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White House Chef Says Future Food to Be Made From Chemicals, Not Real Food Ingredients
Every two years, a consortium of Europe’s most active minds converges at the Euroscience Open Forum to discuss the latest advancements in scientific research and innovation. But this year’s meeting, which was held in Dublin, Ireland, featured a disturbing workshop held by White House executive pastry chef Bill Yosses, who explained and demonstrated to audience members how the food of the future will not actually contain real food, but rather various combinations of lab-created chemicals that mimic food.
As reported on Six One News, a feature of RTE News in Ireland, Yosses and several other food experts showed a live audience how to create various foams, gels, solids, and other food-like textured substances out of chemicals that, when combined, resemble things like lemon souffle and chocolate pudding. These food scientists then shared samples of these laboratory creations with audience members, who were told that the imitation food products are the wave of the future.
“You take the (chemical) compounds and you make the dish,” said Herve This of AgroParisTech, a science and research organization based in France, to RTE News in Ireland. “So you have no vegetables, no fruit, no meat, no fish, nothing except compounds. And you have to create a shape, a color, a taste, a freshness, a pungency, an astringency, everything,” he added, likening traditional cooking methods such as “cracking eggs” and using real food ingredients to “living in the Middle Ages.”
White House executive pastry chef Bill Yosses shares a similar sentiment, as he believes creating fake food out of chemicals will actually help improve the quality of cuisine and availability of food. He told Six One News that chefs can use the information he presented to gain a “(better) understanding of what they’re doing and use that to improve the processes, to improve not only the flavor but the hygiene, the longevity, how to store things.”