Grant Achatz on Oprah

[@Jude74]

The University of Chicago actually reached out to his business partner after it was announced, something they basically never do, and offered to help him.

[@wintercame]

Sot of. In his book he explains - upon the story of his illness becoming public - the U of C realized his business partner Nick had already tried to contact them to get Grant a consultation.

[@amyfrazin]

VELscope for early oral cancer screening it saves lifes. Every dental offices needs to have the VELscope VX technology. It is a two minute screening for the oral soft tissue and allows the DDS or RDH to see early cell change below the surface before it becomes an issue. Demand that your dental offices gets this life saving device. Every patient 16 and over needs to be screened. There is an 30% raise in the incidence of oral cancer due to HPV link in past 5 years!

[@ChescoYT]

Excellent vid, i really really respect this chef!

[@SethHesio]

Oh and do read Bourdain's "Kitchen Confidential". It's so essential.

[@SethHesio]

Well good luck. I hope you get to work with whichever team you respect the most. I trained as a chef (just a year long course) and then worked as one for a short period of time. I realised it wasn't for me, I just didn't have the mind set. I have unbelievable respect for people who do it though, and do it to or aspire to do it to the level that Grant Achatz, Keller etc do. Marco Pierre White said that cooking isn't a job, it's a lifestyle. And I totally agree with that.

[@SethHesio]

Thank you for the information. I learnt from other interviews that he had experimental things done. he hasn't looked the same since he got ill though, still gaunt and his voice sounds different. he is very lucky to be alive though. Stage 4 cancer is about as serious an illness as you can have. As Christopher Hitchens remarked, "There is no stage 5". So you going to work for Achatz at some point? :)

[@SethHesio]

The fact is (I'm assuming you've read Anthony Bourdains "Kitchen Confidential" in which he says this..) if you're a chef you will have unsocial hourse, work when other people are partying and all your friends will more than likely be chefs. It's an all consuming profession. I just don't have the commitment, I think I'm a good cook, I enjoy all aspects of it but I couldn't live a lie. What are you aspirations as a chef as of now? (sorry if I'm being nosy, I'm just genuinely interested)

[@streetlight7444]

I like the story.

[@SethHesio]

Groovy. I'm just an idiot who likes to cook. Learn everything and carve your own way if you can. Cook on! :)

[@stratoskonstantoudakis9245]

Do you still cook?

[@SethHesio]

I assume you're in your 20s. Is there a style that you cook in that you like the most? French, Mediterranean, Japanese?

[@ChreezyGee]

how fucking ironic is that? a chef getting cancer in his tongue that could jeopardize his whole livelihood, like a guitarist getting finger cancer, like OUT OF ALL THE PLACES I COULD GET CANCER WHY HERE!!! :P

[@peachipie11]

I miss the Oprah Winfrey show

[@nqbui89]

@suppxctuff lance didn't use his balls to race, but I see your point

[@SethHesio]

late 10s lol.... Well then you're in the perfect position to have a very fucking successful life in cooking. If you're devoted now there's literally nothing you can't do. I'm 30. But even though that's young I feel that you miss out if you get into something slightly later. Who knows. But yeah pan-asian. need someone to explain to me what that means. I assume it's a quisine that encompasses all of Japanese, Chinese, Thai etc cooking. I'm probably wrong there though. I envy youth and so will you!

[@ElmaCannonPrieto]

he has being called many more things, not just adulates i can attest to that...