Chef Sebastián Parasole took part in an interview for the O Café e a Conta podcast and talked about how Artificial Intelligence has been affecting the gastronomy field. Sebastián, who is the general coordinator of the culinary program at IESB (the Brasília Institute of Higher Education), treats the tool as a road with no way back.
The current gastronomy landscape is full of possibilities, largely thanks to technological development and the adoption of AI. For Sebastián, this technological shift represents a fundamental change, both in academic training and in cooks' professional practice. "Teaching methods have changed, and artificial intelligence is moving much faster than distance-learning courses," Sebastián explains.
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During the interview, the chef shares the academic challenges that come with this shift, stressing the importance of preparing students for an increasingly tech-driven market. "AI is a companion that helps you with what you're going to teach, or even something students can use as a support tool to study, research, and practice pronunciation," he comments.
For Sebastián, AI doesn't just help with creating dishes — it also boosts students' creativity. "The artistic side of artificial intelligence gives me the sense that you have to ask good questions. That's the key: asking good questions so it gives you the answer you want. Maybe, in the future, artificial intelligence will create things that don't exist yet. Since it feeds back on itself, I get the sense that the artistic part can be complex to pull off, but it's really fascinating," he says.
Despite recognizing AI's advantages, Sebastián believes the technology needs to be balanced with culinary traditions. "In gastronomy, AI will have a place for those who cook with artificial intelligence and get one result, and there will be a cook who cooks the traditional way and gets a different result. We can't lose our traditions," he emphasizes.
Artificial Intelligence at the 36th Abrasel Congress
O 36th Abrasel Congress | Mesa ao Vivo Brasília, happening on August 14 and 15 at IESB, promises to be the biggest event in the away-from-home food industry. Under the theme "Productivity – New Horizons, Great Results", the event will feature the panel Artificial Intelligence and Customer Connections, led by entrepreneurs Thiago Falcão (founder of One Sushi) and Matheus Mason (co-owner of the restaurant Benedito and of Urbana Food Hub).
The Abrasel Congress is a not-to-be-missed opportunity for industry entrepreneurs looking to innovate and improve their results. With discussion panels covering real experiences, challenges, and solutions, the event will bring together leading professionals to share their knowledge and add to attendees' expertise.
Among the topics to be explored, using AI to boost productivity and efficiency will be a highlight, aligning with the trends discussed by Sebastián Parasole in his interview.
Don't miss the chance to take part in the 36th Abrasel Congress | Mesa ao Vivo Brasília, the biggest event in Brazil's away-from-home food industry. Secure your spot and stay ahead of the trends and innovations that can transform your business. Registration is open and can be completed on the event's official website.
SERVICE
36th National Abrasel Congress | Mesa ao Vivo Brasília
August 14 and 15
Organized by: Abrasel and Mundo Mesa
Sponsors: Alelo, Ambev, BAT, Caixa, Coca-Cola Brasil, Diageo, Friboi, Heineken, iFood, Philipe Morris Brasil, PicPay, Pluxee, Rappi, Santander, Seara, Sebrae, Stone, Tectoy, and Ticket.
Support: Brasal, IESB, Unecs, and Reutiliza-Já.
Media partnership: Bares & Restaurantes and Correio Braziliense
More information at: congressoabrasel.com.br
