Latest / Chef's PSA Podcast / How A.I. Will Change Everything For Chefs Ep.27

Transcript

How A.I. Will Change Everything For Chefs Ep.27 · Chef's PSA Podcast

• 0:00
  Hello chefs, you're listening to chefs, PSA podcast, I'm your
• 0:03
  host hundred. And Tara on today's episode
• 0:06
  we're going to talk about Ai and how I wrote a recipe book using
• 0:12
  open a is new chat GPT, so stay tuned.
• 0:28
  So first, let's start with an update.
• 0:29
  I think the biggest thing that I would like to update everyone
• 0:32
  with is that the culinary leadership fundamentals.
• 0:35
  Audio book is out. You find out inaudible.
• 0:38
  I've linked to it in my link Tree in most of my social
• 0:41
  profiles. If you're an audiobook listener,
• 0:45
  this one's good. I really like it.
• 0:48
  I use the same narrator that I used in the first chefs.
• 0:50
  PS, a book Gabriel curette. I like his voice.
• 0:53
  So, I wanted to make sure that there was continuation for the
• 0:56
  audio books, and we actually have already started the next
• 1:00
  audiobook, the line cook survival manual.
• 1:03
  So that is being worked on. I don't want to promise that it
• 1:06
  will be done in two weeks or anything like that, just because
• 1:09
  this one took so long to get done.
• 1:10
  So rest assured that it's being worked on.
• 1:13
  And It will be released in the next couple of months.
• 1:15
  So hopefully this month but if not in the next couple.
• 1:18
  So anyway, so let's talk about this open, a.i. recipe book that
• 1:22
  I wrote. So I'll tell you how the whole
• 1:25
  thing got started. And I want to share with you the
• 1:27
  story on where it came up with the idea of why I think it's
• 1:30
  important and where I think this is all going and some things
• 1:34
  that I learned throughout the process.
• 1:37
  So I did a video on social that was about Chef stealing recipes
• 1:42
  and went a little bit viral. And it's funny because I think a
• 1:46
  lot of people misunderstood my point in the video, because
• 1:49
  everyone said, oh, you're calling us, you know, thieves
• 1:51
  and this that and the other. It's like, no, I'm not calling
• 1:53
  you thieves. This was the point of that video
• 1:55
  just because I want to address it.
• 1:57
  The point is that there's a big difference between being
• 1:59
  inspired copying learning. That's one thing and that's
• 2:04
  understandable. And that is needed for Cook's to
• 2:07
  learn for us to share ideas for us to move the industry forward,
• 2:11
  those things are needed and that's not stealing a recipe.
• 2:14
  What I mean by stealing a recipe is when a chef or cook goes, and
• 2:19
  picks up a cookbook and of a famous chef and they copy that
• 2:23
  exact recipe and they put it in their restaurant and they say
• 2:26
  they created it. There was a story.
• 2:29
  I want to say a restaurant in Australia at one point copied a
• 2:33
  linear exactly like right out of the cookbook recipe.
• 2:37
  Recipe and I think they even called themselves the linear as
• 2:40
  well. But that to me is stealing when
• 2:43
  you deliberately copy something that another Chef created and
• 2:47
  say you created it, if I started serving oysters and pearls and I
• 2:52
  said I invented it that would make me a liar and a thief that
• 2:57
  was the point. I was trying to make in that
• 2:58
  video is a lot of chefs and it's not so bad anymore because you
• 3:02
  know obviously social media kind of police's itself.
• 3:05
  You could see where something came from and you could Kind of
• 3:07
  trace it back but in the old days when I was coming up, it
• 3:09
  was much easier to pick up a cookbook, or go eat in a
• 3:12
  restaurant in another city and then come back and inspired.
• 3:15
  You know, I'm using air quotes inspired and put that dish on
• 3:18
  your menu and say you invented it.
• 3:21
  There was a point where I would put something on my menu and
• 3:25
  then it would pop up on someone else's menu and they would get
• 3:29
  credit for it. And it was a frustrating thing
• 3:31
  because it would be an original dish that I had come up with and
• 3:34
  someone else would receive credit for it now.
