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By Cheflife15 · Posted
Truthfully, alot of "basic" prep work in kitchens would be difficult (or just very expensive) to automate. Even things which seem as simple as cutting herbs in fine dining restaurants could be tough. Knives should be razor sharp (you would have to continously strop or sharpen blades), handle the herbs with care so you dont bruise them, be able to pick out ones that aren't beautiful etc. I'm also curious what happens when a machine goes down. People won't keep the skills that have been automated. I'm sure someone's working on it, but I think we're a good way away when it comes to fine dining. If you walk into a 3 Michelin star restaurant, you'll see 30 cooks. Not to mention, each machine would have to have an array of skills. Where I worked, menus changed monthly. Can the machine adjust? Maybe with AI. The other day I saw a robotic dog walking around nyc. Apparently its a test for future police dogs. Who knows what the future brings lol. -
Yeah, I'm sure there's resistance, especially among older people. I don't think complete automation is coming to haute cuisine soon, and most people want to talk to a waiter or sommelier if they're shelling out big money. But at least taking care of the more mundane tasks like bussing tables, washing dishes, basic prep work could help control costs
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