Podcasts about Homaro Cantu

Guest: Nick Kokonas, co-founder of the Alinea Group and former CEO of TockAs of October 1, 2024, Nick Kokonas is no longer an owner of the Alinea restaurant group, which he co-founded and ran for almost 20 years. When he bought a vineyard in Napa Valley prior to the exit, one of his sons remarked, “He's given up. Time to go out to pasture.”Nick admits that the work ahead of him is “not the same” as the high-pressure world of a Michelin-starred restaurant in Chicago. But he's started working with the magician Nate Staniforth on a new restaurant concept that will present diners with illusions and surprises over the course of a two-hour experience. “If you want to feel wonder and feel childlike again, go see a magician,” Nick says. “[But] there's so much bad cultural baggage ... what we wanted to do was create an experience that is not really about magic.”Chapters:(02:29) - Celebrity restauranteurs (07:14) - The next act (12:30) - Buying the vineyard (15:37) - Fear is motivating (17:59) - Opening night (22:03) - Tongue cancer (27:56) - “OK, let's fix this” (31:10) - Selling experience (38:32) - The table plate (42:40) - Feeling full (44:14) - Next Restaurant and Tock (49:33) - Being still (51:19) - Nate Staniforth's lottery illusion (56:57) - The magic restaurant (01:02:29) - Being misunderstood (01:07:44) - Working via email (01:11:43) - “Enemies” (01:18:23) - Who Nick is hiring and what “grit” means to him Mentioned in this episode: Mike Gamson, Shaquille O'Neal, Jeff Kaplan, Steve Bernacki, Robin Anil, Grant Achatz, OpenTable, American Express, The Big Lebowski, The New York Times, eGullet, Gourmet Magazine, Roger Ebert, Eddie van Halen, Goodfellas, The Devil Wears Prada, Batman, the Chicago Bears, Madonna, Taylor Swift, Bavette's and Brendan Sodikoff, Pablo Picasso, Chef's Table, Google, Brian Fitzpatrick, Finding Real Magic, David Blaine, Mark Cuban, Mark Caro, Chicago Magazine, John Mariani, Cat Cora, Homaro Cantu, Dave Portnoy, Pete Wells, and Eric Asimov.Links:Connect with NickTwitterLinkedInConnect with JoubinTwitterLinkedInEmail: grit@kleinerperkins.com Learn more about Kleiner PerkinsThis episode was edited by Eric Johnson from LightningPod.fm

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Welcome back to the Rock 'n Roll Ghost Podcast. On this week's episode, the Ghost speaks with Richie Farina, sous chef of Chicago's 2-Michelin Star rated Ever Restaurant. Farina discusses his career, including his years at MOTO learning under the tutelage of chefs Homaro Cantu and Chris Jones, as well as his stint on Top Chef Texas (along with Jones), his Cooking Channel show Carnival Kings, and his time at Chicago's Monteverde - from fellow Top Chef Texas Sarah Grueneberg. But most of the discussion centers on Farina's time at Ever Restaurant, under executive chef/owner Curtis Duffy and chef de cuisine Justin Selk. Ever has been open since summer of 2020. Links: Ever Restaurant --- Support this podcast: https://anchor.fm/brett-hickman/support

This is the one about a small red berry that you've likely never heard of before, the miracle berry.In this episode, we compare ways to create curiosity in your business to Chef Homaro Cantu who created curiosity in his restaurants, delighted his customers, and earned a Michelin Star by utilizing molecular gastronomy and the miracle berry to change the composition and taste of the foods he served.  His food wasn't always what it seemed (think edible menus!).  You too can create curiosity for your product or service by marketing your business in a unique way that elicits an emotional response from your customers. Learn about the miraculous miracle berry and how to host your own flavor tripping party just for fun, or more importantly, to demonstrate to your marketing team how to think differently and create curiosity for your business.Here are some useful links to our research and how to find the Miracle Berry online.All about the late Chef Homaro CantùBuy Miracle Berries hereHow to flavor trip!A little about RevlonThe Miracle Berry and HealthVisit the official My Job Here Is Done website to learn more, to contact us, and to sign-up for very infrequent non-spammy tidbits by email if you'd like. Best wishes!Dave and Kelli

We are raiding the Audio Long Read archives to bring you some classic pieces from years past, with new introductions from the authors. This week, from 2018: How a homeless child grew up to become the most inventive chef in history. By Kieran Morris. Help support our independent journalism at theguardian.com/longreadpod

In this episode Sam meets Trevor Rose-Hamblin, co-owner and head brewer at Old Irving Brewing Company. They chat about being from Michigan, going to culinary school, working with Homaro Cantu, making edible menus, brewing beer in Scotland and opening Old Irving Brewing Company.

