ABOUT THE SPEAKERS
Homaro Cantu - Chef
The executive chef at Chicago's Moto restaurant, Homaro Cantu created postmodern cuisine and futuristic food delivery systems.

Why you should listen

You could call Homaro Cantu a chef -- or an inventor of futuristic food delivery systems. A graduate of Le Cordon Bleu in Portland, Oregon, he worked in Charlie Trotter’s restaurant in Chicago, where he rose to the position of sous chef, then left to found Moto, a path-breaking restaurant with a molecular gastronomy approach. Moto puts Cantu’s concepts and creations into practice by melding food with science, technology and art. Michael Eisner once described Cantu as the most revolutionary person in food since Ray Kroc.

Through his company Cantu Designs, Chef Cantu filed numerous patent applications covering dining implements, cookware, printed food and hoped to develop his inventions for commercial, humanitarian and aerospace applications. In 2013 he released The Miracle Berry Diet Cookbook to imagine uses for the flavor-tripping "miracle fruit." As he said: "Any idea's a great idea as long as it tastes great." Cantu passed away in April 2015.

 

More profile about the speaker
Homaro Cantu | Speaker | TED.com
Ben Roche - Chef
Ben Roche is the pastry chef at Moto, in Chicago, and was the co-host, with Homaro Cantu, of the TV show "Future Food."

Why you should listen
Ben Roche is the pastry chef of Moto restaurant in Chicago and co-host of the series "Future Food" on Discovery’s Planet Green network. Classically trained, he comes up with food concepts and/or dishes that draw inspiration from all over: as he says, "mechanical, artistic, experimental, etc."
More profile about the speaker
Ben Roche | Speaker | TED.com
TED2011

Homaro Cantu + Ben Roche: Cooking as alchemy

Homaro Kantu i Ben Roš (Homaro Cantu and Ben Roche): Kuvanje kao alhemija

Filmed:
956,756 views

Homaro Kantu i Ben Roše stižu iz Motoa, čikaškog restorana koji se poigrava sa novim načinima kuvanja i uzimanja hrane. Osim zabave i poigravanja ukusima, stoji ozbiljno pitanje: kakva je dobrobit korišćenja nove prehrambene tehnologije?
- Chef
The executive chef at Chicago's Moto restaurant, Homaro Cantu created postmodern cuisine and futuristic food delivery systems. Full bio - Chef
Ben Roche is the pastry chef at Moto, in Chicago, and was the co-host, with Homaro Cantu, of the TV show "Future Food." Full bio

Double-click the English transcript below to play the video.

