Homaru Cantu is a Chicago based chef and restaurateur who specializes in molecular gastronomy, a type of cuisine where the physical and chemical processes that occur in cooking are manipulated for interesting effect (e.g. Carbonating solid fruit, “printing” sushi with edible inks.) One of the best descriptions of his approach comes from a Wired magazine:
“The macaroni is dehydrated and puffed up, like cheetos; over it goes quail, smoked cheddar cheese sauce, and a white truffle powder, all inside a drinking glass. It’s followed by some sort of green eggs and ham concoction that my notes don’t do justice to. All I remember is that the eggs were shaped like a cube and had green yolks.”
He uses customization technology and is bringing us closer to the day when we have true food replicators. The service at his restaurant is also unique. Cantu’s belief is that when you go to an opera you are experiencing artistic vision, you can’t choose which scenes you want to see, and dining out should be no different. Dinner is a 20 course extravaganza lasting 5.5 hrs.
The Takeaway: Cantu uses funky technology, has a very different approach to service, but helps mainstream it by providing a familiar base of understanding. He uses liquid nitrogen, chemical compositions, and food “printers”, but many of the menu items sound like they could be found at a fairground: corn dogs, buffalo hot wings, and popcorn balls. This gives the person a basis for comparison and a level of comfort to try out a radical new experience.
Here is a video of him speaking at POP!TECH about his approach to food:
And a photo essay of the 7.5 hr, 17 course meal (via BoingBoing)
