August 10, 2024 • 30 mins
Babette Pepaj of Bake Space - – Bake Bot: the first AI kitchen assistant.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. Always every Saturday, for
three hours, we celebrate food, the people that make it,
the culture behind it, tips, tricks, science, cooking at home
and everything in between. And then we hand everything over
to Tula Sharp for Soul Cow Saturdays starting at five,
(00:24):
and after that at seven you've got Steve Gregory and Unsolved,
and then Before the Coast and all that good stuff,
and then Coast to Coast and starts all over again.
So go know where for whatever reason, AI has been
in the food news lately. We did a couple of
stories and now a way to use it in your
(00:46):
very own kitchen. You've heard this person on the program before,
if you've listened to us for any length of time.
I bet Pepee she is the visionary, if you will,
behind Pepee Media. She's also the founder of bake space
dot com and that's the webs pioneering food theme social
network and diy cookbook publishing platform. And I encourage you,
(01:10):
as I said before, to check that out. Additionally, she
launched and produced the Techmunch conference series, hosting over thirty
major events across North America for culinary content creators and influencer.
That's where I met her actually is being on the
dais of one of those events. She has developed several
innovative tools, including the bake bot Ai recipe maker, which
(01:33):
is what brings her to us today. Babette, Welcome back
to the Fork Report, my friend. Hello, hello, hello are you?
Speaker 3 (01:40):
I am so glad to be back.
Speaker 4 (01:41):
But I have to tell you I was listening to
your show when you first started, and the Hugh Jackman hilarious.
Hey guys, you don't worry about it. He has nothing
on you.
Speaker 1 (01:51):
Oh yeah, I get that a lot.
Speaker 4 (01:53):
If your listeners could see what I see right now.
First of all, you're a man.
Speaker 1 (01:57):
It's like, thank you for noticing. That's good. I can
pass that.
Speaker 3 (02:01):
But you're like sitting on like a throne of food.
Speaker 4 (02:04):
You know, You're like you're ready to party, You're ready
to have some great Always, he has nothing on you.
You don't have to worry about that. I want to
make sure you feel secure.
Speaker 1 (02:14):
I wish we had some sort of light detector. Oh
and a big pie.
Speaker 3 (02:21):
Do what you do well?
Speaker 1 (02:22):
Listen.
Speaker 2 (02:22):
I will tell you I'm a huge fan of his.
I appreciate that, and my wife loves me, and that's
what I care about.
Speaker 1 (02:27):
You know.
Speaker 2 (02:27):
It's like one of those things that if we have
a good partner, we're fine. And you pop in here
with your husband all the time, who's your cheerleader and
that's sitting there, and that's all we need in life,
good cheerleaders for us.
Speaker 1 (02:39):
That's true.
Speaker 2 (02:41):
I saw a joke the other day that a guy said,
my wife is so much better looking than me. When
we go to the grocery store, the clerk automatically puts
that little rubber spacer between the two of us, thinking
we're not together.
Speaker 1 (02:55):
So yeah, I get that. It's really good to see you.
Speaker 2 (03:00):
I'm excited about this new AI arm of bakespace dot com.
I encourage people to do it. Last week when we
were talking about lemonade for Technique of the Week, you
threw together in minutes a cookbook about lemonade, and I encourage.
Speaker 1 (03:16):
People to go check it out. And it looks like
they have and that's pretty cool.
Speaker 2 (03:20):
So tell me a little about first bake space for
people that don't know what bakespace dot com is, because
we have you here for multiple things all the time
and then start going into what bake bot is.
Speaker 3 (03:37):
Sure well.
Speaker 4 (03:38):
Bake Space started in two thousand and six as the
web's first food theme social network. So imagine like Facebook
for foodies. So when people create their account, they're actually
uploading recipes and swapping recipes with their friends. It's a
really grassroots, wonderful, just adorable community. Everything is tried and
(03:58):
true and the recipes that the members have shared, these
are like from their family recipe box. And over the years,
we have evolved, you know, as technology evolved, and as
I saw how our members were using the site, we
launched a cookbook publishing platform, which you had mentioned in
your opening, and that allowed our members to create cookbooks
(04:20):
and then either give them away maybe it's a community
cookbook or a family reunion cookbook, or they could sell them.
They can actually create their own cookbook, and it helped
them kind of break that. They didn't have to worry
about finding a publisher or an editor or a writer.
They were like, I want to talk directly to the community,
and so we were doing that for a really long time.
Speaker 3 (04:40):
A great community.
Speaker 4 (04:42):
We have hundreds of thousands of recipes that have been
submitted by members. These are their actual, real recipes, and
then AI popped up and I thought, hmm, how because
I was curious and I've heard conversations about AI and
lots of people in food are talking about AI, and
I think a lot of people want to know how
AI can help them in the kitchen. And so I
(05:03):
started thinking about what is that cook's journey? You know,
the cook's journey to me isn't creating a recipe every
single day because nobody does that. You know, maybe if
you're like Welicious or something that you know, you went
to culinary school, like you're amazing, you can do that,
but a lot of us can't, you know, like we're
looking for recipes or we're just going back and doing
the same thing that we're comfortable doing because we've got
(05:24):
to get you know, food on the table. And so
I started looking at like what is that cook's journey?
And it's for me, it's like going to the refrigerator
like a hundred times and opening it and being like
what's in there? Is anything new? Did anything come? Did
anything pop up that I didn't see before? Like what
can I make? And then I was thinking when I'm
making food, you know, I there's so many questions I
(05:44):
have throughout the process. So if I'm, you know, making
cookies and I like them chewy, but my husband likes
them crunchy, I'm like, okay, which one do I decide?
And have I cooked it long enough to make it
like that? So I'm like opening the oven, looking at
the oven, like trying to like with my eyes think
can I.
Speaker 3 (05:59):
See through the glass? Does that look like the right texture?
Speaker 4 (06:04):
Or you know, maybe someone's coming over and you have
to modify a recipe because you're like, well, I know
how to make that recipe and that's what I bought.
But now I'd find out they're a vegetarian or they
don't eat cheese or something, and I thought, well, that's
how people actually cook, and how can AI help.
Speaker 3 (06:19):
Them with that journey?
Speaker 4 (06:21):
And so many times you see stories that come up
and say, don't.
Speaker 3 (06:24):
Ever trust a recipe by AI, And.
Speaker 4 (06:26):
I'm always curious because you know, I get my Google
er and I'm like, let me see what they say.
But the recipes are always like I use M and
MS and macaroni, and You're like, no cook would ever
cook with that stuff. I see you want to push
it a bit, But that's why it's bad, and so
I thought, well, what would really help home cooks. Is
(06:46):
it just making a recipe or is it actually guiding
them through the process so that they feel like there's
a trusted friend in the kitchen with them that could
basically answer all those questions. Have you ever like done
like a one of those butterball you know question thing
you know during Thanksgiving and you're like.
Speaker 3 (07:03):
Help, my turkey's burned? What do I do?
Speaker 2 (07:05):
It's like people love that I used to until I
became it for KFI. Now I have to be the
one on the other end going okay, this is what
you do.
Speaker 3 (07:15):
Well, it's like, but of course we all do. It's
the modern times.
Speaker 4 (07:18):
Why do we have to wait until Thanksgiving to be
like there's a there's a hotline out there. So bake
Space is now that hotline where you can ask it
a question. You can create a recipe from an idea,
you can scan in old recipe cards, even handwritten recipe cards.
