Life, On The Line

Preface : The book starts off with Chef Grant receiving an award for The Most Outstanding Chef at the James Beard Foundation. Honored to be at such an amazing award ceremony and to be even be nominated Chef Grant low-key didn’t want to be there after going through a very tough time in his life. Grant explains how he had gotten the most uncommon cancer I have ever heard of “Tongue Cancer”. From radiation to other treatments Chef Grant was doing everything in his will to prevent him from losing taste.  However that wasn’t the only thing he was most worried about, he was worried about his 3 star Michelin restaurant Alinea. Why was he worried about his restaurant more than his own health? Well in this book he explain his come up in the food industry as a well-known chef and the struggles he had to face. 

Chapter 1: Grant takes us back to his childhood and his Grandmother very popular at the time restaurant “Achatz Café”. This small restaurant is where the inspiration sparked in Grant. At a very young age Grant did everything he had a chance to do and so did his parents. Just as inspired as Grant his parent decided to take a small loan from Grandma Achatz and open up their very own restaurant named Achatz Depot. Not long after opening day busy was booming because of the Achatz name. Uncle Norm was a favorite at both restaurants due to the fact that every family pitched in, but Norm went above and beyond to help out in any way he could. He was definitely a good role model for Grant. While his dad of course was out playing and buying cars of his own.

Chapter 2: it was hard to hide from trouble long; Grants parent’s marriage was taking a dramatic downfall.  With Grants dad not out the picture still and his birthday coming up his dad thought why not let Grant build his own car. Mostly this chapter was based on Grant and his father building a car together and more of his experiences working in the family owned restaurant. Although one thing that did catch my eye in this chapter was an argument that took place in this chapter due to Grants fathers’ alcohol addiction with lead to most of the reason his parents fighting.

Chapter 3: His first ever shift was at the age of 14, he knew he was ready and had what it took to take on the responsibilities of working in the restaurant. It was tough at first but he handled his situation fast. Also in this chapter Grants into a little law trouble as him and his friends go out on his new GTO Grant got pulled over twice his first ride but because of his name and the restaurant he got off with a warning. Oh! I forgot to mention Cindy his high school sweetheart well as him and his friends were discussing colleges Grant knew he loved to cook and was looking into culinary colleges, when all his friends laughed at him Cindy knew he could do it. Thanks Cindy! Speaking of Cindy also in this chapter he cooks for Cindy’s parents as well.

Chapter 4: After applying to CIA and still haven’t heard from them Grants friends were all going to college and he was beginning to get a little worried.  Worry no less he got accepted and after doing the required time in a classroom it was now time for Grant to get an internship. Grand Rapids, Michigan with Chef Stallard was just the place for him. Working for Chef Stallard was a great place for his externship; he learned so many new techniques from him. Moreover Chef Grant wanted experience more and that’s when he met the lovely chef known as Chef Charlie Trotter.

Chapter 5: Grant sent his resume and hoped for the best. After patiently waiting for a response from Trotter he finally got one. Surely enough Grant got himself an audition to work at a very recognized restaurant.  The audition however didn’t go as expected, but Charlie gave him a shot. He worked hard and long hours but after seeing how Chef Trotter was around the kitchen he knew this wasn’t the place he had imagined and after a couple of months working there he knew he had to quit. That wasn’t so easy though because Chef Trotter wasn’t so pleased and told Grant to not use the restaurant’s name on his resume what so ever because in his eyes Grant never really worked there. Devastated about the affair he knew he needed a much needed break.

Chapter 6: Determined to find his passion back for food after he left it in Charlie’s kitchen he and Cindy took a trip to Europe to dine in all the restaurants with 3 Michelin stars. Unfortunately Grant was hugely disappointed because the restaurant weren’t at all he expected. After he had given up Cindy figured why not explorer the city some more. Well the bike tour they took was the best thing that might have happened to Grant. A small restaurant was on the stop back to the starting point in the tour and that is where he ate food so much better than any Michelin stared restaurant they had been too.   He knew he had his passion back and was eager to get back out there.

Chapter 7: After the somewhat accomplished trip to Europe and the amazing experience at the small restaurant he knew he wanted to work at a restaurant just like that. The French Laundry was the place to be, it was recognized but not as much at Charlie’s but that didn’t matter to Grant. So there he goes again trying anything in his power to gain Chef Thomas Keller and he got it. Again he got an audition and when he walked through those front doors he totally got a different vibe the at Trotter place. He knew he would be happy there and he was hired. He then gathered all his stuff and moved to Napa Valley.

Chapter 8: His father help gather all his stuff to move to Napa. One thing that was on his mind was why was Grant dads mind was why was he moving all the way over here to work for a restaurant. Grant knew just how to show his dad that it was worth the move. He called Chef Keller and he squeezed him a reservation at The French Laundry. Which made him love the restaurant and Thomas even more because he knows that definitely wasn’t easy. After an amazing meal his father knew that it was definitely worth the miles at an amazing restaurant.

Chapter 9: In this Chapter it is basically Grants official first day at The French Laundry. He was starting from the bottom all over again but the environment was different. He definitely noticed a major difference between the chefs because unlike Charlie Thomas actually participated in the kitchen unlike Charlie who would hide in his office most of the time. Also in this chapter after shortly working for The French Laundry Keller allowed him to go to Hawaii with him for a very special event. That even amazes me because he had just started and he was already doing the stuff that employee who must’ve been working there for a long time should’ve been doing.