A chef is a professional cook who is trained in all aspects of food preparation, often focusing on a particular cuisine. By 2075, the role of the chef will have evolved dramatically, shaped by technological innovation, environmental urgency, and shifting cultural values. No longer confined to the kitchen, chefs are emerging as scientific innovators, sustainability advocates, cultural storytellers, and food activists. This transformation reflects the broader changes in food systems and tourism, as outlined in Professor Ian Yeoman’s new book 2075 – The Future(s) of Food Tourism.
For further details, see Ian’s blog post here.