Last week, I walked to a hotel in New York’s Financial District, where a robot cooked me lunch. You might be envisioning a vaguely humanoid figure—like Tesla’s Optimus wearing a chef’s hat—rummaging through the fridge or julienning carrots. But Posha, the “private robot chef” responsible for my meal, looks more like an open-door microwave than a robo–Gordon Ramsay. The $1,500 countertop device features an induction plate, a specially fitted pot, a robotic arm, a spice and oil dispenser, and ingredient containers. Nestled in the hood is a small camera that sits above the pot and feeds information to a computer vision model, which directs the robot’s actions.