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).
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Source - Chicago Tribune
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