Old Irving Brewing (OIB) emerged from a friendship and mentorship that ended tragically. But one thing founding partner Trevor Rose-Hamblin learned from that relationship is that “there’s always a ‘yes,'” even to the question, “Can we really go on?” In the few years since then, Trevor and his founding partners Jeff Linnemeyer and Mathias Merges […]

Dear friends Trevor Rose-Hamblin and Andreas Biller of Old Irving Brewing Company join Pat and Bruce at the Beerpinions' table. The guys talk about the start and successes of the brewery as well as commemorate Homaro Cantu and his influential genius behind Old Irving Brewing. To learn more about this brewery, please visit oldirvingbrewing.com

Dear friends Trevor Rose-Hamblin and Andreas Biller of Old Irving Brewing Company join Pat and Bruce at the Beerpinions' table. The guys talk about the start and successes of the brewery as well as commemorate Homaro Cantu and his influential genius behind Old Irving Brewing. To learn more about this brewery, please visit oldirvingbrewing.com

This week Louisa and Monica discuss the new Moto Cookbook with the late Homaro Cantu's wife Katie McGowan. She shares sweet and sad memories of the famed chef, including an incredible Thanksgiving story. Then Sioux Chef founder Sean Sherman talks indigenous food for Thanksgiving and beyond. And Louisa brings Monica an indigenous drink, but will they drink it?

Check out the highlights! Join ABC's "Private Practice" Michael Patrick Thornton, Seldoms Dance Troupe Artistic Director, Carrie Hanson and General Manager of the Chicago Opera Theatre, Jerry Tielz with Michelin Star chef, Homaro Cantu along with host Elysabeth Alfano for the February 25th, 2013 Dinner Party.

Join ABC's "Private Practice" Michael Patrick Thornton, Seldoms Dance Troupe Artistic Director, Carrie Hanson and General Manager of the Chicago Opera Theatre, Jerry Tielz with Michelin Star chef, Homaro Cantu along with host Elysabeth Alfano for the February 25th, 2013 Dinner Party.

Check out the highlights! Join ABC's "Private Practice" Michael Patrick Thornton, Seldoms Dance Troupe Artistic Director, Carrie Hanson and General Manager of the Chicago Opera Theatre, Jerry Tielz with Michelin Star chef, Homaro Cantu along with host Elysabeth Alfano for the February 25th, 2013 Dinner Party.

Check out the highlights! Join ABC's "Private Practice" Michael Patrick Thornton, Seldoms Dance Troupe Artistic Director, Carrie Hanson and General Manager of the Chicago Opera Theatre, Jerry Tielz with Michelin Star chef, Homaro Cantu along with host Elysabeth Alfano for the February 25th, 2013 Dinner Party.

Fear No ART launches The Dinner Party on January 30th, 2012 with artist Tony Fitzpatrick, musician Jon Langford, Jeff Award winning director, Racel Rockwell, and internationally known chef, Homaro Cantu or Moto.

