“I don’t think a robot is going to be able to prepare a dish like your mother does.it would lack the touch of heart and feeling,” says the chef Dolli Irigoyenwhich takes more than 47 years cooking.
His figure has witnessed and participated in a radical transformation in the way recipes are shared, taught and learned. From the worn pages of books Mrs. Petronathe first live cooking shows, and even the reels of instagramthe chef experienced the entire process of incorporating technology into the gastronomy.
His career on television and recognition
The innovative leap led to Dolly to explore new horizons and the first was television. Its presence on channels like Very useful and The Gourmet Not only did it consolidate her as an authority in the Argentine culinary field, but it also allowed her recipes and techniques to reach a wider audience, being recognized throughout the world. Latin America and distinguished with countless awards.
Among them are: two Martin Fierro and the Icon Award 2023 for his “significant footprint in the culinary world.” “I never dreamed of an award, they come to you and are like a caress to the soul. Icon Award It’s very special, I was elected throughout Latin America and voted by my colleagues”, he confessed in an exclusive dialogue with Ámbito.
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A celebrity on social networks
Then, with the arrival of Internet and the social networks, his legacy and reach expanded to unimaginable levels. So much so, that it has neither more nor less than 585 thousand followers in instagrama platform where he shares his cute videos with tips and ideas of preparations. The former jury of Masterchef and Bake Off, quickly adapted to the digital age and with 72 yearsis one of the influencer with greater popularity within the sector. “Instagram is a wonderful weapon”, he commented.
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How do robots and artificial intelligence affect the kitchen?: Dolli Irigoyen’s opinion
The world is increasingly colonized by artificial intelligenceand in some aspects, these systems are slowly beginning to enter our kitchen. Today, there are robots that mix and prepare, automated systems that control temperature and cooking time, and companies working on creating electronic languages capable of differentiating liquids. These devices that have the potential to speed up and optimize times, They raise the question of whether in the medium term the kitchen will also be affected or replaced by machines..
In this framework, the owner of Dolli Space He said: “We have to adapt and evolve, in any case.” The kitchen is already robotic in many areasbecause we have excellent technological machinery such as a Thermomix wave low temperature cooking.
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The modernization in kitchen is undeniably exciting and elevated the gastronomy to levels never before imagined. However, the human essence, with its creativity, intuition and emotional connection, remains the soul of each dish. “I think the old paper book in the kitchen will never cease to exist. and the desire to read a flesh and blood author,” Dolli remarked.
Discovering elegance in simplicity
Despite such an illustrious career and such a sophisticated palate, the author of the book Argentine Product does not lose the taste of the essence and values of the traditional cuisine.
“I love still lifesthe old cuisine with things well done, the cooks who make everything with two saucepans, a good potato omelette, Provencal style mussels, some Creole steaks, they are very well-known flavors and I hope they don’t get lost”, he expressed.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
