inventolux

http://www.facebook.com/homaro.cantu?ref=profile http://twitter.com/hcantu Watch it unfold. The biggest disruption in food over the last 50 years. http://www.vimeo.com/5993753 Enjoy the show. 96

When was the last time we had a real paradigm shift in food? Get ready, because its about to happen and every top tier food company ceo is going to be scratching their heads trying to figure out what Moto has been up to with the crazy NDA's and secrecy. Its almost time to let the ticking bomb go off. Tick tock tick tock tick tock... Power to the people, planet and philanthropy. http://twitter.com/hcantu http://www.youtube.com/watch?v=RYAugV_Q1BI http://vimeo.com/5776229

You tube can be the biggest discovery since nickelodean, or in this case NASCAR. http://www.youtube.com/watch?v=PD9yTPEOtXk

You make a great point, the argument goes both ways. I think we should begin with lower energy consuming appliances. And I mean LOWER. And we are! Then we begin producing more sustainable food products that will require more initial cost. The French in this case, are way ahead of the US. What must be done next is reconditioning ourselves to understand what is sustainable. Are mashed potatoes any more natural than 2500 calories of extruded solanum tuberosum incorporated with 375 calories of compounded allium sativum? No, its all in the delivery and definition. This is happening, we now see it a Wal Mart. Others will follow and bigger steps will be made. For chefs, we should buy the sustainable ingredients. That should go without saying at this point. In case it doesn't (and it doesn't) lets figure out the path to success that will in the end, drive profits for larger companies (thats the language they speak), save the food world so we can enjoy it longer (thats the language humanity speaks) and help out humanity in the process. Also, not all raw foodstuffs can be sustained, thats just the evolution of life on planet earth. Perhaps its too late for those items. The end result is to coexhist with planet earth. We will not survive without the environment in tact. I believe we do have the drive these changes happen and we certainly have the intelligence. Why not contiune forward and yet again, redefine food? Thats an exciting prospect! I doubt any of us REALLY want to become cave people all over again. Okay, maybe some of us...to each his own. The coolest part is we may evolve into a much "higher" and intuitive species in the process. O

The use of a laser is the beginning of energy conservation. I can electronically control (with extreme precision) the energy distribution from the energy source to its destination. Gas and or other conventional forms simply are decades behind and will soon be outdated. Its not that hard to fathom, just 100 years ago, we couldn't even fly. What would happen if cars in China got twice as much gas mileage as US produced vehicles? Everyone would buy Chinese automobiles (soon they will). The same will hold true for ultra efficient appliances. The appliances I am referring to are patent pending and will not be disclosed by me in a chat room. (Sorry, thats just the way it is for now, I don't make those rules and CD has no time to rewrite them.) Manufacture and Usage: Go and purchase a hybrid vehicle....after the battery wears out you will spend in the neighborhood of 8 to 10k to replace it. Is it more or less energy effecient? Well, if it costs you more money, the chances of your money earning program using oil in some way shape or form is pretty good. It doesn't take a Stephen Hawking to figure out where your hard earned "energy" winds up. The proof is in current and long term usage. Here are the rules of design at CD when it comes to "appliances": 1. Produce less products 2. Make products that perform more tasks and require less replacement. 3. All products should be recyclable and biofriendly. 4. Always follow the antithesis of product develoment, this would be rules 1 to 3. Lasers have proven their versatility and efficiency over the past 40 years. Lasers are one of many ways we will be introducing consumers to more eco friendly, highly efficient forms of energy transfer systems. Fuel from corn? Maybe. Biodeisel? Maybe. Lets check it out and maybe we will wind up doing something crazy like finding that coveted "live" energy source that is always renewing itsself. O

Fair enough. To each his/her own.

Have you dined at Moto?

Funny, this hardly rises to the level of a moral dilemna. Cooking of food and Morality are mutually exclusive for me. I just find all the theatrics that at the end of the day dont make food any better than it ever was interesting. Everyone seems to want to equate "progress" with "moving foward"............. I guess the question for me is ... Does printing sushi on edible paper with edible ink move japanese food foward. ← Perhaps we should continue down the path of those that "ate" their way out of easter island?? Or maybe those that will produce more and more dead zones because of overfishing? (That would be most of us, we now have 148 and counting.) Finding new sources of organic all natural foods is imparative. Just as the innovators that decided green plants that were extracted out of sea were a source of survival, so will we find more sources of food for the purposes of survival. I like Wylie's way of putting it... "the first caveman to wave meat over a fire was novel at the time." That is true, but we may never have evolved The key is in the applications of the technique. The technique leads into innovation and innovation leads into applications. We will not go on forever at this pace, that is an undisputable fact. However, I can see your point. What you are missing, is the actual product of my work. That will come soon, then be my guest and be the judge. Omar

