English-Video.net comment policy

The comment field is common to all languages

Let's write in your language and use "Google Translate" together

Please refer to informative community guidelines on TED.com

TED2011

Homaro Cantu + Ben Roche: Cooking as alchemy

ホーマロ・カントゥ+ベン・ロシェ: 料理の錬金術

Filmed
Views 860,411

シカゴにあるレストラン「Moto」のシェフ、ホーマロ・カントゥとベン・ロシェは、新しい料理と食べ方を提案しています。この楽しい味との遊びには真面目な動機があります。この新しい食の技術で、世界を良くする事が出来るでしょうか?

- Chef
The executive chef at Chicago's Moto restaurant, Homaro Cantu created postmodern cuisine and futuristic food delivery systems. Full bio

- Chef
Ben Roche is the pastry chef at Moto, in Chicago, and was the co-host, with Homaro Cantu, of the TV show "Future Food." Full bio

Ben Roche: So I'm Ben, by the way.
ベン・ロシェ:私はベンです
00:15
Homaro Cantu: And I'm Homaro.
ホーマロ・カントゥ:私はホーマロです
00:17
BR: And we're chefs. So when Moto
ベン:私達はシェフで 2004年に
00:19
opened in 2004, people didn't really know
「Moto」をオ−プンしましたが
00:21
what to expect. A lot of people thought
これが よく日本料理店に
00:23
that it was a Japanese restaurant, and
勘違いされました
00:25
maybe it was the name, maybe it was
おそらく名前や日本語のように見えた
00:27
the logo, which was like a Japanese
ロゴのせいでしょう
00:29
character, but anyway, we had all these
とにかく そのため
00:31
requests for Japanese food, which is
店にない日本料理の
00:33
really not what we did. And after about
リクエストがずいぶんありました
00:35
the ten thousandth request for a maki roll,
巻き寿司の注文を1万回ほど
00:37
we decided to give the people
受けた頃 私達はリクエストに
00:39
what they wanted. So this picture is
応えようと決心したのです
00:41
an example of printed food, and this was
これは印刷した食べ物です
00:43
the first foray into what we like to call
味の変身とでも呼ぶ 初めての
00:45
flavor transformation. So this is all
挑戦でした 巻きずしの
00:47
the ingredients, all the flavor of, you know,
材料や全ての風味が
00:49
a standard maki roll, printed onto
この小さな紙切れに
00:51
a little piece of paper.
印刷されています
00:53
HC: So our diners started to get bored
ホーマロ:お客さんは じきに
00:55
with this idea, and we decided to give them
このアイデアに飽きてきたので
00:57
the same course twice, so here we actually
同じ料理を2度提供しようと考え
00:59
took an element from the maki roll and
私達は印刷した巻き寿司と
同じ方法で
01:02
and took a picture of a dish and then
料理の写真を撮り
01:04
basically served that picture with the dish.
実際の料理と一緒に出しました
01:06
So this dish in particular is basically
この料理は 基本的に
01:09
champagne with seafood.
シ−フ−ドとシャンペンだけです
01:11
The champagne grapes that you see are
ご覧のシャンペンは
01:13
actually carbonated grapes. A little bit of
実際は炭酸化したグレ−プです
01:15
seafood and some crème fraiche and the
シ−フ−ドと生クリ−ムを加えたこの料理と
01:17
picture actually tastes exactly like the dish. (Laughter)
この写真は全く同じ味なんです (笑)
01:19
BR: But it's not all just edible pictures.
ベン:食用の写真だけではありません
01:22
We decided to do something
食材にちょっと変わった事をして
01:24
a little bit different and transform flavors
私達のよく知った味に
01:26
that were very familiar -- so in this case,
変身させてみました 例えば
01:28
we have carrot cake.
キャロットケ−キです
01:31
So we take a carrot cake, put it
これをミキサ−にかけ
01:33
in a blender, and we have kind of like
キャロットケーキジュ−スにし
01:35
a carrot cake juice, and then that went into
風船に流し込み
01:37
a balloon frozen in liquid nitrogen to create
液体窒素で凍らせます
01:39
this hollow shell of carrot cake
中が空洞のキャロットケ−キアイスが
01:41
ice cream, I guess, and it comes off
できました
01:44
looking like, you know,
お皿の上に木星が
01:46
Jupiter's floating around your plate.
浮かんでいるみたいでしょう
01:48
So yeah, we're transforming things into
私達は素材を変化させ
01:50
something that you have absolutely
未知の食材を
01:52
no reference for.
作り出すのです
01:54
HC: And here's something we have no
ホーマロ:これも私達が
01:56
reference to eat. This is a cigar, and
食べた経験のないもの
01:58
basically it's a Cuban cigar made out of
キューバン・ポーク・
サンドイッチから作った
02:00
