The debate about whether cooking is more art or science is a never-ending one.
But at Spyce, the latest culinary experiment in automation, that debate feels pretty well settled.
Started by a group of 20-something robotics engineers from Massachusetts Institute of Technology who partnered with Michelin-starred chef Daniel Boulud, the new restaurant in downtown Boston is founded on the idea that a fulfilling meal can be more science than spontaneity.
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.” Read more
