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Hello chefs, you're listening to
chefs, PSA podcast, I'm your 

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host hundred. 
And Tara on today's episode 

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we're going to talk about Ai and
how I wrote a recipe book using 

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open a is new chat GPT, so stay 
tuned. 

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So first, let's start with an 
update. 

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I think the biggest thing that I
would like to update everyone 

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with is that the culinary 
leadership fundamentals. 

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Audio book is out. 
You find out inaudible. 

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I've linked to it in my link 
Tree in most of my social 

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profiles. 
If you're an audiobook listener,

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this one's good. 
I really like it. 

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I use the same narrator that I 
used in the first chefs. 

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PS, a book Gabriel curette. 
I like his voice. 

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So, I wanted to make sure that 
there was continuation for the 

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audio books, and we actually 
have already started the next 

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audiobook, the line cook 
survival manual. 

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So that is being worked on. 
I don't want to promise that it 

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will be done in two weeks or 
anything like that, just because

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this one took so long to get 
done. 

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So rest assured that it's being 
worked on. 

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And It will be released in the 
next couple of months. 

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So hopefully this month but if 
not in the next couple. 

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So anyway, so let's talk about 
this open, a.i. recipe book that

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I wrote. 
So I'll tell you how the whole 

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thing got started. 
And I want to share with you the

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story on where it came up with 
the idea of why I think it's 

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important and where I think this
is all going and some things 

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that I learned throughout the 
process. 

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So I did a video on social that 
was about Chef stealing recipes 

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and went a little bit viral. 
And it's funny because I think a

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lot of people misunderstood my 
point in the video, because 

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everyone said, oh, you're 
calling us, you know, thieves 

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and this that and the other. 
It's like, no, I'm not calling 

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you thieves. 
This was the point of that video

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just because I want to address 
it. 

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The point is that there's a big 
difference between being 

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inspired copying learning. 
That's one thing and that's 

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understandable. 
And that is needed for Cook's to

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learn for us to share ideas for 
us to move the industry forward,

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those things are needed and 
that's not stealing a recipe. 

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What I mean by stealing a recipe
is when a chef or cook goes, and

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picks up a cookbook and of a 
famous chef and they copy that 

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exact recipe and they put it in 
their restaurant and they say 

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they created it. 
There was a story. 

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I want to say a restaurant in 
Australia at one point copied a 

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linear exactly like right out of
the cookbook recipe. 

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Recipe and I think they even 
called themselves the linear as 

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well. 
But that to me is stealing when 

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you deliberately copy something 
that another Chef created and 

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say you created it, if I started
serving oysters and pearls and I

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said I invented it that would 
make me a liar and a thief that 

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was the point. 
I was trying to make in that 

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video is a lot of chefs and it's
not so bad anymore because you 

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know obviously social media kind
of police's itself. 

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You could see where something 
came from and you could Kind of 

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trace it back but in the old 
days when I was coming up, it 

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was much easier to pick up a 
cookbook, or go eat in a 

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restaurant in another city and 
then come back and inspired. 

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You know, I'm using air quotes 
inspired and put that dish on 

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your menu and say you invented 
it. 

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There was a point where I would 
put something on my menu and 

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then it would pop up on someone 
else's menu and they would get 

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credit for it. 
And it was a frustrating thing 

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because it would be an original 
dish that I had come up with and

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someone else would receive 
credit for it now. 

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And I know people like, oh, 
Imitation is the best form of 

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flattery. 
It's like, sure, except for when

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it hurts your business, right? 
So that's, that's a little bit 

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different or when when someone 
else gets written about in the 

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paper for a dish that you 
created and you're trying to 

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scratch to keep your restaurant 
afloat. 

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That's a different story. 
And so the point that I was 

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trying to make in that video is 
yes, we all borrow recipes. 

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Yes, we all get inspired and 
that is needed, that moves the 

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industry forward, but do not 
take a dish. 

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That you didn't create and claim
that you did. 

