Chef Daniel Tay: Using Technology for Success

Society is in the midst of the Fourth Industrial Revolution, which presents a fundamental shift in the way we live, work and play. No longer the stuff of science fiction movies, this new era has already introduced us to the likes of the Internet of Things, artificial intelligence, smart robots and more.

Written by Chef Daniel Tay (pictured), founder of Foodgnostic

In line with this, we see almost all industries – including the baking industry – changing, with the use of technology to automate certain processes posing new opportunities and challenges in equal parts.

Our industry has trialled automating front and back of house, from restaurant servers to baking processes, and often the results are mixed, showing that the true potential of technology and automation lies in humans and machines working together.

The Role of Technology

Baking is both a science and an art. Perfectly baked goods rely on exact measurements, precise cooking techniques and a balance of the right ingredients that work together in just the right way. But there’s more to it than that – it’s the creativity, flair, vision and imagination shown by expert pastry chefs that continues to capture consumer attention.

According to the FHA (Food&HotelAsia) Insider Special report, the region’s baked good industry is currently valued at US$74 billion and is expected to grow close to four per cent year-on-year for at least the next five years.

With this consistent growth in consumer demand, as an industry, we need to become more efficient or risk failing to meet this demand. One way we can do this is through investing in new technologies and manufacturing equipment such as rotating racks, probes and microprocessor controls in modern ovens to provide even baking and precise control of both temperature and humidity levels while baking.

New technologies bring new ways of doing things and automation removes human error, bringing significant benefits for business. For one, automating processes can ensure product consistency on a mass scale. At Foodgnostic, for example, this has meant that we are able to scale up and produce more of our baked goods with minimal imperfections to more people, faster. Automation can also ensure that hygiene and food safety standards are always met, guaranteeing a safe and healthy product for all customers.

Another benefit of automation is the cost saving opportunities it provides to businesses. However, it is also important to note that automation is not a silver bullet for steep overheads as a separate new set of costs do come along with it. These include equipment maintenance costs, depreciation value and training of staff.

Chefs’s Skills Still Key

Of course, the elephant in the room whenever there is talk of technology and automation is around loss of jobs, or the downgrading of jobs. We need to change our thinking – automation enabled by new technology should not be feared as a threat that will one day replace humans; it should instead be welcomed as a tool that will enhance our skills and productivity. When used to its fullest potential, automation technology replicates skills, rather than replacing them.

That is why in this era of technology and automation, a strong foundation will be more important than ever before. To be a baker, you need to know the basics. If you do not know how to make a simple cake, then no amount of automation technology will help you become a baker. Furthermore, the authenticity of the baking trade will disappear if businesses become wholly dependent on machinery.

Like any trade, baking relies on skilled professionals refining their craft and workmanship over many years. A machine cannot replace the expertise, intuition and decision making that comes with human mastery. Baking is inherently human and is underpinned by the French philosophy of joie de vivre – the joy of living.

While the industry continues to look at how new technologies can improve efficiencies in a bid to continue meeting growing international demand, we need to also keep in mind that the magic of baked goods and pastries will always remain in the human touch.

Chef Daniel Tay is the founder of food manufacturing and production company, Foodgnostic. Foodgnostic is an exhibitor at FHA-Food & Beverage, the largest international F&B showcase in Asia, taking place from 31 March to 3 April 2020 at the Singapore Expo.