Wednesday, May 14, 2008

Terrific Interview with Grant Achatz


I'm too busy with other things right now (e.g. researching the design for a bread oven for the farm) to comment on the transcript of this intriguing interview with Chef Grant Achatz other than to suggest that if you take cooking seriously enough to consider some of its existential elements, you ought to read it.

The interviewer, Anne McBride, works at the Institute for Culinary Education in NYC and is also teaching while pursuing a doctorate at New York University's food studies program. I met Ms. McBride recently during a trip to NYC's Little India in Jackson Heights, Queens. Ms. McBride is, I believe, a student of Krishnendu Ray
a good friend and former colleague of mine at the Culinary Institute of America.


The Institute of Culinary Education: Getting into the Kitchen

3 comments:

Tags said...

May 12 New Yorker has a profile on Grant (rhymes with rackets) Achatz that goes into some depth about his treatment, as well as his technique.

Tags said...

An article Harold McGee pokes a few holes in (May-8-2008)...

http://news.curiouscook.com/

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