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
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.
You know, I want to eat junk food. My kids love junk food.
Sitting down and sharing a meal together combines two of my favorite loves: eating great food and talking about great food.
My goal is to spread ideas. Trends always start at the top.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
If you have time-release pills, you could have time-release expanding cheesecakes.
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.
What is cooking? 'Cooking' is a loose term. It's understanding energy or the lack thereof,
Any idea's a great idea as long as it tastes great,
With a little more tweaking, we could make orange juice in the orange without any packaging or processing.
A molecular gastronomist is really just someone who explores the world of science and food.
Gastronomy has to catch up to the evolution in technology.
My wife and I are always concerned about how long it's going to take to eat out. You just don't know.
Nobody likes it when someone calls in sick.