• 3:36
  And I know people like, oh, Imitation is the best form of
• 3:38
  flattery. It's like, sure, except for when
• 3:41
  it hurts your business, right? So that's, that's a little bit
• 3:44
  different or when when someone else gets written about in the
• 3:47
  paper for a dish that you created and you're trying to
• 3:52
  scratch to keep your restaurant afloat.
• 3:55
  That's a different story. And so the point that I was
• 3:57
  trying to make in that video is yes, we all borrow recipes.
• 4:00
  Yes, we all get inspired and that is needed, that moves the
• 4:03
  industry forward, but do not take a dish.
• 4:07
  That you didn't create and claim that you did.
• 4:09
  Because sometimes it could hurt the person who did create it and
• 4:15
  it could also potentially hurt you.
• 4:17
  If you're lying and you're saying that you created the dish
• 4:20
  and it comes out later that you did it to create the dish, you
• 4:23
  could hurt your reputation. So that's what I was trying to
• 4:25
  say that was the point, but I think it got lost on a lot of
• 4:29
  smooth brains out there so sorry, sorry.
• 4:31
  Sorry guys, I don't mean to call you smooth brains, but You got
• 4:35
  to get those wrinkly brains, that makes you smart anyway.
• 4:39
  So what does this have to do with the open a.i.?
• 4:42
  So I wanted to give back to the industry.
• 4:46
  So if you've been following the show, you understand that I'm
• 4:49
  passionate about giving back and this video really caused me to
• 4:54
  think about well how can I give back?
• 4:56
  And I was cleaning, you know, files up and I came across all
• 4:59
  these recipes that I've carried with me throughout my career.
• 5:01
  Now if you don't know, if you haven't been listening to the
• 5:03
  show, I'm no longer a I've retired from being a chef chef
• 5:06
  PSA and other things are my full-time job.
• 5:09
  So I have no need for these recipes.
• 5:11
  Everything that I do this podcast, the books that I've
• 5:13
  written the video. Course everything is designed
• 5:16
  with one thing in mind is that and that is to pass on any
• 5:19
  knowledge that I've accumulated throughout my career, any
• 5:23
  success that I've been able to achieve, I'm going to show you
• 5:25
  how I did it. I'm gonna no secrets kind of
• 5:27
  person. So anything that I've done to be
• 5:31
  successful, I will share with you.
• 5:32
  I'm an open book when it comes to Any best practices mistakes
• 5:36
  that I've made the failures that I've had things that I've
• 5:39
  learned if, if anything, the whole point is to give you a
• 5:44
  roadmap and maybe a shortcut. So you don't make the same
• 5:46
  mistakes I made and that will hopefully help you go from cook
• 5:50
  to Chef or Chef to executive chef or restaurant or whatever
• 5:54
  the case may be. My goal is that I could help you
• 5:57
  and give you a shortcut to get there.
• 5:59
  So that's the whole point that I'm that I'm trying to do.
• 6:01
  So if I have all these recipes and I don't have a restaurant,
• 6:04
  there's no To me, holding on to them, I should share them.
• 6:07
  That's, that's really the main thing is, if I want to stand
• 6:10
  behind what I really believe in that idea to share these
• 6:13
  recipes, I have no point to them.
• 6:14
  I'm not profiting from them, I don't plan on writing a cookbook
• 6:17
  or anything like that, and I've deliberately tried to stay away
• 6:20
  from writing cookbooks for a very specific reason.
• 6:23
  Maybe I'll share that in another episode.
• 6:25
  So I thought to myself, I'll share these recipes.
• 6:28
  So I said well I think I did a poll on on Instagram.
• 6:31
  I said you know I have all these recipes.
• 6:32
  Do you want them? And I think Think only one
• 6:35
  person said no and you know, several thousand people said yes
• 6:38
  I said, okay there's a sign. I'll start writing these 100
• 6:42
  recipes but in typical fashion sometimes, sometimes I'm
• 6:46
  ambitious and I say yes to things before I fully thought
• 6:50
  them through. And so now I've said, yes that
• 6:52
  I'm going to write these recipes down and share them.
