News Source: ETIH
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| École Ducasse integrates Artificial intelligence (AI) training into its chef training program |
Since its inception in 1999, École Ducasse has been known for its innovative approach to gastronomy. Guided by the vision of its founder, Chef Alain Ducasse, the institution has continuously pushed the boundaries of culinary arts.
Now, it is pioneering a novel initiative: incorporating Artificial Intelligence (AI) into its chef training programs.
While AI is commonly associated with digital or administrative fields, its application in manual occupations like cooking is less obvious. Therefore, École Ducasse enlisted technology experts Anaïs Guesny and Anthony Virapin, co-founders of "Copilot Works," to help students grasp and harness AI in ways not traditionally associated with the culinary arts, enabling them to utilize its full potential immediately.
Anaïs and Anthony focus on showing future chefs how AI can enhance their work without compromising their creativity and core skills. For example, generative AI, which creates new content from existing data, can help chefs optimize inventory management, improve menu planning, calculate their carbon footprint, and refine their digital communication with customers. The goal is not to replace human creativity but to complement it by handling time-consuming tasks essential to running a successful business.
"AI is meant to assist chefs, providing additional tools so they can concentrate on their passion: cooking and pastry-making," says Anaïs. "With these technologies, chefs can expand their skills to manage culinary creation along with logistical, communication, financial, and managerial aspects of their profession."
École Ducasse’s approach is practical and adaptable, with AI modules tailored to the specific needs of each course. These modules are highly hands-on, comprising 80% practical lessons and 20% theory, illustrated by real-world applications. Training materials are available on the CopilotWorks online platform, allowing students to continue learning and experimenting with AI tools. This method ensures thorough understanding and immediate application of the concepts taught.
Through experiential learning, students realize that AI tools like ChatGPT can save them valuable time, such as drafting responses to customer comments or generating social media content quickly. AI can also help in setting dish prices by considering ingredient costs, preparation time, and market prices.
École Ducasse believes that proficiency in AI is crucial for future chefs. The institution aims to train chefs who excel technically and are equipped to handle contemporary entrepreneurial challenges in the restaurant and patisserie sectors.
Remaining at the forefront of culinary innovation, École Ducasse, inspired by Alain Ducasse’s pioneering spirit, allows students to embrace a broader vision of their profession. With AI, they can showcase their talents and streamline their work. École Ducasse is committed to nurturing chefs who are both artisans and innovators, poised to make their mark on culinary history.
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