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Because sometimes it could hurt 
the person who did create it and

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it could also potentially hurt 
you. 

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If you're lying and you're 
saying that you created the dish

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and it comes out later that you 
did it to create the dish, you 

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could hurt your reputation. 
So that's what I was trying to 

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say that was the point, but I 
think it got lost on a lot of 

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smooth brains out there so 
sorry, sorry. 

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Sorry guys, I don't mean to call
you smooth brains, but You got 

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to get those wrinkly brains, 
that makes you smart anyway. 

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So what does this have to do 
with the open a.i.? 

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So I wanted to give back to the 
industry. 

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So if you've been following the 
show, you understand that I'm 

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passionate about giving back and
this video really caused me to 

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think about well how can I give 
back? 

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And I was cleaning, you know, 
files up and I came across all 

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these recipes that I've carried 
with me throughout my career. 

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Now if you don't know, if you 
haven't been listening to the 

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show, I'm no longer a I've 
retired from being a chef chef 

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PSA and other things are my 
full-time job. 

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So I have no need for these 
recipes. 

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Everything that I do this 
podcast, the books that I've 

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written the video. 
Course everything is designed 

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with one thing in mind is that 
and that is to pass on any 

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knowledge that I've accumulated 
throughout my career, any 

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success that I've been able to 
achieve, I'm going to show you 

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how I did it. 
I'm gonna no secrets kind of 

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person. 
So anything that I've done to be

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successful, I will share with 
you. 

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I'm an open book when it comes 
to Any best practices mistakes 

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that I've made the failures that
I've had things that I've 

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learned if, if anything, the 
whole point is to give you a 

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roadmap and maybe a shortcut. 
So you don't make the same 

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mistakes I made and that will 
hopefully help you go from cook 

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to Chef or Chef to executive 
chef or restaurant or whatever 

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the case may be. 
My goal is that I could help you

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and give you a shortcut to get 
there. 

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So that's the whole point that 
I'm that I'm trying to do. 

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So if I have all these recipes 
and I don't have a restaurant, 

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there's no To me, holding on to 
them, I should share them. 

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That's, that's really the main 
thing is, if I want to stand 

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behind what I really believe in 
that idea to share these 

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recipes, I have no point to 
them. 

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I'm not profiting from them, I 
don't plan on writing a cookbook

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or anything like that, and I've 
deliberately tried to stay away 

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from writing cookbooks for a 
very specific reason. 

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Maybe I'll share that in another
episode. 

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So I thought to myself, I'll 
share these recipes. 

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So I said well I think I did a 
poll on on Instagram. 

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I said you know I have all these
recipes. 

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Do you want them? 
And I think Think only one 

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person said no and you know, 
several thousand people said yes

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I said, okay there's a sign. 
I'll start writing these 100 

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recipes but in typical fashion 
sometimes, sometimes I'm 

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ambitious and I say yes to 
things before I fully thought 

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them through. 
And so now I've said, yes that 

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I'm going to write these recipes
down and share them. 

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And, as I started riding, I'm 
like, fuck. 

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This is going to take a lot 
longer than I thought. 

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So I had to, I had to think. 
How can I, how can I do this 

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faster? 
And I've been on social media 

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and I've been seeing these 
videos with chat Ai and open. 

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I'm sorry. 
Open Ai and chat GPT. 

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I was like well I wonder what a 
I can do with recipe writing so 

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said well let's find out. 
So I created an account went in 

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and started experimenting with 
it, right? 

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Me a recipe for this. 
Write me a recipe for that and 

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after a couple of minutes, I was
blown away with how good to app 

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was at just populating 
information for me. 

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So it's like, okay, let's 
continue with this recipe book 

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The 100 recipes that I wrote, 
but let's use the help of AI 

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with it. 
It. 

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So I started playing with the 
application and putting in 

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prompts and it would spit out 
the data now. 

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Now, if you haven't used this 
app, I could tell you that for 

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me, this is like yo years ago 
when Google was first introduced

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to the world, it's like no one 
was really using Google. 

