The Future of Food, with Ben Roche & Homaro Cantu

In the 19th Century, Scottish philosopher and writer Thomas Carlyle called Economics 'the dismal science' because of the theory proposed by Thomas Malthus that says population growth would eventually strain natural resources. This means we would not be able to produce enough food for our required food supply. As in turns out, technological improvements over the past century helped us avoid this dreary prediction and supermarkets are now stacked with grocery items from all over the world.



The thing is, the current battle is not on whether we have enough food, but the battleground has shifted to issues such as proper nutrition and food quality.  This is because obesity and malnutrition is very prevalent in the world today, causing a multitude of food-related diseases.

Ben Roche & Homaro Cantu hope to change that with applying innovation to food, by transforming some of the most basic ingredients found anywhere in the world into high-quality restaurant dishes. Yes, they actually made burgers that tasted like actual beef patties with just three types of ingredients using the wizardry known as molecular gastronomy in their Chicago restaurant, Moto. In 2012, Moto was ranked #44 in the list of the top 100 US restaurants published by Forbes magazine.

I can't wait to see what else they come up with next. With innovators such as these, I guess we wouldn't have to worry (much) on the future of food.

What do you think about Moto and molecular gastronomy? Do you know of any restaurant that does the same thing in the Philippines?

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Cheers,
Chef Jay