00:15
BenBen RocheRoche: So I'm BenBen, by the way.
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Ben Roš: Ja sam Ben, inače.
00:17
HomaroHomaro CantuCantu: And I'm HomaroHomaro.
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Homaro Kantu: A ja sam Homaro.
00:19
BRBR: And we're chefskuvari. So when MotoMoto
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B.R: Mi smo kuvari.
Dakle, kada smo 2004.
00:21
openedотворен in 2004, people didn't really know
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otvorili Moto,
ljudi baš i nisu znali
00:23
what to expectочекујте. A lot of people thought
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šta da očekuju.
Mnogi su mislili
00:25
that it was a Japanesejapanski restaurantРесторан, and
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da je to japanski restoran,
00:27
maybe it was the nameиме, maybe it was
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možda zbog imena,
možda zbog znaka,
00:29
the logoлого, whichкоја was like a Japanesejapanski
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koji je bio poput japanskog slova,
00:31
characterкарактер, but anywayУ сваком случају, we had all these
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ali u svakom slučaju,
imali smo
00:33
requestsзахтева for Japanesejapanski foodхрана, whichкоја is
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zahteve za japanskom hranom,
00:35
really not what we did. And after about
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čime se baš i nismo bavili.
Nakon nekih deset hiljada
zahteva za maki sušijem,
00:37
the tenдесет thousandthhiljaditi requestzahtev for a makiMaki rollролл,
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00:39
we decidedодлучио to give the people
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rešili smo da ljudima damo
00:41
what they wanted. So this pictureслика is
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ono što su tražili.
Ova slika je primer
štampane hrane,
00:43
an exampleпример of printedштампани foodхрана, and this was
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i ovo je prvi primer
onoga što volimo da zovemo
00:45
the first forayprepad into what we like to call
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transformacija ukusa.
00:47
flavorukus transformationтрансформација. So this is all
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Ovde su svi sastojci i ukusi
00:49
the ingredientsсастојци, all the flavorukus of, you know,
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standardnog maki sušija,
00:51
a standardстандард makiMaki rollролл, printedштампани ontoна
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odštampani na malom parčetu papira.
00:53
a little pieceпиеце of paperпапир.
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00:55
HCHC: So our dinersDiners startedпочела to get boredдосадно
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H.K: Ali, ideja ovakve večere
postajala je dosadna mušterijama,
00:57
with this ideaидеја, and we decidedодлучио to give them
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pa smo odlučili
da im serviramo jelo dvaput.
00:59
the sameисти courseкурс twiceдва пута, so here we actuallyзаправо
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Ovde smo zapravo uzeli
01:02
tookузела an elementелемент from the makiMaki rollролл and
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deo maki rolata
01:04
and tookузела a pictureслика of a dishјело and then
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i slikali porciju
01:06
basicallyу основи servedсервирано that pictureслика with the dishјело.
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a onda praktično servirali
tu sliku uz jelo.
01:09
So this dishјело in particularпосебно is basicallyу основи
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Ovo jelo je u suštini
01:11
champagneшампањац with seafoodmorska hrana.
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šampanjac sa morskim plodovima.
01:13
The champagneшампањац grapesgrožđe that you see are
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Šampanjsko grožđe koje vidite
01:15
actuallyзаправо carbonatedNegazirani grapesgrožđe. A little bitмало of
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je zapravo gazirano grožđe.
01:17
seafoodmorska hrana and some crCRème fraichekremom and the
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Malo morskih plodova i "krem freš",
01:19
pictureслика actuallyзаправо tastesукус exactlyбаш тако like the dishјело. (LaughterSmeh)
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i slika je zapravo istog ukusa
kao i jelo. (Smeh)
01:22
BRBR: But it's not all just ediblejestivi picturesслике.
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B.R: Ali ne radi se samo
o jestivim slikama.
01:24
We decidedодлучио to do something
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Odlučili smo da uradimo
nešto malo drugačije
01:26
a little bitмало differentразличит and transformпреобразити flavorsukusi
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i izmenimo ukuse koji su zapravo
veoma poznati -
01:28
that were very familiarпознат -- so in this caseслучај,
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tako, u ovom slučaju,
01:31
we have carrotшаргарепа cakeторта.
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imamo tortu od šargarepe.
01:33
So we take a carrotшаргарепа cakeторта, put it
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Uzmemo tortu od šargarepe,
01:35
in a blenderblender, and we have kindкинд of like
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stavimo je u blender,
i dobijemo neki sok od torte,
01:37
a carrotшаргарепа cakeторта juiceсок, and then that wentотишао into
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koji onda ide u balon
zamrznut u tečnom azotu
01:39
a balloonбалон frozenсмрзнуто in liquidтечност nitrogenazot to createстворити
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01:41
this hollowЉuplje shellшкољка of carrotшаргарепа cakeторта