a Cuban pork sandwich, so we take these
キュ−バ葉巻です
02:02
spices that go into the pork shoulder,
肩肉用のスパイスを
02:04
we fashion that into ash. We take
灰のように形造り
02:06
the sandwich and wrap it up in
キュ−バポ−クを
02:08
a collard green, put an edible label
カラードの葉で巻きます
02:10
that bears no similarity to
コイーバ・シガ−のラベルを真似た
02:12
a Cohiba cigar label, and we put it
食べられるラベルを貼り
02:14
in a dollar ninety-nine ashtray and charge
2ドルの灰皿に入れ
02:16
you about twenty bucks for it. (Laughter)
20ドル請求します (笑)
02:18
HC: Delicious.
ホーマロ:おいしいですよ
02:21
BR: That's not it, though.
ベン:それだけじゃありません
02:23
Instead of making foods that
食べられないものに似せて
02:25
look like things that you wouldn't eat,
食べ物を作るだけでなく
02:27
we decided to make ingredients
食材を私達になじみのある料理に似せて
02:29
look like dishes that you know.
料理を創る事にしました
02:31
So this is a plate of nachos.
これはナチョスです
02:33
The difference between our nachos
他のナチョスと
02:35
and the other guy's nachos,
私達のナチョスの違いは
02:37
is that this is actually a dessert.
これはデザ−トだという事です
02:39
So the chips are candied,
チップスは飴掛けしてあり
02:41
the ground beef is made from chocolate,
ビ−フはチョコレ−ト
02:43
and the cheese is made from a shredded
チ−ズはマンゴ−シャ−ベットを
02:45
mango sorbet that gets shredded
細くしたものを液体窒素で
02:47
into liquid nitrogen to look like cheese.
固めてあります
02:49
And after doing all of this
素材の形を
02:51
dematerialization and reconfiguring
崩したり造り直したりして
02:53
of this, of these ingredients, we realized
このような事ができるのは
02:56
that it was pretty cool,
なかなかクールだと気づきました
02:59
because as we served it, we learned that
お客さんに出す時
03:01
the dish actually behaves like the real thing,
料理は本物のように見えるんです
03:03
where the cheese begins to melt.
チ−ズは溶けだしますし―
03:05
So when you're looking at this thing
テ−ブルでこれが出されたら
03:07
in the dining room, you have this sensation
本物のナチョスが出てきたという
03:09
that this is actually a plate of nachos,
錯覚を起こすでしょう
03:11
and it's not really until you begin tasting it
味わって初めて
03:13
that you realize this is a dessert, and
デザ−トだと気付き
03:15
it's just kind of like a mind-ripper.
ドッキリすることでしょう
03:17
(Laughter)
(笑)
03:20
HC: So we had been creating
ホーマロ:キッチンというより
03:22
all of these dishes out of a
整備工場に近いようなキッチンで
03:24
kitchen that was more like
これらの料理を
03:26
a mechanic's shop than a kitchen, and
作ってきました
03:28
the next logical step for us was to install
次の段階は
03:30
a state-of-the-art laboratory,
このような最先端のラボを
03:32
and that's what we have here.
設備することでした
03:34
So we put this in the basement, and we
地下室に備え付け
03:36
got really serious about food, like
食べ物の研究にまじめに
03:38
serious experimentation.
取り組みました
03:40
BR: One of the really cool things about
ベン:私達の研究室がスゴイのは
03:42
the lab, besides that we have a new
キッチンにサイエンス・ラボが
03:44
science lab in the kitchen, is that,
あるからだけではありません
03:46
you know, with this new equipment, and
新しい装置や方法で
03:48
this new approach, all these
夢想だにしなかった
03:50
different doors to creativity that we never
創造的な試みができるのです
03:52
knew were there began to open, and so the
私達の挑戦する
03:54
experiments and the food and the dishes
実験や食材や料理は
03:56
that we created, they just kept going
少しずつ
03:58
further and further out there.
変わったものになっていきました
04:01
HC: Let's talk about flavor transformation,
ホーマロ:ここで 味の変身による
04:03
and let's actually make some cool stuff.
面白い料理の話をして実際に作ってみます
04:05
You see a cow with its tongue hanging out.
牛が舌を出していますね
04:07
What I see is a cow about to eat something
何かおいしいものを
04:09
delicious. What is that cow eating?
食べようとしていますが
04:11
And why is it delicious?
牛にとってのごちそうとは?
04:14
So the cow, basically, eats three basic
牛のえさは 基本的に
04:16
things in their feed: corn, beets, and barley,
トウモロコシとビーツと大麦です
04:18
and so what I do is I actually
スタッフにはいつも
04:22
challenge my staff with these crazy,
突拍子もない挑戦を
04:24
