Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

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Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

4.03 of 5 stars 4.03 · rating details · 1,878 ratings · 337 reviews

"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer.

In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in...more "One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer.

In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.

The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award.

Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.(less)

Hardcover, 400 pages

Published March 3rd 2011 by Gotham (first published January 26th 2011)

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Jun 05, 2011 Suman rated it 3 of 5 stars

Achatz and the money-man

This is not so much a book review as random thoughts from a person who would be interested in eating at Alinea.

Besides reading the New Yorker article on him and his horrific tongue cancer, I hadn't really paid too much attention to Grant Achatz. From a cursory glance, his style of cuisine - most easily described as molecular gastronomy - reminded me a lot of that of New York chef Wylie Dufresne. When I sampled the latter's food, I found to it to be more intellectually sti...more Achatz and the money-man

This is not so much a book review as random thoughts from a person who would be interested in eating at Alinea.

Besides reading the New Yorker article on him and his horrific tongue cancer, I hadn't really paid too much attention to Grant Achatz. From a cursory glance, his style of cuisine - most easily described as molecular gastronomy - reminded me a lot of that of New York chef Wylie Dufresne. When I sampled the latter's food, I found to it to be more intellectually stimulating than emotionally satisfying, and after reading how oriented some MG chefs are to technique rather than refinement of flavor in dishes, I sort have written off the whole movement to something I would enjoy if I were exponentially more wealthy and would like to try something adventurous Wednesday night.

Reading Achatz's view on food, however, is indeed interesting, and reminds me of a scientific research approach more than anything else. Apprenticeship under (hopefully) top advisors before branching out with one's own ideas. Achatz's idea of evoking emotions through unconventional means (such as burning leaves, novel techniques, etc.) and using a level of skill and refinement is indeed unique, and it does seem that Achatz is worthy of the accolades he received.

Given his level of thought about food, there's a stunning bit of naivete when Grant Achatz claims that he wants to build "the best restaurant in the world". I mean, what the hell does that even mean and how do you measure it? Does it mean, the type of restaurant whose meal is most memorable? The type of restaurant one could eat day after day most enjoyably given the budget? The one that introduces the most techniques to other restaurants? There doesn't seem to be a solid metric attached to this goal (apart from restaurant reviews... which I'll discuss later), but given the level of thought on the food, I found this sort of thinking curious.

There were really two things that struck me about this book. The first is how he trusted his instinct when he was moving up through the ranks. Whether it was leaving the "ideal" job at Charlie Trotter's to introducing more cutting edge dishes at the French Laundry to completely revamping the already "four-star" Trio restaurant, it amazed me how much GA believed in himself and succeeded. Of course, this kind of gambit only succeeds when one is skilled, incredibly hard-working, borderline ego-maniacal (this is really not meant to be a pejorative term here), and lucky. But given that the apprenticeship model is similar to my grad program, perhaps I should start behaving more like chef Achatz.

Secondly, for all the talk of democratizing the dining experience by offering an extended tasting menu to everyone (something normally reserved to regulars and VIPs - celebs, food writers, etc.), the entire endeavor seemed very VIP-focused. Normal people are usually one of the 1600-ish plates that come out each night, but when Ruth Reichl comes in, a 12-hour, billion-course extravaganza is served. Similarly treatment is given to Frank Bruni (the former NYT food critic who, if he had to food write himself out of a paper bag, would have suffocated to death) and other such food luminaries. Achatz measures the worth of the restaurant on the critics who do not have a representative experience.

Parting (anacoluthonic) thought: say you're someone who cares deeply about food and decides to drop $500/pp on dinner at Alinea. And perhaps, as an extra precaution, since you read this book, you decide to dine solo and bring a notebook to take notes, signaling your "worthiness" to the kitchen. Having already deformed your dining experience just so kitchen cares, why should you also worry about Charlie Sheen coming in, since he is a VIP and you are a peon? Admittedly, this is gross generalization, but that this is any sort of worry at all should bother you.

Despite this, Achatz seems deeply talented and I would like to eat at Alinea at some point.(less)

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Dec 07, 2012 Aleeda rated it 4 of 5 stars

Shelves: 2012-reads

The core story in this gripping memoir makes you ask yourself: If I had to give up the thing that makes my life pleasurable, enjoyable, worth living, would I do it, even to save my life?

