My time cooking at the French Laundry and being mentored by Thomas Keller instilled in me the satisfaction of preparing and eating offal. I willingly joined the team as a commis, yet in relatively short order began to grow impatient as I watched the chef de parties do the "glamorous" job of working the line during a busy service. That is where I wanted to be, that is where the action was.
Subscribe
Stay on top of Chef Achatz's latest writings by subscribing to the RSS feed.
Join the community
Join Chef Achatz's community and share your experiences of dining at Alinea Restaurant, cooking from the Alinea Cookbook or building your own Postmodern Pantry.
Alinea Book
