The “starred” New Year’s menu created by ChefCPT for Academia.tv: four great chefs, four iconic dishes and artificial intelligence at the service of haute cuisine
In the increasingly interconnected landscape between technology and creativity, ChefCPT – Academia.tv’s Ai assistant – represents a real revolution in the way of thinking about cooking. Culinary, Pre-trained, Transformer: a name that tells of a project capable of drawing on the knowledge of 207 kitchen masters to offer personalized support both in the creative and technical phases of preparation. To celebrate New Year’s Eve, ChefCPT has selected a “starred” menu that combines the excellence of four great Italian chefs in a coherent, surprising and refined gastronomic journey. Of course, the fact that artificial intelligence is producing all this remains impressive.
Cristian Spagnoli’s starter
The journey begins with i Prawns with ‘Nduja zabaglione and broccoli tips by Chef Cristian Spagnolia dish that plays on strong contrasts and great elegance. The sweetness of the crustacean meets the enveloping spiciness of the ‘Nduja, diluted in a salty eggnog, while the broccoli tips add vegetal freshness and a bitter note that balances the whole. An appetizer that opens the palate and prepares you for an experience of great intensity.
The first dish signed by Igles Corelli
With the Crispy lasagnette with porcini mushrooms, rolled bacon, squacquerone and cauliflower pestoChef Igles Corelli brings a symphony of textures and flavors to the table. The crunchiness of the pasta dialogues with the creaminess of the squacquerone, while the porcini mushrooms give aromatic depth and the rolled bacon a savory and enveloping note. The cauliflower pesto, delicate but fragrant, binds all the elements in a modern and surprising composition.
Cesare Battisti reinvents comfort food
The second course is a celebration of tradition reinterpreted: Arancini stuffed with ossobuco by Chef Cesare Battisti. Here the famous saffron risotto meets one of the great classics of Milanese cuisine, transforming into a bite that is crunchy on the outside and soft, juicy and fragrant on the inside. A dish that speaks of memory, but also of innovation, perfectly in line with the philosophy of ChefCPT.
Vincenzo Santoro’s dessert
To conclude the menu, the Panbrulè with moscato zabaglione and vanilla ice cream by Chef Vincenzo Santoro. An elegant and delicious dessert, where the softness of panettone meets the creaminess of zabaglione and the freshness of ice cream. The aromatic notes of muscat add a festive touch, ideal for greeting the new year with sweetness and style.
When AI becomes an accomplice of chefs
This New Year’s menu is the demonstration of how ChefCPT can become a true travel companion for chefs and enthusiasts. Thanks to its knowledge base and ability to suggest combinations, techniques and creative solutions, artificial intelligence enters the kitchen to enhance human talent and make haute cuisine increasingly accessible, personalized and innovative.
Lights and shadows of this revolution
But, like every technological revolution, this one also brings with it some shadows. AI can analyze thousands of recipes and styles, but it has no sensory memory, instinct or lived culture: it doesn’t taste, it doesn’t make mistakes, it doesn’t really take risks. The danger is that an uncritical use of digital tools could lead to a certain standardization of tasteto “perfect” dishes but without that creative imperfection that often generates true gastronomic discoveries.
The real challenge lies in this delicate balance: ChefCPT must not replace the chef’s intuition, but amplify it. When the algorithm becomes a compass and not an autopilot, then technology truly manages to serve the kitchen — and not the other way around. Ultimately, even in the most digital future, the memorable dish remains the one that tells a human story, not just a combination of data.
