One of the most surprising, and saddest stories, within the culinary world last year was the news that Grant Achatz of Alinea in Chicago was suffering from Stage IV tongue cancer. (This is as serious as it gets; there is no Stage V.)
Achatz's Alinea has been proclaimed by Gourmet magazine as the most exciting restaurant in the U.S.
Achatz, a follower of molecular gastronomy who worked in the kitchens of Charlie Trotter and Thomas Keller, re-imagines flavors and combinations in truly unexpected ways.
Achatz, a follower of molecular gastronomy who worked in the kitchens of Charlie Trotter and Thomas Keller, re-imagines flavors and combinations in truly unexpected ways.
The New Yorker just profiled Achatz and his fight. Surgeons wanted to remove his tongue, but Achatz wasn't having it and sought other options.
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