Hello chefs, you're listening to chefs, PSA podcast, I'm your
host hundred. And Tara on today's episode
we're going to talk about Ai and how I wrote a recipe book using
open a is new chat GPT, so stay tuned.
So first, let's start with an update.
I think the biggest thing that I would like to update everyone
with is that the culinary leadership fundamentals.
Audio book is out. You find out inaudible.
I've linked to it in my link Tree in most of my social
profiles. If you're an audiobook listener,
this one's good. I really like it.
I use the same narrator that I used in the first chefs.
PS, a book Gabriel curette. I like his voice.
So, I wanted to make sure that there was continuation for the
audio books, and we actually have already started the next
audiobook, the line cook survival manual.
So that is being worked on. I don't want to promise that it
will be done in two weeks or anything like that, just because
this one took so long to get done.
So rest assured that it's being worked on.
And It will be released in the next couple of months.
So hopefully this month but if not in the next couple.
So anyway, so let's talk about this open, a.i. recipe book that
I wrote. So I'll tell you how the whole
thing got started. And I want to share with you the
story on where it came up with the idea of why I think it's
important and where I think this is all going and some things
that I learned throughout the process.
So I did a video on social that was about Chef stealing recipes
and went a little bit viral. And it's funny because I think a
lot of people misunderstood my point in the video, because
everyone said, oh, you're calling us, you know, thieves
and this that and the other. It's like, no, I'm not calling
you thieves. This was the point of that video
just because I want to address it.
The point is that there's a big difference between being
inspired copying learning. That's one thing and that's
understandable. And that is needed for Cook's to
learn for us to share ideas for us to move the industry forward,
those things are needed and that's not stealing a recipe.
What I mean by stealing a recipe is when a chef or cook goes, and
picks up a cookbook and of a famous chef and they copy that
exact recipe and they put it in their restaurant and they say
they created it. There was a story.
I want to say a restaurant in Australia at one point copied a
linear exactly like right out of the cookbook recipe.
Recipe and I think they even called themselves the linear as
well. But that to me is stealing when
you deliberately copy something that another Chef created and
say you created it, if I started serving oysters and pearls and I
said I invented it that would make me a liar and a thief that
was the point. I was trying to make in that
video is a lot of chefs and it's not so bad anymore because you
know obviously social media kind of police's itself.
You could see where something came from and you could Kind of
trace it back but in the old days when I was coming up, it
was much easier to pick up a cookbook, or go eat in a
restaurant in another city and then come back and inspired.
You know, I'm using air quotes inspired and put that dish on
your menu and say you invented it.
There was a point where I would put something on my menu and
then it would pop up on someone else's menu and they would get
credit for it. And it was a frustrating thing
because it would be an original dish that I had come up with and
someone else would receive credit for it now.
And I know people like, oh, Imitation is the best form of
flattery. It's like, sure, except for when
it hurts your business, right? So that's, that's a little bit
different or when when someone else gets written about in the
paper for a dish that you created and you're trying to
scratch to keep your restaurant afloat.
That's a different story. And so the point that I was
trying to make in that video is yes, we all borrow recipes.
Yes, we all get inspired and that is needed, that moves the
industry forward, but do not take a dish.
That you didn't create and claim that you did.
Because sometimes it could hurt the person who did create it and
it could also potentially hurt you.
If you're lying and you're saying that you created the dish
and it comes out later that you did it to create the dish, you
could hurt your reputation. So that's what I was trying to
say that was the point, but I think it got lost on a lot of
smooth brains out there so sorry, sorry.
Sorry guys, I don't mean to call you smooth brains, but You got
to get those wrinkly brains, that makes you smart anyway.
So what does this have to do with the open a.i.?
So I wanted to give back to the industry.
So if you've been following the show, you understand that I'm
passionate about giving back and this video really caused me to
think about well how can I give back?
And I was cleaning, you know, files up and I came across all
these recipes that I've carried with me throughout my career.
Now if you don't know, if you haven't been listening to the
show, I'm no longer a I've retired from being a chef chef
PSA and other things are my full-time job.
So I have no need for these recipes.
