027We tackled restaurant communications in the last issue of Cuisine & Wine Asia where
we spoke about the constant battle between the black and white brigades. We even
addressed issues concerning suppliers and dealing with a multitude of accents and
nationalities in a modern day kitchen. But, if we turn the wheels all the way back,
before restaurant communications can even begin to take place, a fundamental issue
is often overlooked and not much thought is placed on it post-creation. It’s the one
thing chefs notice at first glance but quickly dismiss as they fall into routine– the
kitchen itself. How often does a chef stop to take a real good look around and really
consider their environment before they follow the flow set by their predecessors?
Who are the ones designing the kitchen? Do kitchen consultants have commercial
cooking experience? Are the owners thinking too much of quantity versus quality
when allocating the space for the kitchen? What about the equipment? We hope to
shed some light onto the very space the chefs work in and how it all came to be.
By Darinee Durairaja