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da bismo napravili ovaj
šuplji oklop od sladoleda od torte
01:44
iceлед creamкрем, I guessпретпостављам, and it comesдолази off
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recimo, i to ispadne nalik na,
01:46
looking like, you know,
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recimo,
01:48
Jupiter'sJupiterov floatingплутајући around your plateтањир.
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Jupiter koji pluta po tanjiru.
01:50
So yeah, we're transformingтрансформише things into
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Tako da, transformišemo stvari u nešto
01:52
something that you have absolutelyапсолутно
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što ranije nikada
niste videli.
01:54
no referenceреференца for.
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H.C: A evo i nečega za šta
01:56
HCHC: And here'sево something we have no
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nikad ne biste rekli
da je jestivo.
01:58
referenceреференца to eatјести. This is a cigarcigara, and
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Ovo je cigara, i u suštini
to je kubanska cigara
02:00
basicallyу основи it's a CubanKubanski cigarcigara madeмаде out of
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napravljena od kubanskog
sendviča sa svinjetinom,
02:02
a CubanKubanski porkSvinjetina sandwichсендвич, so we take these
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tako što uzmemo sve začine
koji idu u svinjsku plećku,
02:04
spiceszačini that go into the porkSvinjetina shoulderраме,
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02:06
we fashionмода that into ashpepeo. We take
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i oblikujemo ih u pepeo.
02:08
the sandwichсендвич and wrapзавити it up in
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Uzmemo sendvič i
smotamo ga u raštan,
02:10
a collarddvoriљtu greenзелен, put an ediblejestivi labelетикета
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stavimo jestivu nalepnicu
02:12
that bearsмедведи no similaritysličnosti to
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koja nema nikakvu sličnost sa
02:14
a CohibaCohiba cigarcigara labelетикета, and we put it
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nalepnicom kohiba cigare,
02:16
in a dollarдолар ninety-ninedevedeset devet ashtraypepeljaru and chargeпуњење
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i stavimo to u pepeljaru od 2 dolara
02:18
you about twentyдвадесет bucksдолара for it. (LaughterSmeh)
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i naplatimo vam oko 20 dolara.
(Smeh)
02:21
HCHC: DeliciousUkusno.
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H.K: Ukusno.
02:23
BRBR: That's not it, thoughипак.
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B.R: To ipak nije sve.
02:25
InsteadUmesto toga of makingстварање foodsхрана that
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Umesto da spremamo hranu
02:27
look like things that you wouldn'tне би eatјести,
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koja izgleda kao nešto
što ne biste jeli,
02:29
we decidedодлучио to make ingredientsсастојци
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odlučili smo da napravimo sastojke
02:31
look like dishesпосуђе that you know.
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koij izgledaju kao jela koja znate.
02:33
So this is a plateтањир of nachosnachos.
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Ovo je tanjir naćosa.
02:35
The differenceразлика betweenизмеђу our nachosnachos
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Razlika između naših naćosa
02:37
and the other guy'sмомак nachosnachos,
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i drugih naćosa
02:39
is that this is actuallyзаправо a dessertdesert.
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je u tome što
je naš zapravo desert.
02:41
So the chipsчипс are candiedJesi,
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Krompirići su kandirani,
02:43
the groundземља beefговедина is madeмаде from chocolateчоколада,
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mlevena junetina je od čokolade,
02:45
and the cheeseсир is madeмаде from a shreddediseckan
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a sir je od komadića šerbeta
02:47
mangomango sorbetsorbe that getsдобива shreddediseckan
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koji se stavlja
02:49
into liquidтечност nitrogenazot to look like cheeseсир.
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u tečni azot da bi izgledao kao sir.
02:51
And after doing all of this
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I nakon što uradimo sve ovo
02:53
dematerializationdematerialization and reconfiguringrekonfiguriљe
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dematerijalizovanje i rekonfiguraciju
svih sastojaka,
02:56
of this, of these ingredientsсастојци, we realizedреализован
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shvatili smo
02:59
that it was prettyприлично coolхладан,
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da je to zapravo
baš zanimljivo,
03:01
because as we servedсервирано it, we learnedнаучио that
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jer kada smo servirali jelo,
shvatili smo da se jelo zapravo
ponaša kao prava stvar,
03:03
the dishјело actuallyзаправо behavesponaša se like the realправи thing,
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03:05
where the cheeseсир beginsпочиње to meltotopiti.
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gde sir počinje da se topi.
03:07
So when you're looking at this thing
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Tako, kada gledate ovo jelo
03:09
in the diningTrpezarija roomсоба, you have this sensationсензација
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u trpezariji,
imate osećaj kao da je ovo
stvarno tanjir naćosa,
03:11
that this is actuallyзаправо a plateтањир of nachosnachos,
