So with an offhanded comment in a local New York publication inviting me to come and stage (intern in French pronounced with an AHGEE like mirage) at his restaurant, I found myself just a few days later speaking with Grant Achatz confirming the details for the few shorts days I would be spending in the kitchen at Alinea. The timing wasn’t the best as he was going to be presenting at Madrid Fusion the same week we were planning our Chicago dinner, so I came out the week prior for a few days of abuse and learning.
After hearing that her conversation had sparked my impending collision with the kitchen at Alinea, Jordana, TONY journalist, asked me if I would be kind enough to write about my experiences and take some photos from the short time I was going to be staging at Alinea. Owing her at least this much I did my best at capitulating all of the details and information I could.
These words were broken into a three part story that was posted on TimeOut NY in early February, 2009.
Inside Alinea: Inside Alinea – The Slideshow
As are most things in this world, the slide show for TimeOut NY has been edited and subsequently contains only a select number of the photos that were captured during my short time in the kitchen at Alinea. Therefore, for you enjoyment, please fine below the entire collection.
Please click on the little I in the upper right hand corner of the photo to provide you with a brief (or sometime lengthy) description of each photograph and its context.
Stage At Alinea
[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000111.jpg]Potatoes to be peeled
Peeling Potatoes - It was this menial task that I waited for until the beginning of my second shift. It was with great pride that I peeled these potatoes for Dave Beran and made some tasty chips. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000112.jpg]Black Truffles
Here is a collection of black truffles that will easily surpass your rent. These were thinly sliced and then pressure cooked to be reduced into a juice.[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000114.jpg]Fish Prep
Sous Chef John breaking down fish for the evening's service while I prepared these trays for making a cauliflower custard with carrageenan [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000116.jpg]The Hot Pass
Here is a quick glimpse at the hot pass during prep. The huge piece of beef was systematically broken down over the course of about an hour by Chef Achatz while a hundred other things went on around him in a flurry. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000117.jpg]The Hot Line
Here is a little peek at the hot line during prep. One of the amazing things about the kitchen at Alinea is that it is very flexible. Here you can see an induction burner working, which was moved across the room right after this was finished. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000119.jpg]Rum Spheres
These are rum spheres that are made with sodium alginate and calcium lactate. They are part of the "Spice Cake" dessert and are being rinsed here in fresh water after being formed. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000123.jpg]The Cold Pass
Here is a group of other stages working furiously at the cold pass line getting ready for service. Bob is the older gentleman in the middle there. He is from Perth and he had the hugest knife ever and was really rad but felt out of place with the science. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000124.jpg]Hot line during service
This was easily the busiest part of the kitchen. Putting out all of the hot entrees and most of the hot starting courses as well. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000127.jpg]Lobster Powder
This is Lobster Powder. It was tasty and delicious and seems to be easy to make. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000129.jpg]Achatz and Nick Kokonas owner of Alinea
Grant Achatz and Nick Kokonas the owner of Alinea speaking before service. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000130.jpg]Waygu beef
Here chef Dave Beran is preparing a Japanese charcoal grilled or waygu beef[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000132.jpg]The Hot Pass - Service
Here you can see the hot pass in full swing in the middle of dinner service. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000134.jpg]Coffee Air
These little bowls in the front of the frame are designed to be super heated and then filled with spices and then that black river rock is also super heated and placed on top of the spices and covered. The heat releases an amazing aroma as the dinner eats the dish. (paired with the lamb)[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000147.jpg]Verical plating
Here is the beginning of the vertical chestnut plating[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000151.jpg]Chestnut Finished
Here the chestnut dish is finished being plated and is ready for service where the waiter will lift the glass tube and let the dish fall on the plate. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000136.jpg]The Start of turbot
Here is the beginning of the very complicated Turbot Plating. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000138.jpg]Seafood Pudding
A bit of seafood pudding is added which is made from a seafood fume and agar[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000139.jpg]Potatoes
Whipped potatoes added[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000141.jpg]Turbot
here the turbot is added and covered in a butter sauce[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000143.jpg]Finished Turbot
