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Grant Achatz–level cooking in culinary school 🤯🔥 Chef Zac’s class recreated dishes inspired by the modernist cuisine of Chef Grant Achatz of Alinea, including sous vide Wagyu beef cap, agar‑agar soy pudding, squab rillettes with Thai peppercorn custard, and a molasses fruit cake with brandy‑flambéed cherries. Wild technique. Wild flavor. Want to learn in a program that cooks like this? Check out our 2-Year Culinary Program. #Nossi #CulinaryArts #FoodTok #GrantAchatz #NashvilleTN
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