To celebrate the 25th anniversary of the James Beard Foundation, which hands out the culinary world’s Oscars, we offer classic recipes from past winners Grant Achatz, David Chang, and Bobby Flay.

After four years at Thomas Keller’s acclaimed French Laundry (including two as sous chef), Grant Achatz joined the staff at La Jota Vineyards before accepting the Executive Chef position at Trio in Evanston, Illinois. Known worldwide in culinary circles as one of the leaders in the forward-thinking movement, Achatz opened Chicago’s Alinea in May 2005, which has received worldwide attention for its hypermodern, emotional approach to dining. Here, Achatz shares the recipe for his signature potato soup.

Grant Achatz’s Hot Potato, Cold Potato, Black Truffle, Parmesean

Ingredients for the Potato Soup:
• 100 g (3.5 oz) Yukon Gold potato
• 225 g (7.9 oz) black truffle juice
• 500 g (1 lb 1.6 oz) heavy cream
• 25 g (.9 oz) white truffle oil
• 5 g (.2 oz) kosher salt

Preparation of the Potato Soup:
Peel potato and cut into ¹/2-inch (1.3-cm) dice. In medium saucepan, bring potato and truffle juice to a boil over high heat. Reduce heat to a simmer and cook for about 20 minutes, or until potato is tender. Add cream, return to a simmer, and remove from heat. Transfer to blender and blend until smooth. With blender running on high speed, add truffle oil in thin, steady stream. Add salt and blend briefly. Strain through chinois into covered container. Refrigerate for at least 8 hours.

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Ingredients for the Hot Potato:
• 1 medium Yukon Gold potato, unpeeled
• 450 g (15.9 oz) clarified butter

Preparation of the Hot Potato:
Using ¹/2-inch (1.3-cm) parisienne scoop, scoop out spheres of potato flesh. In small saucepan, cook butter and potato spheres over medium heat for 20 minutes, or until tender. Butter will bubble, but spheres will not brown. Remove from heat and set aside in pan until needed.

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Ingredients for the Butter:
• 30 g (1.1 oz) butter, very cold

Preparation of the Butter:
Cut butter into ¹/8-inch (3-mm) cubes, dipping knife in hot water and wiping dry before each cut. Freeze until needed.

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Ingredients for the Parmesan:
• 30 g (1.1 oz) Parmesan cheese

Preparation of the Parmesan:
Cut Parmesan into small chunks about ¹/8 inch (3 mm) wide.

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Ingredients for the Chives:
• 3 chives

Preparation of the Chives:
Cut chives on bias into ¹/2-inch (1.3-cm) lengths.

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Ingredients for the Truffles:
• 2 fresh Périgord black truffles

Preparation of the Truffles:
Using mandoline or truffle slicer, cut truffle into very thin slices.

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To assemble and serve:
Pierce side of paraffin bowl with stainless-steel pin. Slide 1 Parmesan chunk, 1 butter cube, and 1 chive length onto pin, spacing them about ¹/4 inch (6 mm) apart. Fill paraffin bowl about halfway with potato soup. Refrigerate bowl. Gently reheat potato spheres in clarified butter. Remove soup-filled bowl from refrigerator. Slide 1 hot potato sphere onto pin, and drape ball with 1 truffle slice. Top with Maldon sea salt flake.

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To learn how to prepare David Chang’s Spicy Brussels Sprouts with Mint, click here.

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