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03:13
and it's not really untilсве док you beginзапочети tastingdegustacija it
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i sve dok ne počnete da jedete
ne znate da je to zapravo desert,
03:15
that you realizeсхватите this is a dessertdesert, and
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03:17
it's just kindкинд of like a mind-ripperUm-Riper.
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i sve je na neki način
poigravanje sa vašim umom.
03:20
(LaughterSmeh)
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(Smeh)
03:22
HCHC: So we had been creatingстварање
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H.K: Tako smo stvarali
03:24
all of these dishesпосуђе out of a
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sva ova jela u kuhinji
03:26
kitchenкухиња that was more like
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koja je više ličila
na mehaničku radionicu
nego na kuhinju,
03:28
a mechanic'smehaničar je shopсхоп than a kitchenкухиња, and
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i sledeći logičan potez je bio
03:30
the nextследећи logicalлогичан stepкорак for us was to installинсталирај
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03:32
a state-of-the-artПоследња реч технологије laboratoryлабораторија,
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da ugradimo modernu laboratoriju,
03:34
and that's what we have here.
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i to je to što imamo ovde.
Ovo nas je odvelo u podrum,
03:36
So we put this in the basementподрум, and we
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i postali smo jako ozbiljni
u vezi sa hranom,
03:38
got really seriousозбиљан about foodхрана, like
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ozbiljno smo eksperimentisali.
03:40
seriousозбиљан experimentationeksperimentisanje.
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03:42
BRBR: One of the really coolхладан things about
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B.R: Jedna od stvarno super stvari
u vezi sa laboratorijom,
pored toga što
03:44
the labлаб, besidesОсим тога that we have a newново
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imamo novu naučnu
laboratoriju u kuhinji,
03:46
scienceНаука labлаб in the kitchenкухиња, is that,
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jeste to što, znate,
sa ovom novom opremom,
03:48
you know, with this newново equipmentопрема, and
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i ovim novim pristupom,
03:50
this newново approachприступ, all these
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različita vrata ka kreativnosti
03:52
differentразличит doorsврата to creativityкреативност that we never
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za koja nismo ni slutuli da postoje,
03:54
knewзнала were there beganпочела to openотворен, and so the
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su počela da se otvaraju, i tako
03:56
experimentsексперименте and the foodхрана and the dishesпосуђе
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novi eksperimenti, hrana, i jela
03:58
that we createdстворено, they just keptчува going
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koja smo stvarali, samo su se nastavila
odatle u istom smeru.
04:01
furtherдаље and furtherдаље out there.
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04:03
HCHC: Let's talk about flavorukus transformationтрансформација,
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H.K: Hajde da pričamo
o transformaciji ukusa,
04:05
and let's actuallyзаправо make some coolхладан stuffствари.
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i zapravo napravimo neke kul stvari.
04:07
You see a cowкрава with its tongueјезик hangingвешање out.
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Vidite kravu kojoj iz usta viri jezik.
04:09
What I see is a cowкрава about to eatјести something
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Ono što ja vidim je krava koja se sprema
da pojede nešto ukusno.
04:11
deliciousukusno. What is that cowкрава eatingјести?
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Šta ta krava jede?
04:14
And why is it deliciousukusno?
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I zašto je to ukusno?
04:16
So the cowкрава, basicallyу основи, eatsjede threeтри basicосновно
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Krava, u suštini, u ishrani
ima tri osnovne stvari
04:18
things in theirњихова feedнапајање: cornкукуруз, beetscveklu, and barleyBarli,
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kukuruz, repu i ječam,
04:22
and so what I do is I actuallyзаправо
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i ono što ja radim je zapravo
04:24
challengeизазов my staffособље with these crazyлуд,
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izazivanje svog osoblja
ovim ludim, divljim idejama.
04:26
wildдивље ideasидеје. Can we take what the cowкрава
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Možemo li da uzmemo
to što krava jede,
04:29
eatsjede, removeуклонити the cowкрава, and then make
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oduzmemo kravu,
04:31
some hamburgershamburgeri out of that?
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i onda od toga
napravimo hamburgere?
04:33
And basicallyу основи the reactionреакција tendsтежи to be
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I u suštini reakcija često bude
04:35
kindкинд of like this. (LaughterSmeh)
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nešto nalik na ovo. (Smeh)
04:37
BRBR: Yeah, that's our chefГлавни кувар deде cuisinekuhinja,
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B.R: Da,ovo je naš šef kuhinje,
04:39
ChrisKris JonesJones. This is not the only guy
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Kris Džouns.
On nije jedini
04:41
that just flipsPreokreće out when we assignдодијелити
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koji odlepi kada mu dodelimo
04:43
