ARTIFICIAL INTELLIGENCE: A NEW INGREDIENT FOR CREATIVITY IN GASTRONOMY

At Madrid Fusión he will present his new project, Artificial Intelligence: A New Ingredient for Creativity in Gastronomy, in collaboration with Sony Corporation Tokyo and its engineers Masahiro Fujita (Sony VP, Senior Chief Researcher, AI Collaboration Office) and Michael Spranger (Researcher/Senior Research Scientist, Sony Computer Science Laboratories, Inc). Always researching and reinventing himself since he was named best sommelier in the world in French wine and spirits (Grand Prix Sopexa, 1994 Paris), the first results of his research into the field of ‘Molecular Harmony and Sommellerie Principle’ – a discipline he created in 2004 – were published in his famous work Papilles et Molécules (Taste Buds and Molecules) that was awarded the prestigious accolade of The World’s Best Innovative Food Book, at the Gourmand World Cookbook Awards in Paris in 2010.

Read more: www.madridfusion.net/francois-chartier/