Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist. ...

I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist. (Grant Achatz)

Grant Achatz Quotes Pictures

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.

Grant Achatz Quotes: I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.