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Some of the Fringe chefs were 
using Google but like not 

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everyone had a computer that 
back then not everyone had 

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smartphone. 
So Google was something that you

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needed to sit down and you 
needed to type and the 

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information wasn't that good yet
on Google, you Had to spend 

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hours going through Page after 
page before, you'd find exactly 

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what you were looking for fast 
forward to today. 

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Google's Beast, right everyone. 
Everyone just uses Google, to 

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get whatever it is that they 
need. 

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And when Google first came out, 
if you understood how to use it 

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properly, you had an advantage 
as a chef that a lot of other 

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people did it have and that was 
the advantage of doing research 

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and finding things out, much 
quicker than having to comb 

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through all the cookbooks. 
Because, obviously, you have to 

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go to the index. 
And then you have to find the 

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specific. 
Cific recipe and then you had to

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maybe that wasn't the recipe. 
You were looking for and you had

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to have a library on the wall. 
Will Google just saved your 

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research Time by hours, right? 
Chat AI to me is doing the exact

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same thing. 
The amount of time that you 

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spent on Google finding 
something is like the equivalent

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of looking for something in the 
library compared to using the 

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AI. 
It's a really, really 

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interesting thing. 
Now, I will say this because a 

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lot of people started dming me 
and having conversations saying,

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but it doesn't replace the 
Pallet or the about. 

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You got to cook the recipe. 
It's like yeah I know that and I

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have never said that it would 
and that's not what I'm saying. 

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My point is that this is a tool 
so you don't spend as much time 

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In front of the computer and 
this allows you to spend more 

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time doing the food in the 
kitchen. 

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Cooking the recipe. 
That's what this did. 

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Is this kind of shortened? 
The amount of time that you 

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needed to do the research to get
the recipe before you go test 

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it? 
And that was kind of the point 

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of this whole thing. 
What I did with the, with the 

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recipes is, I had to figure out 
how to give it the right 

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command. 
So I'll tell you what I did, and

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it took some trial and error for
me to get there. 

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But I would start It out with 
give me a recipe for blank, 

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whatever the recipe is, let's 
just say it's alfredo sauce. 

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Give me a recipe for alfredo 
sauce, it must yield and I would

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put the yield. 
So let's say, I was looking for 

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one leader must yield one liter 
and it must be written using 

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only weight measurements in 
grams or kilograms. 

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Now, I'm a gram and kilogram 
type person when it comes to 

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recipe. 
So I wanted the recipes to be 

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spit out, that way initially. 
It was spitting them out with 

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tea spoons and cups and I don't 
like recipes like that. 

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So I had to make sure that I put
that in the prompt. 

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I would put something along the 
lines of make sure the recipe 

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includes not. 
Like I said, we're saying it's 

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Alfredo. 
Make sure the recipe includes 

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cream parmesan and butter. 
For example, let's say, I said 

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those three things. 
I type that in and make sure 

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that there's a fun fact and 
chefs tip at the end. 

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And so I included like a little 
chefs tip or a fun fact about 

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the recipe in every single one 
of these recipes. 

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So AI, then you hit enter and 
boom within let's call it 10. 

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S populates a recipe. 
It populates, the fun fact, it 

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populates, the procedure. 
Oh, I also forgot to mention 

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that I would say, listed the 
ingredients in the order in 

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which they are, they're listed 
in the procedure. 

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So that way, it makes sense for 
the, for the cook, that's 

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reading it. 
So, anyway, populates the 

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recipe, it populates the, the 
procedure it populates. 

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The fun fact, and then I copied 
and pasted it into a template 

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that I was using to create the 
recipe ebook. 

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Anyway, so after a couple of 
minutes with this, it Start to 

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populate recipes. 
Now, the challenging thing with 

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the AI is that I had to teach 
it. 

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Like, oh, it would give me let's
say a recipe calls for mirepoix 

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and it would say you know 5 
grams of carrots, 5 grams of 

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celery and or not 5. 
Let's say 500 grams of carrots, 

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500 grams of salary, 500 grams 
of onions. 