Grant Achatz, is by all accounts, an amazing chef. Creative, daring, hardworking. Cooking is his first and only career, and he has been cooking since he was five years old at his parent's diner. His discipline is well documented in Life, on the Line but there are also stories in which the chef recognizes the luck...more The core story in this gripping memoir makes you ask yourself: If I had to give up the thing that makes my life pleasurable, enjoyable, worth living, would I do it, even to save my life?

Grant Achatz, is by all accounts, an amazing chef. Creative, daring, hardworking. Cooking is his first and only career, and he has been cooking since he was five years old at his parent's diner. His discipline is well documented in Life, on the Line but there are also stories in which the chef recognizes the lucky breaks he has had, working for Charlie Trotter (briefly) and Thomas Keller, who became a mentor.

As a chef, Grant has won the most prestigious awards, one can win including THE most prestigious American award, the James Beard award for Outstanding Chef. Much of the memoir deals with the things that formed the character of the chef on his way to greatness. From all I have heard,or read, you do not reach this pinnacle by lacking confidence, or playing it safe, or being nice to other people. Life on the Line does not dismiss other chefs (or for that matter anyone in Chef Achatz' kitchen) to build up Grant Achatz. While he does not succeed without the cost of personal relationships, he obviously doesn't need Gordon Ramsay-style theatrics to get the best out of his staff.

The memoir is also told by the chef's business partner and co-author, Nick Kokonas, who gives an account of a restaurant from an investor's viewpoint. You sense, from the start, that he his more than an investor, and Chef Achatz credits him with saving his life. After reading of their success as a team, we face the question that starts this review. Diagnosed with tongue cancer, Achatz is advised by more than one doctor that the only way to *possibly* save his life is to lose his tongue. This would also involve the loss of his sense of taste, and compromise his speech ability. Chef Achatz takes one more daring risk, and instead undergoes aggressive chemo and radiation. Readers can find out why he made this choice in the pages of the memoir.

I would have love to hear how he trained the palates of his staff to mimic his own. I would love to hear from the staff about how hard it was, knowing that your leader might not make it, but through the force of his will, making you work even harder. Overall this was an amazing story about determination and dedication, not only by the chef, but the people who surrounded and supported him.(less)

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Oct 19, 2012 Canice rated it 3 of 5 stars

A must-read for restaurant aficionados and followers of contemporary cooking trends.
It did take me three tries to engage with the book, though, as the writing in the opening chapters is appalling and off-putting in its junior high "What I Did This Summer" style. The writing improves by small increments and becomes tolerable within a matter of chapters, but the book remains in desperate need of a competent editor throughout. The author starts in one direction and fails to complete the tale, leav...more

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May 19, 2012 Will rated it 2 of 5 stars

This book made me tired. Enter a rant that probably isn't really about modern cuisine at all:

Forget about global warming, the economy, and animal stories of bravery and redemption for a minute. I'm tired of reading books from twenty-to-thirty somethings speaking as if they have anything real to share. These people! Young, elitist, enabled and doe-eyed! Young, elitist, enabled and doe-eyed!

These people seem to polarize all art into two camps: (1) content, and (2) form. Being spirtually-devoid, th...more

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Mar 04, 2012 Happyreader rated it 4 of 5 stars · review of another edition

Shelves: bio-and-memoir, food-and-drink

This is a peculiar book. One part culinary coming of age, one part how to set up a world-class restaurant, complete with detailed investor reports, one part cancer survival story. Five stars for parts one and three, three stars for part two. Honestly, does anyone beyond an investor or interior designer need that much detail about the sourcing and pricing of chairs? This memoir is also confiding and distancing. Once Grant becomes a success, he steps back from his readers by turning a good chunk o...more

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Dec 19, 2011 Jaclyn rated it 4 of 5 stars

This book was heavy - like, literally heavy, and surprisingly, I loved it. I'm not saying I'm surprised that I liked a heavy book, but I'm surprised that I thoroughly enjoyed a book about one of the most creative and successful chefs in America today. Grant Achatz has wowed critics and diners alike since first joining the famed French Laundry at the young age of 22. Achatz is remarkable because he has a vision unlike any other. His food sounds like the stuff of dreams. Throw in a brilliant busin...more

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Dec 03, 2011 Nicolemauerman rated it 2 of 5 stars

