Digital Social Hour
AI Chefs Are Coming: Can They Replace Human Creativity? | Chef Lisa Dahl DSH #1388
Fri, 30 May
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AI chefs are on the rise, but can they ever match the soul of human creativity in the kitchen? 🤖🍴 Tune in now as Sean Kelly sits down with the incredible Chef Lisa Dahl, an award-winning Sedona restaurateur, to explore the future of food, the magic of cooking with love, and the challenges in keeping creativity alive in a world of automation. 🌟 From managing six unique restaurants to crafting meals infused with intention, Chef Lisa shares her inspiring journey, insights on soulful cooking, and her thoughts on AI’s role in the culinary world. Don’t miss out on this episode packed with valuable insights, heartwarming stories, and culinary wisdom. Watch now and subscribe for more insider secrets! 📺 Hit that subscribe button and stay tuned for more eye-opening stories on the Digital Social Hour with Sean Kelly! 🚀 Join the conversation and let us know: Do you think AI chefs could ever replace human creativity? 👇 CHAPTERS: 00:00 - Intro 00:26 - Lisa Dahl Podcast Introduction 03:05 - What Makes a Great Restaurant Experience 04:58 - Today's Sponsor - Kinsta Hosting 09:59 - Today's Sponsor - Notion Productivity Tool 10:55 - Finding Quality Labor in Hospitality 13:45 - Cooking with Passion and Love 16:00 - Expanding Restaurant Business to Vegas 20:18 - Sedona - Embracing the Spirit of Wonder 22:19 - The Future of the Food Industry Trends 27:22 - Upcoming Shows and Appearances 30:33 - Lisa’s Culinary Journey and Inspirations 33:33 - Sedona's Culinary Growth and Development 37:28 - Where to Find Lisa Dahl Online 38:50 - Outro and Closing Remarks APPLY TO BE ON THE PODCAST: https://www.digitalsocialhour.com/application BUSINESS INQUIRIES/SPONSORS: [email protected] GUEST: Chef Lisa Dahl https://www.instagram.com/lisadahlsedona SPONSORS: KINSTA: https://kinsta.com/dsh NOTION: https://www.notion.com/dsh LISTEN ON: Apple Podcasts: https://podcasts.apple.com/us/podcast/digital-social-hour/id1676846015 Spotify: https://open.spotify.com/show/5Jn7LXarRlI8Hc0GtTn759 Sean Kelly Instagram: https://www.instagram.com/seanmikekelly/ The views and opinions expressed by guests on Digital Social Hour are solely those of the individuals appearing on the podcast and do not necessarily reflect the views or opinions of the host, Sean Kelly, or the Digital Social Hour team. While we encourage open and honest conversations, Sean Kelly is not legally responsible for any statements, claims, or opinions made by guests during the show. Listeners are encouraged to form their own opinions and consult professionals for advice where appropriate. Content on this podcast is for entertainment and informational purposes only and should not be considered legal, medical, financial, or professional advice. Digital Social Hour works with participants in sponsored media and stays compliant with Federal Communications Commission (FCC) regulations regarding sponsored media. #ad #aichefs #foodtechnology #drive-thruautomation #foodindustrytrends #artificialintelligence
Chapter 1: What are the challenges of finding quality labor in the restaurant industry?
Well, it wasn't that I planned to be a restaurateur in that market and have six restaurants, but it did happen over a period of 29 years. So it's lovely. It's incredible. It's very different. But when you think of all the guests that come to us from all over the world, it's pretty amazing. Sedona is a beautiful spot. I actually got engaged there. Oh, did you?
Chapter 2: How does cooking with love influence the culinary experience?
Where? Lover's Knoll. Is that up on Schnemble Hill Road? It was high up because there was a beautiful view. That's amazing. I think it's up on Schnemble Hill Road. You have to kind of climb up to the top. Yeah, I played it off. I was like, you want to go hiking? And then just pulled it out. Oh, brilliant, brilliant.
Pulled it off. But Sedona will always hold a special place in my heart because of that. When did you get engaged? Two years ago and we're getting married this year. Oh, what about Sedona? No, no, no. No, no, no. Where are you going? We grew up on the East Coast. So we're taking it back home. But I wouldn't be opposed. But yeah, Jersey.