It can read and it can fill in the blank.
So like say Grandma forgot something, or she forgot an
(07:38):
ingredient but it's in the directions, or she forgot a
direction but it's in the ingredients. It will understand the
full recipe and then fill in the dots. You know,
it'll be able to complete the recipe.
Speaker 1 (07:48):
And my friend.
Speaker 2 (07:49):
Robin, who happens to be the big boss here at KFI,
I teach her all the time.
Speaker 1 (07:55):
I'm like, this is delicious. Can I get the recipe?
Speaker 2 (07:58):
And it will basically be get these ingredients and put
them together. And I'm like, are you kidding me? That's
not a recipe. That's barely a list of ingredients. And
she's like, well, you just do this and then you
jus this and then you put this in there into taste,
and I'm like that I'm creating.
Speaker 1 (08:15):
The recipe at that point.
Speaker 2 (08:16):
Yeah, So I don't know if it could fill in
those it'd be like you have run out of AI information.
You know.
Speaker 4 (08:23):
What The thing is is though a lot of like
if you use a general like if you if your
audience is familiar with AI, they might be using something
like chat GPT, or they might be using one of
the one of the programs, and that's that's great. You
can do resumes, you can make a whole bunch of stuff,
you can make pictures. It's it's pretty awesome, But it
doesn't know you're a home cook, and it doesn't know
(08:44):
that you are, that you read a recipe a particular
way and that you need to have it written in
a way when you're cooking that it makes sense. And
so what we've done is we've all these years of
running bake Space, I've seen how people use recipes, and
we basically program the AI so that it will understand
not only who's coming to the site, but also how
(09:06):
it needs to be formatted so a cook can actually
use it.
Speaker 2 (09:09):
You know, it would be fun and we're gonna take
quick break and then come back. Is let's do a
joint event sometime with Baked Space in the Folk report
about writing a recipe.
Speaker 1 (09:19):
I think listeners would love that.
Speaker 2 (09:21):
Yeah, I think, because I think most of us don't
understand one, you know, ratios balance. Have you read Mike
Ruhlman's ratio book Ratios. He is amazing, but his he
breaks down basically every ratio to start a cookie anything,
(09:44):
just how it's based on ratios and if you learn
those that you can build upon them. But I just
think that's one thing that is hard for people to
write recipes, to understand the balance sweet, savory, sour, whatever
you're putting in those things.
Speaker 1 (09:58):
But that might be a good joint effort. Yeah, I
think it'd be fun.
Speaker 3 (10:03):
Let's let's do it.
Speaker 1 (10:04):
We can do it. We have eighty seat theater upstairs.
Will you do it here? Come on now, we're we're
building events before you're.
Speaker 3 (10:14):
To go to that.
Speaker 1 (10:14):
That'd be very cool, all right, So stick around.
Speaker 2 (10:17):
We've got more to talk with Babet Pepei from she's
the founder of bakespace dot com. I encourage you to
check her out, check it out, poke round, see the
bake bot, and.
Speaker 1 (10:28):
See how that works.
Speaker 2 (10:29):
I ran it through some tests myself and was pretty
darn impressed with it. But uh, and that's my honest
feedback to you. I will give it some more and
I will give my feedback to Babet as well. But
I encourage you to check it out when you get
a chance. We'll be back with born.
Speaker 5 (10:44):
You're listening to the Fork Report with Nil Savedra on
demand from KF. I am six.
Speaker 2 (10:49):
Fortybet Pepie, the founder of bakespace dot com, is with
me as we chat about AI in the kitchen. If
you want to check out not only baked space, you
can go to space dot com. They have events and
things like that that you can check out there in
addition to checking out bake bot, which is the AI
(11:10):
recipe maker that you can find there too.
Speaker 1 (11:12):
You can make cookbooks.
Speaker 2 (11:13):
So explain you were talking about family recipes and how
that became part of this social not social media, but
a social networking site that you built so long ago
called bakespace dot com. When it comes to family recipes,
if somebody wants to put those together in a book,
(11:35):
does it have to be public on the site?
Speaker 3 (11:38):
No, it can be private as well.
Speaker 4 (11:41):
When you when you sign up for bakespace, Well, first
of all, you can use bake bodies in like two areas.
The first is like on every single page, so that
does not require a membership.
Speaker 3 (11:53):
You can chat with it.
Speaker 4 (11:54):
You can if you if you stumble upon a recipe
on Bakespace, we're, I believe, one of the first websites
that can contextually understand the page. So when you're on
a recipe and you're like, I don't know what that
pan is, or I don't know what that ingredient is,
or I this happens to me all the time. It's
like I don't have buttermilk. I just cannot get myself
(12:17):
to go to the store. And buy buttermilk, and everything
seems to need buttermilk that I make.
Speaker 1 (12:22):
You can get powdered buttermilk.
Speaker 3 (12:23):
Oh that's a good idea.
Speaker 4 (12:25):
But you know, Baked Butt told me I can make
buttermilk myself.
Speaker 1 (12:28):
Yeah.
Speaker 4 (12:28):
I leave it on the good milk and a little
lemon and leave it on the counter for ten minutes
and there you got buttermilk.
Speaker 3 (12:35):
I'm like, that is gene.
Speaker 1 (12:37):
That is awesome.
Speaker 3 (12:38):
Yeah, I know, And it just totally empowered me.
Speaker 4 (12:40):
So any you can just come to bakespace dot com
when you have a cooking question or you want a
quick recipe so or you know, pretty much you can
ask it anything in the cooking space. But you just
have to click on the red button and then just
start chatting with it. And that's like free to everybody.
That's you don't have to be a member.
Speaker 1 (12:56):
So what is the cost of membership.
Speaker 4 (12:58):
It's free, No, it's totally free. The reason you join
is so that you can archive what you create.
Speaker 3 (13:04):
So if i'm if I go to our.
Speaker 4 (13:07):
If I go to the bake Bought landing page, and
there's like several tools.
Speaker 3 (13:11):
We have four tools.
Speaker 4 (13:12):
We have a recipe creator so that can take an
idea and turn it into a recipe. We also have
the ability to scan recipe cards and then to upload
recipe files. But then we also have like a pantry
pick or two, and the pantry tool will it'll know
like when I say I have four eggs, it will
(13:33):
actually make a recipe with four eggs.
Speaker 3 (13:36):
It won't be like half an egg.
Speaker 4 (13:38):
You know how sometimes when you try to make a
recipe or you use one of those things where you're like,
I want to use up all this stuff. I have
a half a pound of spinach, like it's going bad,
I need to use it now. It'll actually know, like
it knows when you're using that box that you're trying
to use all of that.
Speaker 1 (13:53):
It's not just I have half a pound of speaches.
Will a table space It'll be fine. Yeah, fine, It's
not as much as you think once you cook.
Speaker 3 (14:02):
Get Okay.
Speaker 4 (14:03):
That might not have been the best example, but that's
so if you want to if you want to just
chat and you want to create a fast recipe that's
not saved, you can just go to any page on
bake space and there's the red box at the bottom and.
Speaker 3 (14:18):
It's a little pop up chat.
Speaker 4 (14:19):
It's like a typical chat that you find, but the
other chat on the bake bot page that is that's
more of a conversation. So what happens is is if
I'm creating a recipe from scratch, I'll say, you know,
I want a pink cake that's sparkly Taylor Swift themed,
gluten free, and it's for my daughter's seventh birthday. Like
(14:41):
that's that's that's what I'm putting in my little box.
