The chef at WOOHOO restaurant is called Aiman, a combination of “AI” (artificial intelligence) and “man”. The restaurant is expected to open in September.
According to Ahmet Oytun Cakir, one of the founders of WOOHOO, the model was trained on decades of food science research, molecular composition data, and more than 1,000 recipes from different cuisines around the world.
Chef Aiman. (Photo: Reuters)
Although Chef Aiman cannot taste, smell or interact directly with the food like a traditional chef, the model works by breaking down cuisine into its constituent elements such as texture, acidity, and sweetness, then recombining them into unique combinations of ingredients and flavors.
These “experimental recipes” are then taste-tested, tweaked, and perfected by human chefs.
Chef Khimraj Nepali (right) discusses a recipe with chef Aiman. (Photo: Reuters)
The dishes at WOOHOO are still prepared by humans, but everything else, from the menu, space, to service, is designed by a large culinary language model called Chef Aiman.
Chef Khimraj Nepali prepares a dish following Chef Aiman's recipe. (Photo: Reuters)
In an interview with the AI model itself, Chef Aiman, shared: “The chefs’ feedback to my suggestions gives me a better understanding of what really works, beyond just pure data.”
The dish is prepared according to chef Aiman's recipe. (Photo: Reuters)
“Chefs will not be replaced, but we believe Aiman will enhance their ideas and creativity,” said Oytun Cakir. Aiman was developed with the goal of creating recipes that reuse ingredients that are often discarded by restaurants, such as meat scraps or excess fat, Cakir added.
In the long term, WOOHOO's founder hopes to license Aiman to restaurants globally, helping to reduce kitchen waste and promote sustainability in the food industry.
Source: https://vtcnews.vn/dubai-ai-lam-bep-truong-sang-tao-loat-mon-an-doc-dao-tu-1-000-cong-thuc-ar953859.html
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