Will AI elevate the kitchen or erase the soul of cooking?

In this episode of Chef’s PSA, André Natera sits down with Helene Kennan, founder of Kennan Food Strategies, and Coner Seargeant, VP of Restaurants at Headington Companies. Together, they break down the coming wave of artificial intelligence in restaurants—from menu engineering and kitchen efficiency to the cultural impact on chefs, education, and hospitality leadership.

They explore:

• How AI can enhance creativity instead of killing it

• Why storytelling still matters in the age of automation

• What young chefs must learn now to stay relevant

• Burnout, balance, and building meaningful kitchen culture

• Flavor Forays, culinary icons, and advice from the front lines

Whether you're a chef, culinary student, or restaurant operator, this episode will reshape how you think about the future of food.

Don’t miss the segment on AI's role in culinary education and how it’s already changing the industry.

AI in restaurants, culinary innovation, Helene Kennan, Coner Seargeant, Chef's PSA Podcast, fine dining technology, kitchen automation, chef burnout, hospitality leadership, Flavor Forays, chef education, restaurant management, Michelin star kitchens, future of cooking, food tech podcast.

New episodes weekly. More tools for chefs at chefspsa.com

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