A few years back, while on a visit to Singapore, roaming around in search of good food, like I usually do whenever I travel much to the displeasure of my travel companions, I was intrigued by this robotic set-up that was making a very well-known local delicacy. There were no humans there, kind of like a vending machine, except that robotic hands would pick up your ingredients of choice, another set of robotised machines would mix and match, sauté’ and stir fry, season and garnish the final dish, each with the proverbial robotic precision, it was like they had got it and that nothing could go wrong. Admittedly, there won’t be the variances caused by human interventions, no whimsical chefs, no naggy wait staff, and no emotions, positive or negative. While waiting for my simple order, I was also wondering why this counter was among the most unpopular, while the other less glitzy food counters were brimming with patrons, shouting and screaming and all that, this one was desolate in its mechanisation, and I didn’t have to wait long to find why, 6:42 it said on the screen and 6:42 the food was dished out, steaming and solitary, sterile and precise, but the engineers behind the experience forgot to put one attribute in that contraption, the soul. Despite the precision of the machine, it lacked the soulful touch that makes a dish truly unforgettable. I have always maintained that good food doesn’t just kill your hunger, it satiates with its multiple sensory interactivities, one that is the foundation of the most genuine happiness and like someone said- food is an emotion that connects people and brains but not all people and not all brains.

Now, as the culinary world, like all fathomable worlds, braces itself for the rise of artificial intelligence (AI), many speculate about its potential impact. Will robots replace us chefs in the kitchen, relegating us to mere spectators in our own domain? I beg to differ. In my belief, cooking is about connection. It’s about the bond between the chef and the ingredients, the chef and their team, the chef and the diner. It’s a dance of senses, a symphony of flavours, aromas, and textures. Can a robot understand the profound significance of a family recipe passed down through generations, or the comfort of a meal cooked with love for a grieving friend? The warmth of human hands, the creativity of the human mind, and the depth of the human heart are irreplaceable. We don’t just want food; we crave the stories, the passion, the humanity behind it. Good chefs are not mere technicians; they are artists, storytellers, and magicians. No AI or robot can ever replace the soul they bring to our tables.

Let me peel back the layers and explore why AI is unlikely to revolutionize the culinary world although, it may enhance it in unexpected ways.

TO BE, IS HUMAN

First and foremost, let’s address the elephant in the room – the human touch. There’s something inherently magical about a dish crafted with passion and expertise, a secret ingredient that no algorithm can replicate. Cooking is not merely about following a set of instructions; it’s about infusing each creation with a piece of yourself, a dash of personality that sets it apart from the rest. It’s about knowing when to add a pinch of salt or a splash of vinegar, not because a recipe dictates it, but because your intuition tells you so.

Sure, AI may boast impressive algorithms and lightning-fast processing speeds, but can it truly understand the nuanced interplay of flavours and textures that define great cuisine? I daresay not. Cooking is an art form, a delicate dance of creativity and intuition, honed through years of practice and experimentation. It’s about embracing the unexpected, embracing failure as a stepping stone to success, and above all, embracing the joy of creation.

AS I LIKE IT, NOT THE CHEF

Moreover, let’s not overlook the importance of customization in today’s culinary landscape. In an era where consumers crave personalized experiences, from bespoke fashion to tailored travel itineraries, why should food be any different? AI may excel at mass production, churning out identical meals with mechanical efficiency, but it lacks the capacity for spontaneity and adaptation that sets human chefs apart. After all, who wants to settle for a cookie-cutter meal when you can have a bespoke culinary masterpiece tailored to your exact specifications?

CULTURE CUISINE

Let’s also now delve into the realm of cultural nuances and regional variations, which are integral to the tapestry of global cuisine. Each dish tells a story, reflecting the history, traditions, and ingredients unique to a particular place or community. While AI may be able to replicate recipes from around the world, it often overlooks the subtle nuances that distinguish an authentic dish from a mere imitation. It’s these nuances that elevate a meal from sustenance to an immersive cultural experience, one that can only be fully appreciated through the lens of human understanding and empathy.

SO, NAY TO AI?

Now, you may be wondering, what about the role of AI in the food industry? Are there not areas where automation can lend a helping hand, from streamlining kitchen operations to optimizing ingredient sourcing? Absolutely. Take, for instance, the rise of smart kitchen appliances equipped with AI capabilities, from precision sous vide cookers to intelligent ovens that adjust cooking times and temperatures on the fly. These tools can undoubtedly enhance efficiency and consistency in the kitchen, freeing up chefs to focus on what they do best – creating unforgettable dining experiences.

But let’s not lose sight of the bigger picture. At its core, cooking is about nourishing the body and soul, about fostering connections and creating memories that last a lifetime. It’s a deeply human experience, one that transcends the confines of technology and algorithms. So, the next time you sit down to savour a meal, remember the hands that crafted it with care – for there is no substitute for the human touch in the kitchen.

HANDCRAFTING IS TRUE CRAFT

For time-tested brands such as Flurys and others, renowned for their handcrafted delicacies and old-world charm, In an age of automation and mass production, they stand as beacons of tradition and craftsmanship, reminding us that some things are simply irreplaceable, therefore they will continue to thrive in the era of AI by showcasing the irreplaceable value of human craftsmanship. While machines may assist in certain aspects of production, brands like Flurys pride themselves on the meticulous attention to detail and the personal touch that goes into every handcrafted product. It’s this commitment to quality and tradition that sets us apart from the rest, proving that machines can only go so far in replicating the artistry of human hands.

The contention is clear: AI can never replace, influence, or fundamentally change the art and craft of food preparation. Instead, as AI envelops us in all fields, people will increasingly crave experiences that are untouched by machine interventions. This assertion is not merely conjecture; it is grounded in a deep understanding of human nature, psychology, and the fundamental essence of gastronomy.ut don’t just take my word for it; let’s examine the evidence. In a ground-breaking study published in the Journal of Experimental Psychology, researchers sought to investigate the impact of AI on human decision-making in the context of food preferences. Participants were presented with two sets of food photographs – one labelled as being curated by AI and the other by human experts. The results were unequivocal: participants consistently rated the dishes curated by humans as more appealing, flavourful, and authentic than those selected by AI.

In conclusion, AI may have its place in the world of technology, but when it comes to the culinary arts, there are realms of experience that are forever beyond its reach. From the humblest street vendor to the most revered culinary maestro and to the most genuine although underappreciated culinarians at home, the human touch will always reign supreme in the kitchen. So, the next time you sit down to savour a meal, remember the magic that lies in the hands that prepared it – for there is no substitute for the artistry and soul of human cooking, as we navigate the ever-changing landscape of the culinary world, let us not forget the essence of cooking – the joy of creation, the connection between food and culture, and the magic of a meal made with love. While AI may have its place in the kitchen, it will always be the human touch that elevates a dish from mere sustenance to a true culinary experience. So, here’s to the chefs, the artisans, and the lovers of food – may we continue to savour every moment, one delicious bite at a time.

I always compliment my columns with a recipe, and today, I will give one of a dish that was lost in being too perfect, being too balanced with displayed milligrams on a high-definition screen at a robotic food kiosk in Singapore and one that simply didn’t go down well all those days back, not even with all the Tiger beers and Singapore slings that I got for company. This is the famous noodle dish of Singapore — The Singapore Hokkien Mee.