“We can create any sort of flavor on a printed image that we set our minds to,” Mr. Cantu said. The connections need not stop with things ordinarily thought of as food. “What does M. C. Escher’s ‘Relativity’ painting taste like? That’s where we go next.”
“Food critics have cheered, comparing Mr. Cantu to Salvador Dali and Willy Wonka for his peculiarly playful style of cooking. More precisely, he is a chef in the Buck Rogers tradition, blazing a trail to a space-age culinary frontier.
Mr. Cantu wants to use technology to change the way people perceive (and eat) food, and he uses Moto as his laboratory. “Gastronomy has to catch up to the evolution in technology,” he said. “And we’re helping that process happen” .”
All this refers to the creations of Homaro Cantu, who may well be America’s first chef to throw himself into the science lab style of culinary creativity pioneered by Ferran Adria of Spain.
“… the sushi made by Mr. Cantu, the 28-year-old executive chef at Moto in Chicago, often contains no fish. It is prepared on a Canon i560 inkjet printer rather than a cutting board. He prints images of maki on pieces of edible paper made of soybeans and cornstarch, using organic, food-based inks of his own concoction. He then flavors the back of the paper, which is ordinarily used to put images onto birthday cakes, with powdered soy and seaweed seasonings. “
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