- How to Eat Like F&W's Chefs-in-Residence
- Anthony Bourdain's Travel Sketch Pad
- Food Trends That Should Die
- David Chang’s New Restaurant is a Spicy Ode to Chick-fil-A
- Salt is Better Than Cocaine
- Spend New Year’s Eve with F&W’s Chefs-in-Residence
- David Chang ♥'s Chicken Fingers
- Eric Ripert's Perfect Breakfast, Mario Batali's New Boots and More
- Andrew Zimmern Raids the Break Room for Sweets, Loves Cold Chinese Take-Out
- Eric Ripert Eats Cold Cuts from the Fridge at Midnight
Although our Chefs-in-Residence are some of America's most incredible cooks, we're inspired by the simple food they make at home. Here, some little-known facts about Grant Achatz, the famously cerebral and intense avant-garde chef behind Chicago's Alinea, Next and The Aviary.
On his morning routine. "I generally get up by 9 or 10 and have a cappuccino, a double vitamin C packet and a freshly juiced drink—today it was celery, apple and kale," says Grant. If he wakes up too early, he watches reruns of The X Files, House or Friends.
On home cooking. "Serene and relaxing" is how Grant describes cooking at home for his two sons and his girlfriend, Briseis Guthrie.
On equipment. Grant doesn't have a fancy stove at home. It's a GE Profile that's almost 20 years old.
On late-night dinner. When he gets home from the restaurant between 1 and 3 in the morning, he eats a quasi-dinner of Wolfgang Puck canned soup, a simple pasta or leftovers.