Technology and creativity, genius and technique: these are the elements that produce great cuisine and the reason why it was completely natural for HostMilano (the leading international trade fair for out-of-home food services, HoReCa and Retail that presents innovations in equipment every two years) to collaborate with chefs working for the Ambasciatori del Gusto association. We asked them how technology has changed and continues to change the way they cook.

“Innovation, in terms not just of technology and finding new, better ways to use ingredients, but also of sustainability, is becoming more and more important also in our sector,” says Alessandro Gilmozzi, president of Ambasciatori del Gusto and owner of the El Molin restaurant in Cavalese. “Ultrasound, to name just one new idea, can be used to process ingredients at 30°, which reduces bacteria – an important factor right now. In addition to that, it saves time because, in combination with rehydration, cooking times are shorter, less energy and water is used, and the whole process is more sustainable.” Technology has also changed delivery methods: “it has helped us stay in touch with customers and that has saved many establishments. Meanwhile, online tutorials have enabled us to reach out to potential customers, who then became patrons of ours when we were able to re-open again. In this way we have transformed the ‘do-it-yourself chef’ trend into an opportunity for recovery and growth for the out-of-home sector.”