For Grant Achatz, partner and star chef at Alinea, an upscale restaurant in Chicago, food is everything. Being named Food and Wine’s Best New Chef in 2002, Achatz was dedicated to creating elaborate dishes for hungry guests. To this day, critics rave about his creativity and expertise in combining flavor, texture, and presentation. Achatz credits his cooking inspiration to losing his sense of taste after undergoing treatment for tongue cancer.
Photo by: Ulterior Epicure
In July of 2007, Achatz learned that he had stage 4-B tongue cancer, and was told by several doctors that his tongue would need to be removed. Determined to find an alternate solution, Achatz decided to participate in an experimental program that, if successful, would allow him to beat the cancer while keeping his tongue. He began chemotherapy and radiation shortly after being diagnosed, and by December of 2013 he was pronounced cancer free. However, the treatment left him without the ability to taste.
Not one to give up on his goals, he continued to work and create new dishes with the help of his assistant, Jeff Pikus. With practice and determination, Achatz was able to write out a precise list of ingredients, and have a clear idea of how it would taste in his head. However, he still needed someone to do a final taste test. That’s where Jeff Pikus came in. Pikus had worked closely with Achatz throughout the years, and was able to provide fine tuning and feedback on experimental dishes.
Photo by: Edsel Little
Not only did Achatz beat cancer while continuing to pursue his passion for cooking, he also believes that the experience of cancer gave him new insight into the world of flavors and it made him a better chef. Over time, he began to regain his sense of taste and in one interview he explained, “You’ve isolated sweet and understand it, because you’ve tasted it on its own. Then one day you have a swig of coffee. All of a sudden you’re like, Wow, that coffee is bitter, I can taste bitter! A little light goes off and now you are perceiving the pure relationship of bitter and sweet for the first time ever.” Achatz says it was a pure relationship with food that gave him a new understanding of how flavors balance and interact with each other. With his experience he gained the confidence to try bold, new combinations that he never would have thought of before cancer.
Grant Achatz’s inspiring story shows us how a positive outlook can make a difference. Throughout his journey, Achatz never considered giving up his passion for food – even when he couldn’t taste it.
People all over the world have developed a passion for creating menus, cook books and perfecting their culinary skills to help those battling cancer. Locally, Chef Pete Ghione, who has been a chef in Las Vegas for Rio All-Suite Hotel and Casino and Dragon Ridge Country Club, created a website, www.cancercuisine.com, where people can share recipes and menus targeted specifically for people with cancer. The recipes on the website contain healthy ingredients and include a difficulty rating, cook time and calories. People can visit the website to find everyday meals as well as special holiday entrées, appetizers and desserts for people with cancer.
To learn more about cancer resources, or to find cancer treatment in Las Vegas, contact Comprehensive Cancer Centers of Nevada at (702) 952-3350.
