It's Only Money

Last night I watched the first episode of Junior Master Chef with my kids. I was truly astounded at the skill shown by these kids - they were making things which even I think are pretty complicated. Baklava, gnocchi, poached eggs with truffle, a pomegranate and walnut dish... and even a beef dish which was a roll filled with cheese, soft boiled egg, and so on. Seriously, these kids could put quite a few adult chefs to shame. It was an absolute pleasure to watch (except for George's incessant arm waving and his irritating talking-slash-shouting style of speech). These kids were all so excited about food, excited to show off their skills and proud of themselves for having made it this far. Almost every kid talked about their family being proud of them for getting into the Top 50, and about how they love cooking and love food. Truly it warmed the cockles of my somewhat jaded food industry heart.

And then...and this being MY blog, you know there is an "...and THEN...." :)

Today I went to the Fine Food Australia show, which is an industry-only event showcasing all manner of food products, food machinery and related stuff. Today I saw an oven which requires NO skill to operate, beyond pressing buttons. Literally. You slide in a tray of fish, select "skin on fish" and then "well cooked" and then walk away. No need to do anything else, it just sensor-cooks everything...and I mean everything, from croissants to beef roasts to cheesecake to potatoes. Monkeys could do it.

I was at the show with a friend of mine (also a chef), and we were commenting on the preponderance of "monkey cooking" machines and gadgets they had. The thing is, I totally understand the need for efficiency, and precision, and making more money through reduction of waste (either product or time.) I also understand that the hospitality industry suffers from a constant skill shortage - there are just very few skilled people out there, and the ones who are skilled often don't make enough money to survive, or burn out easily because of the difficult nature of the job. I won't even begin to talk about the training which is available for chefs (long time readers will remember my complaints of useless students and useless teachers.) So I can actually understand why there is a perceived need for these machines in the first place. We need machines which don't require trained people to use them. I get it.

It makes perfect economic sense that these machinery companies are spruiking products which require less time and less skill to actually operate. However you can't help but notice what is happening in the food world around us - Jamie Oliver's Ministry of Food, the preponderance of Slow Food events, the popping up of farmer's markets, the push for sustainable food supplies, the concern about things like food miles. We are all busy trying to return to the earth, return to cooking skills of old, embrace cooking as not only a skill but a lifestyle....and yet, the industry would appear to be clamouring for yet more machines which make things faster and cheaper.

It also did not escape my notice that said machines cost thousands and thousands of dollars (many of them in 6 figure sums.) You might argue that they cost so much because over the space of 2,4, 10 years - they'll be saving you that much and more. And it's entirely possible that they WILL save you the money and time they promise to... but it's also entirely possible that you'll be "saving" the industry from having to produce and employ capable, passionate cooks.

...and that, my friends, is no savings at all.