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And I don't like that. 
Right ratio of one, to one to 

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one to one. 
I like the 50% onion 2525. 

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So, then I would tell Chad a 
i-i'm. 

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Sorry. 
Open a, I make sure any recipe 

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that includes. 
Ed's carrots. 

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Celery and onion. 
The ratio is 50 percent onion 

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25% carrot 25% celery and use 
that for all recipes. 

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Moving, be moving forward. 
So then it would remember that 

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that's how I like my recipes and
it would keep that. 

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Another thing that I did was it 
would write G the word g out and

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I think I corrected and most of 
them one might have got through,

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but I don't like the word g 
written in the recipe. 

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So I would then tell the a I 
make sure when you're writing a 

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recipe for me used, The letter G
versus writing the word g, and 

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then it corrected that moving 
forward. 

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So as time went on, the a, I 
started to understand how I'd 

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like to the recipes written, and
it would just spit them out how 

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I like them. 
Now, it took me a minute to kind

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of figure all this out. 
And so that's why I'm sharing 

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this with you because so you 
know, if you decide that this is

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a good tool that something that 
maybe you want to use in your 

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kitchen, you can learn from some
of the mistakes that I made. 

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But it was definitely a 
mind-blowing experience. 

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And whenever I got stuck on 
something I would ask it a 

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question like hmmm. 
What does this mean in this 

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particular recipe? 
Or I don't like this fun fact, 

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please give me another one 
revise, the recipe to include 

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this and it was really 
fascinating. 

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Now, the challenge with the AI 
is that basically, from what I 

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understand, it's pulling 
information from across the web 

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that exists. 
So, if there's poorly written 

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recipes out there, and you're 
putting in, you know, make This 

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recipe using these ingredients 
only, it's going to search for 

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recipes that are close to that 
and it might spit out a recipe 

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that the measurements for those 
ingredients are kind of all over

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the place. 
So I spent a lot of time having 

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to correct the the unit of 
measure on each recipe and their

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clothes. 
And I don't want to sit here and

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say that they're accurate 
because I did this in a just a 

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couple of days to write this and
I was scaling recipes, you know,

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from my recipe books that might 
be I might be making, you know, 

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30 gallons of something. 
Was it was difficult to scale it

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down, exactly to get it to where
I needed it for you know, about 

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a 1 L 2 a 1, kilo type recipe. 
So the units of measure I would 

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say, are probably not accurate. 
They're probably about 60%. 

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I would I would say that's a 
fair estimation there, probably 

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about 60 percent accurate. 
So if you download the PDF, 

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which by the way, I put the PDF 
or download on on my gumroad, so

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you could go there and it's But 
you got to type in 0. 

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If you want to put money in, hey
I'll take a dollar or whatever, 

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00:14:31,200 --> 00:14:32,200
right? 
There was a lot of work for me 

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to do it so if you want to tip 
the Creator, feel free to do it 

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but it's free. 
It's something that I wanted to 

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do to give back to everyone. 
So it gives me an opportunity to

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share my recipes again - the 
quantities. 

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Warning quantities aren't 
accurate. 

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But nonetheless, after a minute,
he'll within four days, I have a

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recipe ebook. 
That is 100 pages long and 

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that's That's pretty fast, 
right? 

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So where's the power in this? 
The power in this for chefs is 

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that if you're changing over a 
menu or maybe you have to do 

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some R&D or maybe you need to 
open a restaurant and you have 

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three hundred recipes to write, 
this gives you a starting point 

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to say, okay, give me all these 
recipes and spit them out and 

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then you could take them and you
can look at and say, okay, I 

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like this, I don't like that and
you kind of tweaked it to the 

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point where you want it and then
you could go in the kitchen and 

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measure them and weigh them how 
you like them and then you can 

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go back in and correct it. 
But you're going to have to do 

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anyway, but at least this gives 
you a starting point that will 

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probably save you, you know, 
dozens of hours of time, trying 

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to do research and figure all 
this out. 

