{"id":1704,"date":"2019-09-18T03:12:55","date_gmt":"2019-09-18T03:12:55","guid":{"rendered":"https:\/\/desis.osu.edu\/seniorthesis\/?p=1704"},"modified":"2019-09-21T04:36:21","modified_gmt":"2019-09-21T04:36:21","slug":"meet-grant-achatz-americas-most-creative-chef","status":"publish","type":"post","link":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/2019\/09\/18\/meet-grant-achatz-americas-most-creative-chef\/","title":{"rendered":"Meet Grant Achatz, America\u2019s Most Creative Chef"},"content":{"rendered":"\n<p> by KATHRYN MAIER, <em>Culture Trip<\/em>, SEPTEMBER 29, 2017<br><a href=\"https:\/\/theculturetrip.com\/north-america\/usa\/illinois\/articles\/meet-grant-achatz-americas-most-creative-chef\/\">Meet Grant Achatz, America\u2019s Most Creative Chef<\/a><\/p>\n\n\n\n<p>Grant Achatz, the chef of Alinea and several other Chicago restaurants, as well as two new bars in NYC, dazzles diners with his innovative approach to food and drinks.<br><br>It might seem a clich\u00e9 to say that Grant Achatz, the Chicago-based chef of Alinea, Next, The Aviary and The Office, and Roister, is as much an artist as he is a chef [&#8230;] He gets plating inspiration from art museums; his primary motivations are pushing boundaries and eliciting emotions\u2014notions you hear about much more often in the art world than when talking about restaurants.<br><br>He was making purely basic, utilitarian food, though; his parents discouraged even the simplest of garnishes. It wasn\u2019t until he, at the goading of an uncle, ate a pickle wrapped around a bundle of French fries, that he fell in love with food\u2014with the interplay of flavor elements (starch, fat, acid, salt). \u201cIt wasn\u2019t about physical cooking,\u201d Achatz says on Chef\u2019s Table. \u201cFor me it was about curiosity. It was about toying with things.\u201d<br><br>He was full of questions: Why can\u2019t you eat off of a tablecloth? Why do you need to use a fork or spoon, or serve a dish in a plate or bowl? Is there a better way to do things? He was determined to break\u2014or, at the very least, question\u2014every existing rule of dining [&#8230;] At Alinea, we\u2019re actually trying to curate an experience [&#8230;] \u201cWe treat the emotional component of cooking food as a seasoning. You add salt, you add sugar, you add vinegar, you add nostalgia,\u201d he says.<\/p>\n\n\n\n<p><strong><em>Analysis: <\/em><\/strong>Grant Achatz is an interesting chef who integrates the emotional side of food really well into fine dining. He&#8217;s famous for integrating play with his food, and I think this is extremely valuable for drawing people to food and remind them to curate their bond with it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>by KATHRYN MAIER, Culture Trip, SEPTEMBER 29, 2017Meet Grant Achatz, America\u2019s Most Creative Chef Grant Achatz, the chef of Alinea and several other Chicago restaurants, as well as two new bars in NYC, dazzles diners with his innovative approach to food and drinks. It might seem a clich\u00e9 to say that Grant Achatz, the Chicago-based [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":1706,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":{"0":"post-1704","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-arts"},"_links":{"self":[{"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/posts\/1704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/comments?post=1704"}],"version-history":[{"count":2,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/posts\/1704\/revisions"}],"predecessor-version":[{"id":1996,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/posts\/1704\/revisions\/1996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/media\/1706"}],"wp:attachment":[{"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/media?parent=1704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/categories?post=1704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/desis.osu.edu\/seniorthesis\/index.php\/wp-json\/wp\/v2\/tags?post=1704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}