a ridiculousсмешно taskзадатак, but a lot of these ideasидеје,
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neki smešan zadatak,
ali većina ovih ideja,
04:46
they're hardтешко to understandРазумем.
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su teške za razumeti.
04:48
They're hardтешко to just get automaticallyаутоматски.
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Teško ih je samo automatski prihvatiti.
04:50
There's a lot of researchистраживање and a lot of
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Ima puno istraživanja i puno neuspeha,
04:53
failureнеуспех, trialсуђење and errorгрешка -- I guessпретпостављам, more errorгрешка --
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pokušaja i grešaka -
verovatno više grešaka -
04:56
that goesиде into eachсваки and everyсваки dishјело,
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koje su deo spremanja svakog jela,
04:58
so we don't always get it right, and it takes
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pa ne uspeva uvek baš kako treba,
05:00
a while for us to be ableу могуцности to explainобјасни that
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i treba vremena da to
05:02
to people.
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ljudima objasnimo.
H.K: Dakle, nakon recimo dana
05:04
HCHC: So, after about a day of ChrisKris and I
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05:06
staringзурење at eachсваки other, we cameДошао up with
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koji Kris i ja provedemo gledajući se
05:08
something that was prettyприлично closeБлизу
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smislili smo nešto što je bilo
prilično blizu hamburgeru
05:10
to the hamburgerhamburger pattyPeti, and as you can
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i vidite da se oblikuje
05:12
see it basicallyу основи formsобразаца like hamburgerhamburger meatмесо.
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praktično kao meso za hamburger.
05:14
This is madeмаде from threeтри ingredientsсастојци:
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Sadrži 3 sastojka:
05:17
beetscveklu, barleyBarli, cornкукуруз, and so it
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kukuruz, ječam i repu
05:19
actuallyзаправо cookskuha up like hamburgerhamburger meatмесо,
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i zapravo se sprema
kao meso za hamburger,
05:21
looksизглед and tastesукус like hamburgerhamburger meatмесо,
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izgleda tako i takvog je i ukusa,
05:23
and not only that, but it's basicallyу основи
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ali ne samo to,
već je krava stvarno
uklonjena iz jednačine.
05:26
removingуклањање the cowкрава from the equationједначина.
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05:28
So replicatingреплицирање foodхрана, takingузимајући it into that
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Ovakvo kopiranje hrane,
uzimanje toga u obzir dok
idemo ka sledećem nivou.
05:31
nextследећи levelниво is where we're going.
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05:33
(ApplauseAplauz)
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(Aplauz)
05:36
BRBR: And it's definitelyдефинитивно the world'sсветске first
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B.R: I definitivno je to prvi
05:38
bleedingкрварење veggievegetarijanski burgerхамбургер,
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krvavi vege burger na svetu,
05:40
whichкоја is a coolхладан sideстрана effectефекат.
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što je odličan sporedni efekat.
Mirakolina ili čudesno voće,
za slučaj da vam je nepoznato,
05:43
And a miracleчудо berryBerry, if you're not familiarпознат
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05:45
with it, is a naturalприродно ingredientsastojak, and it
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to je prirodni sastojak,
05:47
containsсадржи a specialпосебан propertyимовина.
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i ima jedno posebno svojstvo.
Radi se o glikoproteinu
koji se zove mirakulin,
05:49
It's a glycoproteinglycoprotein calledпозвани miraculinmiraculin,
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koji se javlja u prirodi.
05:51
a naturallyприродно occurringнаступајуће thing. It still freaksnakaze
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Šokiram se svaki put kad ga jedem,
05:53
me out everyсваки time I eatјести it, but it has a
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ali ima jedinstvenu sposobnost da maskira
05:55
uniqueјединствен abilityспособност to maskмаска certainизвестан tasteукус
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određene receptore ukusa na jeziku,
05:57
receptorsрецептори on your tongueјезик, so that primarilyprvenstveno
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05:59
sourkiselo tasteукус receptorsрецептори, so normallyнормално things
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pre svega receptore za kiselo,
06:01
that would tasteукус very sourkiselo or tartTart,
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tako da ono što bi inače imalo
jako kiseo ili opor ukus,
06:03
somehowнекако beginзапочети to tasteукус very sweetслатко.
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nekako počinje da bude jako slatko.
06:06
HCHC: You're about to eatјести a lemonlimun,
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H.K: Krenete da jedete limun,
06:08
and now it tastesукус like lemonadelimunada.
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a on je ukusa limunade.
06:10
Let's just stop and think about the
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Hajde da zastanemo i razmislimo
06:12
economicекономски benefitsПредности of something like that.
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o ekonomskim pogodnostima
nečeg ovakvog.
06:14
We could eliminateелиминирати sugarшећер acrossпреко the boardодбор, табла
