The concept, called Vooking, was developed for the growing market of vegetarians, vegans and “flexitarians” (otherwise known as part-time vegetarians) in mind. Comprised of seven units divided into “passive” and “active” cooking zones, the concept kitchen contains a mixture of intriguing components, from a custom spice and built-in mortar/pestle station to an integrated sprout garden. Backed by big-name corporations like Gaggenau, Franke, and Dornbracht, the design team hopes to influence both the meat-eschewing consumer and the kitchen industry at large. Courtesy of Michael Liebert.
The “active zone” illustrated here in numbers 01-03 contains the sink-sprout unit, the spice-cutting unit, and the cooktop. The “passive zone” illustrated in numbers 04-07 has what the team refer to as a cooling unit, a grain unit, a farming unit, and an oven unit.
The spice unit is a major feature in the concept, as the design team points out that herbs feature prominently into most vegetarian cuisine. A large built-in mortar and pestle is surrounded by Dekton, and the two removable wood cutting boards also fit perfectly over the sink unit. Spices and herbs are stored within 36 custom terra-cotta jars. Also notice the iPad docking station at top.
According to the design team, vegetarians use significantly more ingredients that need to be washed and diced, and they are more apt to make use of home-grown sprouts. In response they have created a generous double sink with additional drainage surfaces with a restaurant-grade “sprinkler". The team claims their design is the very first to include "a sprout bridge” that's directly integrated into the sink (we believe them). The glass covering the sprouts features special "sieve shutters" that can also be used for storage.
A specially designed unit for containing and preserving plants is next to the oven unit, which is outfitted with appliances from Gaggenau. Other stand-alone units include a unit made specifically for storing and grinding grain. As the design team explains it: “Up to six different sorts of grain can be stored in bags and can be fed into a grain mill via a funnel using a simple dosing mechanism. The grain mill is designed as a fitted unit, thus fulfilling the demands of modern design; it also has a integrated weighing scales the simplify the dosage."
The cook station is outfitted with a Teppan Yaki grill alongside a normal two-ring gas hob unit and a wok gas unit. The concept team, which includes designers Mario Zeppetzauer, Stefan Radinger, and Stefan Degn, chef Harald Hochettlinger, and master carpenter Gerhard Spitzbart, are careful to point out that they specified gas because “we wanted quality” but with this caveat: "Above all in terms of energy efficiency we see the induction hob as a comparable alternative.”