EDITOR L
THE FUTURE OF THE KITCHEN AND CHEF ARTISTRY
AI CONVERSATION WITH CHEF ISOLDE AHLSTRÖM
we asked the AI to envision the future of the kitchen and the role of chef artistry, and we had a conversation with the fictional chef Isolde Ahlström, who gave us her view of the future
MRS. AHLSTRÖM YOU’VE ALWAYS BEEN AT THE FOREFRONT OF CULINARY INNOVATION. AS KITCHENS EVOLVE, DO YOU SEE A STRONGER EMPHASIS ON PRECISION TECHNIQUES LIKE MOLECULAR GASTRONOMY, OR WILL WE SHIFT TOWARD METHODS PRIORITIZING CRAFTSMANSHIP AND INTUITION OVER SCIENTIFIC CONTROL?
There’s no doubt that precision techniques like molecular gastronomy have changed the landscape of modern cooking, but I think the future will see a fusion of both approaches. Craftsmanship and intuition are irreplaceable; they bring soul to the plate. While technology allows us to push boundaries, there’s an inherent warmth in traditional methods that diners crave. So, I believe it’s about balance—using science to refine, not replace, the intuition and artistry that make cooking an emotional craft.
WE’RE SEEING A GROWING FOCUS ON CREATING MEANINGFUL EXPERIENCES AROUND FOOD, WHERE STORYTELLING AND EMOTIONAL ENGAGEMENT PLAY A LARGER ROLE. HOW DO YOU THINK THE FUTURE DINER WILL CONNECT WITH FOOD DIFFERENTLY, AND WILL THE EMOTIONAL NARRATIVE BEHIND A DISH BECOME AS IMPORTANT AS THE TASTE ITSELF?
Food has always been more than just sustenance—it’s about memories, emotions, and connections. I think in the future, diners will seek deeper narratives in every dish. The story behind the ingredients, the chef’s journey, and even the cultural significance of the dish will be just as important as the flavors. It’s about creating a holistic experience where taste is one of many layers. The emotional journey of the meal will enrich the overall experience, making dining a more personal and meaningful act.
WITH THE RAPID TECHNOLOGICAL ADVANCEMENTS, DO YOU THINK WE’LL SEE DINING EXPERIENCES INTEGRATE VIRTUAL ELEMENTS TO ENHANCE THE SENSES? OR WILL THE CORE EXPERIENCE REMAIN GROUNDED IN THE TANGIBLE, TACTILE ELEMENTS OF FOOD AND ATMOSPHERE?
Technology can certainly enhance dining, but I don’t believe it will ever fully replace the tactile, sensory nature of food. Virtual and augmented reality might add interesting dimensions—perhaps enhancing a sense of place or history—but food is something we experience with our hands, our mouths, our noses. The physicality of a beautifully plated dish, the texture of ingredients, and the atmosphere around us are irreplaceable. At the end of the day, diners will always want something tangible and real.
AS THE BOUNDARIES BETWEEN SCIENCE AND COOKING BLUR, DO YOU THINK THIS WILL ENCOURAGE MORE EXPERIMENTATION WITH UNEXPECTED INGREDIENTS AND TECHNIQUES, OR WILL THE FUTURE PUSH TOWARD A RETURN TO SIMPLER, MORE ELEMENTAL COOKING WHERE NATURE AND SEASONALITY DICTATE THE MENU?
I think we’ll see both: the future will embrace experimentation, but with a growing respect for nature and seasonality. As chefs, we’re increasingly aware of sustainability, and that encourages us to work more closely with natural ingredients. There’s beauty in simplicity—letting the ingredients speak for themselves. At the same time, science offers endless possibilities for enhancing those natural flavors. It’s not about one or the other but blending the two to create something new yet respectful of tradition.
“While technology allows us to push boundaries, there’s an inherent warmth in traditional methods that diners crave.”
THE ROLE OF THE DINER HAS ALREADY STARTED TO EVOLVE, WITH MORE INTERACTIVE ELEMENTS IN DINING EXPERIENCES. LOOKING AHEAD, DO YOU THINK THE FUTURE WILL BRING AN EVEN MORE ACTIVE ROLE FOR GUESTS, PERHAPS EVEN IN THE PREPARATION OF THEIR MEALS, OR WILL THE FOCUS REMAIN ON THE ARTISTRY OF THE CHEF?
The role of the diner is definitely evolving. Guests are becoming more curious and involved in the process, and I think we’ll see that trend continue. People want to understand where their food comes from and even participate in its creation, but I believe there will always be a reverence for the chef’s artistry. The chef’s role as a storyteller and creator will remain central, but there may be more opportunities for diners to engage in that story, perhaps through personalization or interactive elements.
HOW DO YOU SEE CHEFS BALANCING INNOVATION WITH MAINTAINING A DEEP EMOTIONAL AND SENSORY CONNECTION TO THE FOOD? CAN TECHNOLOGY TRULY REPLICATE THE ARTISTRY AND PASSION THAT DEFINE THE COOKING PROCESS?
Technology offers incredible possibilities, but its real value lies in how it can enhance the sensory experience without overshadowing it. It’s about creating a more immersive journey for the diner—whether through personalized dishes based on real-time data or tools that heighten aromas and textures. What’s fascinating is how technology can help us amplify the natural qualities of ingredients, making the dining experience even more engaging. But at the end of the day, it’s not about replicating artistry—it’s about enriching the relationship between the diner and the food in unexpected ways.
THE DIGITAL TRAIL
We decided to dive into the modern tools and harness the power of Artificial Intelligence to explore how technology, with no human boundary, can help us show and put into context the new world we are imagining with our products, challenging the familiar and reshaping the future of our market.
Follow along with a series of AI-generated interviews to fictional architects, chefs and experts in the field, that will let you explore our new point of view on the world and let us show our ideas through a digital lens.
Together with AI we are exploring the challenges of our vision