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Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
Goodreads Choice Award
Nominee for Readers' Favorite Food & Cooking (2011)"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer.
In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.
The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award.
Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.
In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.
The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award.
Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.
400 pages, Hardcover
First published January 26, 2011
185 people are currently reading
6801 people want to read
About the author
Grant Achatz
14 books49 followersGrant Achatz is the multiple award-winning chef and owner of Alinea in Chicago. He has written for Gourmet and The New York Times Diner’s Journal and is a columnist for The Atlantic’s Food Channel. He lives in Chicago with his girlfriend and two sons, Kaden and Keller.
For more information, please see http://en.wikipedia.org/wiki/Grant_Ac...
For more information, please see http://en.wikipedia.org/wiki/Grant_Ac...
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Displaying 1 - 30 of 568 reviews
March 9, 2017
Excellent book if you are a foodie and into the best chefs in the world. I'm a big fan of TV shows Top Chef and Top Chefs Masters which bring the best chefs in the US into competition. The shows are very entertaining.
May 25, 2011
Quite the opposite of a meal at Alinea, there's nothing unexpected here. Unfortunately, this autobiography is a largely uninteresting series of anecdotes connected loosely in a chronology, lacking the introspection and insight I expected based on pre-release media and pr, which focused on Achatz' considerable professional achievements and remarkable recovery from oral cancer. Achatz has a very compelling personal narrative, but what could be a really engaging and insightful memoir never rises above the cliched classic story arc.
In text his mentor, Thomas Keller, shines. His apparent nemesis, Charlie Trotter, is made out to be a real jerk. Achatz clearly has a career-defining moment at a visit to El Bulli, but almost nothing is said about that, either, or about molecular gastronomy at large. (I guess it's assumed you've already well versed, or have read the Alinea cookbook?) Serendipity intervenes again and again to help Achatz get ahead, "in spite of" his "boyish good looks"/youthful appearance. Then, in the last quarter of the book, he becomes ill but then falls in love and beats cancer.
There's also section of the book in which his co-author/business partner tells us how fascinating and dynamic Achatz is, and how exhilarating it was to be able to quit his finance job and partner with him to open Alinea. Yawn.
I'd also say that it's clear by what is left unsaid that Achatz does not want to make public much of the detail about his personal life. Fair enough- but what he *does* choose to say in this book about the mother of his children/first wife and their relationship makes him look like a world class narcissist.
Thank goodness I borrowed this one from the library.
In text his mentor, Thomas Keller, shines. His apparent nemesis, Charlie Trotter, is made out to be a real jerk. Achatz clearly has a career-defining moment at a visit to El Bulli, but almost nothing is said about that, either, or about molecular gastronomy at large. (I guess it's assumed you've already well versed, or have read the Alinea cookbook?) Serendipity intervenes again and again to help Achatz get ahead, "in spite of" his "boyish good looks"/youthful appearance. Then, in the last quarter of the book, he becomes ill but then falls in love and beats cancer.
There's also section of the book in which his co-author/business partner tells us how fascinating and dynamic Achatz is, and how exhilarating it was to be able to quit his finance job and partner with him to open Alinea. Yawn.
I'd also say that it's clear by what is left unsaid that Achatz does not want to make public much of the detail about his personal life. Fair enough- but what he *does* choose to say in this book about the mother of his children/first wife and their relationship makes him look like a world class narcissist.
Thank goodness I borrowed this one from the library.
April 25, 2020
It's getting to a point in our culture where everyone writes a memoir. Whether they are famous or not, regardless of their job, regardless of having anything to say... However, the concept of this memoir is interesting. Grant Achatz is a chef who ends up getting tongue cancer and losing his sense of taste. Poetic, right? However, this doesn't even come up until about ¾ of the way through the book. The whole first 75% is about his restaurant and being trained as a chef. Almost nothing is mentioned about his personal life, and when it is mentioned, it is in an offhand way, no matter how serious what he is telling you is. “Oh, then I fathered a kid with a woman I never loved. Let me tell you about this amazing French dish I made!!!! etc.” Very disconcerting.
Also, I love cooking and food, but I can only take so much of his talking about the very strange dishes he likes to create (e.g. Candy cap mushroom ice cream with spun muscovado sugar and BliS maple syrup OR Pheasant, shallot, cider gel, and burning oak leaves) and how he is a genius and how so few people understand him etc. He is probably very egotistical in real life, however, to his credit, this does NOT come through in his writing, just very faint glimpses sometimes. That is much appreciated, a lot of people who write memoirs are intolerable.
I think the last quarter of the book, where Chef Achatz struggles with his cancer, and tries to deal with the fact that tasting is his whole life, career, joy, etc. and it might be taken away from him, is the best part of the memoir. Unfortunately it is very short and doesn't go enough into his mind for my liking.
Also, it should be noted that half of the book is written by ANOTHER guy, a business partner and close friend. Why do I care about his life? I guess he does offer some insight on Chef Achatz. He writes about a quarter of the book.
Overall, I would say: not badly written, but not personal enough, and he brings in the cancer too late in the book when really that is why everyone is reading in the first place. Very disappointing. Also, the fact that it is co-authored is unnecessary and quite annoying.
Also, I love cooking and food, but I can only take so much of his talking about the very strange dishes he likes to create (e.g. Candy cap mushroom ice cream with spun muscovado sugar and BliS maple syrup OR Pheasant, shallot, cider gel, and burning oak leaves) and how he is a genius and how so few people understand him etc. He is probably very egotistical in real life, however, to his credit, this does NOT come through in his writing, just very faint glimpses sometimes. That is much appreciated, a lot of people who write memoirs are intolerable.
I think the last quarter of the book, where Chef Achatz struggles with his cancer, and tries to deal with the fact that tasting is his whole life, career, joy, etc. and it might be taken away from him, is the best part of the memoir. Unfortunately it is very short and doesn't go enough into his mind for my liking.
Also, it should be noted that half of the book is written by ANOTHER guy, a business partner and close friend. Why do I care about his life? I guess he does offer some insight on Chef Achatz. He writes about a quarter of the book.
Overall, I would say: not badly written, but not personal enough, and he brings in the cancer too late in the book when really that is why everyone is reading in the first place. Very disappointing. Also, the fact that it is co-authored is unnecessary and quite annoying.
July 25, 2011
I have always enjoyed good writing about food, cooking and chefs and picked this up from the library hoping for something similar. Instead, I found a borderline-egomaniacal memoir lacking in real insight about Grant Achatz. It neither defended his high-concept food or elucidated his philosophy. He revealed almost nothing about himself except that he was very hardworking, ambitious, and creative. It was very much a "first this happened, and then that happened and I wanted to be the best!" kind of memoir. For example, it is clear from the story that Achatz's dedication to his work meant that he neglected his girlfriend-then-wife and kids, and while Achatz is willing to acknowledge that he was a terrible boyfriend and that he married her very reluctantly, he isn't going to paint a picture for the reader. He's willing to reveal some very negative things about his father, but nothing really about himself. This is a very controlled story that would have been better told by a good journalist who could have probed Achatz's psyche a little more and get a little deeper.
May 23, 2017
In his memoir "Kitchen Confidential," Anthony Bourdain witnesses a chef shagging a just-married, obliging bride on top of a 55-gallon drum outside of her wedding reception while her unsuspecting groom dances on the other side of a Dutch door. Mario Batali once took to the stage of a crowd of 400+ in his trademark orange Crocs, and called certain members of the audience "weasel f--wads" paying no mind that the crowd also included the king and queen of Spain. Masa Takayama charges $350 for a tasting menu, and serves the majority of his courses raw. Gordon Ramsey calls fellow chefs "f---ing donkeys" and expects the response, "Yes, Chef!" Anthony Bourdain ate the beating heart of a cobra.
