Una revolución está en marcha en el arte de la cocina. Al igual que el impresionismo francés rompió con siglos de tradición artística, en los últimos años la cocina modernista ha franqueado los límites de las artes culinarias. Los homogeneizadores y las centrífugadorass e ingredientes como los hidrocoloides, los emulsionantes y las enzimas, conseguido nuevos y asombrosos sabores y texturas. ¿Cómo será el restaurante del futuro? En un mundo tan cambiante resulta difícil predecirlo; pero seguramente será un espacio único diseñado como un laboratorio de investigación y como un comedor futurista , en el que todos los sentidos participan en la comida y en donde los comensales podrán vivir una experiencia diferente.

2. Modernist Cuisine:
From the Nouvelle Cuisine to the
High-Tech Restaurant

3. the High-Tech Restaurant
 The emergence of the Modernist cooking movement in its
proper context, as just the latest in a series of transformational
shifts in the culinary arts.
 This view through like the scientists’ eyes debunks many long-
held misconceptions about traditional ways of cooking.
 A new revolution is underway in the art of cooking.
Just as Nouvelle cuisine upended centuries of traditions and
revealed to a delighted world the joys of innovating in the
kitchen, Modernist cuisine has in recent years blown through
the boundaries of the culinary arts.

4.  Cooking in modern ovens offers the first complete guide to
cooking in “combi” ovens and water-vapor ovens is to have
greater control over two crucial variables — heat and humidity
— that separate success from failure in cooking, the same in
Cooking Sous Vide, technique in which food is vacuum-packed
in bags then cooked in a water bath or a water-vapor oven.
Technology + Technique = Quality Results
 Every cook should read to understand the two most fundamental
ingredients of all cooking: heat and water. In the kitchen, we use
these every day, in every dish. Yet even the most experienced
cooks find themselves occasionally frustrated or bewildered by
the unexpected ways in which heat moves into and through foods,
and by the genuinely odd chemical and physical properties of
water.
heat and water

5. The iPad menu for restaurants
 The restaurant iPad menu
can replace your
restaurant's paper menu and can also be a great addition to
your eMenu system.
will also feature pictures of your dishes,
detailed descriptions about them, including ingredients and
calorie intake, as well as additional formation about your business.
 The iPad menu for restaurants is ideal for tourists as it allows
customers to change the language of the menu to any language
they desire.

6. The next step…. the future? IS NOW!
E-Table™ Systems
 Tables with eMenu provides all this as an interactive touch
screen menu, visualized on a networked LCD screen located
on table side or bar (with quality photographs and
comprehensive descriptions of each item, including additional
useful information such as calorie count).
 Optional on-screen ordering;
 Multi-language selection;
 Calling the servers, requesting the bill;
 Communicating with other customers via the networked
screen;
 Interactive games to entertain customers; and
 Music and Video selection.

7. Okay,
What´s happen with the kitchen?
the service is automatized… but
if this is a High-Tech Restaurant. . .
 Specialized equipment that has moved from scientific laboratories
to professional kitchens. Centrifuges, freeze dryers, homogenizers,
rotary evaporators, vacuum filters, and many others is used such
equipment to develop innovative dishes at the modern (not only
kitchen, yet) Cooking Lab.

8. High-Tech Kitchen Tools ...for [Top] Chefs ?
 The premise is simple and very similar to your trusty inkjet printer.
Instead of ink cartridges,
the machine uses special
food canisters filled with
different raw ingredients.
3D Food Printer
In modern ways and for preparing Modernist creations that go well
beyond what classical techniques can produce:
Noodles made of gel, eggless mayonnaise …
Then, you punch in the
sort of food you want the
printer to make from
them, and it squirts them
into desired layers.
The process is fully
customizable: You can
stuff the canisters with
virtually any combination
of ingredients or its mixes.
Instead of having to
make food from various
ingredients according to
a recipe, a 3D food
printer will be like a
Microwave that produces
a finished meal from
scratch, or rather from a
template.

9.  All robots are equipped with sensors which allow them to move
freely without bumping into anything or anyone.
And now WHAT?. . .
 What happens in a robot-operated restaurant that makes it so
special?
(in a NO WAITERS High-Tech restaurant)
 There are dumpling-making robots,
noodle experts and even robot
chefs that get the foods right every
time. Once the meals are ready,
robot waiters bring guest their
orders, following a set of tracks
through the restaurant.
Fa-Men Restaurant™
 Fa-Men sits on the second floor of a
nondescript, slightly aging shopping
arcade (“Ameyoko 2!”) approximately
15 minutes and a one subway
transfer out from JR Nagoya
station.
The restaurant FA-men (pronounced
Fu-a-men) takes its name from the phrase Fully Automated raMEN”.
 Reuters says the robots are serving 80 bowls of tasty ramen soup on a busy
day. It takes the robots about 1 minute 40 seconds to cook a bowl that cost
the equivalent of 7 US dollars.
Here's the address & phone # to Ramen
Noodles in Nagoya:
お店の情報
営業時間Business hours: 11:30～15:30
17:00～20:00
定休日Closed:水曜日(Wednesdays)
TEL: 052-253-6532
住所Address: 愛知県名古屋市中区大須
3-14-43 第2アメ横ビル2F
2nd Ameyoko Bldg 2nd Fl, 3-14-43
Osu, Naka-ku, Nagoya, Aichi Prefecture