I was just taught very early that if I didn't solve problems, I was headed for a very dark path. Problems were everywhere. Now, even if there are no problems, I look for problems. I'm like, 'You know what? I don't like the way this spoon works. I want to design a new spoon.'
From Homaro Cantu
The only projects that excite me have to be tied to some aspect of social change. No matter how beautiful, a coffee book doesn't exactly move you to change the way you cook or eat.
I can't think of a time in the history of man when food was in excess. We're dealing with the same old problems we've dealt with for 60,000 years.
Algae is the perfect food plant. It doubles cell mass every twelve hours, depending on the strain.
The Japanese have a long lifespan in part because they eat different forms of algae.
The world is full of challenges, but with those come opportunity, and I'm an opportunist.
We can create any sort of flavor on a printed image that we set our minds to.
Gastronomy has to catch up to the evolution in technology.
From a very young age, I liked to take apart things. All of my Christmas gifts would wind up in a million pieces. I actually recall taking apart my dad's lawnmower three times to understand how combustible engines work.
A molecular gastronomist is really just someone who explores the world of science and food.
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