It will give me a recipe and then it'll start
a conversation and it'll say, are you happy with this
recipe or do you want to make modifications? So now
that you're talking to it, you're actually saying, oh, you
know what, actually I changed my mind. I didn't mean
gluten free, or I meant to say v in or
you know, now I want to make it blue. She
(15:03):
changed her mind, you know, whatever the change is. And
then once I'm ready to save it to bake space,
all I do is click save and it will save
it to an actual recipe page. So if you're using
one of like the typical generators that just goes into
a thread and it's like you have to then look
for that recipe at another time, you know, it's kind
of a little difficult. But and then now they have
(15:24):
a share button, which is great, but it's like it
just shares the thread, but this actually creates a recipe page.
But what's great about that is that now that that
recipe page like lives within our ecosystem of the site,
you can now make a cookbook. You can take those
recipes individually and you can add them. You can always
repurpose your recipes and add them into as many cookbooks
(15:46):
as you want. So say I have forty recipes that
I've added to bake space.
Speaker 1 (15:51):
You know we're up against clock. Can you still around?
Speaker 3 (15:53):
Yeah?
Speaker 5 (15:53):
I can do that.
Speaker 3 (15:54):
Let's hang out in.
Speaker 2 (15:55):
I'm enjoying this and we'll just move some things around
a little bit and we'll be back with more. With
a bet and talking about bakespace dot com. The AI generator.
It is the bake bot, and it's pretty cool. You
can converse with it to find out you know ingredients
or understanding of all kinds of things. I asked it
very simple questions to see what it would come up with,
(16:15):
like how to cook a steak properly? And I was
impressed on how how it worked. I have not taken
it to all the degrees. I'd like to to say, hey,
I fully tested it yet, but what I saw I
really dug and I'm looking forward to diving into it.
So stick around. We'll talk more about recipes. I just
feel like that's making recipes, making books, you know, archiving
(16:38):
family recipes, all these things or stuff you want to
know about. So if there's any other questions, hit me
up on social media at Fork Reporter at Fork Reporter,
and I will do my best to get them asked
or find out more about that.
Speaker 5 (16:51):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (16:57):
It's your old pal Neil Savdri here. Hope you're having
a great day. It's a Saturday, it's warm, it's lovely.
We're going to have more of this weather throughout the week,
so enjoy. Even though the kids are probably going back
to school soon. I know my boy goes back to
school on Monday. Excited about that second grade, look at
that moving on up. But I've been talking with bebt Pepeye.
(17:21):
She's been on the program many times before. She's the
founder of bakespace dot com and this is a place
for people that love cooking, baking, sharing recipes, talking about
these things. But it continues to grow and it's hard
for me to even keep up with it with events
and tech munch and the like that she does. But
(17:41):
one thing that I thought you might get something out
of it very quickly and understand it and give you
more reason to go to bakespace dot com is the
use of AI in the kitchen, so be bet. In
addition to having Pepie Media and the like, she's the
founder of bake Space. She pioneered this food themed social network,
(18:05):
a di cookbook publishing platform because it's a way that
we express ourselves in the food world, right. And so
we've been chatting for the last couple of segments after
to stick around because I'm just enjoying the conversation. I
think the tech is a cool use and something the
audience will use. I'm focusing a lot on that cookbook
(18:26):
concept because I find recipes fascinating. As you and I
both know knowing authors and cookbook writers. There are a
lot of chefs out there that put out cookbooks that
have to have a specialty writer go through them and
change them because they're made for a restaurant in mass
(18:48):
and they have to be. People think that recipes can
be scaled up or scaled down just mathematically, and that's
not true because of the chemistry. Does this AI bought
your bake bot? Does it do things like that? Can
it downsize a recipe? Not just mathematically? But it can
(19:09):
hit your mic on? Would you please thinks there?
Speaker 3 (19:12):
Hello, I'm back.
Speaker 4 (19:16):
It can and it can also you know I heard
you were talking about Wendy's with the translation. Yes, we
can do that too, like if you have, if you
if something goes in like something is put we have.
Speaker 3 (19:27):
We have members from all over the world.
Speaker 4 (19:29):
If something is in a certain language, you can translate
it too, or you can say, I like this recipe,
can you translate it into my language as well?
Speaker 3 (19:39):
So it really is. It has amazing adaptability.
Speaker 2 (19:43):
You know what's exciting about that is my wife is
Nikota Wenesday, so her father she's born here.
Speaker 1 (19:50):
Her father was born in Manawa, Nicawa.
Speaker 2 (19:54):
It is the hardest thing to find a cookbook, especially
in English, from Nika, and it's so it and she
could read it. But I spent time with her grandmother
before she passed away, who spoke really only Spanish, and
I have the most broken Spanish in the world. And
(20:15):
it is also tracy. My wife says, I do it
with an Italian accent, even though I'm Mexican, so any who,
needless to say, it was hard to translate. So that's cool.
So you can actually get a cookbook. Would you scan it?
Does it well? You can use Does it have to
be typed out?
Speaker 3 (20:33):
No, you can do.
Speaker 4 (20:34):
You can actually import recipes several different ways into baked Space.
You can create a recipe from scratch and you can
say I need a recipe from this era. You know,
this is what I remember as a child, or here's
what my grandmother made, and it will create the recipe
for you. Or you can paste the text into the
(20:54):
form and it's just like one box and you you
just say submit recipe and we'll actually like, everything that's
a direction will put in the direction area. Everything that's
an ingredient, we put in the ingredient area. So when
you see the recipe afterwards, it doesn't have to be
beautiful with what you wrote. Or you can have a
file like say there's a PDF of a recipe, or
(21:15):
we even have people who have you know, PDFs of
recipe printouts that have been completely destroyed. You know, stuff
is spuilt on them the ink. You know, as soon
as something we gets on ink, man, it is like
a mess.
Speaker 3 (21:30):
Yeah, exactly. And so to test the app, we actually
used a lot of those.
Speaker 4 (21:36):
We had, Like our developer's mom was so funny or no,
I think maybe it was his sister who was like,
I have a recipe for you and it was like
a challenge.
Speaker 3 (21:44):
She was like, can you do something with this?
Speaker 4 (21:46):
And it was like a completely destroyed recipe and it worked.
And also the handwritten stuff, so like if you have
recipe cards that you've had for years and they're just
sitting in a recipe box that you know, it's like
the one thing that you're like, my grand these are
her recipe cards. I don't know what I'm gonna do
with them. I might not make these recipes, but I
don't want to lose them. You can just take a
(22:07):
snap a photo of those, and it will automatically create
the recipe so you don't have to input anything.
Speaker 2 (22:13):
GUT is what they call ocr optical character recognition, so
it'll they can see a print.
Speaker 1 (22:19):
Yes and convert it.
Speaker 4 (22:21):
Yes, it'll convert it, and it'll it'll it'll understand what's
on the page, so it's not just taking a picture
and then just like scanning it in it will know Okay,
these are directions, these are ingredients, here's information, here's the
title of what the recipe is.
Speaker 2 (22:37):
I have a question about substitutions. We'll come back and
talk about that. My guess right now is bet Bet Pepe.
