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Creative juices and snacks – part 1

We all would like to get our creative juices flowing. It’s always astounding to see professionals unleash their creativity and create some truly magnificent works of art, whether it be literary, or art, or even culinary!

A Chicago based chef I’d never heard of really intrigued me. Grant Achatz, considered a creative genius – is the chef behind Chicago’s cutting-edge restaurant Alinea.

How does chef Achatz get his ideas? He simply draws inspiration from various disciplines and infuses them into his culinary masterpieces. Achatz’s brain naturally forms connections between unrelated concepts, and he takes full advantage of this ability. Here are two lovely examples:

In a museum, a large-scale painting sparked Achatz’s imagination: “I want to eat off of that!” This inspiration transformed the tablecloth at Alinea into an edible work of art, adorned with sauces that resemble a masterpiece.

While listening to a song by Rage Against the Machine, Achatz envisioned an extraordinary dining experience with thrilling peaks and captivating valleys, just like the song. He transformed this musical flow into a culinary story that takes guests on a rollercoaster of flavors and emotions.

Concluded tomorrow!

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