The Plate Project: Thinkers

by Dan Barber, Chef
“These three plates are meant to show the evolution of a steak dinner, except, until now, it really hasn’t evolved that much. Today, a steak dinner looks pretty much identical to how it did 35 years ago; the steak may be grass-fed, and the vegetables may be local and organic, but it’s the same idea. For the future, I think the whole paradigm of the plate will shift, with vegetables (and grains) taking center stage. Meat will appear more creatively; sauce making (and the saucier) will return to prominence. Carrot steaks are one answer, but in the end the plate of the future will be more in tune with what nature can provide, and it will be delicious.” bluehillfarm.com

by David Rockwell, Architect and Designer
“Rockwell Group highlighted eight super-foods from the past that are perfect for the future. Focusing on alternative farming, efficient use of limited resources, ethical practices and healthy eating, the plate presents a ‘state fair’ pie of locally grown heirloom seeds, grains and beans. Bordering phrases envision more sustainable food practices for a healthier, revitalized generation.” rockwellgroup.com

by Jeni Britton Bauer, Ice Cream Artisan
“I envision a culture of more mindful eating. We might do less traditional cooking at home, but more assembling of real ingredients. We will be more aware of what we eat and the community from which it comes. Small, simple changes that will transform the world.” jenis.com

by Justin Marx, CEO of MarxFoods
“Humanity has some hard environmental choices before us—impending crises in water supply, global warming, energy supply, etc. We propose three possible futures, depending on whether we solve our problems, adapt to live within reduced means, or drive our food supply to the brink of failure.” marxfoods.com

by Marcus Samuelsson, Chef
“When I thought about what I wanted the foodscape to look like in 35 years, I imagined us having water so clean we can fish out of the Hudson, we can print food out of a machine using edible ink, we will fly our bikes from garden to garden, and we will remember what it means to taste our traditions and cook everlasting memories.” marcussamuelsson.com

by Michael Pollan, Author and Activist
michaelpollan.com

by Masaharu Morimoto, Chef
“Even 30 years from now I would like people to enjoy fresh sushi.” morimotorestaurant.com

by Donald Link, Chef
donaldlink.com

by Michel Nischan, Chef
“I dream that in 35 years, diversity and heritage return to the heart of the family table. May the cultural relevance of food return to everyday people, regardless of wealth or background, no longer held solely in the hands of chefs and advocates. Good food by and for all!” michelnischan.com

by Sang Yoon, Chef
“This is what people eat today and some things will never change. People were eating this 35 years ago as well, at both the low and high end. It hasn’t really evolved.” fathersoffice.com

by Daniel Boulud, Chef

“US overtakes Europe in Michelin-star restaurants.
TK [Thomas Keller] and I run a senior center in Hawaii.
David Chang runs a pork bun empire.
DB Burger—nothing changes, still strong.
René who?
McDonald’s becomes McChipotle.
Le Bernardin serves only farm-raised fish.
Greenland is the new California.
US team keeps winning gold at Bocuse d’Or Lyon.
French still strong—Italian plateaus.
Sous vide machine in every house. Circulator replaces microwave.
Everyone eats organic freeze-dried vegetables.”
danielnyc.com

by Roy Choi, Chef
“I do a lot of spiritual work and so I used this discipline to try and look to the future to answer your questions as to what food would look like in 35 years. It would be ridiculous for me to pontificate with the mind, because how would we know? So I looked to the spiritual core for some clues. This is what it told me.” kogibbq.com

by Andrew Mariani, Winemaker
“In the future we will eat everything. Some people will find pleasure in pure raw earth elements like grasses, crystals, and bugs; other people will just take pills to sustain themselves. That said, everyone will drink real honest wines that connect them to bio-regionally distinct parts of the planet. Also, everyone will still enjoy sno-cones.” scribewinery.com

by Anya Fernald, Consultant and Slow-Food Activist
“Food is always going to have an emotional role for people: it’s a connection to family, identity, cultures. I also think that even when we have access to all the molecularized future food that we’re sure to have in 2047, tomato salad will taste better. As will pie.” belcampoinc.com