She is the founder of bakespace dot com. I encourage
you to go there. It costs nothing to be a
member and you can save recipes. It has this new
AI element which is called bake Bot that I'm fascinated
by and have been enjoying poking around in it, and
(22:59):
I really thought it'd be something that you would dig
to create recipes, to interpret recipes, to redesign recipes, whatever.
And I'm super excited about it. I hope you are
as well. We'll come back and we'll have one more
segment segment with Babett.
Speaker 5 (23:13):
So go no where you're listening to the fork Report
with Nil Savedra on demand from KFI AM six forty.
Speaker 2 (23:20):
We're gonna be talking about something that you should know
about if you don't, if you've never heard of it.
They have an event coming up and it's really when
it comes to food events, you think, oh, I've heard
of all of them, I've been to everything. Well, you
might not have heard about the Black Restaurant Week, and
we're gonna be talking about that. It is coming up
(23:43):
August twenty third. It's going to go through Sunday, September
one here in Los Angeles. They're celebrating their seventh year
here in LA and very cool. So if you don't
know about it, we're gonna be talking about that, and
we'll be interviewing someone who has a local food truck
that you need to know.
Speaker 1 (24:01):
About as well. So go no where.
Speaker 2 (24:03):
Right now, we're finish finishing up our conversation with Bavett Pepei.
She is the founder of bakespace dot com and of
course their newest addition, which is bake Bot. It's the
AI recipe maker.
Speaker 1 (24:17):
Okay, so.
Speaker 2 (24:19):
When we last spoke, we were talking about substitutions. Does
the baker bot give you substitutions if you don't have
one of the ingredients?
Speaker 1 (24:28):
Yes, dunt dun, dumb.
Speaker 4 (24:30):
Not only does it given substitutions, but if you say
I don't have this, it will give you it'll it
won't just tell you you can just try this, it'll
be like, well, here are three substitutions you can do,
and here's what will change in the recipe if you
use Yeah, so you can decide. You can be like, oh,
I want it to taste nutty. Then it kind of
(24:52):
tells you like this will watch you nuttier, this will
make it, you know, softer, or you have to change
you know, the water content or whatever it is that
kind of affects the rest of the recipe. But yeah, no, absolutely,
And that's actually one of the reasons that I love
that I love bake Bot so much because I am
a classic person who I don't like going to the
(25:14):
grocery store very much because the choices are so overwhelming
and I just I'm like, I'm like one of those
people who just stand in front of them, like the
beautiful packaging and I'm like, look at this, look at this.
Speaker 3 (25:24):
My husband's like, we got to stay focused.
Speaker 1 (25:26):
Yeah.
Speaker 4 (25:27):
If it's like we go to Costco, we have like
a plan, you know, there's like we know which rose
to go down.
Speaker 3 (25:32):
He's like, you guys are just like my wife.
Speaker 1 (25:34):
I will go and I'm like, looking at how pretty.
I want to try this ingredient?
Speaker 2 (25:39):
And she's like, I have She has a list for Costco,
she has a list for Smart and Finals, she has
a list for Vaughan's, Albertson's, like all of them, and
she's all, this is what we get here, this is
what we get here.
Speaker 4 (25:49):
Well, I never seem to have all the ingredients I
need when I'm looking for a recipe, and so if
I find something or I make something one hundred percent,
It'll be like I don't have that.
Speaker 3 (26:00):
I don't have that. And usually the.
Speaker 4 (26:02):
Process would be I would see a recipe and I'd
be like, well, I got to find another recipe, Like
I gotta find something else. Like I like to make
soda bread a lot, but usually I don't bread yet.
And usually I'm like, well, I have Greek yogurt, Like
I need to change up the recipe, like I need
to make it with Greek yogurt. Or I only have
coconut My husband's been using coconut what is that stuff
(26:25):
called coconut cream, cropecan on cream and calorie for his mom,
And so I'm like, well, I have coconut cream, you know.
Like I kind of go with what I have on hand,
and the bake pot will adjust it'll say like, oh, okay,
well you want to make it here, here's another recipe,
or sometimes if I push it to it's like maximum,
(26:46):
sometimes it'll be like, no, you need to try a
different recipe.
Speaker 3 (26:49):
You need something that's no bake.
Speaker 4 (26:51):
You know, it'll it'll actually it'll tell me like you've
gone too far.
Speaker 3 (26:54):
Yeah. Yeah, it's like it's like impossible.
Speaker 4 (26:57):
I won't say impossible, but it will sometimes say you
know what, it actually sounds like you're more interested in
making this kind of cookie instead. What's kind of cool
is that you It will also think about what you
might need in the future too, So like if I
ask it for a cake recipe, it will it will
ask me like, am I going to transport.
Speaker 1 (27:19):
The that's crazy?
Speaker 3 (27:23):
Yeah, exactly.
Speaker 4 (27:24):
So you it'll it'll and then it's like when you're
using it, it's like a friend.
Speaker 3 (27:29):
You can you can adjust how it talks to you back.
Speaker 4 (27:32):
So if you want something that's like, you know, Rachel
Ray and it's kind of like sweet and kind and
you know, kind of warm, you can pick the home
cook so all the answers will be back like it's
like a friend in the kitchen, or you can do
the pro chef, and that's a little bit more like
straight to the point. It'll give you really good recipe,
but it'll also like won't mess around, it'll be like you.
Speaker 3 (27:57):
And then there's actually like the adventure.
Speaker 4 (28:00):
I don't want to tell you that was a patterned after,
but it might insult you a little bit or it
kind of pushed the edges a bit.
Speaker 1 (28:07):
That's hilarious. That is awesome.
Speaker 4 (28:11):
Well, we wanted it to be kind of fun and
mimic like real life, you know. And also, you know,
the way that I cook the way that you cook.
It might be two totally different things. Like what I
think is advanced. You might think that's nothing. You know,
what I think is you know, easy. Someone else might think, well,
that's more advanced. So it allows you to kind of
customize that experience so that it's not just you're just
(28:33):
getting the same answer everyone else is getting. And also
it's almost impossible to get the same answer as anyone
else is because who wants to make a pink, sparkly
gluten free you know, Taylor swift cake.
Speaker 2 (28:45):
You know, by the way, if you ever make that,
people don't do not bring it to me. That was
the worst thing I ever heard Taylor Swift gluten free cake.
I'm like, please, yeah, just get it, get out of here.
You know what it does come to mind though, with
the coconut cream is a.
Speaker 1 (29:08):
Just oh god, what is it? A now I just
blanked right before we go off the air.
Speaker 2 (29:15):
I just but not squash soup with curry.
Speaker 1 (29:20):
It is what comes to my mind there. It sounds delicious.
Speaker 2 (29:24):
That's all I got, though, You're like, if you need
to change anything, I can't give it to you because
I'm not baked.
Speaker 3 (29:29):
I can figure out.
Speaker 1 (29:30):
Okay. Anyways, it was good to see you.
Speaker 2 (29:33):
Go to bakespace dot com and you can find the
bake bought ai there and then hit me up and
please let be Bet know that you're digging it.
Speaker 1 (29:45):
Sign up.
Speaker 2 (29:46):
It's free and you can connect and utilize all that
it has a TA for their baked Space. We'll do
this again real soon.
Speaker 1 (29:53):
Awesome, Thank you, nice to see you.