Not only are chefs fascinating, they boast the work ethic not unlike those found in ER doctors. They put in obscene hours and bear harsh conditions in the name of perfection. They obsess. They operate on little to no sleep. They rarely call out sick, and never show up late. In "The Seasoning of a Chef," Doug Psaltis recounts unpaid double shifts at Manhattan's best restaurants on his "off" days, catching his only shut-eye on the train-ride back to his regular cooking gig in Long Island. Eric Ripert relies on 24-hour surveillance cameras to achieve quality control in Le Bernardin's kitchen while he is away, knowing it's his only way of maintaining his 3-star Michelin rating year to year. Thomas Keller knows that a great chef never takes shortcuts at the expense of quality: a fava bean, for instance--each and every one--should be meticulously shelled and peeled before cooking, because to do so after might cause discoloration.
Perhaps the chef with the most fascinating story is Grant Achatz, however. I was thrilled to finally read his book.
Grant Achatz was one of the top chefs in the country when at the height of his fame, he developed stage 4 cancer of the tongue. Without treatment, Achatz was told in no uncertain terms he would die (the only treatment at the time involved removal of the tongue), but Achatz refused, saying he needed to keep his sense of taste. Instead, he underwent an experimental chemotherapy treatment--one where he temporarily lost his sense of taste--all the while staying in his kitchen, and relying on his staff and his other senses to continue cooking.
Achatz is to many the Beethoven of the cooking industry. Reading his book is reading a true triumph of the human spirit.
If you read one book about the cooking industry.... read Anthony Bourdain's "Kitchen Confidential." (Lol! It's true; sorry Achatz.) And then ...THEN actually, you probably want to read Michael Ruhlman's series, "The Making of a Chef." Those are really, really good too.
But THEN you should definitely read Achatz's story. :)
Not only are chefs fascinating, they boast the work ethic not unlike those found in ER doctors. They put in obscene hours and bear harsh conditions in the name of perfection. They obsess. They operate on little to no sleep. They rarely call out sick, and never show up late. In "The Seasoning of a Chef," Doug Psaltis recounts unpaid double shifts at Manhattan's best restaurants on his "off" days, catching his only shut-eye on the train-ride back to his regular cooking gig in Long Island. Eric Ripert relies on 24-hour surveillance cameras to achieve quality control in Le Bernardin's kitchen while he is away, knowing it's his only way of maintaining his 3-star Michelin rating year to year. Thomas Keller knows that a great chef never takes shortcuts at the expense of quality: a fava bean, for instance--each and every one--should be meticulously shelled and peeled before cooking, because to do so after might cause discoloration.
Perhaps the chef with the most fascinating story is Grant Achatz, however. I was thrilled to finally read his book.
Grant Achatz was one of the top chefs in the country when at the height of his fame, he developed stage 4 cancer of the tongue. Without treatment, Achatz was told in no uncertain terms he would die (the only treatment at the time involved removal of the tongue), but Achatz refused, saying he needed to keep his sense of taste. Instead, he underwent an experimental chemotherapy treatment--one where he temporarily lost his sense of taste--all the while staying in his kitchen, and relying on his staff and his other senses to continue cooking.
Achatz is to many the Beethoven of the cooking industry. Reading his book is reading a true triumph of the human spirit.
If you read one book about the cooking industry.... read Anthony Bourdain's "Kitchen Confidential." (Lol! It's true; sorry Achatz.) And then ...THEN actually, you probably want to read Michael Ruhlman's series, "The Making of a Chef." Those are really, really good too.
But THEN you should definitely read Achatz's story. :)
June 28, 2011
My husband and I are going to Chicago next week. Alas, getting a reservation for Grant Achatz's new restaurant, Next, is about as likely as getting a ride on the space shuttle. So I'll have to be content with reading this book.
Fortunately, I really liked it. Achatz is not a professional writer, and can come across as detached- but maybe that's just his personality. However, he does manage to tie his love of food in through writing about his whole childhood and into his professional career. I loved his anecdote about his uncle getting him to try french fries rolled into a giant pickle. When Grant expressed surprise that it was actually tasty, his uncle pointed out all the similarities between the composition of ketchup and pickles (salt, vinegar). Right there, you can see the genesis of the chef's fascination with playing with flavors that go together if you can just intuit it correctly.
This was an extremely ambitious young man, one with a sense of what was the correct path for him to take. When he couldn't work with Charlie Trotter, as prestigious as the position was, he left. Then he wangled his way into the French Laundry, and ended up with exactly the guy he needed to mentor him, Thomas Keller. When he was raring to go with becoming the executive chef at his own place, he found the place to make it happen. And finally, he found his perfect foil in his business partner, Nick Kokonas.
As soon as Kokonas enters the picture, we get two different first-person voices in the book. This surprised me at first, but the added perspective was valuable as each partner had a very different perspective on creating Alinea. Achatz frankly could never have gotten it done if not for Kokonas and his generosity in allowing the chef his vision while taking care of the details. It reminds me of the old relationship between an artist and a patron. Kokonas clearly believes in Achatz's talent, and wants to facilitate it for its own sake as well as for the bottom line. It was interesting when Kokonas realized that he would never be able to simply enjoy a meal at Alinea- he'd always be working. Kokonas is very different from Achatz- he's the guy that makes things happen, the guy who can schmooze, and at the same time, he's not afraid to make a friend and get emotionally involved in his partner's life.
I liked seeing the emails that went back and forth detailing the progress of the restaurant. I'm part of a small business, and I know how you can become obsessed with different details- this is your baby, and you want it to be the best it can be. The thought that went into the design of the menu alone- how cool!
I could hardly believe that Frank Bruni was snuck into the restaurant on opening night and then proceeded to snipe at it. How very uncool- if this actually happened, it's beyond the pale in the restaurant world. You don't take one shot at a restaurant on opening night and then be unkind about it. I actually gasped as I read this part.
Then, as things are going swimmingly, comes the tongue cancer. I think it took a lot of courage for both authors to write this part. I could totally sympathize with Achatz for not wanting to lose his entire identity through surgery. I might have made the same choice he did to let go, if not for the technique that eventually saved him. The emotion that Kokonas showed in his writing was also quite poignant. The toll that the treatment took on the entire restaurant, the bravery in soldiering through it, and the gifts of love that came from other people along the way- all very touching and beautiful.
Achatz is not afraid to show himself as less than perfect. He acknowledges that he was a terrible husband, and hopes to do better as a father. He talks about the irritability and restlessness that comes along with coming back to life after expecting your own death. He wasn't an angel, and I get that. It might have been uncomfortable to be on the receiving end of it all, though. Kokonas steps up again here, and tried to get the chef to focus beyond his work to his entire life, to what really matters. Is it yet another restaurant, or is it the right restaurant? And now we're back to Next, a place that I'm very sad I can't go. Maybe in a year or two the buzz will wear off enough that I've got a shot. But at least I've gotten a glimpse inside them mind of a brilliant artist and craftsman, as well as his generous partner.
Fortunately, I really liked it. Achatz is not a professional writer, and can come across as detached- but maybe that's just his personality. However, he does manage to tie his love of food in through writing about his whole childhood and into his professional career. I loved his anecdote about his uncle getting him to try french fries rolled into a giant pickle. When Grant expressed surprise that it was actually tasty, his uncle pointed out all the similarities between the composition of ketchup and pickles (salt, vinegar). Right there, you can see the genesis of the chef's fascination with playing with flavors that go together if you can just intuit it correctly.
