Cooking is also an art form. It’s not only about mixing ingredients. Grant Achatz has proven that by winning the national James Beard Foundation award for outstanding chief.

According to The Associated Press, the nation’s top chef had another victory in December, when he managed to overcome cancer. He was diagnosed last July with Stage 4 tongue cancer.

In his speech, Achatz said that his job at The French Laundry in Yountville, California, was the reason he became such a good chef. At that time he was 22.

He also added that the lessons learned there also helped him to survive.

His “Alinea” restaurant opened 3 years ago and was known for its different approach on cooking. To Achatz, cooking was like a chemistry experiment and, the names of some items from the menu had elements like “explosion, transparency”: “black truffle explosion, romaine, parmesan” and “transparency of raspberry, rose petal, yogurt.”

Doesn’t that sound delicious?

Achatz also thanked some of the colleagues who offered to help him when he was struggling with cancer, even though he didn’t let them cook in his place. 

In 2006, “Alinea” was also named the nation's top restaurant by Gourmet magazine. Achatz also won Beard award for best chef in the Great Lakes region last year.

This award is the equivalent to the Oscar and it was named after James Beard, called the dean of American cooking.

According to Chicago Sun-Times, Carrie Nahabedian, chef and co-owner of River North eatery Naha was among the winners.