Molecular Gastronomy in Harmony with Nature

by Homaru Cantu

Narrative from interview

Chef Homaro Cantu, a Portland native, began his culinary journey working in a local fried chicken joint. After high school, Chef Cantu enrolled at the Le Cordon Bleu College of Culinary Arts. During this time, Charlie Trotter’s cookbook became his culinary bible, inspiring the chef to open a restaurant of his own.

Chef Cantu mentions in his interview that if we step back to 50s and 60s, when science was flourishing – scientist were applying science to every other area we were in contact with, but not to food. Applying Alchemy to Cooking according to Homaro is a game changer – a problem solver that has lead him to create disruptive food products in his restaurant whose tastes are completely different.