Through prototyping and iteration Chef Grant Achatz of Alinea in Chicago creates a detailed journey into food.

In this video, Chef Grant Achatz of Alinea in Chicago outlines the process of designing a new item for the menu. What starts out as just a fragrant centerpiece soon turns into a drink that starts out frozen, then thaws as the meal progresses. The diners then drink the eucalyptus-based cocktail as an introduction to the next course, which features eucalyptus.

It’s interesting to watch how prototyping and iteration play a huge role throughout this process of creating a multi-sensory experience for guests of the restaurant.

This content is available for Basic Members.
Already a member, log in