'We don't need vegetables to look like meat,' says Ducasse. 'They should just look like vegetables. Period.'
A researcher has developed a plant-based meat substitute that's made with a 3D printer
As for meat substitutes produced by companies like Beyond Meat, the chef isn't particularly impressed. "We still feel like we need it to look like minced-up meat, but we don't need vegetables to look like meat," Ducasse said."They should just look like vegetables. Period."Though Ducasse isn't against the idea of eating insects, he's not a fan of meat substitutes like Beyond Meat."Why not? We eat shrimp — they're crunchy little things that hop around, only they come out the sea. They're not that unlike grasshoppers," Ducasse said.
Ducasse wants to pass on his visions of the future of food to the next generation of cooks trained in his schools."The campus will cover roughly 5,000 square meters somewhere in Meudon in Hauts-de-Seine," said executive director of Sommet Education and president of Ducasse Education, Benoît-Etienne Domenget.The school will also accommodate between 300 and 400 students, according to the director.
He reiterated that, for him, cooking is"a universe that can't be dissociated from the responsibility of feeding the planet and from the need to respect natural resources."
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