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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70 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2018 functional by design 660-square-foot Culinary Development Kitchen (CDK) was built as part of a 2014 dining hall renovation. Execu- tive Chef Eric Cartwright notes that programming offered through the CDK has been hugely popular and that the variety of ways staff use it has grown. "Initially, we didn't have a clear idea for programming," Cartwright says. "We knew we wanted to use it for testing recipes, training employees and demo-style teaching events. It serves all those purposes, but it has also evolved to include our Culinary Discovery Series dinners, which serve up to 32 attendees, and our new Culinary Nutri- tion Series cooking classes, which in- clude hands-on cooking and are limited to 12 participants." Designed to look like a commercial kitchen with a residential aesthetic, the CDK's equipment battery includes a charbroiler, refrigeration, two induction burners, a gas range and two convection ovens in a custom island suite. On top of the roughly $100,000 cost of the kitchen itself, Mizzou invested roughly $40,000 in AV equipment, including remote- controlled cameras that project all of the action onto multiple TV screens. While it performs beautifully and meets most programming needs, Cart- wright says he sometimes wishes the kitchen was designed to enable more people to gather around the stove. And now, as students perform more hands-on prep work, he is looking into purchasing tables that adjust from din- ing height to counter height. Consider the Audience As with commercial kitchens, teach- ing kitchens must have sufficient venti- lation, power and water to support both instructor/chef needs and the needs of students for cooking activities. Beyond that, their design should be relevant to the audience. The CIA requires commercial-style kitchens and equipment for its culinary student base. Other teaching kitchens, such as those serving a general, non- culinary population, are best designed with residential-style equipment, ac- cording to Condenzio. "That's been a key learning," he says. "The equipment use in class should approximate in scale what attendees may be using at home to apply what they've learned." Considering the audience also ex- tends to thinking beyond those physi- cally attending teaching kitchen events. That's where designing for audiovi- sual capabilities comes in, and it's an important consideration in the age of social media and YouTube. Integrating cameras, video screens and recording equipment is critical in this regard, but so is a strategic approach to lighting, acoustics and materials selection. Popu- lar commercial kitchen choices such as stainless steel and subway tile, for instance, are too shiny and reflective to work well during filming. Ricca's design for a new teaching kitchen at Ohio University's Jefferson Marketplace illustrates an approach that checks both the residential and media boxes. "It's designed to be camera ready," Condenzio says. "The hood is up and out of the way, and the cabinets and refrigerator are finished in wood veneer to avoid issues with reflection. The tiles on the back wall are dull for that reason too. The equipment is all residential, and the ceiling is exposed with pipes for hanging video camera connections and lights. It's within a large market- place operation, adjacent to a New York-style deli station, and is visible to people outside through window walls. But when you're in the room, it's pretty much soundproof." Yet another audience-driven consideration when selecting teaching kitchen equipment: the microwave. "We're so often focused on the tradi- tional front range, oven and refrigera- tor, but college students, in particular, are comfortable with a microwave, and there's a lot you can do with it. At Ohio University, that's something we went back and decided to include for that reason. It's kid friendly and appropriate for the audience." FE&S Students enjoy the programs at the University of Missouri's teaching kitchen. Two popular events include the Culinary Discovery Series dinners and hands-on Culinary Nutrition Series cooking classes. Photo courtesy of the University of Missouri

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