This is the story of Grant Achatz who grew-up cooking in his families’ restaurants, but always knew he was destined to be a great chef. He finishes culinary school, works for some of the world’s best chefs, and finally gets the opportunity to open his own restaurant. Shortly after opening Alinea, Achatz discovers that he has oral cancer and is faced with the possibility of never tasting again.
I really wanted to like this book. My husband is a chef and I work in oncology, so I thought it was a b...more

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Oct 19, 2011 Dennis rated it 4 of 5 stars

The story of how Grant Achatz went from working at his parent's diner in Michigan to becoming one of the most famous chefs of our time makes a good story on its own. You don't need to be a foodie to enjoy this book. At its core, Life, on the Line is about hard work, luck, and incredible talent.

Achatz is driven by a desire to do something bigger, which lead him through the kitchens at Charlie Trotter's, the French Laundry, and Trio, his last stop before opening Alinea. Having won numerous awards,...more

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Sep 17, 2011 Melody rated it 3 of 5 stars

Shelves: memoir

I heard about Achatz from my ex-caterer husband. My current husband, who used to be a caterer, I mean. He's still a foodie, and tends to come up with the oddest trivia- in this case, he was all excited about Achatz's cold griddle, which freezes foods the way a hot griddle cooks them. Then my stepmom, who is something of a connoisseur of memoirs by people who are facing some terrible medical issue, read and loved this book. So I sought it out.

Achatz is an interesting character- intense, driven, a...more

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Jul 10, 2011 Ms.pegasus rated it 4 of 5 stars Recommends it for: anyone interested in the back end of a restaurant ; readers of Knives at Dawn; Chicagoans

Shelves: nonfiction, memoir

Four eggs, five seconds, hinged open one at a time, no shells. “I flipped both sets over, waited forty-five seconds, and flipped them back. Then I turned them onto the awaiting plates. They were absolutely perfect.” It's an iconic moment from Grant Achatz's student days at the Culinary Institute of America training. Even then, he had that assertive self-assurance and the goods to back it up. Perfectionism and fierce compulsiveness drove his quest for recognition.

Achatz is extraordinarily articul...more Four eggs, five seconds, hinged open one at a time, no shells. “I flipped both sets over, waited forty-five seconds, and flipped them back. Then I turned them onto the awaiting plates. They were absolutely perfect.” It's an iconic moment from Grant Achatz's student days at the Culinary Institute of America training. Even then, he had that assertive self-assurance and the goods to back it up. Perfectionism and fierce compulsiveness drove his quest for recognition.

Achatz is extraordinarily articulate in telling his own story, seemingly oblivious to the uncertainties that he has repeatedly embraced in his life. His first job is at the Grand Amway Hotel in Grand Rapids, Michigan. Luck brings him to the attention of Chef Steven Stallard. However, rather than following a chain of contacts that could lead to work at a hotel in Scotland, Grant instead successfully pursues a job in the kitchen of Charlie Trotter in Chicago. He gets his foot in the door, but it feels wrong. Step-by-step, Achatz clarifies his vision, and then pursues the experiences that will make his vision a reality. Thus, he describes his tenure at The French Laundry under Thomas Keller, his move to a Napa Valley winery, his return to The French Laundry as sous chef, yet another move to manage Trio in Evanston, and finally, his partnership with Nick Kokonas to build Alinea. With each move he left behind many relationships. Thomas Keller was both a mentor and friend. Bill Smith of La Jota Vineyards gave him opportunities to experiment with viniculture. Henry Adaniya at Trio's allowed him to build an establishment that reflected his innovative spirit. It launched his career. As that career rose, his personal relationships faltered, if one cares to read between the lines.

Achatz is a lively storyteller. A prestigious demo in Hawaii begins with Keller and his small crew scrubbing down the kitchen because it does not meet his standard. A three day stint in elBulli finds Achatz learning from the Spanish chef de cuisine via translations through an Italian chef, to a French speaker to a French and English speaker from Copenhagen. Some of the liveliest moments are those “on the line,” the concentration, timing, the flow of adrenaline, and the satisfaction of creation.

Prior to reading this book, I must confess, I held a dismissive attitude toward Achatz's culinary vision (some call it molecular gastronomy, a name which fails to do it justice). It's not just about marrying technology and food creativity. The sensory connection between memory and odors, and the sequential altering of taste sensation by previous sensations seem obvious once they are pointed out. Achatz uses this information to shape a new sense of tasting. I'm still not a convert, but I now understand the logic much better.