Covered with chamomile gel, shellfish, celery, celery leaves, and saffron puffs. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000149.jpg]Delicate Fingers
Here chef Andrew Graves delicate fingers place the incredibly thin sauce gel on top of the turbot. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000145.jpg]Little tweezer
A little last minute tweezer action on some turbot getting ready to go out the dinning room. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000153.jpg]The formidible Lamb
This long dish was the Lamb dish that we fought over blindly. Once i saw its proper composition it became clear what we needed to do to create it. it was a marvel to watch it come together. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000154.jpg]More lamb
Lamb Neck, Sous Vide Fennel, Lamb Tongue[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000155.jpg]Coffee Air
The hot stone is covered in the spice and coffee blend right before the Lamb dish is served. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000148.jpg]An Amazing chocolate dessert
this was plated about 30 minutes before it was needed so that the pastry chefs could help on the hot line and once it was called for it was finished in a few quick moves. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000146.jpg]Spice cake
This is the infamous spice cake awaiting service. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000150.jpg]The Hot pass and bob
Hi bob[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000156.jpg]Finishing touches
With a hyssop glass that was incredibly difficult to make and added little in the way of flavoring but was out of this world beautiful. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000157.jpg]Hot pass at the end of service
Right before the team meeting began here was the [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000158.jpg]Team meeting one
Chef Achatz with a group of senior chefs[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000163.jpg]Craig
Craig, our man on the inside.
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000111.jpg]Potatoes to be peeledPeeling Potatoes - It was this menial task that I waited for until the beginning of my second shift. It was with great pride that I peeled these potatoes for Dave Beran and made some tasty chips.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000111.jpg){kind=link}
Peeling Potatoes - It was this menial task that I waited for until the beginning of my second shift. It was with great pride that I peeled these potatoes for Dave Beran and made some tasty chips. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000112.jpg]Black Truffles
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000112.jpg]Black TrufflesHere is a collection of black truffles that will easily surpass your rent. These were thinly sliced and then pressure cooked to be reduced into a juice.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000112.jpg){kind=link}
Here is a collection of black truffles that will easily surpass your rent. These were thinly sliced and then pressure cooked to be reduced into a juice.[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000114.jpg]Fish Prep
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000114.jpg]Fish PrepSous Chef John breaking down fish for the evening's service while I prepared these trays for making a cauliflower custard with carrageenan](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000114.jpg){kind=link}
Sous Chef John breaking down fish for the evening's service while I prepared these trays for making a cauliflower custard with carrageenan [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000116.jpg]The Hot Pass
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000116.jpg]The Hot PassHere is a quick glimpse at the hot pass during prep. The huge piece of beef was systematically broken down over the course of about an hour by Chef Achatz while a hundred other things went on around him in a flurry.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000116.jpg){kind=link}
Here is a quick glimpse at the hot pass during prep. The huge piece of beef was systematically broken down over the course of about an hour by Chef Achatz while a hundred other things went on around him in a flurry. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000117.jpg]The Hot Line
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000117.jpg]The Hot LineHere is a little peek at the hot line during prep. One of the amazing things about the kitchen at Alinea is that it is very flexible. Here you can see an induction burner working, which was moved across the room right after this was finished.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000117.jpg){kind=link}
Here is a little peek at the hot line during prep. One of the amazing things about the kitchen at Alinea is that it is very flexible. Here you can see an induction burner working, which was moved across the room right after this was finished. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000119.jpg]Rum Spheres
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000119.jpg]Rum SpheresThese are rum spheres that are made with sodium alginate and calcium lactate. They are part of the "Spice Cake" dessert and are being rinsed here in fresh water after being formed.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000119.jpg){kind=link}
These are rum spheres that are made with sodium alginate and calcium lactate. They are part of the "Spice Cake" dessert and are being rinsed here in fresh water after being formed. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000123.jpg]The Cold Pass
