We’ve hit a new staging post on our relentless march toward a future completely devoid of humans: a new restaurant in Boston has replaced chefs with robots.
At Spyce, you order via a touchscreen and watch one of seven autonomous woks whir into life and knock together fresh bowls of stir-fried grains, beans, kale and the like for you.
The woks are the work of four MIT students, who overthought a problem which could have been solved with a Pot Noodle, and Michelin-starred chef Daniel Boulud of Daniel in New York and London’s Bar Boulud who acts as culinary director.
“The whole idea came about because we didn’t feel we could get a wholesome, really great meal at an affordable price point,” Spyce CEO Michael Farid told New York Magazine.
“Using that technology, we’re able to be really efficient and therefore deliver that value to the consumer.”
The woks are tilted up at about 45 degrees while cooking and spin like cement mixers before tipping up to deposit the cooked meal in a bowl in about three minutes.
Spyce isn’t completely automated though. Without the advantage of opposable thumbs and the ability to tell the difference between a potato and a bottle of Domestos, they leave the food prep to human commis chefs behind the scenes.
