At the smart kitchen summit, wandering among some engineers, strategic directors and managers called "connected customer experience", people have to think: do these people really cook?
The conference, which is now the third year, brings together people at the cutting edge of technology to look at how the digital revolution can go deep into the kitchen.
Yoon Lee, Samsung's senior vice president, said the kitchen is where Americans spend 60 of their time at home while not sleeping.
That's why so many tech companies focus on it.
At benaraya Hall, where the Seattle Symphony Orchestra is located, almost everyone-whether it's an executive of a large electrical appliance manufacturer, a Google engineer or a young, hopeful entrepreneur, with the popular Kickstarter concept-it's agreed that AI will only have five to ten years to get a permanent seat on the table.
They say the upcoming kitchen technology will be far beyond the screen on the refrigerator door, allowing you to view the weather when searching for recipes.
Your electric mixer can link to the device that tracks your diet on your wrist and then check in with your refrigerator and kitchen scale.
It can set the right smoothie recipe based on what you have on hand, how much weight you have added and which fruit you prefer.
Your oven can decide how and when to start baking salmon and then text your family when dinner is ready.
Depending on how much you like to pay for certain items, whether you want organic items, and whether peaches are carefully studied during the season, your refrigerator may be able to place an order.
AI will eventually understand your cooking needs well, you just need to tell one device that you want to make your grandmother's chicken and noodles on Thursday and all the ingredients will be ordered, paid and sent to the chef in time.
When you start cooking, a virtual sous chef will be technically helpful;
A clever pot will suggest you turn the heat down before you bake the onion.
The smart kitchen can even track how many dishes you end up throwing away and tell you who took the last beer in the fridge. (Don’t worry!
Order more. )
"We are creating new actors in the kitchen," said Rebecca Chesney, research director at the Future Institute's Food Futures Laboratory, a Silicon Valley research center for non-profit research that studies the impact of technology on human value.
"We are talking to them and they are talking to us," she said . " She urged to first consider what the chef might need in the kitchen and then design techniques to help them.
But based on the hustle and bustle here, many people see a future where no one needs to know how to cook.
Nikhil Bhogal, founder and CTO of June, said: "You will get more skilled appliances and hardware than you can train," a wi-fi-
Enable the countertop oven with the same name, identify the food you put into it and tell you how to cook exactly.
This is still, to a large extent, only the flashing light in the eyes of engineers.
In order to really connect everything in the kitchen, technology and recipes must be standardized so that food can be tracked from farm to plate.
Dreamers here talk about inventing a single database for recipes, such as iTunes, and even giving up recipes altogether.
From the stage, Taylor Florence, an American TV culinary celebrity and recipe author, even declared that "The recipe is completely dead", just as the paper roadmap is dead.
He then announced that he would join a startup called Innit, a proprietary internet food platform.
Innit is still under development, but it seems to be software based on online recipes that are broken down into preparations for a variety of starch, agricultural products and proteins.
Through the miracle of artificial intelligence, it will eventually learn what sauce you like on your chicken, whether there is chicken in the refrigerator, and then give you a recipe.
The chefs at the meeting were skeptical.
It's hard to find anyone who wants to discuss the joy that cooking brings, or who is freed from a busy, technical life that will gently stir eggs in the morning.
There doesn't seem to be a technical solution that explains how chefs are thinking about the maturity of pears, or the excitement of creating a new recipe from a pile of fresh mushrooms.
Learning new dishes or getting better satisfaction on something doesn't seem to be part of the kitchen of the future.
"Let's say we're all busy, but we want to cook at home like a chef so we don't waste our time making a meal that looks or tastes bad, amanda Gold, a former food journalist, said he is now in talks with chefs and food companies.
While she accepted the technique of bringing people back to the kitchen, Gold said cooking was both creative and emotional.
"If cooking becomes such a instructive process that you don't have any emotion for it, you take out its heart from it.