Chef Thomas Keller gives AD an exclusive first look at the sleeker, more efficient workspace he created with Craig Dykers of Snøhetta
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The old-school fish house has been reborn in this outsize seafood emporium, outfitted in sleek white tile and floor-to-ceiling windows
Located at the top of an iconic midcentury tower, Manhatta is a fresh recipe of domestic-design cues and breathtaking views
Después de invertir tanto dinero en equipo comercial para la cocina de su negocio, como en neveras, planchas, freidores, hornos, etc. Usted querrá obtener el máximo beneficio y servicio sin …
Choosing the right blueprints for your kitchen is one of the most critical decisions any new proprietor must make. Here are some examples to help you get started!
Bếp công nghiệp thường được sử dụng trong các nhà hàng, khách sạn, khu công nghiệp với số lượng phục vụ từ 20 người trở lên. Bếp công nghiệp bao gồm một
Located in suburban Meudon-la-Fôret, ten kilometers southwest of downtown Paris, École Ducasse – Paris Campus is an important new training center dedicated to promoting the French culinary arts. It was designed by Arte Charpentier Architectes.From the beginning, the proximity of the vast Meudon Forest very much played a part in forming the architectural response, and we wanted to find some way to echo such a strong natural presence. The project brief further reinforced this idea with its emphasis on the importance of finding the most direct path between nature and the table. Our approach, therefore, was to subdivide the programme into 4 separate entities, air, fire, earth and water, articulated around a central open, luminous, linear space. This becomes the heart of the scheme participating in and organising the various functioning elements of the school. – Jérôme Le Gall, partner of Arte Charpentier ArchitectesThe building rests on a concrete base that both roots it firmly to the ground and symbolizes the theoretical foundations of learning. In turn, the upper section symbolizes practical application and experience.This section has a metal skin with a sculpted effect, suggesting that it’s been corroded by the elements. It creates a unique appearance and a contemporary feel. This contrast between form and materials is fundamental to École Ducasse’s strength and personality.The four parts that make up the building are connected by three elevators and, in the central space, a long staircase that joins the circulation areas on the ground floor while underscoring the verticality of the space itself. The area is used for exhibitions and hosting special events.The heart of École Ducasse, the atrium is illuminated from above by a glazed roof that runs along its entire length. At either end of this area, full-height windows let in light as well as views over the surrounding landscape.The layout of the interiors has been organised in such a way as to provide the most rational and efficient use necessary to the learning of high-end culinary practices, and simultaneously enhancing the experience for users and visitors alike. As with cuisine, architecture must also provide sensory stimulation. – Godefroy Saint-Georges, architect with Arte Charpentier Architectes.Curved and fully glazed, the main façade is dominated by a large restaurant, imagined by Arte Charpentier as a double-height linear space. The back wall was envisioned as a kind of cabinet of curiosities, with oak uprights supporting shelves on which objects from the personal collection of Alain Ducasse, the founder, are on show.The various teaching and prac areas are on the ground and first floors, including cookery labs, a pastry shop, a bakery, areas for chocolate and ice cream making, a sensory analysis area, classrooms for teaching and co-working, a knowledge center, and offices. There are also areas open to the public, including a food boutique with take-out and a restaurant.The labs and kitchens gradually reveal themselves through openings and transparent panels that allow visitors to perceive the spatial organization of the building. The visual relationship between the different areas is important, encouraging interaction between students, teachers, and the public.The outdoor areas have been designed to accommodate functions peculiar to the school. They include a plaza with a garden for growing herbs and other edible plants used in teaching. These spaces are framed by borders made of weathering steel. There’s also an outdoor exit zone near the cafeteria and a private car park.
Who cooks here? Lucy and her husband (and their two yellow labs)Location: Washington, D.C.Owned or rented? OwnedKitchen size: 110 square feet What challenge have you overcome in your kitchen? When we moved in, the ceilings were lime green, the cabinets were pink pickled wood, our appliances were from the 80s, and it just didn’t work for us.
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In American restaurants, immigrants are the backbone of the kitchen. Born in Guatemala, Kitchen Manager Jorge Dugal brings indispensable knowledge and skill to Los Angeles' Providence Restaurant.
Travel company Thomas Cook has just launched their second and newest hotel, Casa Cook Kos, located near the historic town of Kos in Greece.
Image 11 of 39 from gallery of Cowiche Canyon Kitchen and Icehouse Bar / Graham Baba Architects. Photograph by Lara Swimmer
Studio Richard Lindvall designs a stylishly monochromatic American brew pub in New Hampshire
INTRODUCTION This is a group project assignment that has been assigned by our lecturer in-charge in Menu Engineering Subject, Chef Syuhairi....
The latest ideas, pro advice, and instant upgrades you need to transform your home’s hardest-working room.
The Spotted Pig duo will serve Mediterranean flavors and wood-fired cooking in Hollywood