wild ideas. Can we take what the cow
させるのですが― 牛肉を使わずに
04:26
eats, remove the cow, and then make
牛のえさだけで
04:29
some hamburgers out of that?
ハンバーガーを作れるでしょうか?
04:31
And basically the reaction tends to be
たいてい このような
04:33
kind of like this. (Laughter)
反応をされます  (笑)
04:35
BR: Yeah, that's our chef de cuisine,
ベン:彼はシェフの
04:37
Chris Jones. This is not the only guy
クリス・ジョ−ンズです
04:39
that just flips out when we assign
変な仕事をさせらせて
04:41
a ridiculous task, but a lot of these ideas,
困惑するのは彼だけではありません
04:43
they're hard to understand.
私達のアイディアの多くは
04:46
They're hard to just get automatically.
咄嗟には理解しがたいでしょう
04:48
There's a lot of research and a lot of
全ての料理に
04:50
failure, trial and error -- I guess, more error --
多くのリサ−チや
04:53
that goes into each and every dish,
試行錯誤が必要で
04:56
so we don't always get it right, and it takes
特に多くの失敗はつきものです
04:58
a while for us to be able to explain that
人に説明するのにも
05:00
to people.
大変時間がかかります
05:02
HC: So, after about a day of Chris and I
ホーマロ:私とクリスは一日中
05:04
staring at each other, we came up with
頭を突き合わせ
05:06
something that was pretty close
本物のハンバ−ガ−のパティに
05:08
to the hamburger patty, and as you can
近いものを
05:10
see it basically forms like hamburger meat.
考え付きました
05:12
This is made from three ingredients:
三つの材料からできています
05:14
beets, barley, corn, and so it
ビーツと大麦とトウモロコシです
05:17
actually cooks up like hamburger meat,
ハンバ−ガ−のように焼き
05:19
looks and tastes like hamburger meat,
見かけも味もそっくりです
05:21
and not only that, but it's basically
それだけではなく
05:23
removing the cow from the equation.
牛肉も使いません
05:26
So replicating food, taking it into that
食材を別の材料で再現し
このように次の次元へ昇華するのが
05:28
next level is where we're going.
私達の目指すところなのです
05:31
(Applause)
(拍手)
05:33
BR: And it's definitely the world's first
ベン:たしかに世界初の血のしたたる
05:36
bleeding veggie burger,
野菜バ−ガ−です
05:38
which is a cool side effect.
クールな効果だと思いませんか
05:40
And a miracle berry, if you're not familiar
そして「奇跡のべリ−」
05:43
with it, is a natural ingredient, and it
これは天然素材で
05:45
contains a special property.
特別な特徴があります
05:47
It's a glycoprotein called miraculin,
ミラクリンという糖タンパクを含み
05:49
a naturally occurring thing. It still freaks
私は食べるたびに
05:51
me out every time I eat it, but it has a
未だに混乱させられます
05:53
unique ability to mask certain taste
舌の ある受容器官を
05:55
receptors on your tongue, so that primarily
だます能力があり
05:57
sour taste receptors, so normally things
酸っぱさやピリッとした味は
05:59
that would taste very sour or tart,
なんだかとても甘い味が
06:01
somehow begin to taste very sweet.
するように変わります
06:03
HC: You're about to eat a lemon,
ホーマロ:レモンを食べたら
06:06
and now it tastes like lemonade.
レモネ−ドの味がするでしょう
06:08
Let's just stop and think about the
そういう技術の経済的効果を
06:10
economic benefits of something like that.
少し考えてみましょう
06:12
We could eliminate sugar across the board
お菓子やソ−ダの糖類を
06:14
for all confectionary products and sodas,
完全に天然果実と
06:16
and we can replace it with
入れ替える事が
06:18
all-natural fresh fruit.
できるかもしれません
06:20
BR: So you see us here cutting up
ベン:これはスイカを
06:22
some watermelon. The idea with this
切っているところです
06:24
is that we're going to eliminate tons of
このスイカを使ったアイデアで
06:26
food miles, wasted energy,
食物の輸送距離や エネルギーの浪費
06:28
and overfishing of tuna by creating tuna,
マグロの乱獲を減らそうと考えました
06:31
or any exotic produce or item
つまり地元の有機農産物を使い
06:34
from a very far-away place,
マグロや遠い場所の
06:37
with local, organic produce;
珍しい野菜や料理を作るのです        このスイカは
06:40
so we have a watermelon from Wisconsin.
ウィスコンシン州産です
06:43
HC: So if miracle berries take sour things
ホーマロ:「奇跡のベリ−」は酸味を
06:45
and turn them into sweet things,
甘味に変えますが
06:47
we have this other pixie dust
この「妖精の粉」を
06:49
that we put on the watermelon, and it
スイカにかけると
06:51
makes it go from sweet to savory.
