Amy Cavanaugh

A Chicago Writer on Art, Food, Literature & Culture
For the January issue of Michigan Avenue Magazine I interviewed Grant Achatz in about his new book Life, On the Line, which came out today. He’ll be talking tonight at the Chicago Public Library at 6 p.m. Text of piece: Unleash a positive attitude Though only 36, Grant Achatz has racked up countless accolades for top restaurant Alinea—and defeated cancer to boot. His memoir, Life, on the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat (Gotham; $27.50), debuts March 3. Here he offers sage advice on remaining positive during personal turmoil: “I was 33 when I was diagnosed with stage four tongue cancer, but I still had an invincible mentality. I never thought I’d be diagnosed with a life-threatening illness—especially not in the ironic location of my mouth. Everybody reacts differently in these situations, but since I owned a restaurant and my life had been shaped by cooking, that’s where I turned. That’s the best advice I can give: gravitate toward what makes you most comfortable.” “For me that was coming to work every day. I had a support group of 60 employees there, and it wasn’t about me going in and them giving me a hug; it was the exact opposite. I could come in to work and things would be completely normal—I found comfort in normalcy.” “Now, careerwise, I focus on the things that are most interesting, compelling and fun, as opposed to doing things for accolades or monetary reasons. Five years ago I would be saying, ‘We need to write 10 cookbooks and open 10 new restaurants.’ Now I just say I want to open a cool new bar in Chicago and that’s enough.”

For the January issue of Michigan Avenue Magazine I interviewed Grant Achatz in about his new book Life, On the Line, which came out today. He’ll be talking tonight at the Chicago Public Library at 6 p.m.

Text of piece: Unleash a positive attitude

Though only 36, Grant Achatz has racked up countless accolades for top restaurant Alinea—and defeated cancer to boot. His memoir, Life, on the Line: A Chef’s Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat (Gotham; $27.50), debuts March 3. Here he offers sage advice on remaining positive during personal turmoil:

“I was 33 when I was diagnosed with stage four tongue cancer, but I still had an invincible mentality. I never thought I’d be diagnosed with a life-threatening illness—especially not in the ironic location of my mouth. Everybody reacts differently in these situations, but since I owned a restaurant and my life had been shaped by cooking, that’s where I turned. That’s the best advice I can give: gravitate toward what makes you most comfortable.”

“For me that was coming to work every day. I had a support group of 60 employees there, and it wasn’t about me going in and them giving me a hug; it was the exact opposite. I could come in to work and things would be completely normal—I found comfort in normalcy.”

“Now, careerwise, I focus on the things that are most interesting, compelling and fun, as opposed to doing things for accolades or monetary reasons. Five years ago I would be saying, ‘We need to write 10 cookbooks and open 10 new restaurants.’ Now I just say I want to open a cool new bar in Chicago and that’s enough.”