• 6:55
  And, as I started riding, I'm like, fuck.
• 6:58
  This is going to take a lot longer than I thought.
• 7:01
  So I had to, I had to think. How can I, how can I do this
• 7:03
  faster? And I've been on social media
• 7:07
  and I've been seeing these videos with chat Ai and open.
• 7:11
  I'm sorry. Open Ai and chat GPT.
• 7:17
  I was like well I wonder what a I can do with recipe writing so
• 7:22
  said well let's find out. So I created an account went in
• 7:25
  and started experimenting with it, right?
• 7:26
  Me a recipe for this. Write me a recipe for that and
• 7:29
  after a couple of minutes, I was blown away with how good to app
• 7:34
  was at just populating information for me.
• 7:37
  So it's like, okay, let's continue with this recipe book
• 7:42
  The 100 recipes that I wrote, but let's use the help of AI
• 7:46
  with it. It.
• 7:47
  So I started playing with the application and putting in
• 7:50
  prompts and it would spit out the data now.
• 7:53
  Now, if you haven't used this app, I could tell you that for
• 7:56
  me, this is like yo years ago when Google was first introduced
• 8:01
  to the world, it's like no one was really using Google.
• 8:03
  Some of the Fringe chefs were using Google but like not
• 8:07
  everyone had a computer that back then not everyone had
• 8:09
  smartphone. So Google was something that you
• 8:11
  needed to sit down and you needed to type and the
• 8:14
  information wasn't that good yet on Google, you Had to spend
• 8:18
  hours going through Page after page before, you'd find exactly
• 8:21
  what you were looking for fast forward to today.
• 8:23
  Google's Beast, right everyone. Everyone just uses Google, to
• 8:26
  get whatever it is that they need.
• 8:28
  And when Google first came out, if you understood how to use it
• 8:31
  properly, you had an advantage as a chef that a lot of other
• 8:35
  people did it have and that was the advantage of doing research
• 8:40
  and finding things out, much quicker than having to comb
• 8:43
  through all the cookbooks. Because, obviously, you have to
• 8:45
  go to the index. And then you have to find the
• 8:46
  specific. Cific recipe and then you had to
• 8:48
  maybe that wasn't the recipe. You were looking for and you had
• 8:50
  to have a library on the wall. Will Google just saved your
• 8:53
  research Time by hours, right? Chat AI to me is doing the exact
• 8:58
  same thing. The amount of time that you
• 8:59
  spent on Google finding something is like the equivalent
• 9:02
  of looking for something in the library compared to using the
• 9:05
  AI. It's a really, really
• 9:08
  interesting thing. Now, I will say this because a
• 9:11
  lot of people started dming me and having conversations saying,
• 9:15
  but it doesn't replace the Pallet or the about.
• 9:18
  You got to cook the recipe. It's like yeah I know that and I
• 9:21
  have never said that it would and that's not what I'm saying.
• 9:24
  My point is that this is a tool so you don't spend as much time
• 9:31
  In front of the computer and this allows you to spend more
• 9:34
  time doing the food in the kitchen.
• 9:38
  Cooking the recipe. That's what this did.
• 9:41
  Is this kind of shortened? The amount of time that you
• 9:45
  needed to do the research to get the recipe before you go test
• 9:47
  it? And that was kind of the point
• 9:49
  of this whole thing. What I did with the, with the
• 9:51
  recipes is, I had to figure out how to give it the right
• 9:56
  command. So I'll tell you what I did, and
• 9:58
  it took some trial and error for me to get there.
• 10:00
  But I would start It out with give me a recipe for blank,
• 10:03
  whatever the recipe is, let's just say it's alfredo sauce.
• 10:05
  Give me a recipe for alfredo sauce, it must yield and I would
• 10:09
  put the yield. So let's say, I was looking for
• 10:11
  one leader must yield one liter and it must be written using
• 10:16
  only weight measurements in grams or kilograms.
