Weekly Program - A Model of Food for the Future
Homaro Cantu and Ben Roche come from Moto, a Chicago restaurant that plays with new ways to cook and eat food. But beyond the fun and flavor-tripping, there's a serious intent: Can we use new food technology for good? (Recorded at TED2011, March 2011, in Long Beach, California. Duration: 9:34)
Why you should listen
Homaro Cantu is a chef and an inventor of futuristic food delivery systems. A graduate of Le Cordon Bleu in Portland, Oregon, he's an alum of Charlie Trotter’s restaurant in Chicago, where he rose to the position of Sous Chef. After he left Charlie Trotter’s, he concentrated on the development of his concept of an experiential design-based restaurant with a molecular gastronomy approach. Moto Restaurant puts Cantu’s concepts and creations into practice by melding food with science, technology and art. Michael Eisner once described Cantu as the most revolutionary person in food since Ray Kroc.
Homaro Cantu is a chef and an inventor of futuristic food delivery systems. A graduate of Le Cordon Bleu in Portland, Oregon, he's an alum of Charlie Trotter’s restaurant in Chicago, where he rose to the position of Sous Chef. After he left Charlie Trotter’s, he concentrated on the development of his concept of an experiential design-based restaurant with a molecular gastronomy approach. Moto Restaurant puts Cantu’s concepts and creations into practice by melding food with science, technology and art. Michael Eisner once described Cantu as the most revolutionary person in food since Ray Kroc.
Through his company Cantu Designs, Chef Cantu has filed numerous patent applications covering dining implements, cookware, printed food and is working on developing his inventions for commercial, humanitarian and aerospace applications.
He says: "Any idea's a great idea as long as it tastes great."
Ben Roche is the pastry chef of Moto restaurant in Chicago and co-host of the series "Future Food" on Discovery’s Planet Green network. Classically trained, he comes up with food concepts and/or dishes that draw inspiration from all over: as he says, "mechanical, artistic, experimental, etc."
Ben Roche is the pastry chef of Moto restaurant in Chicago and co-host of the series "Future Food" on Discovery’s Planet Green network. Classically trained, he comes up with food concepts and/or dishes that draw inspiration from all over: as he says, "mechanical, artistic, experimental, etc."