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The Silestone Institute presents new design guidelines for restaurants by Joan Roca, Andoni Aduriz and Alex Atala


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Three acclaimed chefs have participated in Madrid Fusion at the launch of the book “A 90cm sobre el suelo”, a publication edited by the Silestone Institute defining the concepts and standards of the current catering facilities and researching the needs of haute cuisine. Andoni Luis Aduriz, Alex Atala and Joan Roca took part in the event. The three chefs collaborated in the contents of the book providing opinions on kitchen installations along with Joxe-Mari Aizega from the Basque Culinary Center.
The book is an initiative to provide criteria and references to the various professionals involved in the world of catering in order to facilitate operational fluency in professional kitchen facilities.

According to Santiago Alfonso, General Secretary of the Silestone Institute “the Silestone Institute wants to respond to the gap in this subject in the commercial catering sector with this publication”. “We have had the great pleasure of having input from renowned chefs and educational establishments such as Toni Massanés from the Fundación Alicia, who has written a prologue for the book,” said Alfonso.
Marta Fernández Guadaño was in charge of presenting the book. According to Marta, it is “a very important contribution to the global gastronomic sector”, and that “today the kitchen has a multidisciplinary approach” and the publication will be useful for many professionals “because it reflects the experience of acclaimed chefs, which can be applied to any restaurant business.”
Meanwhile, Andoni Aduriz highlighted the challenge of adapting the space available to a chef that, in his own words, “is usually not ready to be a restaurant” – to the needs of each chef. In that regard, he noted that what he sought in his kitchen when it was designed was “an atmosphere of serenity, order and cleanliness that encouraged creativity.” “Does the perfect kitchen exist?” asked the third best chef in the world according to the prestigious Restaurant magazine. “Probably not but there is a kitchen that adapts to how I work. If you are at ease you will cook well”.
The Brazilian Alex Atala said that one of the biggest challenges for a chef is to create an environment “in which to create the kitchen that you want”, which in his case involves “productive, human and sustainable” results.

Joan Roca, from El Celler de Can Roca, explained the development of the various facilities in which he has worked, in line with his growth as a chef, and said that the construction of El Celler de Can Roca more than five years ago fulfilled a dream for him. “The kitchen was the engine for which we changed the space”, he admitted to the audience of Madrid Fusion, “and I wanted a spacious and comfortable kitchen allowing me to practice all techniques”.
Joxe-Mari Aizega (Basque Culinary Center) and Toni Massanés (Fundación Alicia) spoke from a pedagogical point of view. Aizega said that the publication will be used in undergraduate studies and some masters of the Basque Culinary Center, as “a student should know that the design of an installation affects the processes and the work environment, the efficiency and the end result”.
The title of the book “A 90 cm sobre el suelo (90 cm above ground level)” explains why it is the optimum height for kitchen surfaces. It symbolises the worktop where the best dish that can be created in a kitchen is prepared, understood as the result of the joint effort of the various professionals involved in the process of creating and running a restaurant, from the initial design to the everyday work.
For the preparation of the publication, the Silestone Institute been assisted by experts such as Jordi Montañés (architect) and Yolanda Sala (dietician-nutritionist), specialists in commercial catering and with the collaboration from leading renowned chefs such as Carles Abellán (Bravo24), Andoni Aduriz (Mugaritz), José Andrés, Alex Atala (D.O.M), Dan Barber (Blue Hill), Massimo Botura (Osteria Francescana), Ferran Jubany (Can Jubany), Dani García (Calima), Sergi de Meià (Monvínic), Joan Roca (El Celler de Can Roca), Carme Ruscalleda (Sant Pau) y Javier and Sergio Torres (Dos Cielos). The Basque Culinary Center and Fundación Alicia have also taken part.

Contents of the book
The research and analysis conducted have taken into account the needs of chefs in terms of ergonomics, sustainability and energy efficiency. It involved leading figures from the world of gastronomy in the preparation of the book as this is the perfect opportunity to extrapolate their concerns and ideas, which have guided the conceptual design of their installations, and bring them to a wider audience
One aspect that the publication addresses is the importance of planning in the development of any element of a new restaurant, through previous studies and adapting the project to each case (civil works, installations and equipment) to provide comparable estimates together the various installation companies and, thus, obtain the best general offer, as the cheapest offer does not always coincide with the most economic.

The criteria offered in the book are based on the concept of adapting the installation to the individual requirements of each restaurant. Of course, compliance with all applicable laws is obvious, but it is not the only goal: the installation must comply with current needs and at the same time be sufficiently flexible to adapt to future needs.
Through the use of new technologies it is vital to incorporate concepts of gastronomy, health, sustainability and the environment addressing sustainability not as only as a marketing element but as global efficiency concept.

The Silestone Institute is an international platform dedicated to the study and dissemination of knowledge on the kitchen as a social and work space, it defines the concepts and standards of the installations of the current professional kitchen. The information that the Silestone Institute discloses is supported by its Advisory Board, composed of experts in different areas such as food security, professional kitchen, scientific communication, cleaning products, architecture and design, hotels and restaurants, who make their knowledge available to consumers, professionals and society in general.

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