This was an extremely ambitious young man, one with a sense of what was the correct path for him to take. When he couldn't work with Charlie Trotter, as prestigious as the position was, he left. Then he wangled his way into the French Laundry, and ended up with exactly the guy he needed to mentor him, Thomas Keller. When he was raring to go with becoming the executive chef at his own place, he found the place to make it happen. And finally, he found his perfect foil in his business partner, Nick Kokonas.
As soon as Kokonas enters the picture, we get two different first-person voices in the book. This surprised me at first, but the added perspective was valuable as each partner had a very different perspective on creating Alinea. Achatz frankly could never have gotten it done if not for Kokonas and his generosity in allowing the chef his vision while taking care of the details. It reminds me of the old relationship between an artist and a patron. Kokonas clearly believes in Achatz's talent, and wants to facilitate it for its own sake as well as for the bottom line. It was interesting when Kokonas realized that he would never be able to simply enjoy a meal at Alinea- he'd always be working. Kokonas is very different from Achatz- he's the guy that makes things happen, the guy who can schmooze, and at the same time, he's not afraid to make a friend and get emotionally involved in his partner's life.
I liked seeing the emails that went back and forth detailing the progress of the restaurant. I'm part of a small business, and I know how you can become obsessed with different details- this is your baby, and you want it to be the best it can be. The thought that went into the design of the menu alone- how cool!
I could hardly believe that Frank Bruni was snuck into the restaurant on opening night and then proceeded to snipe at it. How very uncool- if this actually happened, it's beyond the pale in the restaurant world. You don't take one shot at a restaurant on opening night and then be unkind about it. I actually gasped as I read this part.
Then, as things are going swimmingly, comes the tongue cancer. I think it took a lot of courage for both authors to write this part. I could totally sympathize with Achatz for not wanting to lose his entire identity through surgery. I might have made the same choice he did to let go, if not for the technique that eventually saved him. The emotion that Kokonas showed in his writing was also quite poignant. The toll that the treatment took on the entire restaurant, the bravery in soldiering through it, and the gifts of love that came from other people along the way- all very touching and beautiful.
Achatz is not afraid to show himself as less than perfect. He acknowledges that he was a terrible husband, and hopes to do better as a father. He talks about the irritability and restlessness that comes along with coming back to life after expecting your own death. He wasn't an angel, and I get that. It might have been uncomfortable to be on the receiving end of it all, though. Kokonas steps up again here, and tried to get the chef to focus beyond his work to his entire life, to what really matters. Is it yet another restaurant, or is it the right restaurant? And now we're back to Next, a place that I'm very sad I can't go. Maybe in a year or two the buzz will wear off enough that I've got a shot. But at least I've gotten a glimpse inside them mind of a brilliant artist and craftsman, as well as his generous partner.
July 11, 2011
Four eggs, five seconds, hinged open one at a time, no shells. “I flipped both sets over, waited forty-five seconds, and flipped them back. Then I turned them onto the awaiting plates. They were absolutely perfect.” It's an iconic moment from Grant Achatz's student days at the Culinary Institute of America training. Even then, he had that assertive self-assurance and the goods to back it up. Perfectionism and fierce compulsiveness drove his quest for recognition.
Achatz is extraordinarily articulate in telling his own story, seemingly oblivious to the uncertainties that he has repeatedly embraced in his life. His first job is at the Grand Amway Hotel in Grand Rapids, Michigan. Luck brings him to the attention of Chef Steven Stallard. However, rather than following a chain of contacts that could lead to work at a hotel in Scotland, Grant instead successfully pursues a job in the kitchen of Charlie Trotter in Chicago. He gets his foot in the door, but it feels wrong. Step-by-step, Achatz clarifies his vision, and then pursues the experiences that will make his vision a reality. Thus, he describes his tenure at The French Laundry under Thomas Keller, his move to a Napa Valley winery, his return to The French Laundry as sous chef, yet another move to manage Trio in Evanston, and finally, his partnership with Nick Kokonas to build Alinea. With each move he left behind many relationships. Thomas Keller was both a mentor and friend. Bill Smith of La Jota Vineyards gave him opportunities to experiment with viniculture. Henry Adaniya at Trio's allowed him to build an establishment that reflected his innovative spirit. It launched his career. As that career rose, his personal relationships faltered, if one cares to read between the lines.
Achatz is a lively storyteller. A prestigious demo in Hawaii begins with Keller and his small crew scrubbing down the kitchen because it does not meet his standard. A three day stint in elBulli finds Achatz learning from the Spanish chef de cuisine via translations through an Italian chef, to a French speaker to a French and English speaker from Copenhagen. Some of the liveliest moments are those “on the line,” the concentration, timing, the flow of adrenaline, and the satisfaction of creation.
Prior to reading this book, I must confess, I held a dismissive attitude toward Achatz's culinary vision (some call it molecular gastronomy, a name which fails to do it justice). It's not just about marrying technology and food creativity. The sensory connection between memory and odors, and the sequential altering of taste sensation by previous sensations seem obvious once they are pointed out. Achatz uses this information to shape a new sense of tasting. I'm still not a convert, but I now understand the logic much better.
The second half of the book deals with the building of Alinea. This part will interest anyone who ever contemplating opening a restaurant. Considerations of design, logistics, and ambience confront the realities of cost. A surprising network of contacts becomes essential to the process. Finally, there is an endless stream of inspections to be navigated. Much of this section is told by Nick Kokonas, who offers some interesting observations of Grant.
The final chapters are extraordinarily moving. They deal with Grant's struggle against cancer, and offer an interesting insight into the mechanics of the health care system. Achatz assesses himself objectively; his courage is again matched by extraordinarily good luck.
This is a book for anyone interested in the creators and innovators of haute cuisine. Even if you never have the privilege of eating at one of these restaurants, you can still appreciate the discipline and guiding vision behind them.
A final aside -- I read this in hard cover. It is an extraordinarily beautiful book. The clean typeface, the framing margins, the tastefully contrasted pagination and chapter heads all reinforce the aesthetic that Achatz strives for in Alinea. Gotham Books and designer Elke Sigal deserve a round of applause.
Achatz is extraordinarily articulate in telling his own story, seemingly oblivious to the uncertainties that he has repeatedly embraced in his life. His first job is at the Grand Amway Hotel in Grand Rapids, Michigan. Luck brings him to the attention of Chef Steven Stallard. However, rather than following a chain of contacts that could lead to work at a hotel in Scotland, Grant instead successfully pursues a job in the kitchen of Charlie Trotter in Chicago. He gets his foot in the door, but it feels wrong. Step-by-step, Achatz clarifies his vision, and then pursues the experiences that will make his vision a reality. Thus, he describes his tenure at The French Laundry under Thomas Keller, his move to a Napa Valley winery, his return to The French Laundry as sous chef, yet another move to manage Trio in Evanston, and finally, his partnership with Nick Kokonas to build Alinea. With each move he left behind many relationships. Thomas Keller was both a mentor and friend. Bill Smith of La Jota Vineyards gave him opportunities to experiment with viniculture. Henry Adaniya at Trio's allowed him to build an establishment that reflected his innovative spirit. It launched his career. As that career rose, his personal relationships faltered, if one cares to read between the lines.
Achatz is a lively storyteller. A prestigious demo in Hawaii begins with Keller and his small crew scrubbing down the kitchen because it does not meet his standard. A three day stint in elBulli finds Achatz learning from the Spanish chef de cuisine via translations through an Italian chef, to a French speaker to a French and English speaker from Copenhagen. Some of the liveliest moments are those “on the line,” the concentration, timing, the flow of adrenaline, and the satisfaction of creation.