The second half of the book deals with the building of Alinea. This part will interest anyone who ever contemplating opening a restaurant. Considerations of design, logistics, and ambience confront the realities of cost. A surprising network of contacts becomes essential to the process. Finally, there is an endless stream of inspections to be navigated. Much of this section is told by Nick Kokonas, who offers some interesting observations of Grant.

The final chapters are extraordinarily moving. They deal with Grant's struggle against cancer, and offer an interesting insight into the mechanics of the health care system. Achatz assesses himself objectively; his courage is again matched by extraordinarily good luck.

This is a book for anyone interested in the creators and innovators of haute cuisine. Even if you never have the privilege of eating at one of these restaurants, you can still appreciate the discipline and guiding vision behind them.

A final aside -- I read this in hard cover. It is an extraordinarily beautiful book. The clean typeface, the framing margins, the tastefully contrasted pagination and chapter heads all reinforce the aesthetic that Achatz strives for in Alinea. Gotham Books and designer Elke Sigal deserve a round of applause.(less)

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Jun 28, 2011 Jacqie rated it 5 of 5 stars

My husband and I are going to Chicago next week. Alas, getting a reservation for Grant Achatz's new restaurant, Next, is about as likely as getting a ride on the space shuttle. So I'll have to be content with reading this book.

Fortunately, I really liked it. Achatz is not a professional writer, and can come across as detached- but maybe that's just his personality. However, he does manage to tie his love of food in through writing about his whole childhood and into his professional career. I lov...more My husband and I are going to Chicago next week. Alas, getting a reservation for Grant Achatz's new restaurant, Next, is about as likely as getting a ride on the space shuttle. So I'll have to be content with reading this book.

Fortunately, I really liked it. Achatz is not a professional writer, and can come across as detached- but maybe that's just his personality. However, he does manage to tie his love of food in through writing about his whole childhood and into his professional career. I loved his anecdote about his uncle getting him to try french fries rolled into a giant pickle. When Grant expressed surprise that it was actually tasty, his uncle pointed out all the similarities between the composition of ketchup and pickles (salt, vinegar). Right there, you can see the genesis of the chef's fascination with playing with flavors that go together if you can just intuit it correctly.

This was an extremely ambitious young man, one with a sense of what was the correct path for him to take. When he couldn't work with Charlie Trotter, as prestigious as the position was, he left. Then he wangled his way into the French Laundry, and ended up with exactly the guy he needed to mentor him, Thomas Keller. When he was raring to go with becoming the executive chef at his own place, he found the place to make it happen. And finally, he found his perfect foil in his business partner, Nick Kokonas.

As soon as Kokonas enters the picture, we get two different first-person voices in the book. This surprised me at first, but the added perspective was valuable as each partner had a very different perspective on creating Alinea. Achatz frankly could never have gotten it done if not for Kokonas and his generosity in allowing the chef his vision while taking care of the details. It reminds me of the old relationship between an artist and a patron. Kokonas clearly believes in Achatz's talent, and wants to facilitate it for its own sake as well as for the bottom line. It was interesting when Kokonas realized that he would never be able to simply enjoy a meal at Alinea- he'd always be working. Kokonas is very different from Achatz- he's the guy that makes things happen, the guy who can schmooze, and at the same time, he's not afraid to make a friend and get emotionally involved in his partner's life.

I liked seeing the emails that went back and forth detailing the progress of the restaurant. I'm part of a small business, and I know how you can become obsessed with different details- this is your baby, and you want it to be the best it can be. The thought that went into the design of the menu alone- how cool!

I could hardly believe that Frank Bruni was snuck into the restaurant on opening night and then proceeded to snipe at it. How very uncool- if this actually happened, it's beyond the pale in the restaurant world. You don't take one shot at a restaurant on opening night and then be unkind about it. I actually gasped as I read this part.

Then, as things are going swimmingly, comes the tongue cancer. I think it took a lot of courage for both authors to write this part. I could totally sympathize with Achatz for not wanting to lose his entire identity through surgery. I might have made the same choice he did to let go, if not for the technique that eventually saved him. The emotion that Kokonas showed in his writing was also quite poignant. The toll that the treatment took on the entire restaurant, the bravery in soldiering through it, and the gifts of love that came from other people along the way- all very touching and beautiful.