Everything that I do this podcast, the books that I've
written the video. Course everything is designed
with one thing in mind is that and that is to pass on any
knowledge that I've accumulated throughout my career, any
success that I've been able to achieve, I'm going to show you
how I did it. I'm gonna no secrets kind of
person. So anything that I've done to be
successful, I will share with you.
I'm an open book when it comes to Any best practices mistakes
that I've made the failures that I've had things that I've
learned if, if anything, the whole point is to give you a
roadmap and maybe a shortcut. So you don't make the same
mistakes I made and that will hopefully help you go from cook
to Chef or Chef to executive chef or restaurant or whatever
the case may be. My goal is that I could help you
and give you a shortcut to get there.
So that's the whole point that I'm that I'm trying to do.
So if I have all these recipes and I don't have a restaurant,
there's no To me, holding on to them, I should share them.
That's, that's really the main thing is, if I want to stand
behind what I really believe in that idea to share these
recipes, I have no point to them.
I'm not profiting from them, I don't plan on writing a cookbook
or anything like that, and I've deliberately tried to stay away
from writing cookbooks for a very specific reason.
Maybe I'll share that in another episode.
So I thought to myself, I'll share these recipes.
So I said well I think I did a poll on on Instagram.
I said you know I have all these recipes.
Do you want them? And I think Think only one
person said no and you know, several thousand people said yes
I said, okay there's a sign. I'll start writing these 100
recipes but in typical fashion sometimes, sometimes I'm
ambitious and I say yes to things before I fully thought
them through. And so now I've said, yes that
I'm going to write these recipes down and share them.
And, as I started riding, I'm like, fuck.
This is going to take a lot longer than I thought.
So I had to, I had to think. How can I, how can I do this
faster? And I've been on social media
and I've been seeing these videos with chat Ai and open.
I'm sorry. Open Ai and chat GPT.
I was like well I wonder what a I can do with recipe writing so
said well let's find out. So I created an account went in
and started experimenting with it, right?
Me a recipe for this. Write me a recipe for that and
after a couple of minutes, I was blown away with how good to app
was at just populating information for me.
So it's like, okay, let's continue with this recipe book
The 100 recipes that I wrote, but let's use the help of AI
with it. It.
So I started playing with the application and putting in
prompts and it would spit out the data now.
Now, if you haven't used this app, I could tell you that for
me, this is like yo years ago when Google was first introduced
to the world, it's like no one was really using Google.
Some of the Fringe chefs were using Google but like not
everyone had a computer that back then not everyone had
smartphone. So Google was something that you
needed to sit down and you needed to type and the
information wasn't that good yet on Google, you Had to spend
hours going through Page after page before, you'd find exactly
what you were looking for fast forward to today.
Google's Beast, right everyone. Everyone just uses Google, to
get whatever it is that they need.
And when Google first came out, if you understood how to use it
properly, you had an advantage as a chef that a lot of other
people did it have and that was the advantage of doing research
and finding things out, much quicker than having to comb
through all the cookbooks. Because, obviously, you have to
go to the index. And then you have to find the
specific. Cific recipe and then you had to
maybe that wasn't the recipe. You were looking for and you had
to have a library on the wall. Will Google just saved your
research Time by hours, right? Chat AI to me is doing the exact
same thing. The amount of time that you
spent on Google finding something is like the equivalent
of looking for something in the library compared to using the
AI. It's a really, really
interesting thing. Now, I will say this because a
lot of people started dming me and having conversations saying,
but it doesn't replace the Pallet or the about.
You got to cook the recipe. It's like yeah I know that and I
have never said that it would and that's not what I'm saying.
My point is that this is a tool so you don't spend as much time
In front of the computer and this allows you to spend more
time doing the food in the kitchen.
Cooking the recipe. That's what this did.
Is this kind of shortened? The amount of time that you
needed to do the research to get the recipe before you go test
it? And that was kind of the point
of this whole thing. What I did with the, with the
recipes is, I had to figure out how to give it the right
command. So I'll tell you what I did, and
it took some trial and error for me to get there.
But I would start It out with give me a recipe for blank,
whatever the recipe is, let's just say it's alfredo sauce.
