Robo-Cook had been working alongside his kitchen-gardener, the Germinator at the Paddy O’Furniture Virtual Pub for some time. Together they led the fight for clean food, growing flats of microgreens, and nitro-brewing coffee, tea and Italian sodas. Rumors on the (pedestrian only) street swirled that they’d been transported from a future air-polluted Gotham by Porcupine.com (delivered by time-travelling drones).
Porcupine had lost its bid to open a third second headquarters in San Francisco. Locals there – who were receiving universal basic income – spent their idle days protesting against any cafeteria equipment manufacturers who were not paying their robots at least $15/hour. The company decided to manufacture their burger-flipping androids and micro-green gro-cabinets at one of their other-second-headquarters instead.
Paddy O’s waitron, Rosie was out walking their cyborg pet Astro, when she was alerted to the familiar “Danger, Phil Robinson, Danger!” coming from their 120 square foot kitchen. It seemed that not only had the walk-in door been left ajar, but the salad robot was out of pumpkin seeds. Jumping onto her Segway, she sped back past Uber Eats driverless cars. Upon arrival she discovered that: big data had already been transmitted from the appliances to upper management’s mobile devices, that an alert was issued to the headsets in the kitchen, and that HACCP violations had been recorded online.
Premium charcoal cooking equipment line of Ovens, Parrilla Grills, Robatayakis and Hibachis, featuring the benefits of cooking with live fire. Mibrasa products are extremely well crafted, highly robust, safe and easy to use and control. Leading US Chefs use Mibrasa in their restaurants · Rick Bayless – Lena Brava, Chicago · Paul Kahan – One Off Hospitality, Chicago · Josiah Citrin – Melisse ** Michelin and Charcoal Venice, Los Angeles · Ilan Hall – Ramen Hood, NYC & Los Angeles · Geronimo Lopez – Botika Pearl, San Antonio · David Orozco – Asadero Prime, Seattle
