How Kitchens Actually Work

When I first started my culinary endeavors I was under the assumption that kitchens would be perfectly laid out. That turned out to not be the case. Most of the kitchens I’ve worked in are small and look clumsily put together. Things are in spaces that make the cooks job a lot harder. There’s practically never enough space.

The first kitchen I worked in had a massive prep area and three walk ins. It seemed like a superb set up until I started working on the line. The line was narrow and the equipment set up was poor. The cooks practically tripping over each other to use the equipment needed. The problem is you usually can’t move around the equipment. The ovens and stoves use gas and when the restaurant was built they ran the gas lines in seemingly the worst place possible. Things to that affect happen in just about every restaurant.

I’ve talked to multiple chefs who’ve designed the layout of a restaurant and they’ve all said the same thing. No matter how long and tediously you work on the layout, something will always turn out wrong. The oven might be in an awkward position, or the fryer is on the wrong side of the line.

The biggest issue we face as cooks is the lack of space in kitchens. Aside from the first kitchen I worked in and here at culinary school, the kitchen is too small. You’d be amazed with the small size of kitchens and how there made to work so well. Every cutting board is in use almost all the time. Every cook maneuvers around each other like a fine tuned ballet. The systems in place keep everything working like a well oiled machine and that’s the only way to make a kitchen so small work well.

3 thoughts on “How Kitchens Actually Work

  1. Your right, bad designed space in the kitchen can slow productivity. Need to be created a work flow for the cooks to be able to work efficiently, reduced space can create accidents and a chaotic environment where is not too pleasant to be.
    Designed laid plan for any kitchen need to be examined first by a chef before is approved to go in construction. Too sad kitchens are made out of any space by bringing oversized equipment and walls are put in place where it shouldn’t belong at all.


  2. Interesting though I would have thought It would be best if a professional kitchen layout was modular and adjustable.

    I designed my own home kitchen including drawing up kitchen design in 3D, after some adjustments ordered the custom flat-packs and build up the kitchen myself – now it all works well for my own home use (though I’m not a profession cook – or kitchen designer/builder).


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