Foodservice Equipment & Supplies

JUL 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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66 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2018 functional by design Teaching Kitchens By Dana Tanyeri T he kitchen is a hot spot on university campuses across the na- tion — as well as in corporations, retirement centers, hospitals, food halls and other public spaces. And we're not talking the familiar behind-the- scenes, back-of-the-house commercial kitchen where chefs and cooks do their thing. Rather, these emerging hot spots are kitchens designed and built as teaching facilities, where education, engagement and community building around food are primary objectives. The concept itself isn't new: Many campuses and other institutions have long featured some version of a demo or exhibition kitchen or station, often utilized for training, guest chef appearances and other food-focused special events. What's newer is their growing popularity and the increased focus on interactive, hands-on programming that supports goals such as healthy eating, teaching cooking funda- mentals, team building and cultural bridge building through food. Northeastern University in Boston, for instance, has touted a state-of-the-art "Xhibition Kitchen" since 2004. Created in conjunction with the renovation of the Stetson West residential dining hall, the space features overhead cameras that proj- ect onto high-definition screens. The basic setup includes induction cooktops, granite- topped counters and round tables for Discovery Kitchen at the University of Vermont occupies a separate room off the dining hall. It can open to incorporate into a regular servery station during meal peri- ods or close off via sliding barn- style doors during teaching kitchen classes and events. Photo courtesy of Ricca Design Studios

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