So you think your restaurant's kitchen is small?

Live_to_cook · #1 01-24-2001, 10:56 AM

Interesting article from the NY Times about the things NY chefs do to deal with serving from closet-sized kitchens.
http://www.nytimes.com/2001/01/24/living/24TINY.html

Greg · #2 01-24-2001, 04:53 PM

Wow! I thought that I'd worked in some small kitchens, but the one at Caviar Russe is unbelievable. Personally, I wouldn't open a place that by virtue of it's space/equipment/ventilation constraints would limit what I could do to that extent.

#3 01-24-2001, 08:31 PM

I go to school at the Inetrnational Institute of Culinary Arts. I was amazed and honored to be allowed to be at the pening of one of there brand new restaurants, Giorgios: The Steakhouse. The concept was to be high quality and fine dinning. Then you see the kitchen. It's an open kitchen, and the distance from the ovens to the line is about 3 and a half feet. You cannot open the convection oven door and walk down the line or even see down it. Now here's a question for all of you....Who designs kitchens like this??? Does common sense not exist???

Woodsicus

shroomgirl · #4 01-25-2001, 08:11 AM

Nothing like a few challenges!!! I've been known to cook for 80-200 in the woods on propane burners....can be done! Is fun when it is only a few times a year, day in day out would be a bore.

shroomgirl · #5 01-25-2001, 02:58 PM

No the outdoors is my pantry my kitchen consists of a picnic table

#6 01-25-2001, 11:34 PM

Shroom:

Nothing like a kitchen the size of all outdoors, eh?

#7 01-25-2001, 11:36 PM

Quote:

Originally posted by Woodsicus:
Does common sense not exist???

Woodsicus

Why do we call it "common sense" when it is so uncommon?

m brown · #8 01-25-2001, 11:40 PM

remember kids, they want seats!!!
I have been working in closets, basements and gallies for years. you learn to work together and to be hyper-organized.
the best food comes from the smallest kitchens!

#9 02-05-2001, 09:59 AM

I have to agree with M brown, kitchens have always been small to accomodate larger seating areas. The line at the restaurant I work at has a 4x4' char grill, (6) 12" burner range with double ovens and a 4x4' flat top grill, and then a set of small fryers. Turn around and there is two cold rails packed with stuff. The prep kitchen is a 10' stainless table and some coolers. But we get along and make a lot of great food. Its all about compromise, and enjoying the coldness of the winter months! small kitchens dont cool off very well in the summer, huh? Respect to those also in small kitchens, keep cooking.