Started by a group of 20-something robotics engineers from Massachusetts Institute of Technology who partnered with Michelin-starred chef Daniel Boulud, Spyce in downtown Boston is founded on the idea that a fulfilling meal can be more science than spontaneity [Editor’s note: the link may be paywalled; alternative source]. From a report: The restaurant’s founders have replaced human chefs with seven automated cooking pots that simultaneously whip up meals in three minutes or less. A brief description of meal preparation — courtesy of 26-year-old co-founder, Michael Farid — can sound more like laboratory instructions than conventional cooking. “Once you place your order, we have an ingredient delivery system that collects them from the fridge,” Farid said.
“The ingredients are portioned into the correct sizes and then delivered to a robotic wok, where they are tumbled at 450 degrees Fahrenheit. The ingredients are cooked and seared. And once the process is complete, the woks tilt downward and put food into a bowl. And then they’re ready to be garnished and served.” Spyce bills itself as “the world’s first restaurant featuring a robotic kitchen that cooks complex meals,” a distinction that appears to reference burger-flipping robots like “Flippy,” who plied his trade in a California fast food kitchen before being temporary suspended — because he wasn’t working fast enough.
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