The prospect of retirement doesn’t just signal the end of a career; it offers the chance to recalibrate and re-prioritize in life.
Daniel Patterson on Kitchens of the Future
April 16, 2009
Originally published in Beyond Green
According to this chef who routinely pushes the boundaries of how food is prepared and presented, the ideal kitchen will look back
to the future.
The interior of an early 17th century kitchen. --- Image by � Historical Picture Archive/CORBIS
Courtesy of
� Historical Picture Archive/COR
The interior of an early 17th century kitchen. --- Image by � Historical Picture Archive/CORBIS
Equipped with sous-vide systems and such cornerstones of molecular gastronomy as the Pacojet as well as root cellars and an open fireplace. “Technology can lead us to lose track of what works best,” says Patterson, who feels every kitchen should also include some kind of garden, even just a few herb pots. “Modern innovations are great, but so is cooking over a primal flame—both respect the integrity of the ingredients and bring people together, which is the whole point.” And in terms of energy efficiency? “Induction stoves should be the norm.”
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