Speaker 2 (29:55):
You've been listening to the Fork Report. You can always
hear us live on kf I Am Sick forty two
to five pm on Saturday and anytime on demand on
the iHeartRadio app
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. Always every Saturday, for
three hours, we celebrate food, the people that make it,
the culture behind it, tips, tricks, science, cooking at home
and everything in between. And then we hand everything over
to Tula Sharp for Soul Cow Saturdays starting at five,
(00:24):
and after that at seven you've got Steve Gregory and Unsolved,
and then Before the Coast and all that good stuff,
and then Coast to Coast and starts all over again.
So go know where for whatever reason, AI has been
in the food news lately. We did a couple of
stories and now a way to use it in your
(00:46):
very own kitchen. You've heard this person on the program before,
if you've listened to us for any length of time.
I bet Pepee she is the visionary, if you will,
behind Pepee Media. She's also the founder of bake space
dot com and that's the webs pioneering food theme social
network and diy cookbook publishing platform. And I encourage you,
(01:10):
as I said before, to check that out. Additionally, she
launched and produced the Techmunch conference series, hosting over thirty
major events across North America for culinary content creators and influencer.
That's where I met her actually is being on the
dais of one of those events. She has developed several
innovative tools, including the bake bot Ai recipe maker, which
(01:33):
is what brings her to us today. Babette, Welcome back
to the Fork Report, my friend. Hello, hello, hello are you?
Speaker 3 (01:40):
I am so glad to be back.
Speaker 4 (01:41):
But I have to tell you I was listening to
your show when you first started, and the Hugh Jackman hilarious.
Hey guys, you don't worry about it. He has nothing
on you.
Speaker 1 (01:51):
Oh yeah, I get that a lot.
Speaker 4 (01:53):
If your listeners could see what I see right now.
First of all, you're a man.
Speaker 1 (01:57):
It's like, thank you for noticing. That's good. I can
pass that.
Speaker 3 (02:01):
But you're like sitting on like a throne of food.
Speaker 4 (02:04):
You know, You're like you're ready to party, You're ready
to have some great Always, he has nothing on you.
You don't have to worry about that. I want to
make sure you feel secure.
Speaker 1 (02:14):
I wish we had some sort of light detector. Oh
and a big pie.
Speaker 3 (02:21):
Do what you do well?
Speaker 1 (02:22):
Listen.
Speaker 2 (02:22):
I will tell you I'm a huge fan of his.
I appreciate that, and my wife loves me, and that's
what I care about.
Speaker 1 (02:27):
You know.
Speaker 2 (02:27):
It's like one of those things that if we have
a good partner, we're fine. And you pop in here
with your husband all the time, who's your cheerleader and
that's sitting there, and that's all we need in life,
good cheerleaders for us.
Speaker 1 (02:39):
That's true.
Speaker 2 (02:41):
I saw a joke the other day that a guy said,
my wife is so much better looking than me. When
we go to the grocery store, the clerk automatically puts
that little rubber spacer between the two of us, thinking
we're not together.
Speaker 1 (02:55):
So yeah, I get that. It's really good to see you.
Speaker 2 (03:00):
I'm excited about this new AI arm of bakespace dot com.
I encourage people to do it. Last week when we
were talking about lemonade for Technique of the Week, you
threw together in minutes a cookbook about lemonade, and I encourage.
Speaker 1 (03:16):
People to go check it out. And it looks like
they have and that's pretty cool.
Speaker 2 (03:20):
So tell me a little about first bake space for
people that don't know what bakespace dot com is, because
we have you here for multiple things all the time
and then start going into what bake bot is.
Speaker 3 (03:37):
Sure well.
Speaker 4 (03:38):
Bake Space started in two thousand and six as the
web's first food theme social network. So imagine like Facebook
for foodies. So when people create their account, they're actually
uploading recipes and swapping recipes with their friends. It's a
really grassroots, wonderful, just adorable community. Everything is tried and
(03:58):
true and the recipes that the members have shared, these
are like from their family recipe box. And over the years,
we have evolved, you know, as technology evolved, and as
I saw how our members were using the site, we
launched a cookbook publishing platform, which you had mentioned in
your opening, and that allowed our members to create cookbooks
(04:20):
and then either give them away maybe it's a community
cookbook or a family reunion cookbook, or they could sell them.
They can actually create their own cookbook, and it helped
them kind of break that. They didn't have to worry
about finding a publisher or an editor or a writer.
They were like, I want to talk directly to the community,
and so we were doing that for a really long time.
Speaker 3 (04:40):
A great community.
Speaker 4 (04:42):
We have hundreds of thousands of recipes that have been
submitted by members. These are their actual, real recipes, and
then AI popped up and I thought, hmm, how because
I was curious and I've heard conversations about AI and
lots of people in food are talking about AI, and
I think a lot of people want to know how
AI can help them in the kitchen. And so I
(05:03):
started thinking about what is that cook's journey? You know,
the cook's journey to me isn't creating a recipe every
single day because nobody does that. You know, maybe if
you're like Welicious or something that you know, you went
to culinary school, like you're amazing, you can do that,
but a lot of us can't, you know, like we're
looking for recipes or we're just going back and doing
the same thing that we're comfortable doing because we've got
(05:24):
to get you know, food on the table. And so
I started looking at like what is that cook's journey?
And it's for me, it's like going to the refrigerator
like a hundred times and opening it and being like
what's in there? Is anything new? Did anything come? Did
anything pop up that I didn't see before? Like what
can I make? And then I was thinking when I'm
making food, you know, I there's so many questions I
(05:44):
have throughout the process. So if I'm, you know, making
cookies and I like them chewy, but my husband likes
them crunchy, I'm like, okay, which one do I decide?
And have I cooked it long enough to make it
like that? So I'm like opening the oven, looking at
the oven, like trying to like with my eyes think
can I.
Speaker 3 (05:59):
See through the glass? Does that look like the right texture?
Speaker 4 (06:04):
Or you know, maybe someone's coming over and you have
to modify a recipe because you're like, well, I know
how to make that recipe and that's what I bought.
But now I'd find out they're a vegetarian or they
don't eat cheese or something, and I thought, well, that's
how people actually cook, and how can AI help.
Speaker 3 (06:19):
Them with that journey?
Speaker 4 (06:21):
And so many times you see stories that come up
and say, don't.
Speaker 3 (06:24):
Ever trust a recipe by AI, And.
Speaker 4 (06:26):
I'm always curious because you know, I get my Google
er and I'm like, let me see what they say.
But the recipes are always like I use M and
MS and macaroni, and You're like, no cook would ever
cook with that stuff. I see you want to push
it a bit, But that's why it's bad, and so
I thought, well, what would really help home cooks. Is
(06:46):
it just making a recipe or is it actually guiding
them through the process so that they feel like there's
a trusted friend in the kitchen with them that could
basically answer all those questions. Have you ever like done
like a one of those butterball you know question thing
you know during Thanksgiving and you're like.
Speaker 3 (07:03):
Help, my turkey's burned? What do I do?
Speaker 2 (07:05):
It's like people love that I used to until I
became it for KFI. Now I have to be the
one on the other end going okay, this is what
you do.
Speaker 3 (07:15):
Well, it's like, but of course we all do. It's
the modern times.
Speaker 4 (07:18):
Why do we have to wait until Thanksgiving to be
like there's a there's a hotline out there. So bake
Space is now that hotline where you can ask it
a question. You can create a recipe from an idea,
you can scan in old recipe cards, even handwritten recipe cards.