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It was an amazing tool. 
Now, a couple of thoughts came 

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to mind for me when I was doing 
this, and the first thought is, 

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is we're just scratching the 
surface. 

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So this is like the beta version
of open a eyes chat GPT that 

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were using, but Leaders like 
version for, that's about to 

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come out and it's supposed to 
blow the current version away. 

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And what's exciting about that 
is as a chef, how much time do 

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you spend saying? 
Okay, let's say, let's say 

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you're doing a catering, right? 
So catering was probably the 

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best example. 
I can think of, let's say you're

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doing a catering and you got to 
write a menu and then you got to

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write recipes for that menu. 
And then you got to create an 

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order guide for that. 
So, could you tell the AI to 

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say? 
Give me a menu including these 

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items, it, spits it out. 
And then you say, also give me 

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the prep list and recipes for 
those items and also give me the

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order guide and it spits it out 
in, you know, a minute and it 

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00:16:40,000 --> 00:16:42,800
maybe it takes you, 30 minutes 
to edit it and make sure it's 

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all correct versus spending five
hours having to write the 

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00:16:46,600 --> 00:16:49,100
recipes, right? 
The order guide, right? 

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The prep lists Etc, right? 
As the AI gets better. 

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It's going to save chefs so much
time in the office. 

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Spending time in front of the 
computer having to calculate 

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00:16:58,900 --> 00:17:02,000
these things and figure it out. 
It's an interesting thing 

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00:17:02,000 --> 00:17:06,099
because it puts chefs back in 
the kitchen and I was joking 

325
00:17:06,099 --> 00:17:08,599
around but I'm kind of not 
joking around at the same time 

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because this is what I see in 
the future, right? 

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00:17:12,200 --> 00:17:18,599
I did a podcast about going from
cook to sous chef and I said, A 

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00:17:18,599 --> 00:17:21,700
lot of cooks spend too much 
time, trying to learn the admin 

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00:17:22,000 --> 00:17:24,500
and they think that being a sous
chef is all about learning the 

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admin work. 
And I said, you need a focus on 

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cooking because if you learn how
to cook that's going to carry 

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you through the rest of your 
career. 

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00:17:31,700 --> 00:17:36,100
Every Legacy that a chef has 
made was never really on, you 

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00:17:36,100 --> 00:17:41,100
know, admin work. 
It's either on The food on what 

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00:17:41,100 --> 00:17:44,900
you did for the community or the
people that you've worked with, 

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00:17:44,900 --> 00:17:46,900
right? 
But it's never like, oh, you 

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00:17:46,900 --> 00:17:49,800
know, they're very famous 
because they ran a great food 

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00:17:49,800 --> 00:17:53,100
cost and we're in every single 
meeting and wrote a really good 

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00:17:53,100 --> 00:17:54,900
schedule. 
And we all got our great, our 

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00:17:54,900 --> 00:17:56,200
days off, and there were the 
best chef ever. 

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00:17:56,200 --> 00:17:58,200
Like, no one ever says that no 
one ever do. 

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00:17:58,200 --> 00:18:01,100
Whatever says, they should be on
the Mount Rushmore of chefs 

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00:18:01,100 --> 00:18:03,900
because they always gave my days
off that I requested, and they 

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knew how to balance the 
schedule, like, no one ever says

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that. 
So, I would tell A chef's that 

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00:18:09,200 --> 00:18:13,400
are looking to go from cook two,
sous, chef, or up like the 

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00:18:13,600 --> 00:18:15,400
admin. 
Peace is not that important. 

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00:18:15,400 --> 00:18:18,600
Now what's interesting about 
open AI, is it might make it 

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00:18:18,600 --> 00:18:22,600
even less important. 
So all the more reason to not 

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00:18:22,600 --> 00:18:24,700
focus. 
So much on the admin side and 

351
00:18:24,700 --> 00:18:28,600
focus more on the culinary side.
What even makes it more 

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00:18:28,600 --> 00:18:31,600
interesting is there. 
Look I'm not trying to call 

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00:18:31,600 --> 00:18:35,700
anyone out or pick on any chefs 
out there or maybe I am. 