Prior to reading this book, I must confess, I held a dismissive attitude toward Achatz's culinary vision (some call it molecular gastronomy, a name which fails to do it justice). It's not just about marrying technology and food creativity. The sensory connection between memory and odors, and the sequential altering of taste sensation by previous sensations seem obvious once they are pointed out. Achatz uses this information to shape a new sense of tasting. I'm still not a convert, but I now understand the logic much better.
The second half of the book deals with the building of Alinea. This part will interest anyone who ever contemplating opening a restaurant. Considerations of design, logistics, and ambience confront the realities of cost. A surprising network of contacts becomes essential to the process. Finally, there is an endless stream of inspections to be navigated. Much of this section is told by Nick Kokonas, who offers some interesting observations of Grant.
The final chapters are extraordinarily moving. They deal with Grant's struggle against cancer, and offer an interesting insight into the mechanics of the health care system. Achatz assesses himself objectively; his courage is again matched by extraordinarily good luck.
This is a book for anyone interested in the creators and innovators of haute cuisine. Even if you never have the privilege of eating at one of these restaurants, you can still appreciate the discipline and guiding vision behind them.
A final aside -- I read this in hard cover. It is an extraordinarily beautiful book. The clean typeface, the framing margins, the tastefully contrasted pagination and chapter heads all reinforce the aesthetic that Achatz strives for in Alinea. Gotham Books and designer Elke Sigal deserve a round of applause.
May 31, 2011
I really loved this book. I agree with my fellow friend-reviewers that the sudden insertions of narrative from the business partner were sort of odd after reading the first two-thirds of the book in Achatz's voice, but the oddness didn't detract from the enjoyment. In any case, by that point I was invested enough in Achatz's story, and liked him enough, to appreciate seeing him through other eyes (as also pointed out by a fellow friend-reviewer).
It's hard to describe why I loved the book so much (I've been asked twice now and failed both times) but it has something to do with having vision, working like a dog, and executing it well. Reading about the evolution of Alinea and Achatz's vision for food made me want to experience molecular gastronomy (apologies to Achatz for calling it that) -- something I've never been curious about before -- no mean feat. Reading about this kind of passion and achievement was also enriching in that it is blessedly far, far removed from what I (and many) do for a living with such little fulfillment. So much so that Achatz's survival and recovery are even more poignant. It's hard to imagine someone recovering from a grueling bout of cancer and feeling excited that at the end of it all, they get to go back to work at their...law firm.
It's hard to describe why I loved the book so much (I've been asked twice now and failed both times) but it has something to do with having vision, working like a dog, and executing it well. Reading about the evolution of Alinea and Achatz's vision for food made me want to experience molecular gastronomy (apologies to Achatz for calling it that) -- something I've never been curious about before -- no mean feat. Reading about this kind of passion and achievement was also enriching in that it is blessedly far, far removed from what I (and many) do for a living with such little fulfillment. So much so that Achatz's survival and recovery are even more poignant. It's hard to imagine someone recovering from a grueling bout of cancer and feeling excited that at the end of it all, they get to go back to work at their...law firm.
December 3, 2011
This is the story of Grant Achatz who grew-up cooking in his families’ restaurants, but always knew he was destined to be a great chef. He finishes culinary school, works for some of the world’s best chefs, and finally gets the opportunity to open his own restaurant. Shortly after opening Alinea, Achatz discovers that he has oral cancer and is faced with the possibility of never tasting again.
I really wanted to like this book. My husband is a chef and I work in oncology, so I thought it was a book that blended our often very separate occupations. I however left this book not a huge fan of Achatz. He often comes off cocky and the book didn’t really have any heart. I really wanted to know more about his hectic work schedule impacted his family life and how his diagnosis impacted the restaurant and staff. I also have to admit I am a little biased, as I am not a fan of food that is not accessible to the masses. As I read this book over Thanksgiving with so many people out of work it’s hard to imagine paying an astronomical amount for a pizza tasting stamp. I thought the input from Kokonas was superficial and didn’t add anything to the story. I actually really like the Soul of a Chef, which also featured Achatz as a young chef, but I will not be recommending this one.
I really wanted to like this book. My husband is a chef and I work in oncology, so I thought it was a book that blended our often very separate occupations. I however left this book not a huge fan of Achatz. He often comes off cocky and the book didn’t really have any heart. I really wanted to know more about his hectic work schedule impacted his family life and how his diagnosis impacted the restaurant and staff. I also have to admit I am a little biased, as I am not a fan of food that is not accessible to the masses. As I read this book over Thanksgiving with so many people out of work it’s hard to imagine paying an astronomical amount for a pizza tasting stamp. I thought the input from Kokonas was superficial and didn’t add anything to the story. I actually really like the Soul of a Chef, which also featured Achatz as a young chef, but I will not be recommending this one.
March 4, 2012
This is a peculiar book. One part culinary coming of age, one part how to set up a world-class restaurant, complete with detailed investor reports, one part cancer survival story. Five stars for parts one and three, three stars for part two. Honestly, does anyone beyond an investor or interior designer need that much detail about the sourcing and pricing of chairs? This memoir is also confiding and distancing. Once Grant becomes a success, he steps back from his readers by turning a good chunk of the tale over to his business partner, like he’s now got better things to do than continue narrating. Still, the book is enjoyable for learning first- and secondhand about the evolution of a highly creative culinary mind. Overall, this is a tale of commitment to a vision and doing whatever it takes to achieve that. He does acknowledge and express gratitude to all those who generously helped him along the way, unless you’re Charlie Trotter or the mother of his kids. Grant Achatz definitely has grit and talent but Nick Kokonas and Thomas Keller have the heart.
April 8, 2024
One of the most entertaining food memoirs I have read. He talks a little about his childhood working in the family restaurant and his relationship with his parents. It’s just enough to be interesting and not so much that it bores you like so many other memoirs. He gets to the good stuff quickly. And there is a lot of good stuff. It talks about all the restaurants he works in and his short time working on a winery. He tells us about all the Michelin star restaurants he visits in Europe. I love how he talks about his process for coming up with new dishes. And the whole process of starting his own kitchen and then eventually his own restaurant.
Once he starts working with his business partner to open his own restaurant the narration sometimes switches between Grant and his partner. But there was no indication of when it was switching. So that was a bit jarring. Sometimes I would read a few pages before I figured out which one of them was talking.
Overall a great read if you want to vicariously enjoy a lot of food and wine :)
Once he starts working with his business partner to open his own restaurant the narration sometimes switches between Grant and his partner. But there was no indication of when it was switching. So that was a bit jarring. Sometimes I would read a few pages before I figured out which one of them was talking.
Overall a great read if you want to vicariously enjoy a lot of food and wine :)
March 7, 2011
If you are interested in teeny tiny food and really huge egos, read Life, on the Line.
The first paragraph of the letter that I received with this book says: " At the age of 36, Grant Achatz has already achieved the kind of success that most chefs, and indeed, most people, only dream of. In fact, he was literally at the top of his profession by the age of 32, when his Chicago restaurant, Alinea, was named the #1 restaurant in America by Gourmet magazine. Within months, however, Achatz's world would crumble when he learned he had Stage IV squamous cell carcinoma -- tongue cancer. The diagnosis couldn't have been worse. As Achatz notes, there is no Stage V. At best, doctors told him, he would lose his tongue and the ability to talk and taste, but live for a couple more years -- maybe. Instead, with the unflinching determination he has demonstrated time and again, Achatz opted to do things differently, and better."
Then I expected to get some background information to help us understand what made Achatz tick and then get to the part where he uses that determination to save his own life against overwhelming odds.
After the first 100 pages I was starting to understand his motivation but was not warming up to him or his business partner, Nick Kokonas.