Now we are getting somewhere. This is where the explanation of innovation and the rules of intellectual property converge. Yes, caramelaserizing chips with gas forms of heat are easier. So is using a gas guzzling 57 chevy. Are they cheaper? NO. Does it produce less CO2 emissions to use gas? NO. Is utilizing more focused forms of heat transfer (cooking) going to hold off the big picture? (Global Warming) You better believe it! So I guess it may be easier if one chooses not to investigate. I have the engineering experts to prove it. Vaudovan, you seem to have more of a moral dilemma with what I do. There is one component missing. Scientific innovation. There is a reason why the wealthiest person in China is the worlds largest solar panel and silicone chip manufacturer. If there is no innovation or nothing added to the problem that balances the equation, then the problem still gets worse. What I do is NOT for everyone. I understand this. But opinions can take a back seat and join FEMA. So first a patent is in order because I refuse to wait for another politically incorrect, fiscally uneducated, special interest driven group make that decision for me, you and everyone else. After the patents issue, then I will do whatever serves the interests of those that are in need of the technology and want to lower energy consumption across the board. Finally, we are the "powers that be". I know it sounds ridiculous and overly stated, but thats the most difficult part of the equation to solve... convincing ourselves we can and will make this happen. And we WILL make this happen. Omar

Remember, I patent innovations that have mass market appeal. If I do not file for a patent, someone else will. That someone else may or may not wind up being the next Enron or Worldcomm. Either way, the goal has been to do what is never followed through with. Making it all open source while making it a commercially successful product. First we get the patent, make it a commercially viable product (advanced search and design human behavior software is our current one) and then give it away to those who need it to grow. The computerized age WILL infiltrate the restaurant business. This is not to say that we will be cooking with printers, this is to say the current state of computers is essentially outdated when compared to this: and especially this: So lets see....patents + morals + technology + gastronomy = increased revenue for the poor + open source technology for those that cant afford to join the rest of us bloggers + examples like Fizzy Fruit replacing soda with all natural fruit so obesity rates go down + we gain a deeper understanding of what really lies beneath the actions we take whenever we fire up that gas burner. Why wouldn't one at least give it a shot? Many lawyers have given it a bad name and refuse to simply allow the inventors to have the most important right of all. The right to revenue. That usually goes to the lawyers. Mine is different and sees my challenge. We aren't stopping this anytime soon and many employees of Moto will be picking up the torch. Hopefully bloggers will too. If the old way of creating in a kitchen suits you then fine, keep on going. I still support that, I wouldn't be doing what I do if it weren't for Paul Bocuse, Fernand Point, Jean Banchet etc.. I simply have decided that tapping into IP revenue streams makes everyones lives in the restaurant business better. My people have decided that getting paid for their ideas is in their best interest as we are not just investing in our futures, but we are investing in the big picture. The rest of the world (except communist and extremist states) have decided that as well. Also, lets get something correct, I do not hold the patent for Fizzy Fruit, The Fizzy Fruit Company in Portland Oregon does. I am just assisting them in getting their product to more demographics. Finally, the Chefs of the old world were not scientists. They could have never foreseen the implications of what using huge cast iron flat tops would have on the environment. So its really simple, follow science and tradition collectively, or follow extinction. It may sound extreme, but then again, extinction is the most extreme subject we will be confronted with. Its an inevitable debate. Omar

I am unfamiliar with SS's comments at Madrid Fusion, so I have no opinion on the matter. I missed this past MF. I tell my employees that if they want to make an impact then become a leader start their own business. I would suggest the same for you. I also suggest exporing as much as possible in the field of energy conservation. When it boils down to it. Cooking is the transfer of energy. Extracted fron the planet and put right back into it. The average restaurant in the US consumes as much energy as 8 single family homes in a single dinner service. That is remarkable statistic and should be addressed. In my restaurant I have put an entirely patent pending computerized system in place that saves energy and time. We no longer use paper and pencils. It also assists in elminating the accountability to human error and that is the core problem that has and will continue to plague our business with low wages and high turnover. So I eliminate the stress and reduce the time it takes to perform tasks and increase our ability to be creative. It took creativity to bring us the lightbulb, it will take more creativity to keep the light on. Food will be essential for that journey. Many think the end result will be when computers take over us. You can ask any employee at Moto or Cantu Designs if they have seen this trend. No way, not on my watch. What has been created is an environment that allows us to really enjoy and focus on the beauty of innovation. Computers controlling humans is science fiction. I can state with complete accurracy, most of our problems with starvation, business failure, high energy consumption (and most things in between) are mainly attributed to technological inequalities. A caveman cooking meat over a fire was "technologically" advenced at the time. 60,000 years ago the human race was a 2,000 person tribe living in africa. Today we are over 5 billion. That drastic shock on our planet will require major technological advances in how we eat. This is clearly is a technology problem. There are too many of us now and we need to focus our creative energy toward the non opinionated solution. If we wait and squabble over small differences, this will allow the problem to grow and we may wind up as a speck on Earth's timeline. We will make mistakes just as those in the scientific community have before and that is what makes us human. Its the humanity part of the equation that drives us at CD and Moto to keep innovating. Omar

