At sixty-seven years old, Alain Ducasse is still one of the world's most dynamic and modern chefs: in his schools luminaries of new technologies will teach how to use Artificial Intelligence for price management, menu composition and content creation for social channels, freeing up time for creativity and private life.
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The news
Artificial Intelligence yes, Artificial Intelligence no. As the world is about to be overwhelmed and irreversibly transformed by the latest technologies, a 67-year-old chef, Alain Ducasse, is ahead of his time and preparing for the new age of cooking. World of manual and artisanal skills that seemed to be sheltered from the upheavals, and instead could reap considerable rewards.
It is recent news that at École Ducasse, a network of institutes founded in 1999 to transmit French savoir-faire in cooking and pastry with the contribution of countless MOFs, not only stand mixer, roner and sous-vide will be employed. The French grand chef has gone to question two authorities in the field of new technologies, Anaïs Guesny and Anthony Virapin, co-founders of Copilot Works, entrusting them with the task of empowering students to learn about and master Artificial Intelligence in their professional activities.
With Generative Artificial Intelligence, reports Food & Sens, it will be possible to optimize inventory management, calculate carbon footprint, improve menu planning and digital communication with customers. "Artificial Intelligence is meant to help chefs by providing them with the essential tools so that they can focus on their true passion: cooking or baking," Guesny said. She was joined by the school's director general, Élise Masurel: "At École Ducasse, we firmly believe that mastering Artificial Intelligence is an essential stake for future chefs. We aim to train professionals who, in addition to technical excellence, are prepared to face the challenges of contemporary entrepreneurship, in restaurants as well as in pastry."
The learning units prepared on the subject, designed for the needs of different trainings, cover 80 percent practice and 20 percent theory, in accordance with the school's flexible and pragmatic pedagogical approach. At the end of the course, it is expected that future chefs and pastry chefs will be able to use ChatGPT and related to set correct prices for dishes, generate content for social media and compose menus, saving valuable time for creative tasks and private life.