Achatz is not afraid to show himself as less than perfect. He acknowledges that he was a terrible husband, and hopes to do better as a father. He talks about the irritability and restlessness that comes along with coming back to life after expecting your own death. He wasn't an angel, and I get that. It might have been uncomfortable to be on the receiving end of it all, though. Kokonas steps up again here, and tried to get the chef to focus beyond his work to his entire life, to what really matters. Is it yet another restaurant, or is it the right restaurant? And now we're back to Next, a place that I'm very sad I can't go. Maybe in a year or two the buzz will wear off enough that I've got a shot. But at least I've gotten a glimpse inside them mind of a brilliant artist and craftsman, as well as his generous partner.(less)

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Jun 11, 2011 Jeff rated it 1 of 5 stars

As someone who is a cancer survivor - and a bit of a foodie - I was disappointed on both counts by this book.

The book has two "voices", Greg Achatz and Nick Kokonos, who was both a friend and major investor when Achatz began the work of opening his groundbreaking restaurant, Alinea. Both authors "speak" in this book and their written voices are differentiated by different typefaces, providing a different view of the events surrounding Achatz's restaurant career as well as his bout of cancer.

But...more

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May 30, 2011 Sarah rated it 4 of 5 stars

Shelves: bio-memoir, food

I really loved this book. I agree with my fellow friend-reviewers that the sudden insertions of narrative from the business partner were sort of odd after reading the first two-thirds of the book in Achatz's voice, but the oddness didn't detract from the enjoyment. In any case, by that point I was invested enough in Achatz's story, and liked him enough, to appreciate seeing him through other eyes (as also pointed out by a fellow friend-reviewer).

It's hard to describe why I loved the book so muc...more

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May 02, 2011 Hunter Dettler rated it 5 of 5 stars

The book Life, on the Line is about a guy named Grant Achatz. When Grant was a little kid his parents owned a diner and as he got older he worked in his parens dinner as a cashier and then a waitor and then a cook. Every day he has spent working and helping with his parents diner. As he got older and graduated form high school he went to Culinary School. He went to that school for four years. Once he was done with the Culinary School he was searching for jobs. His first job was at a hotel in Mi...more

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May 01, 2011 Cathy rated it 5 of 5 stars

Shelves: memoir, first-reads

I was so excited to win a preview copy of Grant Achatz's memoir because I'd heard about his award winning Chicago restaurant, Alinea, and his battle with tongue cancer and couldn't wait to learn more. I wasn't disappointed. From the play on words title to the descriptions of his childhood assisting in the family diner and especially the few lyrical details of his culinary creations, the book was a winner. Achatz doesn't dwell on his cancer battle but gives enough detail to underscore the horror...more

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Apr 23, 2011 Doug Stotland rated it 4 of 5 stars Recommends it for: foodies

This book was interesting in several ways for me:
1) as a foodie, I loved the step by step, blow by blow descriptions of the meals and the prep and all of the stories about the different personalities, egos and management styles of several culinary icons
2) insightful on the kind of artistic drive that leads to truly fresh ideas and innovative approaches. It was also interesting to see the kind of sacrifices he needed to make in the rest of his life to pursue his dreams.
3) interesting detail on wh...more

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Mar 27, 2011 Kevin Elliott rated it 5 of 5 stars

Yes, this book is about food. Yes, this book is about cancer. At the same time, though, this book isn't really about either of those things. It is about determination, passion, and hard work... and the way that the focus of those things can enhance or hinder other aspects of life. Grant and Nick are casual and honest in their prose and they don't dwell on any one external event as a reason or excuse for their successes or failures. Each section of the book is equally compelling, whether it be th...more

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Mar 02, 2011 Claire rated it 4 of 5 stars

Shelves: 2011

I received an Advanced Reading Copy of this book through the Goodreads First Reads program. Thank you Goodreads!

Life, On the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat by Grant Achatz and Nick Kokonas gives new meaning to eating with your eyes and to experiencing the emotional intent of the chef.

