Would You Still Love Your Dinner If A Robot Made It? | Ruth Baker | In Progress with Tim Miller

That's the kind of where I'm kind of pursuing my interests and my curiosity at the moment.

like the when i was thinking about like having a conversation with you today and just the the checklists the the the regulation the the control measures everything all the kind of the systems that are in place to ensure that we have high foods safety standards and hygiene standards that you want to hear about today and but then like there's something about making food for someone else and there's there's like a real intimacy to that yeah like producing and sharing and it brings there's a there's a It brings cultures and families and friends and everyone together.

And so it's like the heart of a lot of relationships and communities.

And so I think the connection where those things rub up against each other is really interesting.

Or love telling with each other, I guess.

So where, what, do you get involved in both sides of that?

What, in the food bit? What,

in the service side of it? And so are you focused on the health and safety side, but do you also involve yourself with...

The food, primarily I'm there.

Businesses get me in to make sure it's safe.

But as a result, I do work with a lot of chefs.

I still do a few enforcement inspections for council and I went to a pub and I was talking to them and they said, are you a chef? And I was like, no, but I talked to a lot of chefs.

So I think what I do now, I talk to a lot of chefs, but you're right.

Food is, everyone's got to eat, haven't they? You can't, well, it's going to go, you can't not eat, but I suppose with the fat jab and all.

Is that a replacement now?

For eating, yeah.

They don't, people don't need to eat so much, but everybody does need to eat.

I, the, I think chefs are different.

We're all different, aren't we? And chefs...

You end up where you end up because you are who you are.

And chefs...

Well, chefs are...

From my experience, and I'm not saying it's typical, when I come along with my paperwork, they hate paperwork.

They're not a fan of the paperwork because if you think about it, you should naturally end up where you're

happy

That's the kind of where I'm kind of pursuing my interests and my curiosity at the moment.

like the when i was thinking about like having a conversation with you today and just the the checklists the the the regulation the the control measures everything all the kind of the systems that are in place to ensure that we have high foods safety standards and hygiene standards that you want to hear about today and but then like there's something about making food for someone else and there's there's like a real intimacy to that yeah like producing and sharing and it brings there's a there's a It brings cultures and families and friends and everyone together.

And so it's like the heart of a lot of relationships and communities.

And so I think the connection where those things rub up against each other is really interesting.

Or love telling with each other, I guess.

So where, what, do you get involved in both sides of that?

What, in the food bit? What,

in the service side of it? And so are you focused on the health and safety side, but do you also involve yourself with...

The food, primarily I'm there.

Businesses get me in to make sure it's safe.

But as a result, I do work with a lot of chefs.

I still do a few enforcement inspections for council and I went to a pub and I was talking to them and they said, are you a chef? And I was like, no, but I talked to a lot of chefs.

So I think what I do now, I talk to a lot of chefs, but you're right.

Food is, everyone's got to eat, haven't they? You can't, well, it's going to go, you can't not eat, but I suppose with the fat jab and all.

Is that a replacement now?

For eating, yeah.

They don't, people don't need to eat so much, but everybody does need to eat.

I, the, I think chefs are different.

We're all different, aren't we? And chefs...

You end up where you end up because you are who you are.

And chefs...

Well, chefs are...

From my experience, and I'm not saying it's typical, when I come along with my paperwork, they hate paperwork.

They're not a fan of the paperwork because if you think about it, you should naturally end up where you're

happy