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Gala Chef Q & A: JBF Award Winner Grant Achatz

by JBF Editors on May 06, 2013

 

JBF Award Winner Grant Achatz, The Aviary, Chicago

 

What’s your go-to guilty-pleasure food?

Pizza.

 

What’s your favorite movie, and why

Big Fish. It's a fairy tale and a life lesson.

 

Describe the last great meal you ate.

The French Laundry—need I say more?

 

What’s your favorite movie snack?

Cheese-flavored Pirate's Booty.

 

What’s your earliest food memory?

Making cherry Jell-O.

 

What do you eat for breakfast?

Coffee.

 

What’s your favorite healthy food?

Juices from Peeled, a local juice company.

 

What was your first job in the culinary world?

At my parents’ restaurant.

 

What movie are you ashamed to admit you love?

The Goonies.

 ... Read more >

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News Feed: March 5, 2012

by jbfauthor on March 05, 2012

petits fourPlanning a vegan menu for Purim. [LAT] “Stealth vegies”: will kids eat vegetables if they are hidden in cookies? [NPR] An at-home interview with Grant Achatz. [WSJ]

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News Feed: July 28, 2011

by jbfauthor on July 28, 2011

chocolateAll about melons—including some varieties you might not have heard of. [NPR] Burritos, lobster, and other foods to avoid on the first date. [SF Weekly via Food52] Argentina: no longer the go-to country for beef? [HuffPo] For some chefs, farm

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News Feed: July 20, 2011

by jbfauthor on July 20, 2011

dessertNew York food trucks get creative with their parking spots. [NYT]

Grant Achatz on his "Next" three months of Thai food. [Gilt Taste]
... Read more >

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Immaculate Infatuation: A Chef and his Mentor

by jbfauthor on May 09, 2011

Grant Achatz and Thomas Keller Thomas Keller is looking quite badass this evening.  

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News Feed: April 20, 2011

by jbfauthor on April 20, 2011

Overharvesting threatens ramps. [NYT] A spring-fresh Easter menu. [LAT] The Serious Eats guide to dim sum. [SE]

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News Feed: April 14, 2011

by jbfauthor on April 14, 2011

Planning a Passover or Easter celebration? There's an App for that. [NYT] National Food Day to be held in October. [SE] Chain restaurants are selling more low-calorie meals. [USA Today]

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News Feed: April 12, 2011

by jbfauthor on April 12, 2011

Maine lobster stewJBF LTD's design tells a story of urgency. [NYT] David Bouley's Japanese venue opening soon. [WSJ] Grant Achatz explains his creative process. [Atlantic] Chicken portraiture. [Atlantic] S. Irene Virbila reviews six San Francisco restaurants. [LAT]

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News Feed: March 31, 2011

by jbfauthor on March 31, 2011

Paul Bocuse named "Chef of the Century" by Culinary Institute of America. [AFP] Do most foodies ignore the moral choices made at mealtime? [TIME] Pizza Rustica from the "Cake Boss". [NYT] Achatz's new restaurant to open in a week. [NYT

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The Bookshelf: Grant Achatz and Nick Kokonas

by Anna Mowry on March 09, 2011

Life, on the Line

Grant Achatz, who is just 36, already has a staggering list of accomplishments: one Michelin three-star restaurant and two more venues, Next and Aviary, on the way; a groundbreaking cookbook and a moving memoir; a seemingly hopeless battle with cancer that he miraculously won. When we spoke with the so obviously driven chef and his business partner, Nick Kokonas, at the Institute of Culinary Education on Monday, we couldn’t help but wonder if this Beard Award winner was just getting started. Read on for the interview.

James Beard Foundation: In the book you talk about your activity on eGullet, the online forum for passionate chefs and food lovers, and how its

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