Brief Synopsis: Chef Achatz’s diagnosis of tongue cancer threatens to destroy everything he has so thoroughly dedicated his life to create – not only his abil...more

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Aug 15, 2011 Christine rated it 4 of 5 stars

I've realized that this is the first in-depth book I've read about a single culinary figure. It's accessibly written and doesn't rely on all the name- and ingredient- dropping that's rife in so much food-related writing. It's about food, yes, but just as much about Achatz' singular drive to succeed on his own terms. The story of Alinea (his restaurant) hums along, a tale of hard work and ambition rewarded, and it's interesting in its own right before becoming the backdrop to the nightmarish acco...more

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Mar 14, 2011 Paula Gallagher rated it 5 of 5 stars

Achatz provides an in-depth look at his rise to chef-stardom, with plenty of behind the scenes goings-on. Foodies will appreciate mentions of culinary colleagues (Richard Blais was an extern at The French Laundry who worked with him)and the descriptions of Achatz's unusually executed dishes. Those interested in the business side of building a restaurant will be fascinated by the insights provided by backer-turned-business partner Kokonas.

Chef Achatz is the star here, so don't expect much insigh...more

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Jul 25, 2011 Liz rated it 2 of 5 stars

I have always enjoyed good writing about food, cooking and chefs and picked this up from the library hoping for something similar. Instead, I found a borderline-egomaniacal memoir lacking in real insight about Grant Achatz. It neither defended his high-concept food or elucidated his philosophy. He revealed almost nothing about himself except that he was very hardworking, ambitious, and creative. It was very much a "first this happened, and then that happened and I wanted to be the best!" kind of...more

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Apr 09, 2011 Miko Lee rated it 3 of 5 stars

Subtitle: a chefs story of chasing greatness, facing death, and redefining the way we eat

I really enjoyed this book. As a story, as a non cook foodie, as a creative person and as an autobiography lover.

What a fascinating tale about the innovative chef Grant Achatz renowned for Alinea restaurant. His story from growing up in a dinner in Detroit to culinary school to working at the French Laundry to Trio to co-owning his own Alinea.

The only distracting part was half way thru the book the voice o...more

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Jul 29, 2011 Christina rated it 4 of 5 stars

This book sucked me in, made me cry and inspired me to think about my life's passions. It's amazing to read about a genius with vision who is so stoked by his own dreams that he puts everything else aside and makes it happen... with the help of a few key people with money, connections and faith, of course. In my mind, his cancer (not a spoiler, I promise) is a horribly ironic subplot to the chef/food/restaurant one. I loved the food, meal, culinary innovation descriptions. This was the first boo...more

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Jan 02, 2013 J.C. rated it 4 of 5 stars · review of another edition

Shelves: non-fiction, best-non-fiction

This is a line from the description of the book: {Upon learning his Cancer diagnosis, Chef Achatz) "...trained his chefs to mimic his palate and learned how to cook with his other senses".

Having read that sentence in the description I was very excited to read this book mainly because I thought it would be a gigantic challenge for Chef Achatz to work without being able to taste his product, while also having to battle Cancer and try to maintain his restaurants status as one of the most elite in...more This is a line from the description of the book: {Upon learning his Cancer diagnosis, Chef Achatz) "...trained his chefs to mimic his palate and learned how to cook with his other senses".

Having read that sentence in the description I was very excited to read this book mainly because I thought it would be a gigantic challenge for Chef Achatz to work without being able to taste his product, while also having to battle Cancer and try to maintain his restaurants status as one of the most elite in the country (if not world). I thought that the book would be about how to overcome the challenge of trying to stay alive while educating his staff to replicate his palate and creativity. I though it would make for a very daunting task and interesting reading about how a group of people would come together to make that goal happen.

However, that doesn't happen anywhere in the book (mainly because it is the chef's job to ensure that every staff member working in the kitchen understands the chef's palate from day one)and the person who wrote that description should be fired immediately for false advertising. Not only that, but the book description makes this book sound like a Cancer survival story which it really isn't (the book is 400 pages long and we do not get into the survival aspect of the story till page 310). This book is more an autobiography about an extremely talented person pushing the limits of his craft, then having the rug pulled out from underneath him with his Cancer diagnosis.

That being said, I really enjoyed this autobiography while applying the James Frey, "Million Little Pieces" skeptic rule (just because its an autobiography doesn't make it necessarily true) which I feel like I must do now for all autobiographies I read.

