cast of char­ac­ters

Just re­cently, chefs have tran­si­tioned from in­no­va­tors to in­struc­tors. Blue-col­lar cooks are now white knight ad­vo­cates. As chefs con­tinue to step out of the kitchens and into the spotlight, how will their pub­lic per­sonas evolve?

F&B World - - TABLE OF CONTENTS - Text from CATCHON’S FU­TURE OF FOOD Photos from CATCHON’S FU­TURE OF FOOD AND DE­CLAN MON­AGHAN (BOT­TURA)

With the power they wield, chefs take on new roles to ad­dress more than just peo­ple’s ap­petites

In the fu­ture, chefs will need to be equal parts story teller and tech­ni­cal

mas­ter.

Since the emer­gence of mod­ern restau­rants over 100 years ago, the role of the chef has not changed. Tra­di­tion­ally re­garded as cooks and cre­ators, for the most part they toiled be­hind the scenes, en­tirely com­fort­able in their anonymity. To­day, how­ever, suc­cess­ful chefs are en­trepreneurs, so­cial ac­tivists, and budding sci­en­tists.

Like en­gi­neers, doc­tors, and teach­ers, chefs can make a pos­i­tive im­pact on so­ci­ety. Af­ter all, the abil­ity to feed peo­ple and iden­tify healthy food sources re­mains a global is­sue. In­creas­ingly, chefs are com­bin­ing their col­lec­tive tal­ents to chal­lenge the ways we eat and cook. Be­yond mas­ter­ing tech­ni­cal skills, the chefs of to­mor­row need to un­der­stand farm­ing meth­ods and de­sign trends, and to be pre­pared to mentor out­side the kitchen and adapt to chang­ing technologies.

The MAD Sym­po­sium and global cook­ing events such as The Geli­naz Shuf­fle are cre­at­ing com­mu­ni­ties of like- minded culi­nary thinkers, or philochefers, who share ideas on the ever- evolv­ing role of the chef. Th­ese move­ments are cre­at­ing a new gen­er­a­tion of chefs who, although com­ing from di­verse back­grounds, share a mis­sion to change the way we cook and eat.

THE ARTIST

Pierre Hermé, the great French pas­try chef, is her­alded as “the Pi­casso of Pas­try.” The New York Times com­pares Fer­ran Adrià to Sal­vador Dalí. Vicky Lau, Asia’s Best Fe­male Chef 2015, was a graphic de­signer be­fore en­ter­ing the kitchen. Frédéric Pe­neau, chef- restau­ra­teur be­hind Hong Kong’s Serge et le phoque, is a for­mer ar­chi­tect.

Fu­ture chefs are no longer sim­ply cooks work­ing in restau­rants; they are ar­ti­sans, de­sign­ers or vis­ual artists op­er­at­ing in ‘stu­dios,’ ‘ labs,’ and ‘ate­liers.’

Ukraine’s Di­nara Kasko, a for­mer ar­chi­tec­tural de­signer- turned- pas­try chef, uses de­sign soft­ware and 3D print­ing to mold pas­try struc­tures that re­place man­ual cook­ing tech­niques. Cool­haus, the Los Angeles- based ‘ar­chi­tec­turally in­spired’ brand of gourmet desserts, was co- founded by Freya Estreller and Natasha Case, a for­mer real es­tate de­vel­oper and de­signer, re­spec­tively. Af­ter los­ing their jobs in the eco­nomic down­turn, they bought a food truck and in­tro­duced their brand of “Far­chi­tec­ture,” a com­bi­na­tion of food

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