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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.

Grant Achatz

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Grant Achatz
Age: 50
Born: 1974
Born: April 25
Chef
Restaurateur
Saint Clair
Michigan
Hard
Really
Make
Life
Push
Cooking
Level
Levels

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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.
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My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's tons of counter space, so you can slap down three or four cutting boards.
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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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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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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.
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The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.
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I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.
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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. So, in some ways, the thought of not being able to do that anymore radically affects your life.
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