I found the first two parts of this book where Grant Achatz embarks on a fine dining career to be the most entertaining. Beginning at (Charlie) Trotter's (which was a disaster and probably shouldn't count in the long run) and moving on to The French Laundry and working along side Thomas Keller, Achatz dives into fine dining with passion and dedication. He then decides that although these experiences are rewarding and valuable; he is looking for something more, something grander than what Trotter and Keller are doing. He embarks on the huge task of taking a restaurant in Evanston, Illinois (Trio) and totally reinventing it(making it the most talked about restaurant in the Midwest). He then follows that by building his own restaurant from the ground up, and by ground up I mean exactly that. He oversees the design of everything from tables to service wear to the furniture, and even the lighting style, all the while trying to do something never seen before.

Like most people with amazing creativity, the best part of this book was getting into his mind and seeing a glimpse of what motivated him to go beyond the fine dining experience and create something new and groundbreaking. Also, I don't want this review to feel like I am belittling his Cancer struggle because I am not in any way saying that. For a great chef at the top of his game to get tongue Cancer is, as described in the book, an almost Shakespearean tragedy. That he overcame that obstacle and continued to be able to do what he loved was a profound story. I was just hoping for more from that portion of his life (because the description of the book made it seem like that was going to be the focal point of the book - once again fire that person!).

I guess overall I envy and admire Grant Achatz because he found something he loved to do early in life, turned it into a career, then completely reinvented the entire culture of fine dining by constantly questioning and reinventing and challenging himself to be better than last week, last month , last year.

Its difficult for me to call someone who cooks for a living an "artist" or "genius", even when that cooking goes beyond "elegant cuisine", but this book is as close to a memoir of a creative artist that I have read in a long time.

Now if we can just get some intelligent people at publishing companies to write descriptions of their product that ACCURATELY reflect what that product is about, that would be super.
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Nov 11, 2011 B rated it 4 of 5 stars

This was a well written and very enjoyable read. While others would turn it into a feel-good story of conquering cancer, this was an honest portrayal of what it takes to get to the top of your game and stay there.

I was pleased that the first 2/3rds of the story follows the young chef through several of his formative experiences and his unwavering drive to be the best. While I'm not sure if I am a true fan of his style of cooking, like other skeptics I will have to wait until I someday attend on...more

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May 11, 2011 Jana rated it 4 of 5 stars

Shelves: 2011, non-fiction, food

Dining at Alinea is on my list of things to do before I leave Chicago (and has been since I moved here), so as a food-lover and Chicagoan, I was already familiar with Achatz's story. That said, I loved this book and enjoyed learning more about him and where he was trained. Reading about the dishes and how he conceptualized them was so intriguing - I will never have professional cooking chops, but I still like reading about food and how different flavors work together.

This gets four stars instea...more

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Mar 03, 2012 Joanne rated it 4 of 5 stars

Shelves: chefs-food, memoirs

I loved reading this book. Although I have read many of the famous chef's memoir-like books and liked them all, this one really stands out. It is very well written, but more importantly it pulls you into the excitement of Chef Achatz's minute planning, building, and opening of his first world-class restaurant, Alinea. This is one hands-on guy. Every detail of the restaurant has to meet his exacting vision for a memorable dining experience. It also gives interesting information about his humble b...more

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May 25, 2011 Kae rated it 1 of 5 stars

Quite the opposite of a meal at Alinea, there's nothing unexpected here. Unfortunately, this autobiography is a largely uninteresting series of anecdotes connected loosely in a chronology, lacking the introspection and insight I expected based on pre-release media and pr, which focused on Achatz' considerable professional achievements and remarkable recovery from oral cancer. Achatz has a very compelling personal narrative, but what could be a really engaging and insightful memoir never rises ab...more

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Mar 05, 2011 Jessica Leoncini rated it 4 of 5 stars

Shelves: first-reads

I received an advanced copy of Life, on the Line through the Goodreads First Reads program.

I thought the subject of the book sounded interesting- great chef makes it big and then struggles with the possibility of losing his sense of taste, but it was far more than that. I loved the way the book was mainly about his life prior to his cancer diagnosis. The focus was on growing up in the diner his parents owned, going to culinary school, learning his way around a 4-star kitchen, and finally reachin...more

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Feb 25, 2011 Michelle rated it 4 of 5 stars

