AI + You | 5 steps for impactful experimentation

**Adam Skewes** (0:00)
Hello, listeners. This is Adam Skewes, a writer and producer here at Masters of Scale.
If you're enjoying the Masters of Scale AI series this month, then we have another podcast that we know you're going to love. It's called What's Your Problem?
Each week, host Jacob Goldstein speaks with entrepreneurs and engineers to discuss the future they're trying to build and the problems they have to solve to get there. You'll hear from AI experts discussing questions like what can the industrial revolution teach us about the AI revolution? Can AI tutors help kids learn? And more important questions surrounding this new technology. You can find What's Your Problem wherever you get your podcasts.

**Reid Hoffman** (1:01)
For some people, preparation for the holiday begins months in advance. While traditions may stay the same, the menu often evolves.

**Priya Krishna** (1:11)
It's like, what's a new way to make turkey? What's a new way to make pie? It can be so frustrating.

**Reid Hoffman** (1:18)
That's Priya Krishna. Priya is a best-selling cookbook author and food reporter at the New York Times. Every Thanksgiving, Priya feels the pressure to conjure new and creative recipes.
So Priya decided to welcome an unlikely sous chef into her kitchen.

**Priya Krishna** (1:34)
We thought, what if we just asked AI to generate our Thanksgiving menu for us?

**Reid Hoffman** (1:42)
Priya wondered, rather than bend over backwards to invent the next turducken, what if AI was the secret weapon every recipe writer didn't know they needed?
Priya and her team filmed their experiment. She committed to cooking the AI-generated recipes word for word.

**Priya Krishna** (2:00)
We gave Chad GPT a bunch of different prompts. Show us a Thanksgiving dessert that is a spin on pumpkin pie. Show me an unconventional take on stuffing. Show me an Indian-inspired version of turkey. And that's where things got really interesting.
The more specific we made the prompts, the more creative Chad GPT would get.

**Reid Hoffman** (2:29)
To Priya's surprise, GPT's recipe for stuffing called for Indian naan bread.

**Priya Krishna** (2:36)
Naan is not the most intuitive bread for a stuffing. You think you would want something that's super absorbent, but in my mind, I was like, maybe there's something to naan.

**Reid Hoffman** (2:50)
While Priya cooked through each of the AI recipes, she battled against her instincts, desperate to amend peculiar directions and measurements. The first dish Priya finished and plated was the naan stuffing.

**Priya Krishna** (3:04)
It looked a little gnarly coming out of the oven. It sort of looked like a cinnamon raisin bread pudding.

**Reid Hoffman** (3:12)
Thankfully, other dishes looked more appetizing.

**SPEAKER_4** (3:15)
The cake looked delightful.

**Priya Krishna** (3:17)
It was like a pumpkin spice cake with cream cheese frosting.

**Reid Hoffman** (3:22)
To judge AI's Thanksgiving dishes, Priya invited four New York Times cooking columnists.

**Priya Krishna** (3:28)
The green beans were cooked to that perfect crisp, tender texture. Bright green, they've got a little crunch.
And then on the other hand, you had this turkey that was just dry as a bone. The general consensus was, if I went to someone's Thanksgiving dinner and they served this, I'd be ordering pizza afterwards.

**Reid Hoffman** (3:53)
Despite GPT's lack of culinary success, Priya came away with some optimism.

**Priya Krishna** (3:59)
There are plenty of uses for AI in cooking. You could tell AI, I've got mushrooms and chicken broth and green beans in my fridge. What are some things I could make? And AI could give you ideas.
I'm cooking chicken thighs. What temperature should they be at to be considered fully cooked?
What is the roasting temperature for sweet potatoes that are cut into cubes? AI can be very good as sort of a kitchen assistant rather than perhaps the kitchen leader.

**Reid Hoffman** (4:35)
Prio is only able to make this useful discovery through experimentation. No chef expects to create a flawless dish on their first attempt. They know from experience that commitment and patience are key in finding the perfect balance of flavors, textures and smells.
Although AI lacks the distinctly human senses and emotions, needed to enjoy a turkey with all the trimmings, it can still help us come together and experiment and collaborate to make cooking creative, exciting and accessible. Even though the AI's integration was far from a triumph, it encouraged Prio to step outside of her comfort zone and open her eyes to new ideas. Every business leader should take inspiration from Prio's willingness to invite AI into the kitchen and experiment. With patience and an open mind, the potential is boundless.
That's why I believe that AI won't revolutionize your business overnight. To unleash AI's true power of scale, you must dive headfirst into an era of ongoing experimentation.