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000123.jpg]The Cold PassHere is a group of other stages working furiously at the cold pass line getting ready for service. Bob is the older gentleman in the middle there. He is from Perth and he had the hugest knife ever and was really rad but felt out of place with the science.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000123.jpg){kind=link}
Here is a group of other stages working furiously at the cold pass line getting ready for service. Bob is the older gentleman in the middle there. He is from Perth and he had the hugest knife ever and was really rad but felt out of place with the science. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000124.jpg]Hot line during service
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000124.jpg]Hot line during serviceThis was easily the busiest part of the kitchen. Putting out all of the hot entrees and most of the hot starting courses as well.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000124.jpg){kind=link}
This was easily the busiest part of the kitchen. Putting out all of the hot entrees and most of the hot starting courses as well. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000127.jpg]Lobster Powder
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000127.jpg]Lobster PowderThis is Lobster Powder. It was tasty and delicious and seems to be easy to make.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000127.jpg){kind=link}
This is Lobster Powder. It was tasty and delicious and seems to be easy to make. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000129.jpg]Achatz and Nick Kokonas owner of Alinea
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000129.jpg]Achatz and Nick Kokonas owner of AlineaGrant Achatz and Nick Kokonas the owner of Alinea speaking before service.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000129.jpg){kind=link}
Grant Achatz and Nick Kokonas the owner of Alinea speaking before service. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000130.jpg]Waygu beef
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000130.jpg]Waygu beefHere chef Dave Beran is preparing a Japanese charcoal grilled or waygu beef](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000130.jpg){kind=link}
Here chef Dave Beran is preparing a Japanese charcoal grilled or waygu beef[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000132.jpg]The Hot Pass - Service
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000132.jpg]The Hot Pass - ServiceHere you can see the hot pass in full swing in the middle of dinner service.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000132.jpg){kind=link}
Here you can see the hot pass in full swing in the middle of dinner service. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000134.jpg]Coffee Air
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000134.jpg]Coffee AirThese little bowls in the front of the frame are designed to be super heated and then filled with spices and then that black river rock is also super heated and placed on top of the spices and covered. The heat releases an amazing aroma as the dinner eats the dish. (paired with the lamb)](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000134.jpg){kind=link}
These little bowls in the front of the frame are designed to be super heated and then filled with spices and then that black river rock is also super heated and placed on top of the spices and covered. The heat releases an amazing aroma as the dinner eats the dish. (paired with the lamb)[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000147.jpg]Verical plating
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000147.jpg]Verical plating Here is the beginning of the vertical chestnut plating](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000147.jpg){kind=link}
Here is the beginning of the vertical chestnut plating[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000151.jpg]Chestnut Finished
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000151.jpg]Chestnut FinishedHere the chestnut dish is finished being plated and is ready for service where the waiter will lift the glass tube and let the dish fall on the plate.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000151.jpg){kind=link}
Here the chestnut dish is finished being plated and is ready for service where the waiter will lift the glass tube and let the dish fall on the plate. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000136.jpg]The Start of turbot
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000136.jpg]The Start of turbotHere is the beginning of the very complicated Turbot Plating.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000136.jpg){kind=link}
Here is the beginning of the very complicated Turbot Plating. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000138.jpg]Seafood Pudding
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000138.jpg]Seafood PuddingA bit of seafood pudding is added which is made from a seafood fume and agar](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000138.jpg){kind=link}
A bit of seafood pudding is added which is made from a seafood fume and agar[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000139.jpg]Potatoes
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000139.jpg]PotatoesWhipped potatoes added](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000139.jpg){kind=link}
Whipped potatoes added[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000141.jpg]Turbot
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000141.jpg]Turbothere the turbot is added and covered in a butter sauce](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000141.jpg){kind=link}
