Somehow while traveling through Europe, I managed to stumble upon not one, but two kitchen design showrooms. One in Bonn and one in Vienna. Crazy. They had some very cool stuff and design ideas worth checking out.
Concerning kitchen design, I ended up at a party last weekend and saw quite a home kitchen setup. As you can see, they built a custom space for their Rational combi oven. Also notice their Sous Vide Supreme, Pacojet, and Vitamix. Both extreme and extremely cool.
I’ve found that once you really get into cooking, your available space gets sucked up quick. With new gadgets, ingredients and serviceware, there’s barely enough room left to actually prepare the food you want to cook. With chamber vacuum sealers, centrifuges and the like, it’s even more so for a cook pursuing Modernist cooking. So what’s a home cook to do? I figured I’d take a look at what the big guys are up to: the Nordic Food Lab, the Noma Food Lab, and The Cooking Lab of Modernist Cuisine.
When Scott called Eric “exactly the right kind of insane to become a revolutionary chef“, he was right on target. Here, Eric gives his best Robin Leach impersonation while describing the new HQ for his cooking explorations.
This proves once again you don’t need a luxurious, over the top space to create amazing creative food. Of course, he has access to one for his day job, but that’s beside the point.