The chef is taking part in a competition to feed astronauts and he also submitted his sea rice project to the United Nations’ scientific committee
Superchef Angel León is at it again, with an innovative and surprising project that highlights his capacity to think outside the box and his dedication to the sea. León, together with chef Edu Torres, from Molino Torres, have worked together to create non-perishable products from the sea, such as plankton powder and fish scale collagen.
It’s all part of the chef’s efforts to win NASA’s international Deep Space Food Challenge, which seeks “novel and game-changing food technologies or systems that require minimal inputs and maximize safe, nutritious, and palatable food outputs for long-duration space missions, and which have potential to benefit people on Earth.” The winners will be announced this September and will receive up to $500,000 in funding for their projects. León is also teasing a new dish at his restaurant Aponiente this fall referred to as “moon rice.”
The chef also recently presented his 8-minute film, “A Grain of Hope – Angel León’s Discovery,” which focuses on his incredible discovery of sea rice, which could change the way the world eats. This “rice” is the first superfood from the ocean, has nutritional and ecological benefits, can help contribute to carbon drawdowns, and could potentially offer a way to feed the world going forward. The chef has also presented his discovery to the scientific committee at the United Nations and the response has been very positive.