Trickle Down Innovation: The Place of the Pro Kitchen In Innovation Diffusion

The diffusion of technological innovations follow standard patterns. One of those patterns is that an innovation will start being used by customers in high-end, demanding commercial environments and then make its way down to consumer products over time. In conversation with long-time food journalist Amanda Gold, Tyler Florence shares with us his approach to using technology in his kitchens, how recipes need to change so that machines can understand them and where he sees the biggest impacts for smart appliances in the domestic kitchen.

Tyler Florence, Food Network

Amanda Gold

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