Maybe an after celebration. Yeah. That we could, you know, do something magical for you. Yeah. The energy there. It is. For people that haven't been, it's hard to explain.
Chapter 3: What inspired Chef Lisa Dahl's culinary journey?
Chapter 4: How does Sedona's environment enhance creativity in cooking?
Chapter 5: Can AI chefs ever replicate the energy of human chefs?
i actually like that because there's there's ai bartenders in vegas now and soon there'll be ai chefs but the food won't have the energy there's no way it could have the energy and that you know i feel like if that day comes i'm done i won't be it's coming it is coming fast food's gonna be first i think yes they're gonna go first and then eventually restaurants
Okay, guys, very special guest today from Sedona. Took the drive out here. Chef Lisa, one of my favorite restaurants in the world right now, Mariposa. So thanks for coming on. Oh, I'm honored. Thank you. I was just telling you before we started, I had one lunch reservation there. It was so good. I ended up going every single day on my whole trip.
You know, I told you I wish that you had tried a few of the others, but next time you will. Can't wait. I'm so happy that you loved it. You got six restaurants, right? I got six. Yes, five concepts. They're all in Sedona. That's amazing. So you really like that market.
Well, it wasn't that I planned to be a restaurateur in that market and have six restaurants, but it did happen over a period of 29 years. So it's lovely. It's incredible. It's very different. But when you think of all the guests that come to us from all over the world, it's pretty amazing. Sedona is a beautiful spot. I actually got engaged there. Oh, did you? Where? Lover's Knoll.
Is that up on Schnemble Hill Road? It was high up because there was a beautiful view. That's amazing. I think it's up on Schnemble Hill Road. You have to kind of climb up to the top. Yeah, I played it off. I was like, you want to go hiking? And then just pulled it out. Oh, brilliant, brilliant. Pulled it off. But Sedona will always hold a special place in my heart because of that.
When did you get engaged? Two years ago and we're getting married this year. Oh, what about Sedona? No, no, no. No, no, no. Where are you going? We grew up on the East Coast. So we're taking it back home. But I wouldn't be opposed. But yeah, Jersey. Maybe an after celebration. Yeah. That we could, you know, do something magical for you. Yeah. The energy there. It is.
For people that haven't been, it's hard to explain. It's kind of prolific. Yeah. Really, it's a place that all your creative juices are enhanced. I just feel like it's really hard to describe, but I just feel much better out there. Do you? Yeah, just something in the air.
Yeah, I think it's probably in the, like in the rocks, embedded in the, I always feel like there's a mineral content or something that just makes everybody really alive and open to, just to their creative forces. Right, right. I can say it's been very good for me. I've been able to write two cookbooks. Nice.
Since living there and I'm birthing restaurants. Not on purpose, but they've happened. It is amazing energy. Yeah. Well, they say the vortexes, right? Yes. There's a lot of those out there. The trees are like spiraling. Oh, exactly. Yeah. There's something special out there. Yeah. It's there. Yeah. Did you see those spiral trees? I saw a few where I stayed. Yeah, I got an Airbnb. Beautiful.
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Chapter 6: What are the unique features of Chef Lisa's restaurants?
Gordon Ramsay makes the call. Well, if he makes a call, that would be interesting. Yeah. I don't, I don't really fish for that type of thing. There's a lot of stress involved, but it's also, it's also another learning experience when you put yourself on the line for something that you know is really going to make you really intense, you learn what you could do better the next time.
Yeah. You're right, though. That is the opposite of your cooking style. Oh, yes. Exactly. High stress environment. Yeah. You know, I really feel like cooking fast, you know, I love that expression, slow food. Because trying to see how fast you can cook something is not the name of the game. And that is what most of the shows promote, you know, a short time frame to do what you have to do.
So those adrenaline and the stress builds up in a way when I think cooking with love takes time and it's better to not try to make it something that you have to speed to do. You know, just like I speak about my soups.
