Омаро Канту и Бен Роше — шеф повара в «Мото», Чикагском ресторане, раскрывающем новые пути приготовления и наслаждения пищей. Однако за весельем и играми со вкусом кроется серьёзное намерение: возможно ли использовать новую пищевую технологию во благо?

Омаро Канту + Бен Роше: Кулинарная алхимия

Pushing the boundaries of cuisine, chefs have turned carrot cake into floating edible spheres and made nachos out of desserts. By reimagining ingredients and using technology like liquid nitrogen and printed food, familiar dishes take on entirely new forms and flavors. They even crafted a bleeding veggie burger from beets, barley, and corn, proving meat can be mimicked from plants. These wild innovations reveal how playful creativity in the kitchen could also solve urgent challenges in sustainability and nutrition.

Radical Food Experiments Can Reinvent What And How We Eat

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