Reading a description of why Achatz's first interpretation of PBJ I wondered if I was going to make it through the book at all. This course consisted of a single grape with the stem still attached, peeled, coated with peanut butter and wrapped in a tiny brioche then lightly broiled. It failed to measure up to his standards until he found a vendor who could supply single grapes on a stem with a leaf still attached.
Nonetheless I slogged through the next 100 pages of blatant advertising for his restaurant, Alinea, and his six-month totally loveless marriage and divorce.
Finally on page 305 Achatz gets cancer. Bang! Like a rocket he skims over his initial diagnosis, second opinion (reacting exactly the same way that I did showing none of the unflinching determination that was promised), third opinion, chemo, breaking out in Erbitux zits, losing his hair, constipation, radiation, losing his sense of taste, burns, throwing up, losing weight, recovering his sense of taste, surgery to remove lymph nodes and getting back to normal.
It is interesting that Achatz used Dr. Singh's real name and that the publisher's lawyers didn't make him use "Dr. X". Assuming that anyone can make Achatz to anything.
I'm adding a sympathy star and recommending instead John Diamond's book, C: Because Cowards Get Cancer Too....
Later Note: Five publishers rejected Life, on the Line before Penguin took it on and Achatz. Penguin obviously knew that all the publicity Achatz has already had was much more important to sales than a well-written book. Achatz has also bragged in several interviews that he fired his ghost writer -- as if it weren't obvious.
The first paragraph of the letter that I received with this book says: " At the age of 36, Grant Achatz has already achieved the kind of success that most chefs, and indeed, most people, only dream of. In fact, he was literally at the top of his profession by the age of 32, when his Chicago restaurant, Alinea, was named the #1 restaurant in America by Gourmet magazine. Within months, however, Achatz's world would crumble when he learned he had Stage IV squamous cell carcinoma -- tongue cancer. The diagnosis couldn't have been worse. As Achatz notes, there is no Stage V. At best, doctors told him, he would lose his tongue and the ability to talk and taste, but live for a couple more years -- maybe. Instead, with the unflinching determination he has demonstrated time and again, Achatz opted to do things differently, and better."
Then I expected to get some background information to help us understand what made Achatz tick and then get to the part where he uses that determination to save his own life against overwhelming odds.
After the first 100 pages I was starting to understand his motivation but was not warming up to him or his business partner, Nick Kokonas.
Reading a description of why Achatz's first interpretation of PBJ I wondered if I was going to make it through the book at all. This course consisted of a single grape with the stem still attached, peeled, coated with peanut butter and wrapped in a tiny brioche then lightly broiled. It failed to measure up to his standards until he found a vendor who could supply single grapes on a stem with a leaf still attached.
Nonetheless I slogged through the next 100 pages of blatant advertising for his restaurant, Alinea, and his six-month totally loveless marriage and divorce.
Finally on page 305 Achatz gets cancer. Bang! Like a rocket he skims over his initial diagnosis, second opinion (reacting exactly the same way that I did showing none of the unflinching determination that was promised), third opinion, chemo, breaking out in Erbitux zits, losing his hair, constipation, radiation, losing his sense of taste, burns, throwing up, losing weight, recovering his sense of taste, surgery to remove lymph nodes and getting back to normal.
It is interesting that Achatz used Dr. Singh's real name and that the publisher's lawyers didn't make him use "Dr. X". Assuming that anyone can make Achatz to anything.
I'm adding a sympathy star and recommending instead John Diamond's book, C: Because Cowards Get Cancer Too....
Later Note: Five publishers rejected Life, on the Line before Penguin took it on and Achatz. Penguin obviously knew that all the publicity Achatz has already had was much more important to sales than a well-written book. Achatz has also bragged in several interviews that he fired his ghost writer -- as if it weren't obvious.
This entire review has been hidden because of spoilers.
September 18, 2011
I heard about Achatz from my ex-caterer husband. My current husband, who used to be a caterer, I mean. He's still a foodie, and tends to come up with the oddest trivia- in this case, he was all excited about Achatz's cold griddle, which freezes foods the way a hot griddle cooks them. Then my stepmom, who is something of a connoisseur of memoirs by people who are facing some terrible medical issue, read and loved this book. So I sought it out.
Achatz is an interesting character- intense, driven, and not the kind of guy you'd want to date. (Paraphrasing: "It's Wednesday, I've been here for 17 hours and have 70 hours in this week already") His philosophy of food is fun to read about, as is his relationship with Thomas Keller of The French Laundry. Some of the things he does with food sound purely goofy- and he's aiming for goofy, so that's okay. There's a playfulness about the food I'm reading about here that makes me want to taste it and see for myself. The part about his tongue cancer treatment was less engrossing for me, but I'm glad it seems to have worked out well for him.
Recommended for foodies and/or cancer memoir junkies.
Achatz is an interesting character- intense, driven, and not the kind of guy you'd want to date. (Paraphrasing: "It's Wednesday, I've been here for 17 hours and have 70 hours in this week already") His philosophy of food is fun to read about, as is his relationship with Thomas Keller of The French Laundry. Some of the things he does with food sound purely goofy- and he's aiming for goofy, so that's okay. There's a playfulness about the food I'm reading about here that makes me want to taste it and see for myself. The part about his tongue cancer treatment was less engrossing for me, but I'm glad it seems to have worked out well for him.
Recommended for foodies and/or cancer memoir junkies.
September 6, 2017
LOVED! I would love this book to get made as a movie.
I have a fascination with the culinary world, and if I had a better palette, (in the sense of not being so picky) I totally would have loved to become a chef. I love the tv shows, and the movies I have watched but something about this story and these people and how Grant was able to beat cancer was a beautiful story.
Great Read!
I have a fascination with the culinary world, and if I had a better palette, (in the sense of not being so picky) I totally would have loved to become a chef. I love the tv shows, and the movies I have watched but something about this story and these people and how Grant was able to beat cancer was a beautiful story.
Great Read!
August 10, 2025
Excellent book. It’s been on my shelf for years. I don’t know what took me so long to read it.
October 28, 2024
Didn't think I would enjoy this book as much as I did. Made me want to go to Alinea, but then I looked up the price (400$ per person pre-tax, pre-tip) and was like nope. I liked having both Nick's and Grant's side of the story and it gave me a cool (yet limited) insight into the restaurant industry/vibes/competitiveness/working days. I think the ending was a bit too abrupt, but besides that, a fun read.
August 15, 2017
Really enjoyed this memoir about one of the worlds gifted chefs.
June 5, 2011
Achatz and the money-man
This is not so much a book review as random thoughts from a person who would be interested in eating at Alinea.
Besides reading the New Yorker article on him and his horrific tongue cancer, I hadn't really paid too much attention to Grant Achatz. From a cursory glance, his style of cuisine - most easily described as molecular gastronomy - reminded me a lot of that of New York chef Wylie Dufresne. When I sampled the latter's food, I found to it to be more intellectually stimulating than emotionally satisfying, and after reading how oriented some MG chefs are to technique rather than refinement of flavor in dishes, I sort have written off the whole movement to something I would enjoy if I were exponentially more wealthy and would like to try something adventurous Wednesday night.
Reading Achatz's view on food, however, is indeed interesting, and reminds me of a scientific research approach more than anything else. Apprenticeship under (hopefully) top advisors before branching out with one's own ideas. Achatz's idea of evoking emotions through unconventional means (such as burning leaves, novel techniques, etc.) and using a level of skill and refinement is indeed unique, and it does seem that Achatz is worthy of the accolades he received.
Given his level of thought about food, there's a stunning bit of naivete when Grant Achatz claims that he wants to build "the best restaurant in the world". I mean, what the hell does that even mean and how do you measure it? Does it mean, the type of restaurant whose meal is most memorable? The type of restaurant one could eat day after day most enjoyably given the budget? The one that introduces the most techniques to other restaurants? There doesn't seem to be a solid metric attached to this goal (apart from restaurant reviews... which I'll discuss later), but given the level of thought on the food, I found this sort of thinking curious.