here the turbot is added and covered in a butter sauce[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000143.jpg]Finished Turbot
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000143.jpg]Finished TurbotCovered with chamomile gel, shellfish, celery, celery leaves, and saffron puffs.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000143.jpg){kind=link}
Covered with chamomile gel, shellfish, celery, celery leaves, and saffron puffs. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000149.jpg]Delicate Fingers
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000149.jpg]Delicate FingersHere chef Andrew Graves delicate fingers place the incredibly thin sauce gel on top of the turbot.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000149.jpg){kind=link}
Here chef Andrew Graves delicate fingers place the incredibly thin sauce gel on top of the turbot. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000145.jpg]Little tweezer
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000145.jpg]Little tweezerA little last minute tweezer action on some turbot getting ready to go out the dinning room.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000145.jpg){kind=link}
A little last minute tweezer action on some turbot getting ready to go out the dinning room. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000153.jpg]The formidible Lamb
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000153.jpg]The formidible LambThis long dish was the Lamb dish that we fought over blindly. Once i saw its proper composition it became clear what we needed to do to create it. it was a marvel to watch it come together.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000153.jpg){kind=link}
This long dish was the Lamb dish that we fought over blindly. Once i saw its proper composition it became clear what we needed to do to create it. it was a marvel to watch it come together. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000154.jpg]More lamb
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000154.jpg]More lambLamb Neck, Sous Vide Fennel, Lamb Tongue](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000154.jpg){kind=link}
Lamb Neck, Sous Vide Fennel, Lamb Tongue[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000155.jpg]Coffee Air
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000155.jpg]Coffee AirThe hot stone is covered in the spice and coffee blend right before the Lamb dish is served.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000155.jpg){kind=link}
The hot stone is covered in the spice and coffee blend right before the Lamb dish is served. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000148.jpg]An Amazing chocolate dessert
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000148.jpg]An Amazing chocolate dessertthis was plated about 30 minutes before it was needed so that the pastry chefs could help on the hot line and once it was called for it was finished in a few quick moves.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000148.jpg){kind=link}
this was plated about 30 minutes before it was needed so that the pastry chefs could help on the hot line and once it was called for it was finished in a few quick moves. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000146.jpg]Spice cake
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000146.jpg]Spice cakeThis is the infamous spice cake awaiting service.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000146.jpg){kind=link}
This is the infamous spice cake awaiting service. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000150.jpg]The Hot pass and bob
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000150.jpg]The Hot pass and bobHi bob](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000150.jpg){kind=link}
Hi bob[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000156.jpg]Finishing touches
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000156.jpg]Finishing touchesWith a hyssop glass that was incredibly difficult to make and added little in the way of flavoring but was out of this world beautiful.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000156.jpg){kind=link}
With a hyssop glass that was incredibly difficult to make and added little in the way of flavoring but was out of this world beautiful. [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000157.jpg]Hot pass at the end of service
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000157.jpg]Hot pass at the end of serviceRight before the team meeting began here was the](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000157.jpg){kind=link}
Right before the team meeting began here was the [img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000158.jpg]Team meeting one
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000158.jpg]Team meeting oneChef Achatz with a group of senior chefs](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000158.jpg){kind=link}
Chef Achatz with a group of senior chefs[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000163.jpg]Craig
![[img src=http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/thumbs/thumbs_p1000163.jpg]CraigCraig, our man on the inside.](http://www.arazorashinyknife.com/wp-content/gallery/stageatalinea/p1000163.jpg){kind=link}
Craig, our man on the inside.
So_n_so
on Feb 4th, 2010
@ 19:22:
Of course, I am totally jealous. Grant is a funny dude…I asked him about how much a role OCD played in his work. He said that you have to have it to go to the extent that they do. My dinner at Alinea was such an eye-opener. Can’t wait to cook with youze guyz.