Chef's Table: Grant Achatz

I don’t usually like foofie food.

You know, like the Michelin-starred restaurants whose entrees leave you hungry?

But this documentary has me jonesing to go to Chef Grant Achatz’s Michelin-starred Alinea restaurant in Chicago.

Chef Grant cooks like Picasso paints. This doc serves up a feast of culinary rebellion. It’s part mad scientist, part Michelin star, all genius.

The Grant Achatz episode is currently my 2nd favorite Chef’s Table documentary in my “List of Best Chef Documentaries” (19 and counting!)

Special thanks to Nick Kokonas (co-owner of Alinea). He talked up Chef Grant (who co-owns Alinea with Nick) on the Invest like the Best podcast: Nick Kokonas – Know What You Are Selling from Patrick O’Shaughnessy.

Trailers for “Chef’s Table: Grant Achatz”

Here’s one of my favorite scenes (the prep on multiple menu options):

And below is Grant talking about losing his taste buds due to cancer. Some argue he’s become an even better chef:

And this video clip, while not in the documentary, shows a close-up of Grant and team integrating desert into the table.

Trust me. Just watch this!:

You can watch the Chef’s Table episode on Grant Achatz on Netflix at https://www.netflix.com/title/80007945 (S2, E1) .

Ratings:

Release Date: May 27, 2016

You’re in for a mind-bending culinary journey.

David Gelb directs this 50-minute doc from 2015. It’s a feast for your senses.

We follow Grant Achatz, culinary maverick extraordinaire.

His story? Equal parts inspiration and perspiration.

Grant’s Roots (French Laundry!)

Achatz’s roots? A family diner in St. Clair, Michigan.

His uncle’s pickle-wrapped fries sparked a revolution.

From there, it’s a whirlwind tour.

The Culinary Institute. Charlie Trotter’s “cutthroat” kitchen. Thomas Keller’s French Laundry.

Then, El Bulli. Ferran Adrià’s molecular gastronomy blew Achatz’s mind. “Like eating on Mars,” he says.

He Questions All Assumptions

Alinea, Achatz’s brainchild, redefines dining.

Why use forks?

Why stick to plates?

“Why can’t we plate on that?” he asks, eyeing a massive canvas.

Think edible balloons and scent-releasing pillows.

The doc showcases his team’s brainstorming sessions. Art, physics, time manipulation – all fair game.

You’ll salivate. You’ll marvel. I teared up a bit on the cancer part).

Achatz’s creativity isn’t romantic. It’s hard work and study.

He draws inspiration from everywhere. Music. Nature. Art galleries.

Alinea’s menu? Always changing. Achatz “blows it up” regularly. No room for complacency here.

His Battle With Cancer (Losing his taste buds)

But life threw a curveball. Stage 4 tongue cancer (in 2007).

Achatz fought back. Lost his taste. Relied on smell and memory. Innovated harder.

His battle with cancer forced adaptation. He leaned on his team. Particularly his sous chefs.

Collaboration is key. Ideas flow from all directions. Even the service staff contributes.

This isn’t just about food. It’s about pushing boundaries. Questioning norms.

I loved it.

Thanks for reading!

Rob Kelly, Chief Maniac, Daily Doc