There were really two things that struck me about this book. The first is how he trusted his instinct when he was moving up through the ranks. Whether it was leaving the "ideal" job at Charlie Trotter's to introducing more cutting edge dishes at the French Laundry to completely revamping the already "four-star" Trio restaurant, it amazed me how much GA believed in himself and succeeded. Of course, this kind of gambit only succeeds when one is skilled, incredibly hard-working, borderline ego-maniacal (this is really not meant to be a pejorative term here), and lucky. But given that the apprenticeship model is similar to my grad program, perhaps I should start behaving more like chef Achatz.
Secondly, for all the talk of democratizing the dining experience by offering an extended tasting menu to everyone (something normally reserved to regulars and VIPs - celebs, food writers, etc.), the entire endeavor seemed very VIP-focused. Normal people are usually one of the 1600-ish plates that come out each night, but when Ruth Reichl comes in, a 12-hour, billion-course extravaganza is served. Similarly treatment is given to Frank Bruni (the former NYT food critic who, if he had to food write himself out of a paper bag, would have suffocated to death) and other such food luminaries. Achatz measures the worth of the restaurant on the critics who do not have a representative experience.
Parting (anacoluthonic) thought: say you're someone who cares deeply about food and decides to drop $500/pp on dinner at Alinea. And perhaps, as an extra precaution, since you read this book, you decide to dine solo and bring a notebook to take notes, signaling your "worthiness" to the kitchen. Having already deformed your dining experience just so kitchen cares, why should you also worry about Charlie Sheen coming in, since he is a VIP and you are a peon? Admittedly, this is gross generalization, but that this is any sort of worry at all should bother you.
Despite this, Achatz seems deeply talented and I would like to eat at Alinea at some point.
This is not so much a book review as random thoughts from a person who would be interested in eating at Alinea.
Besides reading the New Yorker article on him and his horrific tongue cancer, I hadn't really paid too much attention to Grant Achatz. From a cursory glance, his style of cuisine - most easily described as molecular gastronomy - reminded me a lot of that of New York chef Wylie Dufresne. When I sampled the latter's food, I found to it to be more intellectually stimulating than emotionally satisfying, and after reading how oriented some MG chefs are to technique rather than refinement of flavor in dishes, I sort have written off the whole movement to something I would enjoy if I were exponentially more wealthy and would like to try something adventurous Wednesday night.
Reading Achatz's view on food, however, is indeed interesting, and reminds me of a scientific research approach more than anything else. Apprenticeship under (hopefully) top advisors before branching out with one's own ideas. Achatz's idea of evoking emotions through unconventional means (such as burning leaves, novel techniques, etc.) and using a level of skill and refinement is indeed unique, and it does seem that Achatz is worthy of the accolades he received.
Given his level of thought about food, there's a stunning bit of naivete when Grant Achatz claims that he wants to build "the best restaurant in the world". I mean, what the hell does that even mean and how do you measure it? Does it mean, the type of restaurant whose meal is most memorable? The type of restaurant one could eat day after day most enjoyably given the budget? The one that introduces the most techniques to other restaurants? There doesn't seem to be a solid metric attached to this goal (apart from restaurant reviews... which I'll discuss later), but given the level of thought on the food, I found this sort of thinking curious.
There were really two things that struck me about this book. The first is how he trusted his instinct when he was moving up through the ranks. Whether it was leaving the "ideal" job at Charlie Trotter's to introducing more cutting edge dishes at the French Laundry to completely revamping the already "four-star" Trio restaurant, it amazed me how much GA believed in himself and succeeded. Of course, this kind of gambit only succeeds when one is skilled, incredibly hard-working, borderline ego-maniacal (this is really not meant to be a pejorative term here), and lucky. But given that the apprenticeship model is similar to my grad program, perhaps I should start behaving more like chef Achatz.
Secondly, for all the talk of democratizing the dining experience by offering an extended tasting menu to everyone (something normally reserved to regulars and VIPs - celebs, food writers, etc.), the entire endeavor seemed very VIP-focused. Normal people are usually one of the 1600-ish plates that come out each night, but when Ruth Reichl comes in, a 12-hour, billion-course extravaganza is served. Similarly treatment is given to Frank Bruni (the former NYT food critic who, if he had to food write himself out of a paper bag, would have suffocated to death) and other such food luminaries. Achatz measures the worth of the restaurant on the critics who do not have a representative experience.
Parting (anacoluthonic) thought: say you're someone who cares deeply about food and decides to drop $500/pp on dinner at Alinea. And perhaps, as an extra precaution, since you read this book, you decide to dine solo and bring a notebook to take notes, signaling your "worthiness" to the kitchen. Having already deformed your dining experience just so kitchen cares, why should you also worry about Charlie Sheen coming in, since he is a VIP and you are a peon? Admittedly, this is gross generalization, but that this is any sort of worry at all should bother you.
Despite this, Achatz seems deeply talented and I would like to eat at Alinea at some point.
June 11, 2011
As someone who is a cancer survivor - and a bit of a foodie - I was disappointed on both counts by this book.
The book has two "voices", Greg Achatz and Nick Kokonos, who was both a friend and major investor when Achatz began the work of opening his groundbreaking restaurant, Alinea. Both authors "speak" in this book and their written voices are differentiated by different typefaces, providing a different view of the events surrounding Achatz's restaurant career as well as his bout of cancer.
But although the book tells you how dedicated, hard working, and passionate Achatz was in his cooking, it just didn't seem to come thru. Achatz told a story - but rather than being part of the story, you feel as if you're on the outside looking thru the glass window. You know he said he was passionate - and Kokonas backs it up - but you just don't get a sense of how passionate. The lyricism and poetry of what he does just wasnt there in the storytelling.
I was drawn to the book since Achatz was diagnosed with head and neck cancer about the same time I was. I followed his story as my own was unfolding. But the book was dominated by his food stories with only a small percentage to the disease and how as a chef, he was confronted by the awful possibilities. It was only because of my own diagnosis, treatment, and recovery, that I understood what he was writing about.
Anthony Bourdain, a chef and writer that I also admire, appproached his craft with also with a high degree of energy and creativity. But you had the humorous insights and biting sarcasm that flavored the stories he told. Achatz, by comparison, was bland.
I would recommend this to someone who is an up and coming chef - it's a success story that should be read and a great testimony to a dream and determination. Other than that, I found the book extremely tedious.
The book has two "voices", Greg Achatz and Nick Kokonos, who was both a friend and major investor when Achatz began the work of opening his groundbreaking restaurant, Alinea. Both authors "speak" in this book and their written voices are differentiated by different typefaces, providing a different view of the events surrounding Achatz's restaurant career as well as his bout of cancer.
But although the book tells you how dedicated, hard working, and passionate Achatz was in his cooking, it just didn't seem to come thru. Achatz told a story - but rather than being part of the story, you feel as if you're on the outside looking thru the glass window. You know he said he was passionate - and Kokonas backs it up - but you just don't get a sense of how passionate. The lyricism and poetry of what he does just wasnt there in the storytelling.
I was drawn to the book since Achatz was diagnosed with head and neck cancer about the same time I was. I followed his story as my own was unfolding. But the book was dominated by his food stories with only a small percentage to the disease and how as a chef, he was confronted by the awful possibilities. It was only because of my own diagnosis, treatment, and recovery, that I understood what he was writing about.
Anthony Bourdain, a chef and writer that I also admire, appproached his craft with also with a high degree of energy and creativity. But you had the humorous insights and biting sarcasm that flavored the stories he told. Achatz, by comparison, was bland.
