Homaro Cantu is a great modern chef that is actively finding new ways to help alter the way we eat food. He was born in Tacoma, Washington on September 23, 1976. His early life consisted of being homeless for three years alongside his mother and sister without a father in the picture. His mother was a drug addict and he realized that the only way to get attention from her was by cooking. (Gebert) He set his main goals in life to battle world hunger and poverty. He also envisioned changing the way people ate, because during his various stays at shelters his family mainly consumed processed foods. During the age of 17, Cantu lived in his car and worked at a fish and steak house. The line cook there recommended that Cantu should look into culinary school. Cantu enrolled into Western Culinary Institute in Portland, Oregon and graduated in 1995. After the course of graduating he worked for free in more than 50 restaurants before moving to Chicago and working at Charlie Trotter’s in 1999. He traded work for a chance to learn from various chefs during that time. His hard work paid off when he became Charlie Trotter’s sous chef in 2003 but he briefly left in 2005 to pursue his dream of opening his first restaurant, Moto.
Moto is a premier molecular gastronomic restaurant located in the Fulton Market neighborhood in Chicago, IL. There, you will find a mad scientist with experimental ideas that is somehow transformed into palatable delights. He kicks the dining exploit with an edible tasting menu that is printed, with a laser, on edible paper with flavored, organic-based ink. After devouring the menu, you get a chance to dive into his inventive mind. He offers an 8-course menu that also includes a one-on-one demo by his execu...
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....” In the show, the two must apply molecular gastronomy to unique food challenges in the kitchen. Cantu is also working with NASA to help create new ways that astronauts eat in space. He believes that he can apply the same technology for soldiers to MREs (Meals-Ready-to-Eat). Homaro Cantu’s creativity will leave a big impact on the food industry for years, maybe decades, to come.
Works Cited
Cantu, Homaro. The Miracle Berry Diet Cookbook. N.p.: n.p., n.d. Print.
"FAQ - Miracle Fruit HQ." Miracle Fruit HQ. N.p., n.d. Web. 16 Apr. 2014.
Gebert, Michael. "Running With Chef's Knives: Read Homaro Cantu's Life Story on Facebook." Grub Street Chicago. N.p., n.d. Web. 14 Apr. 2014.
Reingold, Jennifer. "Weird Science." Fast Company. N.p., n.d. Web. 16 Apr. 2014.
Stone, Nancy. "Homaro Cantu Sets Out to Change the World." Moto Restaurant. N.p., n.d. Web. 14 Apr. 2014.
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Pollan states that food is not just a necessity to survive, it has a greater meaning to life. Pollan explains how food can cause us happiness and health by connecting us to our family and culture. Warren Belasco, in “Why Study Food”, supports Pollan’s idea that food is something social and cultural. In Belasco’s description of a positive social encounter food is included, whether it involves a coffee date with a colleague or a dinner date with a loved one. Belasco states that food forms our identity and brings our society together.
Canning has primarily been perceived as a necessity, but today it has become more of a widespread hobby. Alike the discourse in Foodies, canning has stepped away from traditional restrictions to partake in a certain hobby. Stainsby states in the Vancouver Sun “it’s official. Canning is hip, no longer grandma’s domain.” A trend stems from the search for distinction, but because only a select few lead this search, the result is democratization. The recent popularity of canning is fuelled by a number of conditions, many of which are components of the foodie movement, such as: local, seasonal, organic, exotic and authentic; themes that were all discussed in Foodies. Canning is distinguished from the overall discussion of Foodies due to its universal approachability. Foodi...
Food culture all around the world changes and adapts in accordance to how humans evolve their tastes. In “End of Ethnic” by John Birdstall, he informs us of his point of view on what ethnic food is, and what we as Americans think of it. In addition, Kate Murphy’s “First Camera than Fork” talks about the positive and negative aspects of the “Foodie” world on the internet. Modern American food is an open book, full of different ethnic creations, and eye candy. This definition is proven through both Birdstall’s examples that define ethnic food as well as Murphy’s examples revealing how the food culture turns all their meals into a photographic diary.
"Food Matters with James Colquhoun." Best of You Today. Best of You Today, 25 Mar 2011. Web. 7 Nov 2013. .
The consumption and production of food can serve two main purposes, that of satisfying the basic need for alimentation, and that of providing personal pleasure or enjoyment. While some may see food as simply necessary for survival, others think that food defines one’s identity, education and social life. These two concepts related to food are present in the documentaries Jiro Dreams of Sushi, directed by David Gelb, and The gleaners and I, directed by Agnes Varda. In Jiro Dreams of Sushi David Gelb exposes the relationship between Jiro Onu, an 85-year-old Japanese chef, and sushi. This film portrays the sophisticated ways in which Jiro tries to achieve perfection in his skills of making sushi, using work and dedication as primary tools. On
I found that it tries to" capture the imagination of both the chefs and their customers".14 Molecular Gastronomy is used for a number of reasons, it stimulates all the senses, with foods that use unusual textures like foam and jellies, different flavours like egg and bacon iced cream and now there are even shells that have ocean noises coming from them as you eat a sea food delight.15 Another reason that Molecular Gastronomy is used is for fun, many chefs who practice it do it for the creativity and enjoyment. Physicist Peter Barham said "The idea that we can scientifically understand ways to make us really enjoy our food and apply that to be able to prepare, both in restaurants and at home, food that is increasingly satisfying". 16it is also used to get a good understanding how food works because in order to create the changes in the food you need to understand the chemistry and physics behind the particular food. Molecular Gastronomy is used to create a thrilling and exciting dining experience, this method of cookery needs a lot of prior knowledge of food and processes, if you did not enjoy creating or even eating the food it would not be used. Molecular Gastronomy is growing rapidly over the cooking
In his first month of living in Provence, Mayle experiences his first Provencal meal, in which he appears to enjoy significantly. He describes it as “a meal that [he] shall never forget; more accurately, it was several meals that [he] shall never forget, because it went beyond gastronomic frontiers of anything [he] had ever experienced, both in quantity and length” (14). The vivid phrases and non colloquial words Mayle uses to recall his first cuisine experience indicates the overall powerful influence that the food had over him. As he later finds out, the men and women of Provence have an “interest in food [that] verges on obsession” (15) and that the “French are as passionate about food as other nationalities are about sport and politics” (16). Also, Mayle notices that “the Chez Michel is [...] not sufficiently pompous to attract too much attention from the Guide Michelin” (60). In fact, the “clients of the restaurant eat very well in the back, [...] the owner cooks, [...] members of the family help at table and kitchens, [and has] no
Our food culture has entered a social environment, making it a part of our identities. This easy spread of information also causes people to see new foods, and it makes them want to try new foods. The expansion of a population’s taste pallet, also leaves us wanting to try more and more new things. This demand for an ever increasing variety has also caused our society to create more types of new foods, or more combinations of existing foods.
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
As much as I’m a cook, my work has never been about the food. It’s always been about the land from which the food came, or the way the food affects people sitting around the table. Food, for me, is a way to get to the
“Italian Food Made Easy; Traditional Fare Just Like Mama Used to Make” South China Morning Post December 31, 2011: SUPPLEMENTS; Pg. 01. Print
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).