甘味は旨味に変わります
06:53
So after we do that, we put it into
その後 真空袋に入れて
06:56
a vacuum bag, add a little bit of seaweed,
少量の海苔や
06:58
some spices, and we roll it, and this
香辛料を加えて巻くと
07:00
starts taking on the appearance of tuna.
マグロに見えて来ます
07:03
So the key now is to make it
次は本物に
07:05
behave like tuna.
近づけるコツです
07:07
BR: And then after a quick dip into some
ベン:素早く液体窒素に浸し
07:09
liquid nitrogen to get that perfect sear,
きれいな焦げ目を付けると
07:11
we really have something that looks,
本物とちょうど同じ
07:14
tastes and behaves like the real thing.
味と歯ごたえになります
07:16
HC: So the key thing to remember here is,
ホーマロ:このマグロが実は何であるかは
07:19
we don't really care
重要ではないと
07:22
what this tuna really is.
覚えておいてください
07:25
As long as it's good for you and good for
人や環境にやさしい限り
07:27
the environment, it doesn't matter.
構わないのです
07:29
But where is this going?
このアイディアの行く末は?
07:31
How can we take this idea of tricking your
味覚をだます技術を
07:33
tastebuds and leapfrog it into something
もっと発達させたら
07:35
that we can do today that could be
どのような革命を起こす
07:37
a disruptive food technology?
フード・テクノロジーに
なるでしょうか?
07:39
So here's the next challenge.
さて 次の挑戦です
07:41
I told the staff, let's just take a bunch
野生植物をたくさん採って
07:43
of wild plants, think of them as
食材にしようと
07:45
food ingredients. As long as they're
スタッフに言いました
07:47
non-poisonous to the human body,
人体に毒でないかぎり
07:49
go out around Chicago sidewalks,
シカゴの歩道から採った植物を
07:51
take it, blend it, cook it and then
混ぜ合わせて 焼いて
07:53
have everybody flavor-trip on it at Moto.
皆でMotoで味見をしよう
07:55
Let's charge them a boatload of cash for this
お客さんに高額を請求して
07:58
and see what they think. (Laughter)
感想を聞いてみようと―(笑)
08:00
BR: Yeah, so you can imagine, a task
ベン:こんなに大変な仕事を
08:04
like this -- this is another one of those
させれば スタッフに
08:06
assignments that the kitchen staff
嫌がられるのも分かるでしょう
08:08
hated us for. But we really had to almost
でも最初から料理についての
08:10
relearn how to cook in general,
考え方を変えなければならなかったのです
08:12
because these are ingredients, you know,
これらの食材は
08:15
plant life that we're, one, unfamiliar with,
なじみのない植物です
08:17
and two, we have no reference for how
普段食べる事がないため
08:19
to cook these things because
私達は料理方法を
08:21
people don't eat them.
知りませんでした
08:23
So we really had to think about new, creative ways
クリエイティブな調理法や味付け
08:25
to flavor, new ways to cook
舌触りを変える方法を
08:27
and to change texture -- and that was
考えなければならず
08:29
the main issue with this challenge.
それが一番の問題でした
08:31
HC: So this is where we step into the future
ホーマロ:さあ 今こそ未来へ足を踏み出し
08:33
and we leapfrog ahead.
飛躍する時です
08:36
So developing nations
想像して下さい
08:38
and first-world nations,
発展途上国と先進国が
08:40
imagine if you could take these wild plants
野生植物をもっと食べたら
08:42
and consume them, food miles would
食料の輸送距離はキロから
08:44
basically turn into food feet.
メ−トルに短く変わるでしょう
08:46
This disruptive mentality of what food is
もし「食材」の意味を
08:48
would essentially open up the encyclopedia
根本的に変え 原材料の
百科事典を新たに開けば―
08:50
of what raw ingredients are, even if we just
例えば 小麦粉の代わりに
08:53
swapped out, say, one of these for flour,
これらの材料の1つを使ったら
08:55
that would eliminate so much energy
エネルギ−の節約にもなるし
08:57
and so much waste.
無駄も減るでしょう
09:00
And to give you a simple example here as to
私達がお客さんに
09:02
what we actually fed these customers,
供したものの例を1つ
09:04
there's a bale of hay there
こちらはわら1梱と
09:06
and some crab apples.
野生リンゴです
09:08
And basically we took hay and crab apples
この2つの材料から
09:10
and made barbecue sauce out of those two ingredients.
バ−ベキュ−ソ−スを作りました
09:12
People swore they were eating
皆さん本物だと信じましたが
09:14
barbecue sauce, and this is free food.
タダで手に入れた材料しか使っていないのです
09:16
BR: Thanks, guys.
ベン:どうもありがとう
09:19
(Applause)
(拍手)
09:22