I would recommend this to someone who is an up and coming chef - it's a success story that should be read and a great testimony to a dream and determination. Other than that, I found the book extremely tedious.
November 2, 2015
A review in 10 points:
1. Achatz built his internationally renowned Chicago-based restaurant, Alinea, from scratch.
1a. You can't afford to eat there. Me neither.
1b. It's like #1 on Gourmet's to-eat list.
1c. The food is so hoity-toity that it comes with instructions.
1d. A meal at this restaurant costs something like $900.
2. Achatz caught cancer of the tongue and endured badass experimental therapy so he wouldn't have to have his tongue amputated and replaced with arm muscle.
3. This book isn't about the food. That foie gras recipe? It's not here.
4. This book does not focus in any meaningful way on surviving cancer.
5. Kokonas? The joker is the business partner; he shouldn't have written anything at all.
6. The two insert 16 pages of their 2005 investor update about the restaurant. Puzzling.
7. There isn't one nugget of explanation about what spurs Achatz to make artsy-fartsy food.
8. The similarity to Gary Dell'Abate's pedestrian They Call Me Baba Booey is positively eerie. Believe it.
9. A wild time for him is something like, "Holy shit, this guy is going to plate food on the dish-machine drain board! No way!" Way, Grant. I've been doing it for years.
10. Quote: "A fucking mushroom cooler. A cooler just for mushrooms. No shit." Actually, Mr. A., there's a lot of shit there-that's what mushrooms eat.
Find reviews of books for men at Books for Dudes, Books for Dudes, the online reader's advisory column for men from Library Journal. Copyright Library Journal.
1. Achatz built his internationally renowned Chicago-based restaurant, Alinea, from scratch.
1a. You can't afford to eat there. Me neither.
1b. It's like #1 on Gourmet's to-eat list.
1c. The food is so hoity-toity that it comes with instructions.
1d. A meal at this restaurant costs something like $900.
2. Achatz caught cancer of the tongue and endured badass experimental therapy so he wouldn't have to have his tongue amputated and replaced with arm muscle.
3. This book isn't about the food. That foie gras recipe? It's not here.
4. This book does not focus in any meaningful way on surviving cancer.
5. Kokonas? The joker is the business partner; he shouldn't have written anything at all.
6. The two insert 16 pages of their 2005 investor update about the restaurant. Puzzling.
7. There isn't one nugget of explanation about what spurs Achatz to make artsy-fartsy food.
8. The similarity to Gary Dell'Abate's pedestrian They Call Me Baba Booey is positively eerie. Believe it.
9. A wild time for him is something like, "Holy shit, this guy is going to plate food on the dish-machine drain board! No way!" Way, Grant. I've been doing it for years.
10. Quote: "A fucking mushroom cooler. A cooler just for mushrooms. No shit." Actually, Mr. A., there's a lot of shit there-that's what mushrooms eat.
Find reviews of books for men at Books for Dudes, Books for Dudes, the online reader's advisory column for men from Library Journal. Copyright Library Journal.
February 28, 2014
I heard the author interviewed on NPR when this book was released. The poignant and thought provoking questions of Terry Gross made for an interesting story about a man who nearly lost his passion. Sadly none of the interview translated into the book. I kept reading hoping I would soon get to experience this man's struggle and eventual triumph. But the "facing death" aspect of the book was unrelatable and grandiose. I finished the book thinking "Wow, this guy is a pretentious asshole."
The only redeemable part of the book was my introduction to the one-bite meal. The food scientist in me found the way Achatz created an unexpected taste experience intriguing. Where else would you see "Scallop - acting like agedashi tofu." He clearly has a gift. I will give him that.
Interestingly he recently made news headlines when he tweeted to 85,000 followers "Tbl brings 8mo.Old. It cries. Diners mad. Tell ppl no kids? Subject diners 2crying? Ppl take infants 2 plays? Concerts? Hate saying no,but..” instead of politely asking the couple to leave. At $265 a head after a lengthy wait and no refund, when the couples sitter cancelled I can see why they showed up. But considering the meal was three hours long it does seem to be obviously unsuitable for children. Regardless, Achatz has made a name for himself confirming the tone of his book.
The only redeemable part of the book was my introduction to the one-bite meal. The food scientist in me found the way Achatz created an unexpected taste experience intriguing. Where else would you see "Scallop - acting like agedashi tofu." He clearly has a gift. I will give him that.
Interestingly he recently made news headlines when he tweeted to 85,000 followers "Tbl brings 8mo.Old. It cries. Diners mad. Tell ppl no kids? Subject diners 2crying? Ppl take infants 2 plays? Concerts? Hate saying no,but..” instead of politely asking the couple to leave. At $265 a head after a lengthy wait and no refund, when the couples sitter cancelled I can see why they showed up. But considering the meal was three hours long it does seem to be obviously unsuitable for children. Regardless, Achatz has made a name for himself confirming the tone of his book.
May 20, 2012
This book made me tired. Enter a rant that probably isn't really about modern cuisine at all:
Forget about global warming, the economy, and animal stories of bravery and redemption for a minute. I'm tired of reading books from twenty-to-thirty somethings speaking as if they have anything real to share. These people! Young, elitist, enabled and doe-eyed! Young, elitist, enabled and doe-eyed!
These people seem to polarize all art into two camps: (1) content, and (2) form. Being spirtually-devoid, they focus on containers and thus form--losing what is truly important: Content, context, history, whathaveyou. This is our world. From a world with meaning, form, and mystery... to a world with forms floating haphazardly around bumping stupidly into each other for no good reason.
Here, have an ironic stamp of rice paper that somewhat tastes like pizza. It will satiate nothing but your need for constant entertainment. Don't worry, I will shake the grand set of keys in front of your face for ever and ever, amen.
Forget about global warming, the economy, and animal stories of bravery and redemption for a minute. I'm tired of reading books from twenty-to-thirty somethings speaking as if they have anything real to share. These people! Young, elitist, enabled and doe-eyed! Young, elitist, enabled and doe-eyed!
These people seem to polarize all art into two camps: (1) content, and (2) form. Being spirtually-devoid, they focus on containers and thus form--losing what is truly important: Content, context, history, whathaveyou. This is our world. From a world with meaning, form, and mystery... to a world with forms floating haphazardly around bumping stupidly into each other for no good reason.
Here, have an ironic stamp of rice paper that somewhat tastes like pizza. It will satiate nothing but your need for constant entertainment. Don't worry, I will shake the grand set of keys in front of your face for ever and ever, amen.
August 29, 2015
I learned about this book, like so many others, while listening to Fresh Air with Terry Gross. I must have been doing a bank deposit for a former employer, because I came in partway through the interview. When I heard the name "Achatz" I turned it up. There was a diner in my hometown called "Achatz' Diner". Couldn't be the same people, could it? Well, close. They're related.
Grant Achatz is a multi-award-winning chef. His restaurant, Alinea, changed the way people think about food. It seemed nothing could stop this guy from getting everything he ever wanted. Until he was diagnosed with stage IV caner of the tongue.
The cancer, however, is a very small part of the book. The bulk is his life until the diagnosis. And it's a fascinating life. There were a few people who figured prominently at points who just kind of drop out, but it's still a fascinating read. Especially for someone who tends to overcook chicken.
Grant Achatz is a multi-award-winning chef. His restaurant, Alinea, changed the way people think about food. It seemed nothing could stop this guy from getting everything he ever wanted. Until he was diagnosed with stage IV caner of the tongue.
The cancer, however, is a very small part of the book. The bulk is his life until the diagnosis. And it's a fascinating life. There were a few people who figured prominently at points who just kind of drop out, but it's still a fascinating read. Especially for someone who tends to overcook chicken.
