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32 FEDA News & Views Foster Frable The Chef/Kitchen Design Dilemma By Foster Frable Jr., Clevenger Frable LaVallee fosterf@cfl design.com I t's a major nightmare with various scenarios: a kitchen build-out is com- pleted sans chef; or a new project is in the works with the chef on board guiding the design, but that chef leaves before the project is completed. Or how about this: The owner wants the kitchen designed without the chef's input. Of course, when the kitchen is almost com- plete, a new chef shows up and hates the kitchen design. How do you plan and equip a new kitchen defensively to accommodate the widest range of chef scenarios? Let's start with four profi les. Chefs that appreciate what's there and agree to work with it. The menu is developed around exist- ing equipment capability. Bless them, support them, and keep them happy! Chefs that want a kitchen just like they had in a previous job— regardless of whether it fi ts the current layout or available space. They often start the process with a request to make "just a few changes in the line," which then develops into a complete rethinking of the kitchen. Before you know it, equip- ment is being replaced or rearranged and half of what was delivered gets returned. Chefs that want to copy a kitch- en they saw in a magazine or tour of another restaurant. In the end, the chef will be disappointed if it doesn't meet expectations, which evolves into being your fault because you didn't push back hard enough with objections. Chefs that want to try some- thing different, a science project. They always want to try something new regardless of whether it's a proven solu- tion or even supports their menu. They often change their minds through the buildout or installation so there is never any closure. These chefs demand extraor- dinary time and blow project budgets. Defensive Measures to Satisfy the Widest Range of Chefs What to do if you can't get input from the chef early in the planning or speci- fi cation process? Start by understanding a chef's perspective and background as well as a confi guration that is adaptable to future changes without major upheav- al. Follow tried-and-true equipment line- ups that fi t a broad menu and accom- modate core cooking requirements. A cooking lineup with a fryer, griddle and broiler (on a refrigerated base), a four- or six-burner range with oven, and a combi oven or convection oven on the end can accommodate a wide menu. Unless there are multiple fry stations, the fryers should be located close to the cold or appetizer station since many of the fried items are also used in that area. -Use counter-top equipment on refrig- erated bases that allow easy interchange of equipment. -For ranges and cooking suites, use equipment that is built with modular sections so the top or bottom can be eas- ily changed in the fi eld to accommodate last-minute menu updates or individual preferences. -For cooking suites, use modular (not contiguous or seamless tops), so indi- vidual sections can be changed after the unit is delivered or even after they are operational. -Use multifunctional equipment like combi ovens that can accommodate a wide range of cooking methods. -If there is a requirement for special- ized equipment like woks, pasta cookers, rotisseries, brick pizza ovens, or upright steak broilers, locate them on the end of the cooking line to make an exchange for other items easier if/when a menu changes or the chef rethinks the equip- ment. -Oversize the exhaust system in order to add equipment that might require higher air volumes. If the hood system uses variable air volume (VAV), the exhaust air volume can easily be adjust- ed so energy isn't wasted. -Consider using a ventilated ceiling system in areas where code allows. This is a great solution for a cooking school, or a studio used for cooking shows, etc. -For surface fi re protection, use a water mist system like Ansul Piranha or a wide coverage system like Ansul R-102 Overlapping. The nozzles are not aimed individually at specifi c appliances, but instead are aimed at the hazard zone centerlines. These overlapping discharge patterns create a continuous zone of protection in which all appliances with- in this area are protected. -Recommend utility distribution sys- tems behind the cooking line to make it easier to change major utilities without punching into a wall. These are more cost-effective in back-to-back cooking