I ate crab bisque cooked by a robot chef

Speed and consistency: these are

the two qualities that Tim Anderson says he most values in the kitchen. As a former UK MasterChef champion and head of a forthcoming Japanese-soul food fusion restaurant in London, Anderson knows what he’s talking about. Right now, though, he’s in a slightly unusual kitchen, watching a pair of outsized robot arms methodically preparing a crab bisque, electric motors gently whining. The robot’s movements are unhurried rather than speedy, but you have to admit it’s consistent. In fact, Anderson says the real problem might be that it’s too consistent. “This is where the robot is a problem, intuition.”

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