The arrival of the ChatGPT artificial intelligence chatbot, and its consequent popularization, has shown that technology has an increasing capacity to perform functions until now reserved for humans. The elaboration of recipes seems to be a skill that masters with skill and many have raised the question: Could this technology replace chefs? After putting it to the test, this bot shows that it is capable of even creating its own restaurant, a tasting menu and expressing its opinion on some of the open debates in gastronomy.
Before we get into the matter, let’s understand the science. Designed by OpenAI, an Artificial Intelligence (AI) giant, ChatGPT is a neural network, a mathematical system that can learn skills by analyzing huge amounts of data. He studies digital text from books, Wikipedia entries, websites and blogs, tweets and even his own interactions with users. The AI ??has arrived to reshape various fields and, now, it seems to have made its way into the kitchen as well.
But could an AI really create better-tasting or more creative recipes than human chefs? “Yes, I could replace them on the technical stuff and even be more creative and innovative, since I have access to a lot of information and can analyze and use data in a way that people aren’t,” she says. “Although it is important to keep in mind that cooking is not just a matter of recipes and ingredients, it is also an art form and a cultural and personal expression that involves sensitivity, experience and passion, qualities that I lack” (for now) .
At Comer La Vanguardia we decided to put him to the test and explore the culinary talent he boasts of. We suggest that you become the chef and owner of a restaurant in San Sebastián (Basque Country) —taking advantage of the fact that the Diálogos de cocina gastronomic meeting is being held there next week— and prepare a complete menu that is capable of surprising the greats cooks who will pass through the congress.
Taste me is the name with which ChatGPT has baptized its place, “a creative name that invites the client to enjoy the experience of savoring and exploring each dish. In addition, it has a playful touch that could attract the youngest public (not so used to to haute cuisine)”. It seems that, at the very least, marketing has it under control.
In his proposal of dishes, also with original names, there are several things that are, if not more, surprising. To snack he proposes some olives flavored with gin and tonic and seaweed. For starters, Sea at the table, a cold soup of sea urchins, plankton and seaweed spheres. He continues with a strawberry and curry gazpacho with sparkling goat cheese, followed by seasonal vegetables in tempura with romesco sauce.
Despite repeating ingredients in some dishes and not paying attention to timing, the chat generates, word by word, not only a menu with appetizers, main dishes and desserts, but also proposes the wines with which to pair each dish, all with denominations. of origin and produced in Spain. We used DALL-E, another AI system that generates images, to see what their creations would look like.
The menu continues with a red tuna tartare with foie gras and truffle, followed by a scallop jelly with blood orange foam and crispy Iberian ham. For dessert, the stars are flowers: lavender and honey cake with almond ice cream, elderflower crème brûlée with berries and rose petal macaron with violet ice cream. The final touch is a jungle of orange, dark chocolate, white chocolate, coconut foam and olive oil. It would be necessary to prove how you know all this, although at first glance it seems plausible and some photographs whet your appetite. Will this AI be the new star chef?
To accompany the desserts, he proposes two cocktails that apparently harmonize well. Fig tree essence, which contains gin, fresh fig juice, cassis liqueur and lemon juice; and a lighter one with fresh herbs, vodka, lime, agave syrup and soda. The average price per person proposed for the tasting menu with wine pairing and cocktails is 150 euros.
Looking at his culinary skills, he reveals that he could also be of help in running a restaurant. “I can automate some functions related to working in the room: managing reservations, answering questions about the menu, customer service, marketing and promotion, and even taking inventory and placing orders,” she says. And he adds: “My ultimate goal is to give managers a hand to improve results, optimize functions and be more efficient in service and dealing with customers.” If there are jobs at stake, it seems that those in the room are equally in jeopardy.
But, for the moment, it will continue to be the people who attend to the diners, and the chatbot is clear that humans have a greater challenge than it does in this profession due to the difficulty of reconciling work with personal life. “For you, long and unconventional hours are difficult to coordinate with other responsibilities and commitments,” he explains. “More and more waiters and waitresses establish limits and priorities, because it is essential to find a balance if you want to promote a healthy environment.”
So, do you think this is the reason for the lack of personnel in the sector? “In part, but there are many other reasons why there is a shortage of waiters in Spain: in addition to difficult hours, low wages, the lack of training opportunities and personal and professional growth, and job instability, have led to the search for other trades with more flexible conditions”, he points out.
“However, the discontent extends to other professions linked to the sector,” he points out. As which? “The pressure and stressful environment in kitchens is a reality for many. Such environments can have negative effects on people’s health and well-being. It is important that those who run the kitchen address these issues and foster a healthy working environment, free of yelling and mistreatment,” argues the artificial intelligence bot.
Among the challenges that gastronomy faces, in addition to improving working conditions, ChatGPT mentions four fundamental ones. In the first place, accessibility, “because haute cuisine is sometimes limited to people with higher incomes.” But also innovation, “since there is an increase in demand for new and varied experiences”; technology, “such as the inclusion of AI in the kitchen”; and sustainability, from the products to the techniques, the reduction of food surplus and the reuse of food. “It is a continuous process and requires the collaboration of all the actors: producers, chefs and clients”, he emphasizes.
Along the same lines, he also predicts a greater number of vegans and vegetarians in the coming years, especially among young people, “more aware of the environment.” But what we must promote, according to this AI, is the introduction of insects into our diets. “The world population is expected to reach 9.7 billion people by 2050, conventional meat production will not be enough for everyone. If we add to this the high levels of contamination from the meat industry, the alternative must go through arthropods,” judgment.
Finally, we ask him something that we all want to know: “What is the future of haute cuisine?” “Haute cuisine has a long way to go, although it must continue to evolve and adapt to new trends and consumer demands,” he says. And he adds: “Despite continuing to attract a passionate audience, to maintain its relevance it must expand the traditional ideals of excellence and creativity, and incorporate more humane and responsible values ??with the social, economic and environmental environment.”
It’s impossible to know for sure what’s in store for the kitchen. But, without a doubt, it seems that artificial intelligence will have a relevant role in the matter. His lucidity and coherence make your hair stand on end, but after the established conversations, there are many questions that remain in the air. What will happen to creativity in the kitchen? Will the human chefs stop racking their brains? Will AI one day fill restaurant jobs?