April 20, 2011
i enjoyed reading Life, on the line. it was well written for a first book, especially for one written by a chef. the story of grant's development in restaurants and culinary school to the time he started alinea was a page turner. when the business partner aspect came into the story, it slowed a bit. (although i did appreciate the outsider point of view during the diagnosis and treatment portion of the story). in the end, it confirmed that cancer sucks and now I know that tongue cancer might be in the top 5 of really truly awful cancers. i also know that should i ever get cancer i hope to be as focused, determined, and fortunate as chef achatz.
now please, get me a reservation at alinea while it's one of the best restaurants in the world. and could someone please win the lotto and share some money with me so that i can enjoy it without guilt.
now please, get me a reservation at alinea while it's one of the best restaurants in the world. and could someone please win the lotto and share some money with me so that i can enjoy it without guilt.
January 3, 2023
Read in Spring 2022, this book is exactly what I hoped it would be. Just Grant's story of becoming one of the best chefs in the US was inspiring, but the irony of his tongue cancer and miraculous recovery made this story incredible. The two author dynamic was also interesting and made sense; for a chef and businessman, Grant and Nick are great writers.
January 10, 2021
This was a tough rating for me.
Cooking and the restaurant world's upper echelon's is interesting to me, but this memoir was a slog at points. It recounts the inspiring story of Grant Achatz and his journey to becoming a top chef, establishing his own restaurant and his brutal battle with tongue cancer. It has all the ingredients for a fascinating story, and Achatz is immensely talented and commendable for thriving through his treatment, but "Life, on the Line" isn't always so endearing on a personal level.
I enjoyed the early part of Achatz's journey where he learned to cook and grew his skill at The French Laundry in Napa, but he came off as an arrogant jerk for much of the book. There were few personal details, and those that were included turned my stomach. He cooly described his lack of interests outside of the restaurant and his loveless relationship with the mother of his two kids, who he stayed with longer than anyone could see was fair to her. I know he's a genius, but it was also hard to root for someone with endless demands for those who worked with him.
While fellow celebrity chef Marcus Samuelsson came off as overly ambitious in his memoir, he was more personable in his writing and deeply reflected on his the cost of his drive on his personal life. There wasn't nearly as much personal openness in Achatz's book. Plus, the endless descriptions of his highly avant garde dishes were difficult to relate to. It's interesting, but because many of the dishes were so hard to imagine for someone without intense fine dining expertise it was hard to get excited about.
The standout portion here was the very end where he talked about this cancer battle. There, he finally opened up and the writing was more intimate than anywhere else in the book. It was a heart wrenching first person account of the grueling treatment, facing his own mortality and losing his sense of taste while still bringing his restaurant to the top of all the greatest critics lists. Achatz has a hell of a story to tell, it's just a shame he waited so long into the book to let the reader in.
I can't 100% recommend this to everyone, but if you're highly interested in fine dining then it should be on your list.
Cooking and the restaurant world's upper echelon's is interesting to me, but this memoir was a slog at points. It recounts the inspiring story of Grant Achatz and his journey to becoming a top chef, establishing his own restaurant and his brutal battle with tongue cancer. It has all the ingredients for a fascinating story, and Achatz is immensely talented and commendable for thriving through his treatment, but "Life, on the Line" isn't always so endearing on a personal level.
I enjoyed the early part of Achatz's journey where he learned to cook and grew his skill at The French Laundry in Napa, but he came off as an arrogant jerk for much of the book. There were few personal details, and those that were included turned my stomach. He cooly described his lack of interests outside of the restaurant and his loveless relationship with the mother of his two kids, who he stayed with longer than anyone could see was fair to her. I know he's a genius, but it was also hard to root for someone with endless demands for those who worked with him.
While fellow celebrity chef Marcus Samuelsson came off as overly ambitious in his memoir, he was more personable in his writing and deeply reflected on his the cost of his drive on his personal life. There wasn't nearly as much personal openness in Achatz's book. Plus, the endless descriptions of his highly avant garde dishes were difficult to relate to. It's interesting, but because many of the dishes were so hard to imagine for someone without intense fine dining expertise it was hard to get excited about.
The standout portion here was the very end where he talked about this cancer battle. There, he finally opened up and the writing was more intimate than anywhere else in the book. It was a heart wrenching first person account of the grueling treatment, facing his own mortality and losing his sense of taste while still bringing his restaurant to the top of all the greatest critics lists. Achatz has a hell of a story to tell, it's just a shame he waited so long into the book to let the reader in.
I can't 100% recommend this to everyone, but if you're highly interested in fine dining then it should be on your list.
September 10, 2021
For some reason, I am fascinated by chef memoirs! The work seems incredibly difficult, with very long hours and in many cases a very tense atmosphere. With this book, we have a young man growing up working in his family restaurant, who has an intense passion to have his own restaurant someday, that will not only offer unique and creative food presentation but also be the best in the country. Often described in reviews as a ‘food genius’, he manages to do just that. To me, the most interesting part among many, is his early awareness that he could not work with the typical (?) critical and negative head chefs and had the very good fortune to train in an exceptional restaurant with a superb head chef at The French Laundry. With a high standard established, he then opened his own restaurant and quickly won awards and ended up as top restaurant in the country, Alinea in Chicago. At the peak of his very young but distinguished career, he was diagnosed with Stage 4 tongue cancer.
His business partner co-authored this book and the format of them each writing during the same events was so interesting. The bolder print was written by the chef and the lighter text, by his business partner. This started about half way through, when they met, and their dynamic was so interesting. I don’t think I have come across such an intense creative person in my reading of memoirs, albeit one so completely focused on new ways to present food!
His business partner co-authored this book and the format of them each writing during the same events was so interesting. The bolder print was written by the chef and the lighter text, by his business partner. This started about half way through, when they met, and their dynamic was so interesting. I don’t think I have come across such an intense creative person in my reading of memoirs, albeit one so completely focused on new ways to present food!
January 4, 2020
Food can be expressive and therefore food can be art.
I found three stories in one book by reading "Life, on the Line". One - a coming of age story. Two - building the best restaurant in the US. Three - fighting cancer and facing death. I found the middle of the book to be the least interesting part. Grant Achatz's early years and his fight against a deadly disease were the most compelling.
I found Grant Achatz to be a fascinating character. Grant's passion and commitment to his vision are inspiring.
As a foodie (who both likes to eat and to make food), I thoroughly enjoy good books about foods, restaurants and chefs. If you enjoy food, you will likely to enjoy this book as I did.
I found three stories in one book by reading "Life, on the Line". One - a coming of age story. Two - building the best restaurant in the US. Three - fighting cancer and facing death. I found the middle of the book to be the least interesting part. Grant Achatz's early years and his fight against a deadly disease were the most compelling.
I found Grant Achatz to be a fascinating character. Grant's passion and commitment to his vision are inspiring.
As a foodie (who both likes to eat and to make food), I thoroughly enjoy good books about foods, restaurants and chefs. If you enjoy food, you will likely to enjoy this book as I did.
February 8, 2024
Wow, what a book! I was fortunate enough to eat at Alinea about 10 years ago, so this book was particularly interesting to me. Now after reading this, I have a huge desire to go back. Hearing the incredible health challenge that Grant overcame made me appreciate his drive and passion even more. What kept going through my mind though was his lack of enjoying life outside the kitchen and spending more time with his boys. Given a second chance at life, I hope he's thoroughly enjoying more than just cooking and food.
May 27, 2021
This was a great chef memoir but has the added benefit of also giving a small look at some of the business side of opening and operating a restaurant, as well as an interesting and thrilling medical journey.
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