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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Talking Food Culture and Creativity at the Symrise-Starchefs ICC 2017 RoundTable

Between the six chefs, restaurateurs and bartenders at Symrise’s private...

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The Top 7 Trends at the 2017 StarChefs International Chef Congress

At the 2017 StarChefs International Chef Congress (ICC), held Oct. 22 to 24 at...