“Being creative as a chef is not mimicking what you see in Tokyo or Bangkok,” said Grant Achatz, the chef-owner of Alinea in Chicago, at the Institute of Culinary Education last night. “It’s being inspired by that. It’s reactions to influences, whether those are reading a book, walking down the street, or looking up something online. Creativity is really unpredictable, and can come from anywhere.” … Continue reading For Grant Achatz, Focus is on Emotions, Interactions