What do you call Homaro Cantu? A chef? A scientist? Or maybe an inventor? After all, who uses liquid nitrogen to make ice cream? Speaking of desserts, Cantu’s latest fixation deals with making foods taste sweet.
Cantu has opened two of Chicago’s most groundbreaking restaurants: Moto and iNG. But now he wants to broaden his reach, taking his scientific approach to flavor changing to revolutionize the sweet foods we love to eat.