• 10:19
  Now, I'm a gram and kilogram type person when it comes to
• 10:22
  recipe. So I wanted the recipes to be
• 10:24
  spit out, that way initially. It was spitting them out with
• 10:26
  tea spoons and cups and I don't like recipes like that.
• 10:28
  So I had to make sure that I put that in the prompt.
• 10:31
  I would put something along the lines of make sure the recipe
• 10:35
  includes not. Like I said, we're saying it's
• 10:37
  Alfredo. Make sure the recipe includes
• 10:41
  cream parmesan and butter. For example, let's say, I said
• 10:44
  those three things. I type that in and make sure
• 10:47
  that there's a fun fact and chefs tip at the end.
• 10:51
  And so I included like a little chefs tip or a fun fact about
• 10:54
  the recipe in every single one of these recipes.
• 10:57
  So AI, then you hit enter and boom within let's call it 10.
• 11:01
  S populates a recipe. It populates, the fun fact, it
• 11:04
  populates, the procedure. Oh, I also forgot to mention
• 11:06
  that I would say, listed the ingredients in the order in
• 11:09
  which they are, they're listed in the procedure.
• 11:12
  So that way, it makes sense for the, for the cook, that's
• 11:15
  reading it. So, anyway, populates the
• 11:17
  recipe, it populates the, the procedure it populates.
• 11:20
  The fun fact, and then I copied and pasted it into a template
• 11:23
  that I was using to create the recipe ebook.
• 11:27
  Anyway, so after a couple of minutes with this, it Start to
• 11:31
  populate recipes. Now, the challenging thing with
• 11:33
  the AI is that I had to teach it.
• 11:35
  Like, oh, it would give me let's say a recipe calls for mirepoix
• 11:38
  and it would say you know 5 grams of carrots, 5 grams of
• 11:43
  celery and or not 5. Let's say 500 grams of carrots,
• 11:46
  500 grams of salary, 500 grams of onions.
• 11:49
  And I don't like that. Right ratio of one, to one to
• 11:51
  one to one. I like the 50% onion 2525.
• 11:55
  So, then I would tell Chad a i-i'm.
• 11:57
  Sorry. Open a, I make sure any recipe
• 12:00
  that includes. Ed's carrots.
• 12:01
  Celery and onion. The ratio is 50 percent onion
• 12:05
  25% carrot 25% celery and use that for all recipes.
• 12:11
  Moving, be moving forward. So then it would remember that
• 12:13
  that's how I like my recipes and it would keep that.
• 12:16
  Another thing that I did was it would write G the word g out and
• 12:20
  I think I corrected and most of them one might have got through,
• 12:23
  but I don't like the word g written in the recipe.
• 12:25
  So I would then tell the a I make sure when you're writing a
• 12:29
  recipe for me used, The letter G versus writing the word g, and
• 12:34
  then it corrected that moving forward.
• 12:36
  So as time went on, the a, I started to understand how I'd
• 12:41
  like to the recipes written, and it would just spit them out how
• 12:44
  I like them. Now, it took me a minute to kind
• 12:46
  of figure all this out. And so that's why I'm sharing
• 12:48
  this with you because so you know, if you decide that this is
• 12:51
  a good tool that something that maybe you want to use in your
• 12:53
  kitchen, you can learn from some of the mistakes that I made.
• 12:57
  But it was definitely a mind-blowing experience.
• 12:59
  And whenever I got stuck on something I would ask it a
• 13:02
  question like hmmm. What does this mean in this
• 13:05
  particular recipe? Or I don't like this fun fact,
• 13:08
  please give me another one revise, the recipe to include
• 13:10
  this and it was really fascinating.
