Cultivating Michelin Star Creativity
A dark, soulless building is sandwiched between two brick buildings in Chicago. Its clean and minimal gray tiles are assembled with expert craftsmanship. Once you enter the building, neon red lights illuminate a narrow hallway. You would guess you entered an escape room or laser-tag business.
But in fact, you just stepped foot in a three Michelin-star restaurant.
Waiters present a 16-course meal to you. Pairings from king crab and passion fruit to dark chocolate with butternut squash come after each other. These dishes are prepared for you right on the counter. Powders, sauces, and garnishes decorate your table like a painter colors his canvas. But who is behind this radical culinary creativity?
His name is Grant Achatz.
Grant Achatz was born in a restaurant family. His parents, grandparents, aunts, and uncles all operated or owned restaurants. The passion for working in the kitchen was pumping in his blood for years. Throughout his teenage years, he has been internalizing food, learning the culture, and understanding the restaurant business.
His early career began by imitating others in an apprenticeship at the French Laundry. He studied the properties of ingredients and successful combinations. After years of learning from the best chefs, he opened up his restaurant, Alinea. Within a few years, it became one of the best restaurants in the world. His dishes are eclectic, artistic, and creative.
Many of us assume creativity is a eureka moment, an accidental blessing. But Grant Achatz doesn’t believe that. He says, “The truth for me at least, is that creativity is the primary result of hard work and study.”
Creativity is a skill like any other. Revolutionizing ideas and innovative techniques originate from thinking and doing things for a long time with obsessive intensity and curiosity.