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00:18:35,700 --> 00:18:39,400
Maybe I'm calling out chefs and 
picking on chips but What I'm 

355
00:18:39,400 --> 00:18:41,200
thinking about is like, there's 
a lot of chefs out there that 

356
00:18:41,200 --> 00:18:45,300
spend a lot of time in the 
office and have really phased 

357
00:18:45,300 --> 00:18:47,300
out of the kitchen and have 
forgotten how to cook. 

358
00:18:48,500 --> 00:18:51,400
And this is going to be like in 
a couple of years. 

359
00:18:51,500 --> 00:18:55,800
Your GM's, your owners, they're 
going to be like, hey, you're 

360
00:18:55,800 --> 00:18:58,100
spending too much time at the 
office, just use Ai. 

361
00:18:58,400 --> 00:19:01,600
And they're gonna be like, oh 
shit, I forgot how to cook, and 

362
00:19:01,600 --> 00:19:05,700
you're going to have to cook. 
So to me, this is like if I was 

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00:19:05,700 --> 00:19:08,700
a chef right now and I'm no 
longer Chef for people that 

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00:19:08,700 --> 00:19:10,800
don't know, right? 
I retired, the beginning of the 

365
00:19:10,808 --> 00:19:14,200
year, but if I was a chef right 
now, I'd be thinking to myself, 

366
00:19:15,300 --> 00:19:18,200
My office time, if you're 
spending five hours in the 

367
00:19:18,200 --> 00:19:22,500
office right now, it's about to 
go down to about one when open 

368
00:19:22,500 --> 00:19:27,700
AI really is ubiquitous across 
across the world. 

369
00:19:27,700 --> 00:19:31,900
Like I said, it's coming. 
This is It's a mind-blowing tech

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00:19:32,000 --> 00:19:36,400
and if you have the opportunity 
to experiment with it, I think 

371
00:19:36,400 --> 00:19:39,600
you should because I think it's 
going to be a very normal thing.

372
00:19:39,800 --> 00:19:45,000
So anyway, rant over, if you 
want to get to that, 100 recipe.

373
00:19:45,100 --> 00:19:48,000
Kitchen, Basics recipes. 
There's a link in my bio 

374
00:19:48,000 --> 00:19:50,400
anywhere that anywhere that I'm 
on social media. 

375
00:19:50,700 --> 00:19:55,100
If you want to support the show,
follow chefs, PSA on all social 

376
00:19:55,100 --> 00:19:59,300
platforms that includes 
Instagram, Tick-Tock YouTube, 

377
00:19:59,300 --> 00:20:04,300
Etc, leave five stars on this 
show, leave 5 Stars, wherever 

378
00:20:04,300 --> 00:20:07,000
you're listening. 
So if it's Spotify or apple, if 

379
00:20:07,000 --> 00:20:08,600
you like the podcast leave five 
stars. 

380
00:20:08,600 --> 00:20:10,800
If you don't like the podcast 
leave five stars if you're 

381
00:20:10,800 --> 00:20:14,000
thinking of leaving anything 
less than 5 Stars leave it on 

382
00:20:14,000 --> 00:20:17,300
someone else's. 
Just I don't I don't want less 

383
00:20:17,300 --> 00:20:20,300
than five stars so if it's zero 
put it on someone else's 

384
00:20:20,300 --> 00:20:21,400
podcast, just don't listen to 
go. 

385
00:20:21,400 --> 00:20:24,800
Listen somewhere else. 
Anyway thank you all. 

386
00:20:25,100 --> 00:20:27,800
Go to chefs PS a.com and you can
see everything that we're doing.

387
00:20:27,800 --> 00:20:31,400
Go get the audio book. 
Thank you very much, and see you

388
00:20:31,408 --> 00:20:33,300
next week, hit the porno music.