Food Texture and Mouth Feel- Lecture 5- Grant Achatz
Speaker: Grant Achatz (Alinea) This
public lecture series discusses concepts from the physical sciences that
underpin both everyday cooking and haute cuisine. Each lecture features a
world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic
components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate
delicacies; Wylie Dufresne presented inventions with
transglutaminase. The lectures then use these culinary creations as inspiration
to delve into understanding how and why cooking techniques and recipes work,
focusing on the physical transformations of foods and material properties. Watch Next Video: Gelation- Lecture 6- José Andrés (ThinkFoodGroup, minibar, Jaleo) Who is Grant Achatz?
Alinea is a restaurant in Chicago that
opened on May 4, 2005. Its head chef and owner, Grant
Achatz, is known for his preparations and deconstructions of classic
flavors. In 2010, Alinea became one of only two restaurants in Chicago to
receive the highest rating of three stars from the Michelin Guide and was
subsequently reviewed by restaurant critic Sam Sifton in the New York Times.
The restaurant takes its name from the symbol alinea, which is featured as a
logo. Alinea ranked number one in the Elite Traveler World's Top Restaurants Guide, 2012.
In October 2008, Grant
Achatz and co-author Nick Kokonas published Alinea
(ISBN 1-58008-928-3 ISBN 978-1-58008-928-9), a hardcover coffee-table book featuring
more than 100 of the restaurant's recipes. The book's narrative follows life in
the kitchen for Achatz and his crew, and includes more than 400
behind-the-scenes photographs by Lara Kastner. Photos
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