Grant Achatz Feature in Wired
To make an olive oil ‘cracker,’ most chefs would bake some sort of crisp fortified with oil. Achatz uses the antigriddle to freeze the oil itself into a wafer. Alinea’s black cod comes with all the classic accompaniments – brown butter, lemon, capers. They’re just served in powder form. ‘The technology allows us to get to the essence of food,’ Achatz says. ‘It allows you to be more true with flavor, not less true.’
In the early days of his Michelin three-star resturant Alinea, chef Grant Achatz welcomed me into the kitchen, where we discussed his food, philosophy, and career as we did prep work for the dinner service that night.