New and extremely accurate cooking equipment is making cooking more fun and scientific and has also enhanced customer and chefs experiences.
Manisha Bhasin, Corporate Executive Chef, ITC Hotels, says, “Older recipes are becoming more precise and are dishing out standardized output due to improved technologies. Cooking techniques like Sous-Vide are making cooking extremely easy and cook-friendly. Nutritional guarding of fresh ingredients makes these age-old recipes more nutrient dense and healthier. There is a greater focus on sustainability and health. Convenience and precision are superior while these new technologies also are environment-friendly saving on resources in many ways. There are some extremely new and still developing technologies that would reduce the reliance on human resources, making automation a reality in kitchens tomorrow. A positive start in this direction is already visible.”