It can read and it can fill in the blank.
So like say Grandma forgot something, or she forgot an
(07:38):
ingredient but it's in the directions, or she forgot a
direction but it's in the ingredients. It will understand the
full recipe and then fill in the dots. You know,
it'll be able to complete the recipe.
Speaker 1 (07:48):
And my friend.
Speaker 2 (07:49):
Robin, who happens to be the big boss here at KFI,
I teach her all the time.
Speaker 1 (07:55):
I'm like, this is delicious. Can I get the recipe?
Speaker 2 (07:58):
And it will basically be get these ingredients and put
them together. And I'm like, are you kidding me? That's
not a recipe. That's barely a list of ingredients. And
she's like, well, you just do this and then you
jus this and then you put this in there into taste,
and I'm like that I'm creating.
Speaker 1 (08:15):
The recipe at that point.
Speaker 2 (08:16):
Yeah, So I don't know if it could fill in
those it'd be like you have run out of AI information.
You know.
Speaker 4 (08:23):
What The thing is is though a lot of like
if you use a general like if you if your
audience is familiar with AI, they might be using something
like chat GPT, or they might be using one of
the one of the programs, and that's that's great. You
can do resumes, you can make a whole bunch of stuff,
you can make pictures. It's it's pretty awesome, But it
doesn't know you're a home cook, and it doesn't know
(08:44):
that you are, that you read a recipe a particular
way and that you need to have it written in
a way when you're cooking that it makes sense. And
so what we've done is we've all these years of
running bake Space, I've seen how people use recipes, and
we basically program the AI so that it will understand
not only who's coming to the site, but also how
(09:06):
it needs to be formatted so a cook can actually
use it.
Speaker 2 (09:09):
You know, it would be fun and we're gonna take
quick break and then come back. Is let's do a
joint event sometime with Baked Space in the Folk report
about writing a recipe.
Speaker 1 (09:19):
I think listeners would love that.
Speaker 2 (09:21):
Yeah, I think, because I think most of us don't
understand one, you know, ratios balance. Have you read Mike
Ruhlman's ratio book Ratios. He is amazing, but his he
breaks down basically every ratio to start a cookie anything,
(09:44):
just how it's based on ratios and if you learn
those that you can build upon them. But I just
think that's one thing that is hard for people to
write recipes, to understand the balance sweet, savory, sour, whatever
you're putting in those things.
Speaker 1 (09:58):
But that might be a good joint effort. Yeah, I
think it'd be fun.
Speaker 3 (10:03):
Let's let's do it.
Speaker 1 (10:04):
We can do it. We have eighty seat theater upstairs.
Will you do it here? Come on now, we're we're
building events before you're.
Speaker 3 (10:14):
To go to that.
Speaker 1 (10:14):
That'd be very cool, all right, So stick around.
Speaker 2 (10:17):
We've got more to talk with Babet Pepei from she's
the founder of bakespace dot com. I encourage you to
check her out, check it out, poke round, see the
bake bot, and.
Speaker 1 (10:28):
See how that works.
Speaker 2 (10:29):
I ran it through some tests myself and was pretty
darn impressed with it. But uh, and that's my honest
feedback to you. I will give it some more and
I will give my feedback to Babet as well. But
I encourage you to check it out when you get
a chance. We'll be back with born.
Speaker 5 (10:44):
You're listening to the Fork Report with Nil Savedra on
demand from KF. I am six.
Speaker 2 (10:49):
Fortybet Pepie, the founder of bakespace dot com, is with
me as we chat about AI in the kitchen. If
you want to check out not only baked space, you
can go to space dot com. They have events and
things like that that you can check out there in
addition to checking out bake bot, which is the AI
(11:10):
recipe maker that you can find there too.
Speaker 1 (11:12):
You can make cookbooks.
Speaker 2 (11:13):
So explain you were talking about family recipes and how
that became part of this social not social media, but
a social networking site that you built so long ago
called bakespace dot com. When it comes to family recipes,
if somebody wants to put those together in a book,
(11:35):
does it have to be public on the site?
Speaker 3 (11:38):
No, it can be private as well.
Speaker 4 (11:41):
When you when you sign up for bakespace, Well, first
of all, you can use bake bodies in like two areas.
The first is like on every single page, so that
does not require a membership.
Speaker 3 (11:53):
You can chat with it.
Speaker 4 (11:54):
You can if you if you stumble upon a recipe
on Bakespace, we're, I believe, one of the first websites
that can contextually understand the page. So when you're on
a recipe and you're like, I don't know what that
pan is, or I don't know what that ingredient is,
or I this happens to me all the time. It's
like I don't have buttermilk. I just cannot get myself
(12:17):
to go to the store. And buy buttermilk, and everything
seems to need buttermilk that I make.
Speaker 1 (12:22):
You can get powdered buttermilk.
Speaker 3 (12:23):
Oh that's a good idea.
Speaker 4 (12:25):
But you know, Baked Butt told me I can make
buttermilk myself.
Speaker 1 (12:28):
Yeah.
Speaker 4 (12:28):
I leave it on the good milk and a little
lemon and leave it on the counter for ten minutes
and there you got buttermilk.
Speaker 3 (12:35):
I'm like, that is gene.
Speaker 1 (12:37):
That is awesome.
Speaker 3 (12:38):
Yeah, I know, And it just totally empowered me.
Speaker 4 (12:40):
So any you can just come to bakespace dot com
when you have a cooking question or you want a
quick recipe so or you know, pretty much you can
ask it anything in the cooking space. But you just
have to click on the red button and then just
start chatting with it. And that's like free to everybody.
That's you don't have to be a member.
Speaker 1 (12:56):
So what is the cost of membership.
Speaker 4 (12:58):
It's free, No, it's totally free. The reason you join
is so that you can archive what you create.
Speaker 3 (13:04):
So if i'm if I go to our.
Speaker 4 (13:07):
If I go to the bake Bought landing page, and
there's like several tools.
Speaker 3 (13:11):
We have four tools.
Speaker 4 (13:12):
We have a recipe creator so that can take an
idea and turn it into a recipe. We also have
the ability to scan recipe cards and then to upload
recipe files. But then we also have like a pantry
pick or two, and the pantry tool will it'll know
like when I say I have four eggs, it will
(13:33):
actually make a recipe with four eggs.
Speaker 3 (13:36):
It won't be like half an egg.
Speaker 4 (13:38):
You know how sometimes when you try to make a
recipe or you use one of those things where you're like,
I want to use up all this stuff. I have
a half a pound of spinach, like it's going bad,
I need to use it now. It'll actually know, like
it knows when you're using that box that you're trying
to use all of that.
Speaker 1 (13:53):
It's not just I have half a pound of speaches.
Will a table space It'll be fine. Yeah, fine, It's
not as much as you think once you cook.
Speaker 3 (14:02):
Get Okay.
Speaker 4 (14:03):
That might not have been the best example, but that's
so if you want to if you want to just
chat and you want to create a fast recipe that's
not saved, you can just go to any page on
bake space and there's the red box at the bottom and.
Speaker 3 (14:18):
It's a little pop up chat.
Speaker 4 (14:19):
It's like a typical chat that you find, but the
other chat on the bake bot page that is that's
more of a conversation. So what happens is is if
I'm creating a recipe from scratch, I'll say, you know,
I want a pink cake that's sparkly Taylor Swift themed,
gluten free, and it's for my daughter's seventh birthday. Like
(14:41):
that's that's that's what I'm putting in my little box.
