07 Dec CPN – Hungry Magazine #26
Hungry Magazine #26: A Singular Gastronomy
Great chefs don’t bow to economic pressure and buy substandard product, poorly sauce plates, or overcook protein when the weeds are high. They adhere to their principles and an idea of quality no matter the consequence. Great chefs work clean, treat the mincing of rosemary, the segmenting of citrus, and the sweeping of the floor with the same importance as writing a menu and inventing a new dish. Great chefs are always in the moment. Great chefs strive to do each day better than the one before. Grant Achatz is one of those chefs. Achatz’s restaurant Alinea was recently named the #1 restaurant in America by Gourmet magazine for many of the reasons outlined above. In this podcast Achatz talks about what it means to be committed to a vision of constant evolution, perfecting something, throwing it away, and starting again. We also talk about customer expectations, why molecular gastronomy isn’t a meaningful label, how family meal or “comida” is different for the Alinea staff, and of course the most important question, what is Achatz favorite Potbelly sandwich?
www.culinarypodcastnetwork.com
food, food podcast, cooking, Alinea, Grant Achatz, Hungry, Culinary Podcast Network, Gilded Fork