Robotic Woks Prepares Meals at Spyce Restaurant in Boston

Published by , May 21, 2018 11:05 am

(WashingtonPost) Spyce is a new restaurant in downtown Boston that was started by a group of 20-something robotics engineers from Massachusetts Institute of Technology who partnered with Michelin-starred chef Daniel Boulud. 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.”

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