Daily Papers

Using a novel professional certification survey, the study focuses on assessing the vocational skills of two highly cited AI models, GPT-3 and Turbo-GPT3.5. The approach emphasizes the importance of practical readiness over academic performance by examining the models' performances on a benchmark dataset consisting of 1149 professional certifications. This study also includes a comparison with human test scores, providing perspective on the potential of AI models to match or even surpass human performance in professional certifications. GPT-3, even without any fine-tuning or exam preparation, managed to achieve a passing score (over 70% correct) on 39% of the professional certifications. It showcased proficiency in computer-related fields, including cloud and virtualization, business analytics, cybersecurity, network setup and repair, and data analytics. Turbo-GPT3.5, on the other hand, scored a perfect 100% on the highly regarded Offensive Security Certified Professional (OSCP) exam. This model also demonstrated competency in diverse professional fields, such as nursing, licensed counseling, pharmacy, and aviation. Turbo-GPT3.5 exhibited strong performance on customer service tasks, indicating potential use cases in enhancing chatbots for call centers and routine advice services. Both models also scored well on sensory and experience-based tests outside a machine's traditional roles, including wine sommelier, beer tasting, emotional quotient, and body language reading. The study found that OpenAI's model improvement from Babbage to Turbo led to a 60% better performance on the grading scale within a few years. This progress indicates that addressing the current model's limitations could yield an AI capable of passing even the most rigorous professional certifications.

We present WineSensed, a large multimodal wine dataset for studying the relations between visual perception, language, and flavor. The dataset encompasses 897k images of wine labels and 824k reviews of wines curated from the Vivino platform. It has over 350k unique vintages, annotated with year, region, rating, alcohol percentage, price, and grape composition. We obtained fine-grained flavor annotations on a subset by conducting a wine-tasting experiment with 256 participants who were asked to rank wines based on their similarity in flavor, resulting in more than 5k pairwise flavor distances. We propose a low-dimensional concept embedding algorithm that combines human experience with automatic machine similarity kernels. We demonstrate that this shared concept embedding space improves upon separate embedding spaces for coarse flavor classification (alcohol percentage, country, grape, price, rating) and aligns with the intricate human perception of flavor.

In the early 2000s, renowned chef Heston Blumenthal formulated his "food pairing" hypothesis, positing that if foods share many flavor compounds, then they tend to taste good when eaten together. In 2011, Ahn et al. conducted a study using a dataset of recipes, ingredients, and flavor compounds, finding that, in Western cuisine, ingredients in recipes often share more flavor compounds than expected by chance, indicating a natural tendency towards food pairing. Building upon Ahn's research, our work applies state-of-the-art collaborative filtering techniques to the dataset, providing a tool that can recommend new foods to add in recipes, retrieve missing ingredients and advise against certain combinations. We create our recommender in two ways, by taking into account ingredients appearances in recipes or shared flavor compounds between foods. While our analysis confirms the existence of food pairing, the recipe-based recommender performs significantly better than the flavor-based one, leading to the conclusion that food pairing is just one of the principles to take into account when creating recipes. Furthermore, and more interestingly, we find that food pairing in data is mostly due to trivial couplings of very similar ingredients, leading to a reconsideration of its current role in recipes, from being an already existing feature to a key to open up new scenarios in gastronomy. Our flavor-based recommender can thus leverage this novel concept and provide a new tool to lead culinary innovation.