continued from previous page A chef shouldn't need an IT department to roast a chicken. Complicated touchscreens, software updates, passwords, connectivity problems and proprietary systems can create new challenges. If an experienced cook can't quickly understand how to operate an oven during a busy dinner service, technology may actually be slowing the kitchen down. There is also the issue of reliability. A traditional range may have relatively straightforward mechanical components. When highly connected equipment develops a software or electronic problem, diagnosing and repairing it can become more complicated—and potentially more expensive. Another concern is culinary skill. Automation can produce remarkable consistency, but young cooks still need to understand why food cooks the way it does. A computer can tell someone when a steak has reached a programmed temperature, but chefs should still understand heat, timing, texture and technique. That doesn't mean kitchens should resist technology. Quite the opposite. The best smart equipment solves problems quietly. It reduces repetitive work, improves safety, provides useful information and allows chefs to concentrate on food and their teams. Perhaps manufacturers should follow one simple principle: Make the technology sophisticated behind the scenes and simple in front of the cook. Because ultimately, the smartest piece of equipment in any great kitchen shouldn't be the oven. It should still be the chef standing in front of it.
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