A record-breaking El Nino could force some of the world's top chefs to rethink their menus as droughts, floods and heatwaves disrupt food systems, affecting the availability, quality and prices of ingredients.
At the Apapaxoa gastronomic festival on Mexico's Caribbean coast, culinary stars shared how changing weather patterns are already reshaping their kitchens. Brazilian chef Alex Atala said ants, traditionally used at his Sao Paulo restaurant D.O.M., are now available only to customers who specifically request them. In Denmark, chef Rasmus Munk is experimenting with cocoa-free chocolate, while Japanese chefs are working with warm-water fish as ocean migration routes shift.
