Michelin-starred chef's new restaurant replaces chefs with robots

The debate about whether cooking is more art or science is a never-ending one. But at Spyce, the latest culinary experiment in automation, that debate feels pretty well settled. Started by a group of 20-something robotics engineers from Massachusetts Institute of Technology who partnered with Michelin-starred chef Daniel Boulud, the new restaurant in downtown Boston is founded on the idea that a fulfilling meal can be more science than spontaneity. The restaurant's founders have replaced human chefs with seven automated cooking pots that simultaneously whip up meals in three minutes or less. A brief description of meal preparation - courtesy of 26-year-old co-founder, Michael Farid - can sound more like laboratory instructions than conventional cooking.