A chef duo from Chicago has revealed their cooking secrets. It's not some exotic herbs and spices in the Mediterranean, but a cooking lab full of chemical powders, liquid nitrogen and ion particle guns. Call them culinary mad scientists, but chefs Homaro Cantu and Ben Roche's mission in the new series "Future Food" on Discovery is to take food to the next level. Their first challenge is to create a seafood menu using everything but fish, Discovery.com reports. Chefs and food enthusiasts in general have been smitten by eye-opening creations that science could lend to their cooking. They have played with lasers, dehydrators and centrifuges, and in some cases, outfitted their kitchen with lab equipment and futuristic gadgets. "It's not just food and it's not just flavor, it's also innovation and some scientific process. And it's also entertainment," Roche said in an interview with the Houston Chronicle. According to the U.S. Bureau of Labor Statistics, job openings in the food industry are expected to be "plentiful." It reported that 35% of cooks and food preparation workers are below the age of 24. One-third of them work part time and will likely leave the occupation for full-time employment, opening more opportunities for other job-seekers.  |