Grant, thanks so much for your generosity in answering these questions.
What relationship do you see between your explorations at Trio and how people approach cooking at home?
Restaurant and Home
Started by
Jinmyo
, Mar 06 2003 08:35 AM
1 reply to this topic
#1
Jinmyo
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- participating member
- 9,879 posts
Posted 06 March 2003 - 08:35 AM
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
#2
chefg
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- participating member
- 243 posts
Posted 09 March 2003 - 12:01 AM
Jinmyo:
Overall I think people cook at home for nourishment and because they art hungry. Of course there are exceptions, but for the most part the focus is different. What we do at Trio goes beyond that and clearly draws the lines between passion and interest, necessity and endulgence, recreation and habit. Both are enjoyable, but altogether different.
Overall I think people cook at home for nourishment and because they art hungry. Of course there are exceptions, but for the most part the focus is different. What we do at Trio goes beyond that and clearly draws the lines between passion and interest, necessity and endulgence, recreation and habit. Both are enjoyable, but altogether different.
--
Grant Achatz
Chef/Owner
Alinea
Grant Achatz
Chef/Owner
Alinea