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Mogli bismo u potpunosti
eliminisati šećer
iz svih konditorskih proizvoda
i gaziranih sokova,
06:16
for all confectionaryKONDITORSKIH productsпроизводи and sodassokove,
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06:18
and we can replaceзаменити it with
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i zameniti ih
06:20
all-naturalsve prirodno freshсвеже fruitвоће.
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poptuno prirodnim svežim voćem.
06:22
BRBR: So you see us here cuttingсечење up
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B.R: Vidite nas ovde
kako sečemo lubenicu.
06:24
some watermelonlubenica. The ideaидеја with this
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Ideja je da eliminišemo
06:26
is that we're going to eliminateелиминирати tonsтоне of
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mnoge kilometre u transportu hrane
od mesta proizvodnje do mesta upotrebe,
06:28
foodхрана milesмиља, wasteduzalud energyенергија,
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utrošak energije,
06:31
and overfishingribarenje of tunaTuna by creatingстварање tunaTuna,
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i pecanje previše tune
za proizvodnju tunjevine,
06:34
or any exoticegzotični produceпроизвести or itemставка
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ili bilo kojeg egzotičnog proizvoda
06:37
from a very far-awayдалеко placeместо,
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ili sastojka iz nekog
udaljenog dela sveta,
06:40
with localлокално, organicоргански produceпроизвести;
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zamenimo lokalnim,
organskim proizvodima;
06:43
so we have a watermelonlubenica from WisconsinWisconsin.
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tako da imamo lubenicu
u Viskonsinu.
06:45
HCHC: So if miracleчудо berriesbobice take sourkiselo things
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H.K: Pa ako već
čudesno voće može
06:47
and turnред them into sweetслатко things,
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kiselo da pretvori u slatko,
06:49
we have this other pixiepixie dustпрашина
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imamo ovu drugu vilinsku prašinu
06:51
that we put on the watermelonlubenica, and it
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koju stavimo na lubenicu
06:53
makesчини it go from sweetслатко to savoryDušica.
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i ona od slatke
postaje kiselkasta.
06:56
So after we do that, we put it into
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Nakon što smo to uradili,
06:58
a vacuumвакум bagторба, addдодати a little bitмало of seaweedmorska trava,
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stavimo to u vakuum kesu,
dodamo malo morskih algi,
07:00
some spiceszačini, and we rollролл it, and this
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malo začina, urolamo,
07:03
startsпочиње takingузимајући on the appearanceизглед of tunaTuna.
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i ovo počinje da liči na tunjevinu.
07:05
So the keyкључ now is to make it
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Sada je ključno učiniti da se ovo
07:07
behaveпонашати се like tunaTuna.
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i ponaša kao tunjevina.
07:09
BRBR: And then after a quickбрзо dipumak into some
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B.R: Nakon što ga
na kratko umočimo
07:11
liquidтечност nitrogenazot to get that perfectсавршен searpotra,
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u malo tečnog azota da postane
ovako savršeno suvo
07:14
we really have something that looksизглед,
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dobijemo nešto što izgleda,
07:16
tastesукус and behavesponaša se like the realправи thing.
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ponaša se i ima ukus kao prava stvar.
07:19
HCHC: So the keyкључ thing to rememberзапамтити here is,
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H.K: Ključno je imati na umu
07:22
we don't really careнега
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da nam nije važno
07:25
what this tunaTuna really is.
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šta je zapravo ova tunjevina.
07:27
As long as it's good for you and good for
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Sve dokle je za vas dobro,
i dok je dobro za životnu sredinu,
to nam nije važno.
07:29
the environmentЖивотна средина, it doesn't matterматерија.
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07:31
But where is this going?
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Ali kuda ovo vodi?
Kako možemo ovu ideju
07:33
How can we take this ideaидеја of trickingPrevario your
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varanja vašeg čula ukusa
07:35
tastebudstastebuds and leapfrogскок it into something
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pretvoriti u nešto što
možemo da radimo danas
07:37
that we can do todayданас that could be
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07:39
a disruptiveонај који ремети foodхрана technologyтехнологија?
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a što bi bilo nova
prehrambena tehnologija?
07:41
So here'sево the nextследећи challengeизазов.
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Dakle, evo sledećeg izazova.
07:43
I told the staffособље, let's just take a bunchгомилу
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Predložio sam osoblju
07:45
of wildдивље plantsбиљке, think of them as
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da uzmemo gomilu divljih biljaka,
07:47
foodхрана ingredientsсастојци. As long as they're
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i posmatramo ih kao sastojke hrane.
07:49
non-poisonousotrovna to the humanљудско bodyтело,
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Sve dok nisu otrovne za čoveka,
07:51
go out around ChicagoChicago sidewalksтротоара,