My review for AP:
¶ "Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat" (Gotham Books, $27.50), by Grant Achatz and Nick Kokonas: Grant Achatz had already won acclaim as one of the nation's top chefs when he was diagnosed, at age 33, with advanced cancer of the tongue. The recommended treatment was devastating: A surgeon would remove his tongue, lymph nodes and a portion of his jaw. There would be chemotherapy and radiation, and still his chance o...more My review for AP:
¶ "Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat" (Gotham Books, $27.50), by Grant Achatz and Nick Kokonas: Grant Achatz had already won acclaim as one of the nation's top chefs when he was diagnosed, at age 33, with advanced cancer of the tongue. The recommended treatment was devastating: A surgeon would remove his tongue, lymph nodes and a portion of his jaw. There would be chemotherapy and radiation, and still his chance of survival would only be 50 percent.
¶ Achatz decided to reject treatment. Even if he survived, he wouldn't have a life he wanted. He couldn't be a chef without a tongue; he couldn't cook if he couldn't taste.
¶ It many ways, it was his business partner who saved him. Nick Kokonas researched treatments and pushed Achatz to see specialist after specialist. Then he turned to the media. An article in the Chicago Tribune got Achatz into a pioneering program at the University of Chicago, where doctors used chemotherapy and radiation to shrink the tumor before surgery, making it possible to save the chef's tongue and his life.
¶ Achatz and Kokonas recount his battle with cancer in "Life, on the Line," which is nearly certain to be one of this year's top-selling food memoirs. Achatz already has a strong following among foodies. Gourmet magazine named his Chicago restaurant Alinea the best in the nation in 2006, and Achatz received the James Beard Foundation's award for outstanding chef in 2008. His story also is sure to win a following among cancer survivors and those battling the disease.
¶ But don't let that keep you from reading the book. This is an autobiography that rises above both those genres. Achatz's story is a compelling tale of artistic genius that will make you cry and, if you are in the Chicago area, perhaps shell out $200 a person to eat his food.
¶ "Life" starts, as Achatz's did, with his childhood in a small town in nowhere Michigan. His parents owned a restaurant and Achatz, an only child, grew up cooking. By high school, when his best friend was dreaming of flying fighter jets, Achatz had only one goal _ to own a great restaurant.
¶ Achatz had the requisite work ethic and self-confidence bordering on arrogance. He graduated from the world-renowned Culinary Institute of America, where he found the other students lacking in dedication. Then he spent a few months being berated in the kitchen of the legendary Charlie Trotter.
¶ He couldn't take it. Achatz writes, "I wanted one-on-one time and mentoring. ... but instead I got ass-kickings."
¶ The passage is notable because Achatz later dresses down some of his own chefs in what seems to be a similar fashion. This is not a guy who will always warm your heart.
¶ Achatz found his mentor in Thomas Keller of Napa Valley's The French Laundry, went on to overhaul Trio in suburban Chicago and then created Alinea as part of a wave of chefs interested in molecular gastronomy _ the application of scientific techniques to cooking.
¶ He opened Alinea with Kokonas, a derivatives trader who retired in his 30s and had been a regular at Trio for years. The latter part of "Life" is told from both their perspectives, and while the transition is jarring at first because you've dropped so deep into Achatz's psyche, the second voice lends a welcome dimension to the story. While Achatz withdrew into himself during his fight with cancer, Kokonas kept things going. He recounts how the chef's illness affected everyone around him.
¶ Achatz is the kind of artist who sinks everything into his work. He writes about neglecting his ex-girlfriend, with whom he had two children, and his gratitude that his first son was born on a day the restaurant was closed. Again, not very heartwarming.
¶ But, such things might be forgiven in a great artist consumed by his vision, and Achatz certainly seems to be that. One of the most impressive aspects of "Life" is the way in which he leads the reader along the train of thought that produced a great dish.
¶ "I remembered the wine glasses breaking," he writes, "and the smell of the raspberries. And just like that it happens. Raspberries are fragile like fine glassware, maybe even clear like stained glass. They smell like roses, so we'll pair them with roses."
¶ Brilliant.
¶ "Life" ends with Achatz and Kokonas planning a new restaurant, Next, which is expected to open in Chicago this year. Achatz notes with irony and appreciative humor that the restaurant gave him an answer when people inquiring about his recovery asked, "What's next?"
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About Grant Achatz

Grant Achatz is the multiple award-winning chef and owner of Alinea in Chicago. He has written for Gourmet and The New York Times Diner’s Journal and is a columnist for The Atlantic’s Food Channel. He lives in Chicago with his girlfriend and two sons, Kaden and Keller.

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