In the world where people with money overlap with restaurants and try to work out how to make more money, one of the things they talk about is the desire to find 'the new pizza.' This means a new mass-market product that can be made quickly and eaten both on the premises and as a takeaway.
America has undergone a total food and wine revolution.
I remember loving food tech because of the precision and the creativity, the weights and measures, the tiny glimpses of flavour.
I think the future of food is in insects.
At the intersection of food science and technology, food replacement startups are creating substitutes for the basic components of meals as well as replacements for complete meals.
They said you can't go to the moon. They said you can't put cheese inside a pizza crust, but NASA did it. They had to, because the cheese kept floating off in space.
What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea.
What's wrong with transforming food?
For me, it's the unexpected and surprising combinations of produce that are the most exciting and lure me into the kitchen for a little bit of experimenting. Apples and sweet potatoes together? Who knew? Carrots with grapes? Okay. I may not be Julia Child, but I can do pretty well with a simple recipe and a lot of enthusiasm.
I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.
Researchers in the U.K. have developed a vegetable called "super broccoli" designed to fight heart disease. Not to be outdone, researchers in America have developed a way to stuff an Oreo inside another Oreo.
When I was young, they said in the future that you'd just take a pill and never have to eat. That will never happen.
Perhaps more than any other, the food industry is very sensitive to consumer demand.
He was a bold man that first ate an oyster.
Agriculture as we know it needs to disappear. We can design better and healthier proteins than we get from nature.
British scientists say they have developed a super broccoli that can help fight heart disease. You know, if you want to fight heart disease, why don't you come up with a food people will actually eat? Like a super glazed doughnut.
Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it.
Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out.
It was quite a challenge to make people eat crab ice cream.
The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.
There's a lot more future in hamburgers than in baseball.
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking.
The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.