• 13:13
  Now, the challenge with the AI is that basically, from what I
• 13:17
  understand, it's pulling information from across the web
• 13:20
  that exists. So, if there's poorly written
• 13:22
  recipes out there, and you're putting in, you know, make This
• 13:27
  recipe using these ingredients only, it's going to search for
• 13:30
  recipes that are close to that and it might spit out a recipe
• 13:33
  that the measurements for those ingredients are kind of all over
• 13:36
  the place. So I spent a lot of time having
• 13:38
  to correct the the unit of measure on each recipe and their
• 13:42
  clothes. And I don't want to sit here and
• 13:44
  say that they're accurate because I did this in a just a
• 13:47
  couple of days to write this and I was scaling recipes, you know,
• 13:51
  from my recipe books that might be I might be making, you know,
• 13:55
  30 gallons of something. Was it was difficult to scale it
• 13:58
  down, exactly to get it to where I needed it for you know, about
• 14:04
  a 1 L 2 a 1, kilo type recipe. So the units of measure I would
• 14:09
  say, are probably not accurate. They're probably about 60%.
• 14:13
  I would I would say that's a fair estimation there, probably
• 14:16
  about 60 percent accurate. So if you download the PDF,
• 14:18
  which by the way, I put the PDF or download on on my gumroad, so
• 14:24
  you could go there and it's But you got to type in 0.
• 14:28
  If you want to put money in, hey I'll take a dollar or whatever,
• 14:31
  right? There was a lot of work for me
• 14:32
  to do it so if you want to tip the Creator, feel free to do it
• 14:35
  but it's free. It's something that I wanted to
• 14:38
  do to give back to everyone. So it gives me an opportunity to
• 14:40
  share my recipes again - the quantities.
• 14:43
  Warning quantities aren't accurate.
• 14:46
  But nonetheless, after a minute, he'll within four days, I have a
• 14:51
  recipe ebook. That is 100 pages long and
• 14:56
  that's That's pretty fast, right?
• 14:58
  So where's the power in this? The power in this for chefs is
• 15:03
  that if you're changing over a menu or maybe you have to do
• 15:09
  some R&D or maybe you need to open a restaurant and you have
• 15:14
  three hundred recipes to write, this gives you a starting point
• 15:16
  to say, okay, give me all these recipes and spit them out and
• 15:20
  then you could take them and you can look at and say, okay, I
• 15:21
  like this, I don't like that and you kind of tweaked it to the
• 15:24
  point where you want it and then you could go in the kitchen and
• 15:26
  measure them and weigh them how you like them and then you can
• 15:29
  go back in and correct it. But you're going to have to do
• 15:31
  anyway, but at least this gives you a starting point that will
• 15:34
  probably save you, you know, dozens of hours of time, trying
• 15:39
  to do research and figure all this out.
• 15:41
  It was an amazing tool. Now, a couple of thoughts came
• 15:45
  to mind for me when I was doing this, and the first thought is,
• 15:49
  is we're just scratching the surface.
• 15:51
  So this is like the beta version of open a eyes chat GPT that
• 15:55
  were using, but Leaders like version for, that's about to
• 15:59
  come out and it's supposed to blow the current version away.
• 16:04
  And what's exciting about that is as a chef, how much time do
• 16:07
  you spend saying? Okay, let's say, let's say
• 16:09
  you're doing a catering, right? So catering was probably the
• 16:12
  best example. I can think of, let's say you're
• 16:13
  doing a catering and you got to write a menu and then you got to
• 16:18
  write recipes for that menu. And then you got to create an
• 16:21
  order guide for that. So, could you tell the AI to
• 16:25
  say? Give me a menu including these
• 16:28
  items, it, spits it out. And then you say, also give me
• 16:32
  the prep list and recipes for those items and also give me the
• 16:36
  order guide and it spits it out in, you know, a minute and it
• 16:40
  maybe it takes you, 30 minutes to edit it and make sure it's
• 16:42
  all correct versus spending five hours having to write the
• 16:46
  recipes, right? The order guide, right?
• 16:49
  The prep lists Etc, right? As the AI gets better.
• 16:53
  It's going to save chefs so much time in the office.
• 16:56
  Spending time in front of the computer having to calculate
• 16:58
  these things and figure it out. It's an interesting thing
• 17:02
  because it puts chefs back in the kitchen and I was joking
• 17:06
  around but I'm kind of not joking around at the same time
• 17:08
  because this is what I see in the future, right?
