My life has been such a blur since I was 18, 19 years old. I haven’t even had time to contemplate my own life. By forcing yourself to write your life story you learn a great deal about yourself. — Grant Achatz

I always knew I wanted to be a chef. — Grant Achatz

We all eat two to six times a day. Why? Because we are supposed to, we are programmed to, we want to. — Grant Achatz

Part of becoming a little bit older and having the opportunities that I have, you want to start giving back to people who have been influential and helped you along the way. — Grant Achatz

I hate stuff in my pockets, can’t stand it. I’ll carry stuff in my hands rather than put it in my pockets. — Grant Achatz

I don’t care if you’re doing haute cuisine or burgers and pizza, just do it right. — Grant Achatz

Whenever people are faced with any sort of adversity… they tend to gravitate toward things that make them comfortable, and things that they feel are important. — Grant Achatz

Ultimately, the perfect meal is when those things come together–circumstance, the food, ambiance, and you’re with the person that you want to be with. — Grant Achatz

Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked. — Grant Achatz

Whatever it is you’re doing, whether it’s your career or a particular focus, if you’re trying to be the best you can possibly be, then you’ll be putting that pressure on yourself. — Grant Achatz

I was a completely below–average high school student. I never went to college. — Grant Achatz

I had D minuses in chemistry and all of the sciences, and now I’m known as a molecular gastronomist. — Grant Achatz

I lived my whole life in the kitchen. Not only that, but it’s the passion, it’s the love for cooking and food. It’s dictated my entire life–every aspect of it. — Grant Achatz

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea. — Grant Achatz

A cookbook is not like being an author. It’s writing down recipes; it’s not writing. — Grant Achatz

I wish that food trucks could exist here in Chicago like they do in Brooklyn and in New York, where you’re actually cooking off the truck. — Grant Achatz

Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart. — Grant Achatz

To me, every kitchen appliance is useful and nothing’s overrated. When I look at my little espresso machine, I don’t see coffee. I see a steaming valve as an opportunity to make amazing creme brulee. — Grant Achatz

My personality was always such that I always look straight forward, never behind or to the side. — Grant Achatz

Food can be expressive and therefore food can be art. — Grant Achatz

There are about 700 flavors that you can smell, but only five you can taste. A lot of times what you’re perceiving as flavor has nothing to do with palette, but it’s more to do with scents. — Grant Achatz