Chef Homaro Cantu is blazing the way into the new era of postmodern cuisine. Heralded as one of America’s most daring chefs, Cantu pushes the limits of known taste, texture and technique in stunningly futuristic fashion at Moto. A scientist at heart, Cantu is driven by insatiable curiosity and endless possibilities. The same childhood enthusiasm that drove Cantu to dismantle his father’s lawnmower many times over and chomp on five-, ten- and twenty-dollar bills as a young boy still consumes him. Tagged a “techno chef” and a “real life Willy Wonka”, he brushes off these labels and merely refers to himself as a cook when asked. But calling him a cook only scratches the surface – delve a bit deeper and discover an equally talented and inquisitive chef aiming to shatter the traditional rules of the kitchen by introducing new technologies to his chosen craft. Cantu’s goal? To entice 21st century diners to embrace unimaginable — for most — edible creations. Make no mistake, Cantu has not lost sight of what entices most to the dinner table – great tasting food. While guests may be stunned by the creativity on display at Moto, rest assured that this young chef can cook. Having grown up in Portland, Oregon, Cantu graduated from Le Cordon Bleu in 1994 and then staged in nearly 50 kitchens on the West Coast before moving to Chicago in 1999. He chose to settle in Chicago having obtained a position as sous chef at the world-renowned culinary mecca that is Charlie Trotter’s. Cantu honed his already sharp skills in this demanding kitchen and after four years, ambitious and with a hunger to test the waters, he left Trotter’s to open MOTO. Dining at MOTO is more than a culinary experience; it also provides a window into the inner workings of Cantu’s mind and the future of gastronomy. It both questions and challenges the diner. Offering tasting menus comprised of ten and twenty courses, Cantu stretches the imagination and takes you on a culinary adventure from the very first bite – a bite which may be taken directly from your menu, one that is printed on edible paper. Chef Ben Roche has become a leader of creativity and ingenuity in the field of pastry arts. In less than 3 years as Executive Pastry Chef of Moto in Chicago, news of Ben’s work has been the subject of numerous print articles and national television shows including Iron Chef America, Dinner: Impossible, Unwrapped, Sugar Rush and print articles including USA Today, The Chicago Sun Times, The Chicago Tribune, Fast Company Magazine and Gourmet Magazine. Ben has also been featured as a keynote speaker at prestigious gatherings around the world for his inspirational approach to innovation that influences numerous aspects of creative sciences. These appearances have included a design symposium for the NASA Institute for Advanced Concepts (NIAC), Stanford University’s Design School, Taste 3 Napa Valley in both 2007 and 2008, Pop Tech’s Impact of Technology on People in Camden, Maine and numerous other venues. When asked to describe himself, Chef Roche simply states, “I like to constantly evolve existing dishes by making them slightly different every time, even when following recipes. Sometimes this ends in a failed experiment, but that’s how we learn and progress. That’s a reflection of my personality as well, evolving with the times and always being prepared for change.”

Chef Homaro Cantu is blazing the way into the new era of postmodern cuisine. Heralded as one of America’s most daring chefs, Cantu pushes the limits of known taste, texture and technique in stunningly futuristic fashion at Moto. A scientist at heart, Cantu is driven by insatiable curiosity and endless possibilities. The same childhood enthusiasm that drove Cantu to dismantle his father’s lawnmower many times over and chomp on five-, ten- and twenty-dollar bills as a young boy still consumes him. Tagged a “techno chef” and a “real life Willy Wonka”, he brushes off these labels and merely refers to himself as a cook when asked. But calling him a cook only scratches the surface – delve a bit deeper and discover an equally talented and inquisitive chef aiming to shatter the traditional rules of the kitchen by introducing new technologies to his chosen craft. Cantu’s goal? To entice 21st century diners to embrace unimaginable — for most — edible creations. Make no mistake, Cantu has not lost sight of what entices most to the dinner table – great tasting food. While guests may be stunned by the creativity on display at Moto, rest assured that this young chef can cook. Having grown up in Portland, Oregon, Cantu graduated from Le Cordon Bleu in 1994 and then staged in nearly 50 kitchens on the West Coast before moving to Chicago in 1999. He chose to settle in Chicago having obtained a position as sous chef at the world-renowned culinary mecca that is Charlie Trotter’s. Cantu honed his already sharp skills in this demanding kitchen and after four years, ambitious and with a hunger to test the waters, he left Trotter’s to open MOTO. Dining at MOTO is more than a culinary experience; it also provides a window into the inner workings of Cantu’s mind and the future of gastronomy. It both questions and challenges the diner. Offering tasting menus comprised of ten and twenty courses, Cantu stretches the imagination and takes you on a culinary adventure from the very first bite – a bite which may be taken directly from your menu, one that is printed on edible paper. Chef Ben Roche has become a leader of creativity and ingenuity in the field of pastry arts. In less than 3 years as Executive Pastry Chef of Moto in Chicago, news of Ben’s work has been the subject of numerous print articles and national television shows including Iron Chef America, Dinner: Impossible, Unwrapped, Sugar Rush and print articles including USA Today, The Chicago Sun Times, The Chicago Tribune, Fast Company Magazine and Gourmet Magazine. Ben has also been featured as a keynote speaker at prestigious gatherings around the world for his inspirational approach to innovation that influences numerous aspects of creative sciences. These appearances have included a design symposium for the NASA Institute for Advanced Concepts (NIAC), Stanford University’s Design School, Taste 3 Napa Valley in both 2007 and 2008, Pop Tech’s Impact of Technology on People in Camden, Maine and numerous other venues. When asked to describe himself, Chef Roche simply states, “I like to constantly evolve existing dishes by making them slightly different every time, even when following recipes. Sometimes this ends in a failed experiment, but that’s how we learn and progress. That’s a reflection of my personality as well, evolving with the times and always being prepared for change.” NOTE: Unfortunately this segment was not available in 720p. We have attempted to provide you with the highest quality possible. Enjoy!

