At the Country Club of Virginia (Richmond), Chef Tournant Nicholas Drew, CSC, CPC, FMP, is leveraging artificial intelligence (AI) to overcome creative blocks and streamline processes. The idea proved worthwhile to him when he used it to write a recipe for a mouth-watering sauce that blends teriyaki and barbecue flavors.
Drew’s journey into the realm of AI began with a podcast he was listening to, an episode of “Chef’s PSA,” which discussed the use of AI by chefs. “One of the ideas from the podcast that really resonated with me was using AI to get chefs out of the office and back into the kitchen,” he says. By using AI, chefs can generate lists or refine recipes, thus saving time and allowing them to focus more on the hands-on aspects of cooking.
Intrigued, Drew decided to experiment with ChatGPT, an AI developed by OpenAI, after Andrew Haapala, Executive Chef of CCV, asked him to create a “terri-Q sauce.”
Drew input a query into ChatGPT, asking it to generate a recipe that combined traditional teriyaki with a southern-style, sweet tomato-based barbecue sauce.
After several iterations and fine-tuning, including adjusting measurements and adding specific ingredients like bourbon, Drew arrived at a recipe that seemed promising. He printed out the AI-generated recipe and asked one of his sous chefs to prepare it.
The AI-generated sauce passed the test among the culinary team and made its debut at the men’s member guest. It was featured on a carving station alongside various cuts of meat. The feedback was overwhelmingly positive.
Encouraged by the success, Drew continued to explore other uses for AI. For a recent board of directors dinner, he used it to brainstorm ideas for spring-inspired hors d’oeuvres. The AI provided a list of twenty options, from which Drew selected and combined a few to create dishes like a pea and mascarpone tartlet topped with crispy country ham and chive blossoms.
“You have to go back and forth with it to make sure it makes sense and meets your needs,” says Drew. “It’s kind of like of like working with a creative assistant.”
As AI technology continues to evolve, its role in the kitchen is likely to expand. However, Drew emphasizes that AI should be viewed as a tool to enhance human creativity, not replace it.
“I wouldn’t want to rely on it too heavily or lose the human touch that makes cooking for members so special,” says Drew. “It’s about finding a balance and using AI to complement and enhance what we’re already doing well.”
