To design the next generation of kitchens we must factor in two things: what will we eat and how will this effect our way of cooking. These questions can’t be answered but we can assume that certain trends and habits will be more dominant than others and therefor have the most prominent effect on the kitchen as an entity. Plant based diets will become more popular, so will substitutes for food, such as protein powder and nutrient drinks. We will cook less but not let go of our culinary culture. We will look more inwardly towards local ingredients, and prepare these in a simpler and healthier way. Our kitchen will be more energy efficient, fewer things will go into the fridge, requiring more storage of ingredients outside of the fridge. Due to the lack of cooking and simpler diets there will be fewer kitchen tools.
The stove won’t be as dominant, but instead the cutting board will be the center of food preparation. To maintain a cooking culture and to increase motivation, the "Raw Kitchen" is split up into different work stations that due to their distinguishable functions, form and material will be more motivating and inviting to prepare at. The stations are made from naked steel frames that creates a complete transparency in terms of what ingredients there are in the kitchen, but also which are missing. Certain foods require certain storage so there is a focus on wall hanging storage units for. These units have different sizes and function for certain ingredients. The whole kitchen has a raw expression due to its simple forms and raw food selection.
Made in collaboration with Carsten Elst.