For: Line Cooks, Higher End Restaurant Chefs, Possibly Home Consumer?
Hello, my name is Nicholas Smigielski and I am a Senior Industrial Design student at Purdue University, currently working on my year-long senior thesis design project. Being that whatever I design is totally free of choice, I decided to go with something concerning my past 3 summers.
Over these past 3 summers I have worked at Can Can Brasserie, a higher-end French-modern restaurant in Richmond, VA as a raw bar/pastry chef. Constantly observing the fast-paced atmosphere, I tried to think of anything that I could create to increase safety, efficiency, consistency, plate presentation, etc. or anything that could possibly apply to a product I could create for my Industrial Design Major. Things that I did notice the most concerning myself and the other chefs was sweating, knife sharpening, and burns of all kind to our hands and/or forearms.
The following questions are for all Line Cooks, Higher End Restaurant Chefs, and even the Home Consumers:
NOTE FOR RESPONDERS: Answers are going to be presented professionally and used as part of a research section in my project. So please be honest and include:
NAME, made-up if you do not want to use your own
WORK EXPERIENCE, or some credibility to your chef experience (pictures of injuries would be fantastic!)
1. How often does your forearms encounter burns/cuts/etc.?
2. How often do you sharpen or take the steel to your knife during service? How often would you prefer to?
3. Do you wear wristbands and/or sweatbands/bandanas during service?
4. Would you consider wearing arm protection or anything that could make you a more efficient chef?
5. Can you think of any improvements you would like to see added/modified to the standard chef coat?
Thank you all for your cooperation. I look forward to presenting my final product next spring,
Senior Industrial Design Student, Purdue University