Food production in the classic sense has to evolve, as we the human race evolves. Today some scientist is growing meat in a lab to make a point and tomorrow chefs could be cultivating their own beef from scratch modifying it to whatever they wish to present it. Pehaps in 20 years time duck l'orange can actually be an orange and a duck in one.
Remembet that alot of tecniques that we use today where science projects of yesterday, and the science projects of today, will be the tecniques of tomorrow.
That been said, i would give them 100 or so attempts and if no one has died, i'll happily try one, can't be less artificail than a mac d's patty
bet cattle ranchers everywhere are shaking in their boots a bit! Cows destroy the land, produce methane gas, require too much water and food, and take up valuable land space...as emerging countries emerge they all want to eat cheeseburgers like Americans do. A big part of the beef problem as i see it simply comes down to supply and demand on an ever more populated planet. "The times they are a changin"
People who have tasted it describe it as very dry and tasting like a meat cake. Better off with Pink Slime at least it is real. If the population keeps increasing we will be forced to invent food in the lab a la Soilent Green if you remember
Today some scientist is growing meat in a lab to make a point and tomorrow chefs could be cultivating their own beef from scratch modifying it to whatever they wish to present it.
Excellent points all, but this one really got me thinking. Unlike most, I'm going to culinary school after 15 years in restaurants to get off the line. I don't want to end up kitchen crippled- I've been pushing my luck for years already with my military injuries. So, next fall I'm starting my BA in food science at CIA. And this comment really made me rethink the possible applications for such a groundbreaking process. Thanks for that!
If you want to REALLY excel and blow all of them out of the water go for a degree in Culinolog and look into the Research Chefs Association.
Its available at the following schools
LSU
Rutgers and Mercer County CC
SW Minn State
UMass Amherst
Kendall College
Cal State Fresno
Cal Poly Pomona
Clemson
Mississippi State
Perdue
Univ Nebraska @ Lincoln.
It combines FS and Culinary and is VERY in demand if you want to get into R&D. I am about to start my BS in FS online from Kansas State to complete mine.
Where do you live?
If you want to REALLY excel and blow all of them out of the water go for a degree in Culinolog and look into the Research Chefs Association.
Its available at the following schools
LSU
Rutgers and Mercer County CC
SW Minn State
UMass Amherst
Kendall College
Cal State Fresno
Cal Poly Pomona
Clemson
Mississippi State
Perdue
Univ Nebraska @ Lincoln.
It combines FS and Culinary and is VERY in demand if you want to get into R&D. I am about to start my BS in FS online from Kansas State to complete mine.
Given that there are food shortages and hungry people through out the word, I see this as nothing but a positive possible solution, as long as they can make it safe and easily obtainable to those who might not have an alternative.
Bison herds were reportedly in MILLIONS! Bet those animals produced a bit of methane.....
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!