▲Back to top

About the speakers:

Homaro Cantu - Chef
The executive chef at Chicago's Moto restaurant, Homaro Cantu created postmodern cuisine and futuristic food delivery systems.

Why you should listen

You could call Homaro Cantu a chef -- or an inventor of futuristic food delivery systems. A graduate of Le Cordon Bleu in Portland, Oregon, he worked in Charlie Trotter’s restaurant in Chicago, where he rose to the position of sous chef, then left to found Moto, a path-breaking restaurant with a molecular gastronomy approach. Moto puts Cantu’s concepts and creations into practice by melding food with science, technology and art. Michael Eisner once described Cantu as the most revolutionary person in food since Ray Kroc.

Through his company Cantu Designs, Chef Cantu filed numerous patent applications covering dining implements, cookware, printed food and hoped to develop his inventions for commercial, humanitarian and aerospace applications. In 2013 he released The Miracle Berry Diet Cookbook to imagine uses for the flavor-tripping "miracle fruit." As he said: "Any idea's a great idea as long as it tastes great." Cantu passed away in April 2015.

 

More profile about the speaker
Homaro Cantu | Speaker | TED.com
Ben Roche - Chef
Ben Roche is the pastry chef at Moto, in Chicago, and was the co-host, with Homaro Cantu, of the TV show "Future Food."

Why you should listen
Ben Roche is the pastry chef of Moto restaurant in Chicago and co-host of the series "Future Food" on Discovery’s Planet Green network. Classically trained, he comes up with food concepts and/or dishes that draw inspiration from all over: as he says, "mechanical, artistic, experimental, etc."
More profile about the speaker
Ben Roche | Speaker | TED.com