Time to bring out the chefs (Part 2)

There are those who find a dining room  bereft of a bar or open kitchen boring. They believe that open kitchens add so much to the restaurant and that the kitchen should rightfully be the focus of the restaurant – its heart and energy. Consequently, one observes a new trend emerging - the ‘open kitchen’ concept. Arguably, the concept is not totally new; after all, sushi bars have been doing it for years. An open kitchen is no longer an aperture in the wall where you can catch sight of someone working. Neither should it be confused with an ‘action station’ nor would it be feasible in all hospitality related operations. However, what is palpably noticeable is that other types of restaurants from fine dining to quick-service outlets, are embracing this concept by putting their chefs on stage. Domino’s for example, is remodeling its nearly 11,000 restaurants worldwide since 2017 to a ‘Pizza Theater’ format, where customers can view their pizza being prepared.

Today’s dining experience is more theatrical than ever, with the trend toward open kitchens that let guests watch all the action. Diners, often sitting at counters in front of the chef, watch every part or some part of the meal been cooked…like watching a reality show without the celebrity. This visible approach has manifold pluses. It provides diners direct access to gauging the establishment’s level of professionalism, cooking skills and hygiene. It takes the diner on a journey of discovery from preparation to plating… a reassuring culinary voyage that reveals how their food is being prepared in a clean environment whilst prompting attention to allergies and food intolerance. Taking the open kitchen concept to a new level, one restaurant features a custom-built walk-in cooler that can be viewed through a window in the dining room. Guests can see that the produce is fresh and clean. Now that’s transparency at its peak.

Setting the stage

The National Restaurant Association in the US sought the views of two industry experts, William Eaton and Jaime Partners to list out some challenges that one need’s to recognise when planning an ‘open kitchen’. Their suggestions include paying careful attention to the following:

• Acoustics are inherent especially kitchen clatter and noise from dishwashers.
• Ventilation and smells also have to be addressed, preferably using an air modulation system: this includes drawing the air from the dining room gently into the kitchen.
• Aesthetics - Plan sight lines strategically. Build a counter high enough to shield the kitchen work area and the floor, but low enough to give guests a glimpse into the action.
• Letting guests see the cooking line, the fire coming up and the big hood, but keep the dishwashing area hidden.
• Planning of the restaurant should also extend to the aesthetics of kitchen equipment, although attention should also be given to functionality, cleanliness and tidiness.
• Cooking crews literally become cast members in the open kitchen concept and they need special preparation and training for their starring roles.

Creating a display kitchen doesn’t always mean tearing out and rebuilding. A lot of times, you can take a regular kitchen, open it up – perhaps by tearing a wall down or making a large opening and placing a chef’s table or two inside. Key design points include focusing on lighting and suitable background. One approach is to tweak the lighting just by changing the diffusers. Warm rather than cool light color is recommended: It’s more appropriate for food, and it can transform your basic kitchen into a ‘talk show’ area. Then spruce up the backdrop by giving the walls a transformation. That could mean new, simple tiles in place backsplashes—or simply a deep clean. Use of glass with etched patterns could enhance the look (“frame” the kitchen from the guests’ point of view). This would also mask some areas you don’t want the guest to see. Other options include picture windows, a line of front row seating, spotlights, and dramatic colours.

Ilzaf Keefahs

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