New trends in kitchen design

Ever since kitchens have existed, they have been designed by cooks. In fact, who could know better than the cooks, what kind of space is required for the act of cooking?

Recently, the turn of the 70's saw the rise of kitchen design agencies. This happened when kitchens started to increase in size, especially along with the growth of institutional catering. At that time, again because of the large amount of meals cooked in central kitchens, both cooks and consumers started to become "Hygiene conscious", and later on, when economical parameters became crucial, cooks started to become "Efficiency" and "Ergonomy conscious"; and only recently, they have slowly started to become "Environment conscious".

In the beginning, the kitchen designers would just duplicate the traditional plans, that the cooks already expected, without daring to make any modifications; however, the cooks were very satisfied with these "cook's style" kitchen plans that they themselves invented. The "cook's style" kitchen plan is nevertheless only "hot production" oriented; this is probably because the cooks are primarily interested in the production, then lastly storage, pre-treatment and allotment of the food or washing of pots. It would have been very difficult, at that stage, to somehow talk about hygiene, efficiency, ergonomy or even environment protection.

To reach a level of modern industry, the kitchen will now have to reinvent itself, not only in terms of its primary function (cooking the food), but now parameters such as Microbiology, Logistics, Human Factors and Eco-design must be included.

Foodservice Consultants Society International
Asia Pacific Chapter
Australia-NZ Local Unit
Fine Food Seminar

Tuesday 13th September

Location: Fine Food Seminar Theatre Darling Harbour
Exhibition Hall 4 (security entry: Hall 3)