Omar, is this why you choose to cook the way you do? Because of your philosophy on the future and how cooking will affect it? Do you teach this to your staff? How can people 'help' this cause? Im very interested in this...and I am suprised other chefs have not talked about this. *BTW that website is very cool.....that invisible trench-coat rocks !!!!! ← Yes, this has been the goal from day one. My entire staff is taught the value of intellectual property and using it for socially responsible projects. The goal of Cantu Designs is NOT to own the world. Quite the opposite, it is to give back the lack of energy to those that need it. (The third world.) To further prove my point, I do not take a salary with CD and all of my profits that come to me personally that are generated from my intellectual property go to charities and socially constructive programs. This does not mean that we don't make money, it's just what drives me to drive the business and I know it is not a model for everyone. Next, Cooking MUST change, food processing must change, houseware production must change, business models are changing. Food Transmogrification must step in and change the way we percieve food. If we can embrace this change then we can evolve and hopefully slow the process of resource consumption... and give us enough time for an expedition to another planet. There is a reason why Stephen Hawking announced that we will only evolve as a species if we learn to travel to other planets and form new civilizations. Everyone can help by assisting postmodern/avant garde establishments or whatever you want to call it. If we get the masses in the restaurant industry to embrace the change then we can learn to accept new innovative products on the market and yearn for environmentally safe products. Most trends begin at the high end level and then trickle down. There are many organizations (I wont name names) in the food world that have not and refuse to admit that they and we, have it wrong. And WE have it wrong! Just take a mild glance at any species and or civilization that is extinct. Its a simple rule of thumb....if a civilization runs out of resources, it becomes extinct. We are consuming at an alarming rate and we must investigate and seek the truth through science, not opinion. I know I can come off as abrasive and cocky, but I am merely trying to get people to listen. My apologies if anyone gets offended but its our future generations that are going to pay the price. Its just something that can no longer go ignored. Omar

WOW! I love a good debate. Lets begin... So you take a laser and caramelaserize any non animal based food product. That produces an airborne extracted replication of the original product. One has maximum control over the energy transfer and as a result and can obtain uniquie flavor profiles. Next, one adds an airborne ingredient (secret for now) to the caramelaserized airborne product and it is then passed through a bath of liquid nitrogen. Now we have a product that go through sublimation (no pun intended toward another thread on this website). That frozen product can then be placed into a "MAP Package" or modified atmospheric package and can be held stable at room temperature. Then, when the user opens the package and mixes the caramelaserized product with and increased oxygen rich environment, it produces an interactive cloud that rapidly exits the package. Novelty........no. Instant consumer impact. This is just one of hundreds of mass applications that was witnessed on IC. All of these things and the goal still is and always will be sustainable, delicious food. You know whats interesting, how many people on this thread have actually dined at moto and what was their opinion. Knowledge is power. Where am I really going here???.... WWW.TRANSSTUDIO.COM There is a finite amount of time left for humanity on this planet if we continue down this path. This is something I have spent nearly 5 years pushing for and now its nearly time to let the cat out of the bag. We need to move quickly, or our future generations will pay the price. I believe we are all eyes in the same head. These petty differences will only slow the evolutionary process. If you disagree with my goals, fine, then educate me and yourself with an actual experience. If you still dislike what I do, then fine slam it with 1000 bad reviews, be my guest, we deserve it. Next, If we don't find new ways to cook, we will continue to use up our natural resources and wind up like every other now extinct species. Its not just Iron Chef the show, its the transmogrification of cooking as a whole which is one of the largest energy wasting activities we have. The ripple effects are everywhere and our population is only getting larger. It needs change, it needs funding, and we do not have a choice. All of you can help, or you can disagree, either way, science will tell us the truth and the future will be what we make it. Allez Cuisine Omar

Sizzleteeth, Better sharpen those teeth, cause its time to eat. You contradict yourself more than I do, which is more than anyone I know. Question.....when does earth run out of natural resources (yes this has everything to do with science in food). Its been too long "Nathan", I have been itching for a good fight. BTW, make sure to calculate the energy consumed for every keystroke when replying. There are only so many left on this planet, but who cares, you will be long gone by the time the next generation has to answer to our scientific misstakes. Lets see how does this work.....cooking=the transfer of heat=the transfer of energy=finite resources=sustainable life. So this means we need to get to know the subject in its entirety rather than wind up on the wrong end of the equation. Your move. This post was edited to add a little extra sizzle to the pan. ←

Thanks a ton for the compliments. However, I would like to point out that the entire pastry department is the creativity of Ben Roche and not me. He also handles the squash course as well as numerous other savory items. I am more than certain everyone here will get to know him in the future, both in and out of egullet. Cheers, HC Mr. Wexler, you are always welcome to our place.

