B U L L EVA R D
Food
NO HUMAN COOKED THIS MEAL The dish pictured was prepared entirely by a mechanical chef. Welcome to the world’s first robot restaurant
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The rotating woks don’t only stir-fry, they self-clean, too
free, all ordered via an electronic kiosk. In fact, the only human in the kitchen is a ‘garnish employee’ who adds your toppings. And probably talks to himself a lot. With seven woks at work, the kitchen serves as many as 200 perfectly cooked meals an hour. What’s more, the whole set-up has no need for a dishwasher, because it cleans itself. It does this using less than 1.1 litres of water a minute, which the founders claim is 80 per cent more water-efficient than your average home dishwasher. spyce.com THE RED BULLETIN
TOM GUISE
Once you’ve ordered your food at the kiosk, the ingredients are mechanically chosen and cooked. Within three minutes, a perfect dish is served to you
CHRIS SANCHEZ
restaurant with no visible kitchen staff is usually a bad sign, but at Spyce in Boston it may be the shape of things to come. Spyce’s fully robotic kitchen prepares meals from scratch and delivers them in less than three minutes, for just US$7.50 (around £6) a plate. The restaurant is the brainchild of four MIT graduates tired of paying through the nose for a decent takeaway lunch. Michael Farid, Brady Knight, Luke Schlueter and Kale Rogers believed there had to be a more efficient cooking process, so they built the prototype in their fraternity basement. It works by feeding ingredients from a series of hoppers into a constantly tumbling induction wok, evenly searing the food at the optimum temperature before delivering it to the bowl. The quality of the cooking system was so impressive, it drew the attention of Michelin-starred chef Daniel Boulud, who devised a series of salads, stir-fries, curries and grain dishes for their menu, available in seven customisable options including vegan and gluten-