Arielle Johnsson - The future of food
”Chefs are becoming autodidact researchers and scientists” The future of food is going to be about flavor. Smell taste, touch, vision and hearing is super important when eating food. Is there some way we can enhance the flavor of food more than using traditional ways? The wildly renowned restaurant Noma's resident scientist Arielle Johnson is a flavor scientist and right now she works on turning the knowledge and ethos of the kitchen into new inquiries and avenues for research, usually through the lens of flavor. She collaborates with chefs, designers, engineers, and other scientists around the world to dismantle the boundary between the kitchen and the laboratory.
