Homaro Cantu

Chairman and Founder, Cantu Designs
Chicago, IL, United States

About Homaro

TED Conference

TED2011

Areas of Expertise

Food delivery systems

Favorite talks

Comments & conversations

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Homaro Cantu
Posted over 1 year ago
Homaro Cantu + Ben Roche: Cooking as alchemy
After 8 long years everyone, I have finally completed my first step towards the end of refined sugar. You can watch a clip on a local Chicago tv show here: http://windycitylive.com/episodes/Food-Resolution/8956354 And possibly help us on our kickstarter campaign here: http://www.kickstarter.com/projects/1073580792/cooking-under-pressure If you can't help us on the kickstarter then just please share it with friends. Anything and everything helps. HC
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Homaro Cantu
Posted over 2 years ago
Homaro Cantu + Ben Roche: Cooking as alchemy
Chef Adria is a brilliant Chef. But I will be the first to say that all of these ideas originated with the Moto/Cantu Designs crew. In fact, I would say that El Bulli has borrowed ideas from us. And thats ok, without collaboration, there is no innovation. Its balancing collaboration with innovation that counts. I can assure you that we take great pride in originality. 20 years from now, I am sure people will be saying "they got that idea from moto". Here watch what we are doing now which has never been done before: http://articles.chicagotribune.com/2012-04-05/features/ct-dining-0405-homaro-cantu-20120405_1_sour-foods-taste-miracle-berry-pastry-chef And this: http://www.youtube.com/watch?v=dT7EHf9yEK0&feature=g-upl
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Homaro Cantu
Posted over 2 years ago
Homaro Cantu + Ben Roche: Cooking as alchemy
Hi JTaso, I can be reached at hcantu@cantudesigns.com if you are interested. Currently we are developing an inhalable form of miraculin that will greatly increase the yields. It will also enable the non gmo form of the plant to become a practical solution to addressing famine and the obesity issue.
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Homaro Cantu
Posted over 2 years ago
Homaro Cantu + Ben Roche: Cooking as alchemy
I think we can all agree that beef consumption is flawed from beginning to end. Even if bovines all ate grass and were locally produced, it would still be a massively inefficient product. In time, we will create the perfect veggie burger. The clock is ticking on the cow and food science is listening to the consumer. The consumer doesn't want GMO products, and does want most products to be environmentally friendly and derived from local plant based sources. I think we will see a major shift in grocery store and farmers market offerings that addresses these issues in the next 5 years. At the end of the day, if I give you steak, and that steak tastes better, cooks better and is derived from garden products while still providing a far more healthier alternative that standard steak, it becomes a win win. The consumer will decide what they like best. It's a big challenge but far from impossible.