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

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

Grant Achatz

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 that 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.

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 that 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.
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Description:

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 that 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.

Language:

English

Narrators:

Nick Kokonas, Johnny Heller

Length:

12h 52m


Chapters

Free Sample

05:00

Introduction
Introduction

09:16


Part 1, Chapter 1
Part 1, Chapter 1

15:08


Part 1, Chapter 2
Part 1, Chapter 2

16:42


Part 1, Chapter 3
Part 1, Chapter 3

17:24


Part 1, Chapter 4
Part 1, Chapter 4

24:05


Part 1, Chapter 5
Part 1, Chapter 5

22:49


Part 1, Chapter 6
Part 1, Chapter 6

19:31


Part 1, Chapter 7
Part 1, Chapter 7

15:09


Part 1, Chapter 8
Part 1, Chapter 8

08:43


Part 1, Chapter 9
Part 1, Chapter 9

27:40


Part 1, Chapter 10
Part 1, Chapter 10

23:21


Part 1, Chapter 11
Part 1, Chapter 11

51:02


Part 2, Chapter 12
Part 2, Chapter 12

39:31


Part 2, Chapter 13
Part 2, Chapter 13

01:15:21


Part 2, Chapter 14
Part 2, Chapter 14

41:53


Part 2, Chapter 15
Part 2, Chapter 15

43:06


Part 2, Chapter 16
Part 2, Chapter 16

14:36


Part 2, Chapter 17
Part 2, Chapter 17

26:15


Part 2, Chapter 18
Part 2, Chapter 18

40:05


Part 2, Chapter 19
Part 2, Chapter 19

23:05


Part 2, Chapter 20
Part 2, Chapter 20

44:05


Part 3, Chapter 21
Part 3, Chapter 21

22:56


Part 3, Chapter 22
Part 3, Chapter 22

34:57


Part 3, Chapter 23
Part 3, Chapter 23

26:01


Part 3, Chapter 24
Part 3, Chapter 24

26:50


Part 3, Chapter 25
Part 3, Chapter 25

22:45


Part 3, Chapter 26
Part 3, Chapter 26

16:06


Part 3, Chapter 27
Part 3, Chapter 27

24:04


Part 3, Chapter 28
Part 3, Chapter 28

00:23