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silazimo sa puteva u Čikagu,
07:53
take it, blendspoj it, cookкувати it and then
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uzimamo ih, meljemo ih, kuvamo ih
07:55
have everybodyсвима flavor-tripukus-putovanje on it at MotoMoto.
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i onda svi idemo
na ukusno putovanje u Moto.
07:58
Let's chargeпуњење them a boatloadpun brod of cashготовина for this
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Hajde da im naplatimo gomilu para za ovo
08:00
and see what they think. (LaughterSmeh)
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i vidimo šta misle.
(Smeh)
08:04
BRBR: Yeah, so you can imagineзамислити, a taskзадатак
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B.R: Da, možete da zamislite,
08:06
like this -- this is anotherдруги one of those
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zadatak kao ovaj -
ovo je jedan od onih zadataka
08:08
assignmentszadatke that the kitchenкухиња staffособље
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zbog kojih nas je
kuhinjsko osoblje mrzelo.
08:10
hatedмрзела us for. But we really had to almostскоро
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Ali zaista,
skoro da smo morali
08:12
relearnponovno učenje how to cookкувати in generalгенерално,
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da ponovo učimo kako da kuvamo,
jer su svi sastojci, pre svega,
08:15
because these are ingredientsсастојци, you know,
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08:17
plantбиљка life that we're, one, unfamiliarNepoznata with,
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biljke na koje nismo navikli,
ili su nam nepoznate,
08:19
and two, we have no referenceреференца for how
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a drugo, nemamo odakle
da znamo
08:21
to cookкувати these things because
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kako da kuvamo ove stvari
08:23
people don't eatјести them.
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jer ih ljudi ne jedu.
Tako smo morali
da smislimo nove
08:25
So we really had to think about newново, creativeкреативан waysначини
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kreativne načine da začinjavamo hranu,
nove načine da kuvamo,
08:27
to flavorukus, newново waysначини to cookкувати
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08:29
and to changeпромена textureтекстура -- and that was
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i da menjamo teksturu -
08:31
the mainглавни issueпитање with this challengeизазов.
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i to je bio glavni problem
sa ovim izazovom.
08:33
HCHC: So this is where we stepкорак into the futureбудућност
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H.K: Dakle ovo je tačka
iz koje gazimo
08:36
and we leapfrogскок aheadнапред.
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ka budućnosti i hrlimo napred.
08:38
So developingразвој nationsнације
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Zemlje u razvoju
08:40
and first-worldprvi svetski nationsнације,
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i razvijene zemlje,
08:42
imagineзамислити if you could take these wildдивље plantsбиљке
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zamislite da konzumirate te divlje biljke.
08:44
and consumeконзумирати them, foodхрана milesмиља would
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Kilometri potrebni
za transportovanje hrane
08:46
basicallyу основи turnред into foodхрана feetстопала.
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bi se praktično pretvorili u metre.
08:48
This disruptiveонај који ремети mentalitymentalitet of what foodхрана is
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Ova uznemirujuća predstava
o tome šta je hrana
08:50
would essentiallyУ суштини openотворен up the encyclopediaенциклопедија
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bi praktično stvorila enciklopediju
08:53
of what rawсирово ingredientsсастојци are, even if we just
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o tome šta su zapravo
sirovi sastojci hrane.
08:55
swappedrazmenile out, say, one of these for flourбрашно,
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Čak i ako bismo samo zamenili,
recimo, jedan od ovih sa brašnom,
08:57
that would eliminateелиминирати so much energyенергија
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to bi eliminisalo toliko energije
09:00
and so much wasteгубљење.
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i toliko gubitka.
09:02
And to give you a simpleједноставно exampleпример here as to
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I da vam damo prost primer
toga čime smo zapravo
hranili ove mušterije,
09:04
what we actuallyзаправо fedфед these customersкупци,
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09:06
there's a baleбале of hayseno there
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evo ovde je vreća sena
09:08
and some crabKraba applesjabuke.
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i nekoliko kiselih jabuka.
09:10
And basicallyу основи we tookузела hayseno and crabKraba applesjabuke
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Praktično smo samo
uzeli seno i jabuke
09:12
and madeмаде barbecueroštilj sauceсос out of those two ingredientsсастојци.
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i napravili umak roštilj
od ova dva sastojka.
09:14
People sworeZakleo se they were eatingјести
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Ljudi su se kleli
da su jeli umak za roštilj
09:16
barbecueroštilj sauceсос, and this is freeбесплатно foodхрана.
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i to je, eto,
besplatna hrana.
09:19
BRBR: ThanksHvala ti, guys.
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B.R: Hvala, ljudi.
09:22
(ApplauseAplauz)
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(Aplauz)
Translated by Jelena Kovačević
Reviewed by Mile Živković