Just to clarify, the Class Type is 4. It is a 20 watt Carbon Dioxide Gas Model with an infrared wavelength. It is similar to ones used in the military for star wars and lasik surgery. I only believe in top quality ingredients. We change the wine daily, but the characteristics that we look for (with vanilla caramelaserization) is a very oaky wine, because oak contains similar flavor compounds that are found in vanilla beans. So the idea is food and wine pairing, in this case, the food is an element found in the wine that is simply reintroduced back into it. This food is just a little closer to your wine than most food. The most interesting part of this procedure is the winemakers that have tried it, like it the most. Forward thinking is something that winemaking is also being revolutionized with and its a technique that can add very rich qualities to an already exquisite wine. Vanilla beans are one of thousands of "caramelaserized notes" we can impart into a glass. We can even extract notes from complex sources like an entire fruit basket. The notes can run the entire sweet and savory spectrum.

skidude, sorry i dont mean to be whoring all your posts, but the final drink i did yesterday (the one in the video) tasted great, no trace of baking soda or the byproducts of the reaction. lemon juice/Cream of tartar converts nearly all of it and coupled with the alcohol and cherry syrup, there was no "chemical" taste at all. ok, thats my $.02.... but i would LOVE to know how Moto does it.... ← There are many ways one can create this reaction. For the advanced home cook, you can separate a mixed drink into 2 inert liquids. One contains an acid and one contains a base. The one that contains a base should have the foaming agent, in this case we use egg white powder. Just be sure to allow the egg white powder to dissolve and strain out any lumps as egg white powder pockets are less than tasty. Use a hand blender rather than a cup blender because the cup blender will create a foaming mass that will spill all over. The only thing one should taste is the drink, not the elements added to create the effect, so only use what is necessary. Depending on the beverage you want to create, you have to adjust the acid vs base. Also bear in mind items like lemon flavored spirits alter the formula and should be taken into consideration. We chose the hurricane because as the base is ejected into the acid, it swirls around in the martini glass thus producing a "milky way" like effect that looks like a satellite image of a hurricane. Any beverage can be adapted to this technique. Cheers.

As a line cook, I can rememnber reading amazing things coming from chef L. at Atlas. I became very inspired by watching Americas first risky chef attempt really provocative cuisine. He took chances and that in my book is what it takes to be creative. He is still taking chances and executing wonderful end results. My team and I had a wonderful meal at Gilt this year and I owe a debt of gratitutde to Chef for ispiring myself and paving the way for many hungry young gastronomers. There will always be resistance to change, especially when it pertains to things we are unready to consume. However, evolution will happen. Gilt is a rock solid operation. Chef L. executes an experience that in my opinion surpasses any 4 star restaurant I have experienced in NYC. Thank evolution for blogs and freedom of opinion, even if it is hired by one of the worlds largest newspapers.

Honestly, this whole thing reminds me of foodie's Ayn Rand novel. Bumbling, misinformed politicians and encroachments on individual freedoms abound. I'm just waiting for the likes of chefg and inventolux to show everyone else the light. Now, all we need is a brilliant and attractive but temporarily misguided female heroine and we're set. ← Remember, unpopularity is what gives us the benefit of freedom of choice. From choosing what we eat to choosing what we want to cook. If we choose to let others dictate both, then we are no longer creators, rather uncreative laborers for watered down policy makers. Life is too short to put up with that.

Well, for what its worth I will be in a debate on q101, the Mancow show this monday morning at 7am. There will be acouple of other people on the show, including Alderman Moore.

The legal ramifications mean nothing without action. Who is willing to waste countless hours of policing to catch the god forbidden foie gras culprits? (Not the law enforcement of chicago I assure you.) Drive to the south side of chicago and you will see ghettos and poverty where the police are and should be. This issue is retarded and nearly impossible to enforce. Those that back it should spend less time on self interest and little more time positively reinforcing the poor communities. Shame on them. They suck.

You put the oysters into the nitro for a certain amount of time (seconds depending on the size of the oyster) and pull them out. The calcium shell doesnt have the ability to expand and contract so the top shell pops off. Once you get the timing down to where you dont actually freeze the oyster meat then you can just go nuts with it. Belon oysters have never been easier.

One can make "micri" by combining water with tapioca starch and bring to a boil then cool. There are tons of places to find tapmalto online. Just google it.