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Grant Achatz Quotes: What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.
         

What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.


Grant Achatz
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What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.
         



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It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.

It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.



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Anything that could ever prevent me from achieving a goal, I put in a box, tape it up, throw it over my shoulder. You aim for a goal and attain it. Then you look to the next one.



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



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



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



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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.



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



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





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This page presents the quote "What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.". Author of this quote is Grant Achatz. This quote is about interesting, idea,.