▲Back to top

ABOUT THE SPEAKERS
Homaro Cantu - Chef
The executive chef at Chicago's Moto restaurant, Homaro Cantu created postmodern cuisine and futuristic food delivery systems.

Why you should listen

You could call Homaro Cantu a chef -- or an inventor of futuristic food delivery systems. A graduate of Le Cordon Bleu in Portland, Oregon, he worked in Charlie Trotter’s restaurant in Chicago, where he rose to the position of sous chef, then left to found Moto, a path-breaking restaurant with a molecular gastronomy approach. Moto puts Cantu’s concepts and creations into practice by melding food with science, technology and art. Michael Eisner once described Cantu as the most revolutionary person in food since Ray Kroc.

Through his company Cantu Designs, Chef Cantu filed numerous patent applications covering dining implements, cookware, printed food and hoped to develop his inventions for commercial, humanitarian and aerospace applications. In 2013 he released The Miracle Berry Diet Cookbook to imagine uses for the flavor-tripping "miracle fruit." As he said: "Any idea's a great idea as long as it tastes great." Cantu passed away in April 2015.

 

More profile about the speaker
Homaro Cantu | Speaker | TED.com
Ben Roche - Chef
Ben Roche is the pastry chef at Moto, in Chicago, and was the co-host, with Homaro Cantu, of the TV show "Future Food."

Why you should listen
Ben Roche is the pastry chef of Moto restaurant in Chicago and co-host of the series "Future Food" on Discovery’s Planet Green network. Classically trained, he comes up with food concepts and/or dishes that draw inspiration from all over: as he says, "mechanical, artistic, experimental, etc."
More profile about the speaker
Ben Roche | Speaker | TED.com