Chef grant achatz biography book

          "One of America's great chefs" (Vogue), Grant Achatz, shares how his drive to cook immaculate food fueled his miraculous triumph over tongue cancer.

        1. "One of America's great chefs" (Vogue), Grant Achatz, shares how his drive to cook immaculate food fueled his miraculous triumph over tongue cancer.
        2. Grant Achatz has 12 books on Goodreads with ratings.
        3. Life, on the Line is not only a chef's memoir, it is also a book about survival, about nurturing creativity, and about profound friendship.
        4. Bibliographic information ; Authors, Grant Achatz, Nick Kokonas ; Publisher, Penguin Publishing Group, ; ISBN, , ; Length, pages.
        5. Before opening Alinea in , Achatz was sous chef at the French Laundry and the executive chef of Trio in Chicago.

          6. Life, on the Line is not only a chef's memoir, it is also a book about survival, about nurturing creativity, and about profound friendship..

          Grant Achatz

          American chef and restaurateur

          Grant Achatz

          Grant Achatz preparing a dish tableside at Alinea in 2011

          Born (1974-04-25) April 25, 1974 (age 50)

          St.

          Clair, Michigan, US

          EducationThe Culinary Institute of America
          Culinary career
          Cooking styleModernist cuisine

          Award(s) won

            • Food & Wine – Best New Chef, 1998
            • James Beard Foundation Award – Rising Star Chef of the Year, 2003
            • Jean Banchet Award – Best Celebrity Chef, 2007
            • James Beard Foundation Award – Best Chef: Great Lakes, 2007
            • James Beard Foundation Award – Outstanding Chef, 2008
            • James Beard Foundation Award – Book Award: Cooking from a Professional Point of View, 2009
            • Time 100, 2011
          Websitewww.alinearestaurant.com

          Grant Achatz (AK-its) (born April 25, 1974)[1] is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine.

          Achatz has won numerous awards from pro