In 10 years from now, the world will be a very different place. How will these changes affect the way we cook and eat in our homes? What technology and design enhancements will we need in order to adapt? Marco Bianchi, chef and scientific popularizer, explores these questions further and what the future of cooking means for each of us.
Food is at the heart of every country’s culture and we do not have to travel far to learn about traditional dishes that differ from our own. Chef Norbert Niederkofler takes us on this journey to better understand new cooking techniques, recipes, and ingredients from around the world.
As the demands of our environment continue to evolve, the way we approach kitchen design must also be considered. This includes how we consume food and the long-term impact that may have. Chef Douglas McMaster is the mastermind behind Silo, a zero-waste restaurant based in Brighton, UK. Silo is pioneering a whole new way for restaurants to approach food. Starting at the source, Silo partners with only local farmers and suppliers to provide the highest quality ingredients based on the season. A priority is to eliminate any potential material waste and to compost all biological remnants. Additionally, each staff member is a master of their trade, whether baking, home-brewing, or designing interiors from recycled elements. This reduces their global footprint by producing their products in-house. Precision is key and it is this exact value that attracted Miele as a partner. Together, we can see how smart technology, such as Miele’s steam oven, is used to create masterful dishes that are both healthy and mindful.