It will give me a recipe and then it'll start
a conversation and it'll say, are you happy with this
recipe or do you want to make modifications? So now
that you're talking to it, you're actually saying, oh, you
know what, actually I changed my mind. I didn't mean
gluten free, or I meant to say v in or
you know, now I want to make it blue. She
(15:03):
changed her mind, you know, whatever the change is. And
then once I'm ready to save it to bake space,
all I do is click save and it will save
it to an actual recipe page. So if you're using
one of like the typical generators that just goes into
a thread and it's like you have to then look
for that recipe at another time, you know, it's kind
of a little difficult. But and then now they have
(15:24):
a share button, which is great, but it's like it
just shares the thread, but this actually creates a recipe page.
But what's great about that is that now that that
recipe page like lives within our ecosystem of the site,
you can now make a cookbook. You can take those
recipes individually and you can add them. You can always
repurpose your recipes and add them into as many cookbooks
(15:46):
as you want. So say I have forty recipes that
I've added to bake space.
Speaker 1 (15:51):
You know we're up against clock. Can you still around?
Speaker 3 (15:53):
Yeah?
Speaker 5 (15:53):
I can do that.
Speaker 3 (15:54):
Let's hang out in.
Speaker 2 (15:55):
I'm enjoying this and we'll just move some things around
a little bit and we'll be back with more. With
a bet and talking about bakespace dot com. The AI generator.
It is the bake bot, and it's pretty cool. You
can converse with it to find out you know ingredients
or understanding of all kinds of things. I asked it
very simple questions to see what it would come up with,
(16:15):
like how to cook a steak properly? And I was
impressed on how how it worked. I have not taken
it to all the degrees. I'd like to to say, hey,
I fully tested it yet, but what I saw I
really dug and I'm looking forward to diving into it.
So stick around. We'll talk more about recipes. I just
feel like that's making recipes, making books, you know, archiving
(16:38):
family recipes, all these things or stuff you want to
know about. So if there's any other questions, hit me
up on social media at Fork Reporter at Fork Reporter,
and I will do my best to get them asked
or find out more about that.
Speaker 5 (16:51):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (16:57):
It's your old pal Neil Savdri here. Hope you're having
a great day. It's a Saturday, it's warm, it's lovely.
We're going to have more of this weather throughout the week,
so enjoy. Even though the kids are probably going back
to school soon. I know my boy goes back to
school on Monday. Excited about that second grade, look at
that moving on up. But I've been talking with bebt Pepeye.
(17:21):
She's been on the program many times before. She's the
founder of bakespace dot com and this is a place
for people that love cooking, baking, sharing recipes, talking about
these things. But it continues to grow and it's hard
for me to even keep up with it with events
and tech munch and the like that she does. But
(17:41):
one thing that I thought you might get something out
of it very quickly and understand it and give you
more reason to go to bakespace dot com is the
use of AI in the kitchen, so be bet. In
addition to having Pepie Media and the like, she's the
founder of bake Space. She pioneered this food themed social network,
(18:05):
a di cookbook publishing platform because it's a way that
we express ourselves in the food world, right. And so
we've been chatting for the last couple of segments after
to stick around because I'm just enjoying the conversation. I
think the tech is a cool use and something the
audience will use. I'm focusing a lot on that cookbook
(18:26):
concept because I find recipes fascinating. As you and I
both know knowing authors and cookbook writers. There are a
lot of chefs out there that put out cookbooks that
have to have a specialty writer go through them and
change them because they're made for a restaurant in mass
(18:48):
and they have to be. People think that recipes can
be scaled up or scaled down just mathematically, and that's
not true because of the chemistry. Does this AI bought
your bake bot? Does it do things like that? Can
it downsize a recipe? Not just mathematically? But it can
(19:09):
hit your mic on? Would you please thinks there?
Speaker 3 (19:12):
Hello, I'm back.
Speaker 4 (19:16):
It can and it can also you know I heard
you were talking about Wendy's with the translation. Yes, we
can do that too, like if you have, if you
if something goes in like something is put we have.
Speaker 3 (19:27):
We have members from all over the world.
Speaker 4 (19:29):
If something is in a certain language, you can translate
it too, or you can say, I like this recipe,
can you translate it into my language as well?
Speaker 3 (19:39):
So it really is. It has amazing adaptability.
Speaker 2 (19:43):
You know what's exciting about that is my wife is
Nikota Wenesday, so her father she's born here.
Speaker 1 (19:50):
Her father was born in Manawa, Nicawa.
Speaker 2 (19:54):
It is the hardest thing to find a cookbook, especially
in English, from Nika, and it's so it and she
could read it. But I spent time with her grandmother
before she passed away, who spoke really only Spanish, and
I have the most broken Spanish in the world. And
(20:15):
it is also tracy. My wife says, I do it
with an Italian accent, even though I'm Mexican, so any who,
needless to say, it was hard to translate. So that's cool.
So you can actually get a cookbook. Would you scan it?
Does it well? You can use Does it have to
be typed out?
Speaker 3 (20:33):
No, you can do.
Speaker 4 (20:34):
You can actually import recipes several different ways into baked Space.
You can create a recipe from scratch and you can
say I need a recipe from this era. You know,
this is what I remember as a child, or here's
what my grandmother made, and it will create the recipe
for you. Or you can paste the text into the
(20:54):
form and it's just like one box and you you
just say submit recipe and we'll actually like, everything that's
a direction will put in the direction area. Everything that's
an ingredient, we put in the ingredient area. So when
you see the recipe afterwards, it doesn't have to be
beautiful with what you wrote. Or you can have a
file like say there's a PDF of a recipe, or
(21:15):
we even have people who have you know, PDFs of
recipe printouts that have been completely destroyed. You know, stuff
is spuilt on them the ink. You know, as soon
as something we gets on ink, man, it is like
a mess.
Speaker 3 (21:30):
Yeah, exactly. And so to test the app, we actually
used a lot of those.
Speaker 4 (21:36):
We had, Like our developer's mom was so funny or no,
I think maybe it was his sister who was like,
I have a recipe for you and it was like
a challenge.
Speaker 3 (21:44):
She was like, can you do something with this?
Speaker 4 (21:46):
And it was like a completely destroyed recipe and it worked.
And also the handwritten stuff, so like if you have
recipe cards that you've had for years and they're just
sitting in a recipe box that you know, it's like
the one thing that you're like, my grand these are
her recipe cards. I don't know what I'm gonna do
with them. I might not make these recipes, but I
don't want to lose them. You can just take a
(22:07):
snap a photo of those, and it will automatically create
the recipe so you don't have to input anything.
Speaker 2 (22:13):
GUT is what they call ocr optical character recognition, so
it'll they can see a print.
Speaker 1 (22:19):
Yes and convert it.
Speaker 4 (22:21):
Yes, it'll convert it, and it'll it'll it'll understand what's
on the page, so it's not just taking a picture
and then just like scanning it in it will know Okay,
these are directions, these are ingredients, here's information, here's the
title of what the recipe is.
Speaker 2 (22:37):
I have a question about substitutions. We'll come back and
talk about that. My guess right now is bet Bet Pepe.
She is the founder of bakespace dot com. I encourage
you to go there. It costs nothing to be a
member and you can save recipes. It has this new
AI element which is called bake Bot that I'm fascinated
by and have been enjoying poking around in it, and
(22:59):
I really thought it'd be something that you would dig
to create recipes, to interpret recipes, to redesign recipes, whatever.
