by Elena Hernandez
photo taken at Madrid Fusion 2006
One of the workshops that I am looking forward to attend during our upcoming Conference in Chicago is "A Savory and Sweet look into Postmodern Cuisine" on Thursday April 12.
The presenter in no other than world reknown chef Homaru Cantu, of Cantu Designs and Moto Restaurant in Chicago. He will be joined by Ben Roche, Moto's pastry chef.
But, who is Homaru Cantu, some of you may be asking yourselves? And what is all this business about "postmodern cuisine"? According to the Star Chefs website, "since opening Moto, Chef Homaro Cantu has attracted much attention with his interpretation of Postmodern Cuisine. While Postmodern Cuisine is in its infancy in America, it seems that many diners and critics weighing-in on this new style of cuisine still view it as the Wild West of whimsy. And this is true at Moto, because the sky is the limit as Cantu stretches known scientific and gastronomic boundaries.Postmodern Cuisine, often times referred to as Avant-Garde cuisine, found its roots in Spain with Ferrán Adrià of El Bulli leading the evolution. With the exact definition of Postmodern Cuisine still open for interpretation, it is safe to describe this culinary movement as one that reacts against earlier modernist principles. It reintroduces traditional or classical elements, typically carrying modernist styles or practices to extremes. Or Chef Cantu simply describes it as, “The human race has been eating the same way for hundreds and hundreds of years. At Moto, we strip away the rules, stretch the imagination and entice guests with never-before seen dishes. It’s about being open-minded and having a lot of fun with food.” To read Homaru Cantu's biography and a list of his inventions, click here.
I had the chance to see chef Cantu in action last year at Madrid Fusion, and he blew everyone's mind off. Do NOT miss this workshop.
To tickle your curiosity about what his presentations are about, here is a video to watch.
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