| The structure of the kitchen
When one speaks of structure one means, not only the building
infrastructure in the strictest sense, but also the logistical
position ing, the internal sub-divisions and the equipment
which is available in a kitchen.
It is well-known that until a short time ago, the space
and location given to
the kitchen was secondary to the areas dedicated to the
clients e.g. the
restaurant, the meeting room etc. (especially where hotels
and buildings of
historical interest were concerned).
This is not because the kitchen is less important than the
because it is felt that the kitchen can be placed anywhere
and the needs
of the clients should come before those of the employees.
At times, one also needs to add that there can be strict
tions, as in the case of villas and old buildings, where
nature does not allow for complete and free re-structuring
of the building.
Often, it is necessary to position the required equipment,
which can be
cumbersome e.g. storage rooms, cooking angles etc., in a
space. This can be when a cold room becomes an area for
thing from meat and fish to salami and vegetables; when
an area for
starters/hors d’oeuvres is also used for confectionery
(with the possibility
of dangerous cross-contamination) and when a vegetable preparation
area is used for fish and meat.
Whether for the stocking of products or for service in general,
one is often
faced with difficult access to these areas. This results
in the fact that the pro-
curement of required products is carried out in unsuitable
places, with possible dangers from degradation and contamination
food products and slow and dangerous service (for example,
of falling and the accidents that can be caused by flights
of stairs which
waiters must negotiate as quickly as possible).
Without forgetting, of course, the clearing away of the
which is nearly as important as that of preparation. This
is often sited in
risky zones e.g. adjacent to the preparation or cooking
zones. It is true
that all this can be overcome by adapting to the situation
but these vari
ous problems must not be considered in isolation (even if
they can be
easily resolved) but as a whole. The kitchen is a laboratory
thing is fundamentally important and has to be perfectly
achieve the final objective; profit and client satisfaction.