Faster food? Green décor? Dining's future is at hand
What will the dining-out experience be like 25 years from now? We asked a few of Chicago's trendsetters -- chefs, restaurateurs and an architect -- to gaze into their Riedel crystal goblets and envision the future.
QUESTION: In 25 years, what should guests at fine-dining restaurants expect to see on their plates?
Homaro Cantu, executive chef, Moto: Everything local, organic and transmogrified. And (to save energy), the next step will be three-dimensional food replication. No food miles, all organic, grown locally. You grow, say, 10 core ingredients, pop them in the food replicator and out pops Mom's fresh-baked apple pie.
Carrie Nahabedian, chef-owner, Naha: I don't foresee us eating space-pack food or anything. But there will be no trans fats, and the industry worldwide will make all junk food healthy (through technology).
External Source - For the complete article click here
Source - Chicago Tribune
- Luxury Hotels Lift Rates on Demand for Butlers, Views
- 9 Killer Tips for Location-Based Marketing
- How Small Business Is Using Social Media
- Why Conversions Are More Important Than Clicks
- Things Are Looking Up for U.S. Airlines
- Organic Bistro Sees Sales Boost of Seafood Products As Consumers & Retailers Embrace Sustainable Fishing Practices
- Spending on Retail Technology Systems Will Exceed $20 Billion in 2014, According to ABI Research
- Money Management International Releases Frugal Foodie Guide
- Fior D'Italia Restaurant Celebrates Its 125th Year Anniversary As America’s Oldest Italian Restaurant with Menu Prices from 1886
- Culinary Enthusiasts & Wine Aficionados Gather for Third Annual Pebble Beach Food & Wine 2010
