Homaro Cantu
Homaro Cantu
Homaro "Omar" Cantu Jr.was an American chef and inventor known for his use of molecular gastronomy. As a child, Cantu was fascinated with science and engineering. While working in a fast food restaurant, he discovered the similarities between science and cooking and decided to become a chef. In 1999, he was hired by his idol, Chicago chef Charlie Trotter. In 2003, Cantu became the first chef of Moto, which he later purchased...
NationalityAmerican
ProfessionInventor
Date of Birth23 September 1976
CountryUnited States of America
Sitting down and sharing a meal together combines two of my favorite loves: eating great food and talking about great food.
In time, foods such as hamburgers and ice cream became more than just meals. They became part of American history and culture, touchstones that are almost immediately nostalgic and sentimental no matter how old you are or what part of the country you are from.
The cherry blossom tree is truly a sight to behold, especially when it is in full riotous bloom. There are several varieties of the cherry blossom tree, and while most of them produce flowering branches full of small pinkish-hued flowers, some of them produce actual cherries.
Gastronomy has to catch up to the evolution in technology.
A molecular gastronomist is really just someone who explores the world of science and food.
A food's value is based on how good it tastes.
If you look at, you know, the limitations of creating new products, you're only limited by the technology that you have to work with.
I love a great conspiracy story. Who doesnt?
Most Americans live on a diet that includes processed fare that is neither fresh nor natural.
When we think of classic American desserts, we tend to imagine apple pie and ice cream. However, the most classic American dessert of all might be the chocolate chip cookie.
Sweet treats are as much a part of our culture as they are our taste palettes, and it can sometimes seem as though sugary snacks are everywhere.
My goal is to spread ideas. Trends always start at the top.
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.
With a little more tweaking, we could make orange juice in the orange without any packaging or processing.