Filed under: “The world didn’t need a Wi-Fi-enabled rolling pin, and we definitely don’t need Al in a rolling pin.” With this quip, culinary technologist neatly summed up the theme of (SKS) held in Seattle this week. To be successful, smart kitchen innovations need to address real problems in the kitchen, not just jump on the bandwagon of whatever is the sizzling hot thing in tech.
For example, take the Joule sous vide. One of the , this beautiful piece of tech was almost impossible to use because it relied entirely on an app and Wi-Fi connectivity. Two things still largely alien to the kitchen of 2015.
Chris Young, former CEO of ChefSteps which developed Joule, told the SKS audience how the decision to not put a screen on the device lost them half their potential customer base. (Joule was rescued by Breville in 2019, .) Young’s latest gadget is the , an incredibly smart meat thermometer that not only has the option of a very big screen but doesn’t need Wi-Fi at all.
This type of pivot is emblematic of what I saw throughout the conference this week: a refocusing by the entrepreneurs and companies in the smart kitchen away from sleek, showy gadgets toward developing products built on an understanding of how people actually cook. Many of the solutions I saw and heard about seem designed to make cooking easier, healthier, and more personalized — the latter being something . Of course, there’s still plenty of gadgets — from to .
But there’s also a shift toward.