Chef Homaro Cantu is blazing the way into the new era of postmodern cuisine. Heralded as one of America’s most daring chefs, Cantu pushes the limits of known taste, texture and technique in stunningly futuristic fashion at Moto. A scientist at heart, Cantu is driven by insatiable curiosity and endless possibilities. The same childhood enthusiasm that drove Cantu to dismantle his father’s lawnmower many times over and chomp on five-, ten- and twenty-dollar bills as a young boy still consumes him. Tagged a “techno chef” and a “real life Willy Wonka”, he brushes off these labels and merely refers to himself as a cook when asked. But calling him a cook only scratches the surface – delve a bit deeper and discover an equally talented and inquisitive chef aiming to shatter the traditional rules of the kitchen by introducing new technologies to his chosen craft. Cantu’s goal? To entice 21st century diners to embrace unimaginable — for most — edible creations. Make no mistake, Cantu has not lost sight of what entices most to the dinner table – great tasting food. While guests may be stunned by the creativity on display at Moto, rest assured that this young chef can cook. Having grown up in Portland, Oregon, Cantu graduated from Le Cordon Bleu in 1994 and then staged in nearly 50 kitchens on the West Coast before moving to Chicago in 1999. He chose to settle in Chicago having obtained a position as sous chef at the world-renowned culinary mecca that is Charlie Trotter’s. Cantu honed his already sharp skills in this demanding kitchen and after four years, ambitious and with a hunger to test the waters, he left Trotter’s to open MOTO. Dining at MOTO is more than a culinary experience; it also provides a window into the inner workings of Cantu’s mind and the future of gastronomy. It both questions and challenges the diner. Offering tasting menus comprised of ten and twenty courses, Cantu stretches the imagination and takes you on a culinary adventure from the very first bite – a bite which may be taken directly from your menu, one that is printed on edible paper. Chef Ben Roche has become a leader of creativity and ingenuity in the field of pastry arts. In less than 3 years as Executive Pastry Chef of Moto in Chicago, news of Ben’s work has been the subject of numerous print articles and national television shows including Iron Chef America, Dinner: Impossible, Unwrapped, Sugar Rush and print articles including USA Today, The Chicago Sun Times, The Chicago Tribune, Fast Company Magazine and Gourmet Magazine. Ben has also been featured as a keynote speaker at prestigious gatherings around the world for his inspirational approach to innovation that influences numerous aspects of creative sciences. These appearances have included a design symposium for the NASA Institute for Advanced Concepts (NIAC), Stanford University’s Design School, Taste 3 Napa Valley in both 2007 and 2008, Pop Tech’s Impact of Technology on People in Camden, Maine and numerous other venues. When asked to describe himself, Chef Roche simply states, “I like to constantly evolve existing dishes by making them slightly different every time, even when following recipes. Sometimes this ends in a failed experiment, but that’s how we learn and progress. That’s a reflection of my personality as well, evolving with the times and always being prepared for change.”

Fear No ART launches The Dinner Party on January 30th, 2012 with artist Tony Fitzpatrick, musician Jon Langford, Jeff Award winning director, Racel Rockwell, and internationally known chef, Homaro Cantu or Moto.