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Molecular Gastronomy in Harmony with Nature Chef Homaru Cantu, Owner of Ing & Moto Restaurant, Chicago (Narrative from Inte

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Molecular Gastronomy in Harmony with Nature Chef Homaru Cantu, Owner of Ing & Moto Restaurant, Chicago (Narrative from Inte Molecular Gastronomy in Harmony with Nature Chef Homaru Cantu, Owner of iNG & Moto Restaurant, Chicago (Narrative from interview) “Chef Homaro Cantu, a Portland native, began his culinary journey working in a local fried chicken joint. After high school, Chef Cantu enrolled at the Le Cordon Bleu College of Culinary Arts. During this time, Charlie Trotter’s cookbook became his culinary bible, inspiring the chef to open a restaurant of his own. Chef Cantu mentions in his interview that if we step back to 50s and 60s, when science was flourishing – scientist were applying science to every other area we were in contact with, but not to food. Applying Alchemy to Cooking according to Homaro is a game changer – a problem solver that has lead him to create disruptive food products in his restaurant whose tastes are completely different. Following graduation, Chef Cantu began to develop his own culinary style combining his passion for food with a techy approach to preparation and presentation; he became more determined than ever to open a restaurant of his own. In 2006, the 26 year-old Chef Cantu opened Moto Restaurant - popularly known as the “molecular tasting room.” It was here where he became best known for his innovative approach to cuisine and developing new dishes.”1 “By applying his culinary concepts of melding food with science, technology and art, Chef Cantu and his team were able to create a dining experience unmatched by any other. Chef Cantu views Moto as his laboratory, where using scientific elements such as liquid nitrogen tanks, class IV lasers and a hand-held ion particle gun make regular appearances in Moto’s kitchen. Since opening Moto, Chef Cantu’s edible menus and unique dishes have been celebrated by critics around the globe.”2 After 7 years of trial and error, “Cantu and his colleague Roche went on to share with TED’s3 2011 audience the potential uses of “mberry” – the miracle merry that transforms the taste 1 Chef Homaro Cantu bio 2 http://www.kevineats.com/2009_05_01_archive.html 3 http://latimesblogs.latimes.com/dailydish/2011/03/culinary-adventures-with-homaru-cantu-and-ben-roche-at-ted.html 1 | Page buds of cancer patients allowing them to enjoy eating food by counter acting the metallic taste of chemotherapy. In addition to the artistry and leap of creativity, the miracle berry tablets can address real world health issues.”4 Charles Lee, CEO of a company, is providing mberry in US to Cancer patients going through chemo who are affected by the treatment’s side effects metallic flavor in food; using mberry tablets to normalize taste. Cantu said “mberry can help curb famine and hunger by enabling people to enjoy vegetation growing in abundance such as wild plants which are full of nutrients.” The mberry tablets could also make it painless for people trying to reduce their sugar intake. Doctor Mike Cusnir from Mount Sinai Medical Center manages the oversight of this initiative. Homaro explained during his interview, that he and Chef Ben Roche ate foil, metal, rubber and 1,000 other ingredients to study and understand the ability of mberry’s impact on the taste buds. According to him the miracle berry, a fruit containing Miraculin, muted the sour sensors on the tongue showcasing the sweet flavor. Instead of a sour-tasting lemon, a lemon tastes like delicious lemonade. Till this date they have distributed over a 10,000 doses of mberry to patients around the world. Chef Cantu is committed to changing the way food is seen and coming up with healthy junk food such as donuts with no sugar. His iNG Restaurant’s brand stands for Imagining New Gastronomy – which is exactly what both Moto and iNG Restaurants serve on their menus. Profile: Chef Homaro Cantu Homaro Cantu is an inventor, entrepreneur, chef, and molecular gastronomer. He owns and operates Cantu Designs Firm in Chicago, Illinois, United States as well as Moto Restaurant in Chicago. Chef Homaro Cantu is an internationally recognized chef in the new era of postmodern cuisine known as, molecular gastronomy. He is considered one of America’s most daring chefs and is pushing the limits of taste, texture and technique in a stunning and futuristic fashion. 4 http://www.prweb.com/releases/2011/12/prweb9046984.htm 2 | Page .
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