I am Ben Roche, pastry chef of Moto restaurant in Chicago, IL and co-host of the series ‘Future Food’ on Discovery’s Planet Green network.

I have been cooking for approximately 10 years throughout the U.S. and U.K.

Along the way I have found that in order for me to be effective in the world of food, I must use my classical training, along with newer techniques and ideals, to come up with food concepts and/or dishes that draw inspiration from all over; mechanical, artistic, experimental, etc.

Sometimes these creations end up as a dish in the restaurant, sometimes they’re used in consultation with larger food corporations to develop new products. It’s a belief of mine that in order to be successful, you just need to be able to think differently.

Moto is a restaurant that opened in Chicago, IL in 2004 where myself, executive chef Homaro Cantu and many other highly skilled culinary ninjas prepare two nightly menus: a 10-course and a 20-course. The idea is that you order an experience, not just a plate of food. This model is catching on all over the world, and is a highly engaging way to eat, drink and be merry.

We have become known for a number of things, including but not limited to: edible menus, liquid nitrogen ice cream architecture, cartoons on paper that taste like the image they depict, class IV laser aromatic infusions, etc. We have served dishes in the past with names like roadkill, crème brulaser, dessert nachos, ‘no smoking in Chicago’, and Exxon oil spill, to name a few. Sound interesting? Give us a call next time you’re in Chicago! Also, visit us on the web at: www.motorestaurant.com