• 17:12
  I did a podcast about going from cook to sous chef and I said, A
• 17:18
  lot of cooks spend too much time, trying to learn the admin
• 17:22
  and they think that being a sous chef is all about learning the
• 17:24
  admin work. And I said, you need a focus on
• 17:27
  cooking because if you learn how to cook that's going to carry
• 17:30
  you through the rest of your career.
• 17:31
  Every Legacy that a chef has made was never really on, you
• 17:36
  know, admin work. It's either on The food on what
• 17:41
  you did for the community or the people that you've worked with,
• 17:44
  right? But it's never like, oh, you
• 17:46
  know, they're very famous because they ran a great food
• 17:49
  cost and we're in every single meeting and wrote a really good
• 17:53
  schedule. And we all got our great, our
• 17:54
  days off, and there were the best chef ever.
• 17:56
  Like, no one ever says that no one ever do.
• 17:58
  Whatever says, they should be on the Mount Rushmore of chefs
• 18:01
  because they always gave my days off that I requested, and they
• 18:03
  knew how to balance the schedule, like, no one ever says
• 18:06
  that. So, I would tell A chef's that
• 18:09
  are looking to go from cook two, sous, chef, or up like the
• 18:13
  admin. Peace is not that important.
• 18:15
  Now what's interesting about open AI, is it might make it
• 18:18
  even less important. So all the more reason to not
• 18:22
  focus. So much on the admin side and
• 18:24
  focus more on the culinary side. What even makes it more
• 18:28
  interesting is there. Look I'm not trying to call
• 18:31
  anyone out or pick on any chefs out there or maybe I am.
• 18:35
  Maybe I'm calling out chefs and picking on chips but What I'm
• 18:39
  thinking about is like, there's a lot of chefs out there that
• 18:41
  spend a lot of time in the office and have really phased
• 18:45
  out of the kitchen and have forgotten how to cook.
• 18:48
  And this is going to be like in a couple of years.
• 18:51
  Your GM's, your owners, they're going to be like, hey, you're
• 18:55
  spending too much time at the office, just use Ai.
• 18:58
  And they're gonna be like, oh shit, I forgot how to cook, and
• 19:01
  you're going to have to cook. So to me, this is like if I was
• 19:05
  a chef right now and I'm no longer Chef for people that
• 19:08
  don't know, right? I retired, the beginning of the
• 19:10
  year, but if I was a chef right now, I'd be thinking to myself,
• 19:15
  My office time, if you're spending five hours in the
• 19:18
  office right now, it's about to go down to about one when open
• 19:22
  AI really is ubiquitous across across the world.
• 19:27
  Like I said, it's coming. This is It's a mind-blowing tech
• 19:32
  and if you have the opportunity to experiment with it, I think
• 19:36
  you should because I think it's going to be a very normal thing.
• 19:39
  So anyway, rant over, if you want to get to that, 100 recipe.
• 19:45
  Kitchen, Basics recipes. There's a link in my bio
• 19:48
  anywhere that anywhere that I'm on social media.
• 19:50
  If you want to support the show, follow chefs, PSA on all social
• 19:55
  platforms that includes Instagram, Tick-Tock YouTube,
• 19:59
  Etc, leave five stars on this show, leave 5 Stars, wherever
• 20:04
  you're listening. So if it's Spotify or apple, if
• 20:07
  you like the podcast leave five stars.
• 20:08
  If you don't like the podcast leave five stars if you're
• 20:10
  thinking of leaving anything less than 5 Stars leave it on
• 20:14
  someone else's. Just I don't I don't want less
• 20:17
  than five stars so if it's zero put it on someone else's
• 20:20
  podcast, just don't listen to go.
• 20:21
  Listen somewhere else. Anyway thank you all.
• 20:25
  Go to chefs PS a.com and you can see everything that we're doing.
• 20:27
  Go get the audio book. Thank you very much, and see you
• 20:31
  next week, hit the porno music.