Will artificial intelligence shape the future of dining? This intriguing question emerges from a recent New York Times piece featuring two Chicago chefs, Grant Achatz from Alinea and Jenner Tomaska from Esmé. They explored how AI is being harnessed to design recipes and create unique dining experiences, edging their kitchens toward a futuristic culinary landscape.
Achatz has announced that he will utilize AI for an upcoming menu at Next, involving the backstories of eight fictional chefs, each contributing to a modern dining experience. One of these chefs, “Jill,” is presented as a 33-year-old from Wisconsin with an impressive culinary resume, featuring experiences with other great chefs, including modernist pioneers and classical legends.
Inspired by this concept, I challenged AI to craft a backstory for another chef named “Glen.” This 38-year-old self-taught cook, residing in his mother’s basement, finds inspiration from cooking competitions and the late Anthony Bourdain. In a twist of fate, Glen gets a chance to impress Achatz with a dish during a chaotic evening in the kitchen.
AI responded with a humorous and imaginative narrative about Glen’s culinary creation: a tripe stew accompanied by complex flavors such as apple cider, chicken feet, anchovy, and sun-dried tomatoes, garnished with fried gnocchi and mint oil. This idea stirred a mix of humor and intrigue and highlighted the sophistication that AI-generated recipes can possess.
Next, I presented AI with the character of “Q’og,” a time-traveling chef claiming to have trained at a famous restaurant. The result was a bizarre multi-course menu that included imaginative but questionable dishes like an oyster leaf tart and a digestif described as mildly hallucinogenic.
To further test the AI’s capabilities, I asked it to compose a restaurant review in the style of John Kessler from Chicago magazine. The AI delivered a witty critique of the imaginary dishes, showcasing its grasp of culinary criticism.
Amid these playful explorations, I wanted to see if AI could design my ideal restaurant. The result was “Lamplight,” a fictional place led by a second-generation Korean American chef who blends international influences into a captivating menu. The proposed dishes ranged from smoked lake trout crêpes to koji-marinated pork collar, sounding appetizing and innovative.
Though the process was entertaining, it raised the question of the AI’s understanding of cost. The estimated expense for dining at this inventive restaurant was humorously pegged at $120, a figure that feels unrealistic for such a unique culinary experience.
As chefs like Achatz experiment with AI in their kitchens, the boundaries between technology and traditional cooking continue to blur, sparking an ongoing dialogue about the future of dining and the role of creativity in the culinary arts.