Give me a recipe for alfredo sauce, it must yield and I would
put the yield. So let's say, I was looking for
one leader must yield one liter and it must be written using
only weight measurements in grams or kilograms.
Now, I'm a gram and kilogram type person when it comes to
recipe. So I wanted the recipes to be
spit out, that way initially. It was spitting them out with
tea spoons and cups and I don't like recipes like that.
So I had to make sure that I put that in the prompt.
I would put something along the lines of make sure the recipe
includes not. Like I said, we're saying it's
Alfredo. Make sure the recipe includes
cream parmesan and butter. For example, let's say, I said
those three things. I type that in and make sure
that there's a fun fact and chefs tip at the end.
And so I included like a little chefs tip or a fun fact about
the recipe in every single one of these recipes.
So AI, then you hit enter and boom within let's call it 10.
S populates a recipe. It populates, the fun fact, it
populates, the procedure. Oh, I also forgot to mention
that I would say, listed the ingredients in the order in
which they are, they're listed in the procedure.
So that way, it makes sense for the, for the cook, that's
reading it. So, anyway, populates the
recipe, it populates the, the procedure it populates.
The fun fact, and then I copied and pasted it into a template
that I was using to create the recipe ebook.
Anyway, so after a couple of minutes with this, it Start to
populate recipes. Now, the challenging thing with
the AI is that I had to teach it.
Like, oh, it would give me let's say a recipe calls for mirepoix
and it would say you know 5 grams of carrots, 5 grams of
celery and or not 5. Let's say 500 grams of carrots,
500 grams of salary, 500 grams of onions.
And I don't like that. Right ratio of one, to one to
one to one. I like the 50% onion 2525.
So, then I would tell Chad a i-i'm.
Sorry. Open a, I make sure any recipe
that includes. Ed's carrots.
Celery and onion. The ratio is 50 percent onion
25% carrot 25% celery and use that for all recipes.
Moving, be moving forward. So then it would remember that
that's how I like my recipes and it would keep that.
Another thing that I did was it would write G the word g out and
I think I corrected and most of them one might have got through,
but I don't like the word g written in the recipe.
So I would then tell the a I make sure when you're writing a
recipe for me used, The letter G versus writing the word g, and
then it corrected that moving forward.
So as time went on, the a, I started to understand how I'd
like to the recipes written, and it would just spit them out how
I like them. Now, it took me a minute to kind
of figure all this out. And so that's why I'm sharing
this with you because so you know, if you decide that this is
a good tool that something that maybe you want to use in your
kitchen, you can learn from some of the mistakes that I made.
But it was definitely a mind-blowing experience.
And whenever I got stuck on something I would ask it a
question like hmmm. What does this mean in this
particular recipe? Or I don't like this fun fact,
please give me another one revise, the recipe to include
this and it was really fascinating.
Now, the challenge with the AI is that basically, from what I
understand, it's pulling information from across the web
that exists. So, if there's poorly written
recipes out there, and you're putting in, you know, make This
recipe using these ingredients only, it's going to search for
recipes that are close to that and it might spit out a recipe
that the measurements for those ingredients are kind of all over
the place. So I spent a lot of time having
to correct the the unit of measure on each recipe and their
clothes. And I don't want to sit here and
say that they're accurate because I did this in a just a
couple of days to write this and I was scaling recipes, you know,
from my recipe books that might be I might be making, you know,
30 gallons of something. Was it was difficult to scale it
down, exactly to get it to where I needed it for you know, about
a 1 L 2 a 1, kilo type recipe. So the units of measure I would
say, are probably not accurate. They're probably about 60%.
I would I would say that's a fair estimation there, probably
about 60 percent accurate. So if you download the PDF,
which by the way, I put the PDF or download on on my gumroad, so
you could go there and it's But you got to type in 0.
If you want to put money in, hey I'll take a dollar or whatever,
right? There was a lot of work for me
to do it so if you want to tip the Creator, feel free to do it
but it's free. It's something that I wanted to
do to give back to everyone. So it gives me an opportunity to
share my recipes again - the quantities.
Warning quantities aren't accurate.
But nonetheless, after a minute, he'll within four days, I have a
recipe ebook. That is 100 pages long and
that's That's pretty fast, right?
