Kitchen AI Can't Taste

Designers and companies are building consumer cooking machines that rely on sensor data, training corpora and simplified interfaces while treating human adjustments as 'bad habits.' This substitution compresses culinary expertise into a set of measurable proxies (moisture, colour, temperature) that miss tacit judgments like 'smacking with a torch' and the sensory negotiation chefs perform. — If broadly adopted, such design patterns show how automation flattens embodied expertise and cultural practice, with implications for labor, taste, and who holds authority over everyday skills.