Chefs

Homaro Cantu: ‘All Restaurants Should Have a Lab’

Homaro Cantu with tonight's special.
Homaro Cantu with tonight’s special.

An industry-career site called Superchef has a fascinating interview with Homaro Cantu— but we repeat ourselves; any time Homaro Cantu speaks it’s going to be fascinating, whether or not you believe that the big ideas he’s throwing around will lead to something in the real world. But his vision of what food and technology could lead to always raises your horizons and gets you thinking, and this piece is no exception, taking in everything from a liquor that could eliminate alcoholism to soda containers that eliminate the throwaway package. If you want solid news news, it’s that Cantu is stepping away from day to day cheffery (which we kind of knew as the focus of the restaurants shifted to his chefs anyway) and focusing more on the labs, which he’s out raising venture capital for and hoping to turn into a kind of food version of Xerox Parc (the R&D; lab at Xerox that concepted much of modern desktop computing)— for the entire food system, not just restaurants. As Cantu says, “What we do at MOTO and ING is exciting, but it’s only 80 diners a night. I want to see something more wide spread,. Not so much for the celebrity chef, that only last a little while. What really feels good is doing something that can help millions of people.” [Superchef]

Homaro Cantu: ‘All Restaurants Should Have a Lab’