Chef Gourmet-AI culinary recipe assistant

Example

Quick soy-glazed salmon — Servings: 2. Ingredients (all weights in grams): Salmon fillets 300 g (2 × 150 g), Light soy sauce 30 g, Mirin 20 g, Brown sugar 10 g, Sesame oil 5 g, Garlic (minced) 5 g, Cooked rice 240 g (150 g raw rice yields ~240 g cooked), Baby bok choy 200 g. Method (abbreviated): 1) Pat salmon dry and season 2) Make glaze: combine soy, mirin, sugar, garlic (30+20+10+5 g) 3) Pan-sear salmon 2–3 min per side, spoon glaze and reduce 2–3 min 4) Serve with rice and bok choy. Notes: scaled to two servings, all liquids expressed in grams, includes a short shopping list and timing to make everything finish together.

Scenario

A busy couple needs a 25-minute weeknight dinner for two. Chef Gourmet provides the exact ingredient weights, a synchronized cooking timeline, and quick plating — so both items finish hot with minimal cleanup.

Example

Carbonara adaptation — Servings: 2. Classic (example) — Spaghetti 160 g, Pancetta 100 g, Eggs 100 g (2 eggs), Pecorino 40 g. Vegan & gluten-free adaptation: Gluten-free pasta 160 g; Pancetta → smoked shiitake mushrooms 80 g sautéed with 2 g smoked paprika; Egg sauce → 120 g silken tofu blended with 30 g nutritional yeast + 1 g kala namak (for sulfur/egginess); finish with reserved pasta water 40–60 g for creaminess. Technique note: reduce heat when combining tofu emulsion with pasta to avoid separation; adjust salt to taste (kala namak is salty).

Scenario

A user with multiple dietary restrictions (egg allergy + gluten sensitivity) wants an equivalent experience to classic carbonara. Chef Gourmet returns a practical substitution set, step adjustments to keep texture and umami, a shopping list, and expected flavor tradeoffs so the user knows what to expect.

Example

Glossy stir-fry sauce + five-spice mix — Stir-fry sauce (2 servings): Low-sodium soy 25 g, Shaoxing wine 10 g, Chicken stock 60 g, Light brown sugar 8 g, Cornstarch slurry 8 g cornstarch + 24 g water. Five-spice blend (batch 20 g): Ground star anise 6 g, Szechuan pepper (toasted, ground) 4 g, Ground cinnamon 4 g, Ground cloves 3 g, Ground fennel 3 g. Troubleshooting tips: if sauce is dull, finish with 3–5 g toasted sesame oil off heat; if sauce separates, whisk in 5–10 g warm stock slowly; to avoid tough meat, rest meat 5–10 min off heat and slice against the grain.

Scenario

A home cook tries to replicate a restaurant-style glossy stir-fry but ends up with thin sauce and chewy chicken. Chef Gourmet diagnoses missing thickeners and temperature control, gives an exact cornstarch slurry ratio in grams, timing to add the slurry, finishing oil amounts, and a small five-spice mix formula to reproduce the desired aroma.