And I'm super excited about it. I hope you are
as well. We'll come back and we'll have one more
segment segment with Babett.
Speaker 5 (23:13):
So go no where you're listening to the fork Report
with Nil Savedra on demand from KFI AM six forty.
Speaker 2 (23:20):
We're gonna be talking about something that you should know
about if you don't, if you've never heard of it.
They have an event coming up and it's really when
it comes to food events, you think, oh, I've heard
of all of them, I've been to everything. Well, you
might not have heard about the Black Restaurant Week, and
we're gonna be talking about that. It is coming up
(23:43):
August twenty third. It's going to go through Sunday, September
one here in Los Angeles. They're celebrating their seventh year
here in LA and very cool. So if you don't
know about it, we're gonna be talking about that, and
we'll be interviewing someone who has a local food truck
that you need to know.
Speaker 1 (24:01):
About as well. So go no where.
Speaker 2 (24:03):
Right now, we're finish finishing up our conversation with Bavett Pepei.
She is the founder of bakespace dot com and of
course their newest addition, which is bake Bot. It's the
AI recipe maker.
Speaker 1 (24:17):
Okay, so.
Speaker 2 (24:19):
When we last spoke, we were talking about substitutions. Does
the baker bot give you substitutions if you don't have
one of the ingredients?
Speaker 1 (24:28):
Yes, dunt dun, dumb.
Speaker 4 (24:30):
Not only does it given substitutions, but if you say
I don't have this, it will give you it'll it
won't just tell you you can just try this, it'll
be like, well, here are three substitutions you can do,
and here's what will change in the recipe if you
use Yeah, so you can decide. You can be like, oh,
I want it to taste nutty. Then it kind of
(24:52):
tells you like this will watch you nuttier, this will
make it, you know, softer, or you have to change
you know, the water content or whatever it is that
kind of affects the rest of the recipe. But yeah, no, absolutely,
And that's actually one of the reasons that I love
that I love bake Bot so much because I am
a classic person who I don't like going to the
(25:14):
grocery store very much because the choices are so overwhelming
and I just I'm like, I'm like one of those
people who just stand in front of them, like the
beautiful packaging and I'm like, look at this, look at this.
Speaker 3 (25:24):
My husband's like, we got to stay focused.
Speaker 1 (25:26):
Yeah.
Speaker 4 (25:27):
If it's like we go to Costco, we have like
a plan, you know, there's like we know which rose
to go down.
Speaker 3 (25:32):
He's like, you guys are just like my wife.
Speaker 1 (25:34):
I will go and I'm like, looking at how pretty.
I want to try this ingredient?
Speaker 2 (25:39):
And she's like, I have She has a list for Costco,
she has a list for Smart and Finals, she has
a list for Vaughan's, Albertson's, like all of them, and
she's all, this is what we get here, this is
what we get here.
Speaker 4 (25:49):
Well, I never seem to have all the ingredients I
need when I'm looking for a recipe, and so if
I find something or I make something one hundred percent,
It'll be like I don't have that.
Speaker 3 (26:00):
I don't have that. And usually the.
Speaker 4 (26:02):
Process would be I would see a recipe and I'd
be like, well, I got to find another recipe, Like
I gotta find something else. Like I like to make
soda bread a lot, but usually I don't bread yet.
And usually I'm like, well, I have Greek yogurt, Like
I need to change up the recipe, like I need
to make it with Greek yogurt. Or I only have
coconut My husband's been using coconut what is that stuff
(26:25):
called coconut cream, cropecan on cream and calorie for his mom,
And so I'm like, well, I have coconut cream, you know.
Like I kind of go with what I have on hand,
and the bake pot will adjust it'll say like, oh, okay,
well you want to make it here, here's another recipe,
or sometimes if I push it to it's like maximum,
(26:46):
sometimes it'll be like, no, you need to try a
different recipe.
Speaker 3 (26:49):
You need something that's no bake.
Speaker 4 (26:51):
You know, it'll it'll actually it'll tell me like you've
gone too far.
Speaker 3 (26:54):
Yeah. Yeah, it's like it's like impossible.
Speaker 4 (26:57):
I won't say impossible, but it will sometimes say you
know what, it actually sounds like you're more interested in
making this kind of cookie instead. What's kind of cool
is that you It will also think about what you
might need in the future too, So like if I
ask it for a cake recipe, it will it will
ask me like, am I going to transport.
Speaker 1 (27:19):
The that's crazy?
Speaker 3 (27:23):
Yeah, exactly.
Speaker 4 (27:24):
So you it'll it'll and then it's like when you're
using it, it's like a friend.
Speaker 3 (27:29):
You can you can adjust how it talks to you back.
Speaker 4 (27:32):
So if you want something that's like, you know, Rachel
Ray and it's kind of like sweet and kind and
you know, kind of warm, you can pick the home
cook so all the answers will be back like it's
like a friend in the kitchen, or you can do
the pro chef, and that's a little bit more like
straight to the point. It'll give you really good recipe,
but it'll also like won't mess around, it'll be like you.
Speaker 3 (27:57):
And then there's actually like the adventure.
Speaker 4 (28:00):
I don't want to tell you that was a patterned after,
but it might insult you a little bit or it
kind of pushed the edges a bit.
Speaker 1 (28:07):
That's hilarious. That is awesome.
Speaker 4 (28:11):
Well, we wanted it to be kind of fun and
mimic like real life, you know. And also, you know,
the way that I cook the way that you cook.
It might be two totally different things. Like what I
think is advanced. You might think that's nothing. You know,
what I think is you know, easy. Someone else might think, well,
that's more advanced. So it allows you to kind of
customize that experience so that it's not just you're just
(28:33):
getting the same answer everyone else is getting. And also
it's almost impossible to get the same answer as anyone
else is because who wants to make a pink, sparkly
gluten free you know, Taylor swift cake.
Speaker 2 (28:45):
You know, by the way, if you ever make that,
people don't do not bring it to me. That was
the worst thing I ever heard Taylor Swift gluten free cake.
I'm like, please, yeah, just get it, get out of here.
You know what it does come to mind though, with
the coconut cream is a.
Speaker 1 (29:08):
Just oh god, what is it? A now I just
blanked right before we go off the air.
Speaker 2 (29:15):
I just but not squash soup with curry.
Speaker 1 (29:20):
It is what comes to my mind there. It sounds delicious.
Speaker 2 (29:24):
That's all I got, though, You're like, if you need
to change anything, I can't give it to you because
I'm not baked.
Speaker 3 (29:29):
I can figure out.
Speaker 1 (29:30):
Okay. Anyways, it was good to see you.
Speaker 2 (29:33):
Go to bakespace dot com and you can find the
bake bought ai there and then hit me up and
please let be Bet know that you're digging it.
Speaker 1 (29:45):
Sign up.
Speaker 2 (29:46):
It's free and you can connect and utilize all that
it has a TA for their baked Space. We'll do
this again real soon.
Speaker 1 (29:53):
Awesome, Thank you, nice to see you.
Speaker 2 (29:55):
You've been listening to the Fork Report. You can always
hear us live on kf I Am Sick forty two
to five pm on Saturday and anytime on demand on
the iHeartRadio app
The Fork Report w Neil Saavedra News
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