Art + Science = Moto's Perfect Marriage

CULINARY POINT OF VIEW

Food Technology Magazine | Article

Kelly Hensel

Kelly Hensel

Richie's Recipe: Strawberries & Cream

In 2008, Chef Richie Farina showed up at the back door of Moto, resumé in hand, vying to work in the Michelin-starred Chicago restaurant. In January he was named Executive Chef. His goal since day one? To elevate the idea of molecular gastronomy by marrying traditional cooking techniques with the latest in scientific technology to showcase food in a way that harkens back to where it originated from. He uses his passion for science and art to reinfo…

        Premium Content
        You've reached your monthly limit of free articles.
        Access Food Technology
        Log in Subscribe

        About the Author

        Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
        Kelly Hensel

        In This Article

        1. Food Product Development
        2. Culinary and Ingredient Trends
        3. Food Sciences
        4. Food Chemistry
        5. Food Business Trends
        6. Consumer and Marketplace Trends

        Food Technology Articles right arrow

        The Top 10 Functional Food Trends

        What’s on the Menu?

        Taking the Next Steps in Food Science Education

        Flipping the Script on Attitudes About Obesity

        Gut Check: ‘Biotic Ingredients on the Move

        IFT Podcasts right arrow

        EP 4: Consumers Don’t Want to Change, So Why Are They

        EP 3: The Fuzzy Front End of Product Development

        Episode 30: Seeding the Future Global Food System Challenge

        Interstitial Ad Interstitial Ad is invalid; ad is not Enabled
        up arrow Top