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.

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10/16/2020
Join Symrise Flavor North America in Celebrating World Food Day 2020

World Food Day is calling for global solidarity to help all populations, and...

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Gen Z holds a large stake in the future of the food and beverage industry. Our...