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wastes; repeated civil
constructions; machine
electricity wastage;
personnel input and
environmental pollutions
which obviously is very
superfluous. I do not doubt the
chefs design ability; after all, they
enjoy exceptional advantages. But, they
need the cooperation from professionals. I always
think that it is the most perfect coordination
that calls for collaborations between designers
and chefs.” On that note, Chef Robert Stirrup,
the director of culinary for Fairmont Singapore
& Swissôtel The Stamford says, “We work on
multiple projects with kitchen consultants; but at
the same time, it is important to remember that
in the end it is the chefs who will be using the
kitchen. As such, it is always good to get an honest
opinion on whether a space/flow will work. The
kitchen consultants are able to draw and present
the design in a technical way. However, the chefs
would provide an operational perspective to
ensure that it is functional.” Chef Jason Dell,
head of F&B operations, Al Hamra Real Estate
Development, Ras Al Khaimah, UAE, remarks,
“Sufficient space allocation and a smooth work-
flow between receiving/storage/preparation/
cooking stations plus plating/service areas. An
agreed understanding between the business
owners and chefs of what is the functionality of
the kitchen is the first criterion.Draftsmen VS Craftsmen
Chefs may have the understanding of what
is required for the operations, but they don’t
specialise in designs and most have never even
heard of ergonomics – a study that aids the
designers in kitchen designs, much less consider
them. Kuek quips, “The mechanical, electrical
and plumbing (MEP) requirements are another
important factor. Let’s say a chef needs a wok: ten
out of ten won’t be able to tell you how much water
is needed or how much gas power is required. But,
it is my job to know these figures so that we are able
to find the suitable equipment and mechanics.”
Jimmy Wong, FCSI (Foodservice Consultants
Society International) shares, “Even though we
do not think kitchen designers are redundant,
at least 60 percent of investors in the Chinese
market at present think that we are. It is the lack
of proper kitchen design that brings irreversible
loss to the preoperative hotels such as resourceOpen kitchens are practical as diners can be
assured to see the chefs at work. It is also
very good for the chefs to see the diners so
that they can set the pace of the meals.
Chef Yoshiaki Takazawa, Takazawara
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Without a doubt, every kitchen concept
is different. I have seen poorly designed
kitchens, and I hope not to be in that
situation one day with any of my restaurants.
However, I believe one is able to adapt with a
bit of creativity and make full use of a space.
I also believe that the chef should have the
last word on kitchen design because he is
the one who uses the kitchen.
Chef Dani García, Dani García
In general,
small kitchens with
a high volume of
diners never work
out well.
Chef Stephan Zoisl