So where's the power in this? The power in this for chefs is
that if you're changing over a menu or maybe you have to do
some R&D or maybe you need to open a restaurant and you have
three hundred recipes to write, this gives you a starting point
to say, okay, give me all these recipes and spit them out and
then you could take them and you can look at and say, okay, I
like this, I don't like that and you kind of tweaked it to the
point where you want it and then you could go in the kitchen and
measure them and weigh them how you like them and then you can
go back in and correct it. But you're going to have to do
anyway, but at least this gives you a starting point that will
probably save you, you know, dozens of hours of time, trying
to do research and figure all this out.
It was an amazing tool. Now, a couple of thoughts came
to mind for me when I was doing this, and the first thought is,
is we're just scratching the surface.
So this is like the beta version of open a eyes chat GPT that
were using, but Leaders like version for, that's about to
come out and it's supposed to blow the current version away.
And what's exciting about that is as a chef, how much time do
you spend saying? Okay, let's say, let's say
you're doing a catering, right? So catering was probably the
best example. I can think of, let's say you're
doing a catering and you got to write a menu and then you got to
write recipes for that menu. And then you got to create an
order guide for that. So, could you tell the AI to
say? Give me a menu including these
items, it, spits it out. And then you say, also give me
the prep list and recipes for those items and also give me the
order guide and it spits it out in, you know, a minute and it
maybe it takes you, 30 minutes to edit it and make sure it's
all correct versus spending five hours having to write the
recipes, right? The order guide, right?
The prep lists Etc, right? As the AI gets better.
It's going to save chefs so much time in the office.
Spending time in front of the computer having to calculate
these things and figure it out. It's an interesting thing
because it puts chefs back in the kitchen and I was joking
around but I'm kind of not joking around at the same time
because this is what I see in the future, right?
I did a podcast about going from cook to sous chef and I said, A
lot of cooks spend too much time, trying to learn the admin
and they think that being a sous chef is all about learning the
admin work. And I said, you need a focus on
cooking because if you learn how to cook that's going to carry
you through the rest of your career.
Every Legacy that a chef has made was never really on, you
know, admin work. It's either on The food on what
you did for the community or the people that you've worked with,
right? But it's never like, oh, you
know, they're very famous because they ran a great food
cost and we're in every single meeting and wrote a really good
schedule. And we all got our great, our
days off, and there were the best chef ever.
Like, no one ever says that no one ever do.
Whatever says, they should be on the Mount Rushmore of chefs
because they always gave my days off that I requested, and they
knew how to balance the schedule, like, no one ever says
that. So, I would tell A chef's that
are looking to go from cook two, sous, chef, or up like the
admin. Peace is not that important.
Now what's interesting about open AI, is it might make it
even less important. So all the more reason to not
focus. So much on the admin side and
focus more on the culinary side. What even makes it more
interesting is there. Look I'm not trying to call
anyone out or pick on any chefs out there or maybe I am.
Maybe I'm calling out chefs and picking on chips but What I'm
thinking about is like, there's a lot of chefs out there that
spend a lot of time in the office and have really phased
out of the kitchen and have forgotten how to cook.
And this is going to be like in a couple of years.
Your GM's, your owners, they're going to be like, hey, you're
spending too much time at the office, just use Ai.
And they're gonna be like, oh shit, I forgot how to cook, and
you're going to have to cook. So to me, this is like if I was
a chef right now and I'm no longer Chef for people that
don't know, right? I retired, the beginning of the
year, but if I was a chef right now, I'd be thinking to myself,
My office time, if you're spending five hours in the
office right now, it's about to go down to about one when open
AI really is ubiquitous across across the world.
Like I said, it's coming. This is It's a mind-blowing tech
and if you have the opportunity to experiment with it, I think
you should because I think it's going to be a very normal thing.
So anyway, rant over, if you want to get to that, 100 recipe.
Kitchen, Basics recipes. There's a link in my bio
anywhere that anywhere that I'm on social media.
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Go to chefs PS a.com and you can see everything that we're doing.
Go get the audio book. Thank you very much, and see you
next week, hit the porno music.