The Food of the Gods*

Super Chef: How did Future Food get started?

Homaro: It’s stuff we do everyday. We have always been into video blogs, posting them on YouTube. A production company saw them and we hooked up.

Super Chef: What’s your motivation?

Homaro: We did it because it was fun. If you are passionate about something, you do it well. It nothing like anything I have seen on TV. We are making the case for molecular gastronomy. The key thing is that it is authentic.

Super Chef: How do you see Food TV fitting into your work? Why are you doing this?

Homaro: We are passionate. Planet Green is the most passionate network. Ever since we opened, we have always thought very green. Our menu is edible. I am a very green-minded person. But if molecular gastronomy is not the most delicious food, then it’s just a gimmick. In all our reviews the press says our food is delicious.

Super Chef: What other food TV shows have you watched and admired?

Homaro: Top Chef Mythbuster, Bill Nye the Science Guy, Mashed them all together and you get close to our show. We are about social responsibility and going green. We translate that to the home viewer.

Super Chef: Who is your audience? What do you expect them to learn?

Homaro: We have kids dragging their parents to dine at Moto. We have people who are retired.

Super Chef: Tell us about your ideas for the first episode on fish-less fish.

Homaro: The whole point is to explain it in simple terms. It is about awakening people to having seafood without fishing.

Super Chef: In the episode you have a science lab right in your restaurant: how do you finance that?

Homaro: I also have Cantu Design. I consult with large food corporations on product development and efficiency.

(via Juliette Rossant)