
A chef's harrowing journey through culinary greatness and Stage IV tongue cancer. Grant Achatz revolutionized molecular gastronomy at Alinea while facing death, inspiring countless chefs worldwide. How did a man who lost his sense of taste redefine modern dining forever?
通过作者的声音感受这本书
将知识转化为引人入胜、富含实例的见解
快速捕捉核心观点,高效学习
以有趣互动的方式享受这本书
What happens when a child who learns to cook before he learns to read becomes one of the world's most innovative chefs-only to face losing the very sense that defines his art? Grant Achatz's story begins not with culinary school or fine dining ambitions, but with a five-year-old standing on an upturned milk crate, mesmerized by cherry Jell-O dissolving in hot water. His grandmother's eight-stool restaurant in Marine City, Michigan became his playground, where he graduated from pot washer to vegetable peeler to chief egg cracker. When his parents borrowed $5,000 to open Achatz Depot in 1980, food became the family's identity. His father worked eighteen grueling hours daily without missing a single day for an entire year, while young Grant learned that restaurants weren't just businesses-they were expressions of dedication bordering on obsession. Despite his parents' turbulent marriage and eventual divorce when Grant was twelve, the kitchen remained his constant. At fourteen, he spent two years restoring a 1970 Pontiac GTO with his father, learning that persistence could transform rust into beauty-a lesson that would later save his life when facing his greatest challenge.
将《Life, on the Line》的核心观点拆解为易于理解的要点,了解创新团队如何创造、协作和成长。
将《Life, on the Line》提炼为快速记忆要点,突出坦诚、团队合作和创造力的关键原则。

通过生动的故事体验《Life, on the Line》,将创新经验转化为令人难忘且可应用的精彩时刻。
随心提问,选择声音,共同创造真正与你产生共鸣的见解。

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