Statements (50)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Chef
|
| gptkbp:awards |
gptkb:James_Beard_Award
|
| gptkbp:birth_date |
1978-11-21
|
| gptkbp:collaboration |
Research institutions
Local farms Culinary schools Food scientists Food technology companies Food and Wine magazine |
| gptkbp:cuisine |
gptkb:American
|
| gptkbp:death_date |
2015-04-14
|
| gptkbp:education |
gptkb:University_of_Illinois_at_Chicago
|
| gptkbp:events |
gptkb:Chicago_Gourmet
gptkb:Sustainable_Food_Summit Food & Wine Classic Culinary Institute of America events Molecular Gastronomy Symposium |
| https://www.w3.org/2000/01/rdf-schema#label |
Homaro Cantu
|
| gptkbp:influence |
Culinary arts
Food science Food presentation Culinary innovation Flavor pairing Modernist cuisine |
| gptkbp:inspiration |
Science and technology in cooking
|
| gptkbp:known_for |
Molecular gastronomy
Innovative cooking techniques |
| gptkbp:legacy |
Pioneering chef in molecular gastronomy
|
| gptkbp:nationality |
gptkb:American
|
| gptkbp:occupation |
gptkb:Chef
|
| gptkbp:philosophy |
Culinary creativity
Culinary education Culinary innovation Sustainability in food Health-conscious cooking Food as art Culinary sustainability Culinary experimentation |
| gptkbp:place_of_birth |
gptkb:Chicago,_Illinois
|
| gptkbp:place_of_death |
gptkb:Chicago,_Illinois
|
| gptkbp:restaurant |
Moto
|
| gptkbp:technique |
Sous-vide cooking
Edible paper Foams and gels Liquid nitrogen cooking |
| gptkbp:television_appearance |
gptkb:Chef
gptkb:Iron_Chef_America |
| gptkbp:website |
motorestaurant.com
|
| gptkbp:bfsParent |
gptkb:Charlie_Trotter
|
| gptkbp:bfsLayer |
7
|