Innovative Culinary Techniques at Moto

Chefs Ben Roche and Homaro Cantu discuss their innovative culinary techniques at Moto, including flavor transformation, edible pictures, and creating unique dishes like a dessert nacho plate. They explore sustainable food practices using miracle berries and wild plants, aiming to reduce food miles and waste. Their approach involves a state-of-the-art lab for experimentation, leading to creations like a bleeding veggie burger and tuna made from watermelon.

What was the initial misconception about Moto when it opened?

• It was a seafood restaurant.

• It was a Japanese restaurant.

• It was a fast-food restaurant.

• It was a vegan restaurant.

How did the chefs at Moto create a carrot cake ice cream?

• By steaming it in a pressure cooker.

• By grilling it on a barbecue.

• By freezing it in liquid nitrogen.

• By baking it in an oven.

What unique feature did the dessert nachos have?

• They were a savory dish.

• They were made with real cheese.

• They were served cold.

• They melted like real nachos.

What was the main purpose of the new laboratory at Moto?

• To increase food production.

• To train new chefs.

• To store ingredients.

• To conduct serious food experimentation.

What ingredients were used to create the veggie burger at Moto?

• Potatoes, carrots, and peas.

• Soy, tofu, and mushrooms.

• Beets, barley, and corn.

• Lettuce, tomatoes, and onions.

What is the effect of the miracle berry on taste?

• It makes spicy things taste mild.

• It makes salty things taste bitter.

• It makes sour things taste sweet.

• It makes sweet things taste sour.

What was the goal of using wild plants as food ingredients?

• To increase food prices.

• To reduce food miles.

• To improve food safety.

• To create new flavors.

What was the reaction of the kitchen staff to the wild plant challenge?

• They were excited.

• They were confused.

• They were indifferent.

• They were frustrated.

What was the innovative aspect of the barbecue sauce made at Moto?

• It was made from traditional ingredients.

• It was made from hay and crab apples.

• It was made from exotic spices.

• It was made from artificial flavors.

What is the potential benefit of using wild plants in food production?

• Reduced environmental impact.

• Higher energy consumption.

• Increased food waste.

• More expensive ingredients.