You know, when you immerse yourself in making a brilliant soup, something that is going to really resonate with thousands of people, it's like you want to take the time to go through all the stages and watch each stage of it emerge. And so... It's not something that I really see a value for myself in how quickly I can cook something. Although, you know, I do have a competitive nature. And I...
going back a little bit to Butterfly Burger, I was involved in burger battles in Scottsdale. And they were pretty big deals because we had about 800 to 1,000 people that we presented our burgers. And I was awarded... the highest awards three years in a row. And that's why Bobby Flay show, you know, came to me because of that reputation.
And that wasn't really about how fast you cook, but it's also all the steps that you need to take to have the best tasting, most moist, most creative, most, uh, delicious burger out of a number of other burger concepts that are established as burger concepts. And at the time I did it, I didn't have a burger concept. So it was winning those three years that made me really want to take it seriously.
Wow. It was very cool. I got to try your burger now. I didn't know. Yeah. And so what you had at Mariposa, I have less burger varieties, but I started it there. And at Butterfly Burger, I have all kinds of whimsical, fun burgers that all, you know, speak to different people's palates. I love that. Well, yeah. You mentioned your mom earlier. Was she the first one that taught you how to cook?
She influenced me. My mom, my grandmother, and my nanny, quite honestly. My mother is a working woman. She had women's clothing stores, and she is very much a pioneer and a woman entrepreneur. Before, it was very common. She had four kids and she was a great cook.
She learned that from her mother, who was my grandma, who was a wonderful cook, very American influence, but very high quality, lots of flavor in our food. We never had artificial foods. We never got to really even eat junk food and things. So we were fortunate to have very good quality meals. But my mom was always at work.
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Chapter 8: What makes a great restaurant experience?
I was just telling you before we started, I had one lunch reservation there. It was so good. I ended up going every single day on my whole trip. You know, I told you I wish that you had tried a few of the others, but next time you will. Can't wait. I'm so happy that you loved it. You got six restaurants, right? I got six. Yes, five concepts. They're all in Sedona.
That's amazing. So you really like that market. Well, it wasn't that I planned to be a restaurateur in that market and have six restaurants, but it did happen over a period of 29 years. So it's lovely. It's incredible. It's very different. But when you think of all the guests that come to us from all over the world, it's pretty amazing. Sedona is a beautiful spot. I actually got engaged there.
Oh, did you? Where? Lover's Knoll. Is that up on Schnemble Hill Road? It was high up because there was a beautiful view. That's amazing. I think it's up on Schnemble Hill Road. You have to kind of climb up to the top. Yeah, I played it off. I was like, you want to go hiking? And then just pulled it out. Oh, brilliant, brilliant.
Pulled it off. But Sedona will always hold a special place in my heart because of that. When did you get engaged? Two years ago and we're getting married this year. Oh, what about Sedona? No, no, no. No, no, no. Where are you going? We grew up on the East Coast. So we're taking it back home. But I wouldn't be opposed. But yeah, Jersey.
Maybe an after celebration. Yeah. That we could, you know, do something magical for you. Yeah. The energy there. It is. For people that haven't been, it's hard to explain. It's kind of prolific. Yeah. Really, it's a place that all your creative juices are enhanced. I just feel like it's really hard to describe, but I just feel much better out there. Do you? Yeah, just something in the air.
Yeah, I think it's probably in the, like in the rocks, embedded in the, I always feel like there's a mineral content or something that just makes everybody really alive and open to, just to their creative forces. Right, right. I can say it's been very good for me. I've been able to write two cookbooks. Nice.
Since living there and I'm birthing restaurants. Not on purpose, but they've happened. It is amazing energy. Yeah. Well, they say the vortexes, right? Yes. There's a lot of those out there. The trees are like spiraling. Oh, exactly. Yeah. There's something special out there. Yeah. It's there. Yeah. Did you see those spiral trees? I saw a few where I stayed. Yeah, I got an Airbnb. Beautiful.
Wonderful. Now, the restaurant industry is a tough industry, right? Very tough. Very tough. So to make it for 30 years is very… That alone is impressive. But to have like some of the top restaurants is even more impressive.
Well, I'm very blessed. I never try to say that it's an easy business. But it is such a rewarding business. I mean, you meet amazing people. And it offers us to give service to people in so many forms. Yeah, because food is more than just the actual food. It's an experience.
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