I'll start by saying right off that I have never had the pleasure of eating at Alinea, and I do not think I have the money to do so either. With that said, let me tell you about chef Grant Achatz's memoir Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat by Grant and his business partner Nick Kokonas.
Grant grew up in Michigan in a family that had been in the resturant business a long time. He attended culinary school right out of high school and was working for the chef, Thomas Keller, at the French Laundry by the time he was 22 years old. Let's talk about drive, here people. I think you can say he has it. His drive led him to work at Trio in Chicago area. One of his best customers was Kokonas. But he really wanted to try something further and the ideas for Alinea were born.
That is where Kokonas comes in. He partners up with Achatz in his restaurant venture. And he tells his version of the "we are going to build a restaurant" story. And they do. And Achatz and Alinea win acclaim and awards. But he is also diagnosed with tongue cancer. How can a chef taste with out his tongue?
So it is the story of a vision, food techniques, a partnership, a theatrical presentation (I'm sorry, opening night of a restaurant reminds me of a theater production), a sickness and the drive to get the most out of life while you're still here. And as a book - it works. Fact is stranger than fiction sometimes. And it seems to have a happy ending - they opened up their latest restaurant venture - Next - and Grant is in remission (I'm sorry, I can't say cancer free- it is bad luck to me.)
Are they perfect people? No, but they have a unique story to tell and it is done well. So for foodies (and other readers) who like books about challenges and struggles and of course - food, this might be the one for you. A very good read.
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