Eneko Axpe | Gastrophysics, Delicious Sustainability and Wrestling Texture - Ep 159

Welcome to this episode of the podcast, where we will be discussing food sustainability and the restaurant industry. Our guest today is Eneko Axpe, a gastrophysicist who has been awarded one of the world's 50 Next Awards from San Pellegrino for his work in science innovation.

In this episode, we will be discussing Eneko's background in material sciences and physics, and how he has applied these principles to the culinary world. We will also be discussing his work in fine dining concepts, food manipulation, and finding textural opportunities in food.

We will also be talking about the importance of sustainability in the restaurant industry, and how Eneko is working to reduce the environmental impact of food production. This includes efforts to reduce greenhouse gas emissions and water usage, as well as promoting the use of locally sourced ingredients.

So join us as we delve into the world of food sustainability and the restaurant industry with Eneko Axpe. Don't forget to check out our sponsor, Mees, for all your recipe organization needs. Sign up for a free account at getmeez.com/trp to get started.

Show Notes:

Eneko's Instagram: https://www.instagram.com/eneko_axpe_/

We Are What We Eat Book: https://geni.us/we-are-what-we-eat

Omnivore's Dilemma Book: https://geni.us/omnivores-dilemma

We Are The Weather Book: https://geni.us/we-are-the-weather

Gastrophysics: The New Science of Eating: https://geni.us/JCWEUI2

Ole G. Mouritsen: https://food.ku.dk/english/staff/?pure=en/persons/19897

Eneko Atxa at Azurmendi: https://azurmendi.restaurant/en/

El Celler de Can Roca: https://cellercanroca.com/en/

Basque Culinary Center: https://geni.us/basque-culinary-center

Silo in the UK: https://silolondon.com/

Amass Closing: https://starwinelist.com/wine-story/amass-one-of-copenhagen-s-most-influential-restaurants-has-closed