For four months in 2026, the Chicago restaurant Following Will serve a menu of nine dishes with each course contributed by another chef. One of them is a 33 -year -old woman from Wisconsin who cooked under the revolutionary modernist Ferran Adrià, the master sushi purist Jiro Ono and the great codifier and systematizer of French cuisine, Auguste Escoffier.
His scintillating curriculum vitae is all the more impressive since when you remember that Escoffier has died since 1935.
Where did Grant Buy, the chief and owner of the following, find this prodigy? In conversations with CatMr. Achatz provided to the chatbot the name of this chef, Jill, as well as his professional history and his family history, which they all invented. He then asked him to suggest dishes that would reflect his personal and professional influences.
If everything goes as planned, it will continue to encourage the program to refine one of Jill’s recipes, as well as those of eight other imaginary chiefs, for a menu almost entirely composed by artificial intelligence.
“I want it to do as much as possible, unless I prepare it,” said Mr. Achatz.
While generative AI has become more powerful and commonly in the past decade, many restaurants have adopted it for monitoring stocks, planning quarters and other operational tasks. The chefs have not been so quick to ask the bots help to dream of new ideas, even as a visual artists, musicians,, writers And other creative types were actively collaborating with technology.
