of aspects to the show I enjoy but as a collective whole it's always left me cold and it bugs the crap out of me trying to parse out why it's not landing for me. (But to your point, sometimes things just aren't for us, I guess!)

okay, you asked for it.

i think for me, it's that the first season offers a promise of something that it seems to have no interest, actually, in delivering on. back when it was still a first season independently made show that no one had any idea if people would give a shit about, it seemed (to ME at least) to be about this band of people in the wake of profound loss and the trauma that came from that loss coming together and building something beautiful together, becoming a family. and then the show blew up, got a bunch of money and attention and prestige, and season two turned into "cool look at all the things we can do! see! we're filming in copenhagen for no reason! we have an episode with like seven extremely famous people in it! we're showing off all these famous restaurants! take us seriously!" while severely sidelining characters that i fell in love with in season one, and for what? we spend so little time with these characters actually building the beautiful thing we left the last season hoping for. instead we get these one-off episodes with characters, which are... fine, i guess? fun. but it feels like showing off a blank check versus actually BUILDING on what season one sets up.

honestly, i'm really disappointed that the show's narrative keeps trying to push this restaurant into highbrow fine dining spaces, when for me the most magical parts of season one was when they were just fucking cooking food for people -- NORMAL PEOPLE -- and the people were loving it. the bear wants to critique the world of fine dining, but it's way too fucking in love with fine dining to actually do this in any meaningful way, because it's still fucking aping those aesthetics and putting chefs like daniel boulud in the show just to say it can. hey look, it's eleven madison park! hey look, this is the french laundry! hey look, this is noma! like. i fucking GET IT, chris.

what bothered me most about the premiere was the moment joel's fine dining chef says to carmy "you know that from now on, this will be my dish right?" in an antagonizing moment -- this is ripped off DIRECTLY from an episode of chef's table (it's ironic that the bear is ripping off this show now considering the menu did just that a few years back and i dinged them for that too lol) where grant achatz explains that his sous chefs test their creativity while working under him, he encourages them and trusts them and coaxes their talent out of them, and it's ironic because at the end of the day.... it becomes one of HIS signature dishes, and he would always ask them this for permission before going ahead. the bear doesn't understand that this question isn't meant to be an antagonizing thing that underlies the exploitation of fine dining spaces. these things run rampant there, yes, but when grant said that quote, it was a sign of how much he trusts and works hard for his team, and they give him the same in return. that the bear bastardizes this moment really pissed me the fuck off -- this show wants to romanticize and simultaneously critique fine dining, but this moment and so many others like it leave me wondering if it even actually understands fine dining at all, actually.

[ourpickwickclub]

Unless GR finds a better option, I see him lasting a while with the GF. And since she seems to have alienated her family, I am sure she isn’t looking to go anywhere either. A few weeks ago, he posted a photo of his friend, the chef Grant Achatz, and his much younger wife with a caption about thanking them for “for showing us the way.” I could see GR marrying this one if for nothing more than ego and the publicity.!

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[grabsomeironmeat]

Grant Achatz

[miquelgil]

Grant Achatz

[apoptoses]

Saw your answer about Armand being obsessed with veggie slicers and the like and now I picture him with one of those slap chop things like Shiadanni making guacamole...

"Some people do meditation--they have journal--I...have this. MORE ONIONS."

He would be hell on the slap chop, truly. I think he would actually get super into making Daniel nice meals for a while, like he would get recipe books and really study the art of the gourmet meal. Any excuse to buy more little gadgets so he can try spherification and using a double boiler and putting sauce in fancy designs on the plate. He goes full Grant Achatz with it and makes some crazy modern art food like they do at Alinea.

But yeah, the slap chop? He's hyped to pull that out every time. It's just so much more satisfying to smack a button and get perfectly diced onions than cutting them by hand.

[tchouameninga]

love grant achatz. wish i could try his food one day

[sitposting]

The Art and The Artist

I adore the mind and works of Grant Achatz and Charles Michel. They're all exquisite!

I discovered Achatz first when I was super invested into food and cooking show, then I read a lot about western cuisine and when I found out about Alinea... omg I'm in love. The visual and rhe experience of the course... Astonished is the right word.

And I fancy Michel's way of translating and incorporating his incredible ideas into a dish when I saw him at The Final Table. Imagine the goosebumps I experienced in the episode "USA", where the Final Plate judge is Achatz!

I think this admiration is heavily influenced by the fondness I have to Wassily Kandinsky. He's the first painter whose works I adore sooooo freaking much, they're reeling my eyes in oh so beautiful

[behindnightmaresanddreams]

Hey chat I need help finding a book for free hint hint

It's called Zero: A new approach to non alcoholic drinks

It's by Nick Kokonas, Allen Hempberger, and Grant Achatz

I do need it in ebook form

All of my usual sources are failing me

pls help if u can.

[maggie-yo]

Check out this listing I just added to my Poshmark closet: Wine Spectator Magazine Bundle of 5 From 2016.

[digitalandy]

Alinea, Chicago

This famous three Michelin star restaurant is matching brilliantly the high expectations. What an experience that combines great food with pleasant entertainment through the service and the different moments of the dinner.

The dining room upstairs is called the Salon and is representing a less articulated experience than the one you have at the big common tables below. However, there is nothing to miss there. The oval dining room has soft lights and a prevalence of grey colors that make it a very welcoming but smart environment. Tables are without clothes, at leat up to the dessert, and with a metallic appearance.

The set menu starts with abundant caviar served differently to the guests. One of the plates is served on the hand so you can perceive the temperature and the stimulating texture of the dish.

The ravilo full of broth with black truffle, is a classic but still surprising dish that explodes in your mouth. Wonderful the chicken, US grown but inspired by Bresse, served on one side extremely soft and covered with Bianco Mangiare and on the other side crunchy and fried with a thick sauce based on Fernet Branca liquor.

Beautiful, even if expected, the dessert that is served on a clothes where one of the cooks composes an abstract painting with beautiful sauces, cakes, a cucumber sandwich and a frozen ice cream. Eating from the table combining all the beautiful flavors is a key part of the experience.

The sugary balloons that you have to eat are bringing you back to your childhood. The experience is then boosted with beautiful tables and compositions put on the table like the one serving bread filled with fois gras with two big multicolored glass clocks in the center.

In the middle of the dinner, you're invited to the busy kitchen where you get a beautiful tartelette and then they make fresh pop corns in front of you with a traditional machine and they serve then to you with a signature cocktail that matches the food tastes perfectly. All of this seeing the famous chef preparing the plates like one of the kitchen crew.

A real memorable experience worth the difficulty to find a table and the quite expensive cheque.

Service is very good, formal but not distant. Wine list is good but not huge.

[ourpickwickclub]

GR won’t have the boys this weekend, one of his good friends (Grant Achatz) is getting married and he will be attending that I’m sure.

I just asked about his GF flying out, but that is why. They will be flying out for their wedding with him. So GR will not have the boys until Dec.

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[grabsomeironmeat]

Grant Achatz