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May 26

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This collaboration evolved into the formation of Harrison & Koellner, LLC.“At The French Laundry, all refrigeration is remote, on the roof or in landscaping. There are no condensers in the building which pulls out a lot of heat and noise. Instead of yelling, a chef can speak in a normal tone of voice.

You can hear everything going on. During service you don’t want someone fixing something. If a service agent is on the roof, or if he can fix remotely, it’s better. A lot of people don’t have the financial means to do things like that but they’re starting to say maybe upfront it costs more but there are long term savings.”“Most chefs I’ve worked with wanted a better space for their chefs to work.

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The French Laundry in its newest iteration went well beyond that. It’s a breathtaking space. They really want the people who are in there eight to 10 to 12 hours a day to be in a good place. They do a better job. We addressed the ergonomics. We raised the counters from 36 to 37 1/2 inches so you don’t have to bend over so much.

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I really want the spaces to be beautiful and enjoyable rather than in a basement. We always push for windows that let natural light into the spaces.”“I’ve refined the reach-in. I first created this with Traulsen for Per Se in New York. Initially the idea was to get rid of the wasted aisle space in the walk-in cooler.

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They are all stored separately so there is no cross contamination. At Benu, we had a walk-in cooler manufacturer make smaller units that were less expensive and now that has become a standard feature.”“Thomas wanted the counters at The French Laundry to appear to be floating.” Simple explanation: they had to bring the curb that supports the counters in so there was more space between the face of the counters and the face of the curbs and raise the height.

A guy like Jean-Georges is an eternal sponge. If you’ve got an idea, he says, ‘Let’s see it. Let’s make this work.’ And if it doesn’t, fine, let’s go on. They are always the most creative, the most fun to be with and are always looking for ways to expand.

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You worship at the temple of el, Bulli but you don’t pretend you are el, Bulli. A lot of that had to get digested.”“We still rely on gas. Europe does not have fossil fuels up the wazoo so they use solar, hydrothermal. You won’t find a gas kitchen in Denmark.

The thinking is a lot more forward than in the States. If gas was more expensive, we would move to electric. We would become energy efficient. But until that day comes, I don’t think anything is going to change. If we destroy the planet in the process, sorry about that kids.

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It’s like a hibachi but for the 21st century. They grill a morsel of foie gras or a little brochette of scallops.”Six-and-a-half years on the Apple spaceship campus. Twenty-thousand seats. There are seven cafes, with the largest seating 3,000. The kitchen cranks out 15,000 lunches a day. Chefs Club and restaurant Daniel, New York City; The Miami Beach EDITION; Patrick O’Connell’s Inn at Little WashingtonBackground: Stilwell started as a dishwasher, graduated from the Culinary Institute of America and worked his way up to sous chef before entering the culinary equipment business.

There are lower counters, different heights, softer textures and materials to make it less industrial looking. It’s a release of the territory so customers feel like they could just walk in. Diners want to see the ingredients, the preparation.”“Getting inside the chef’s head is the main thing. I go into the kitchen.

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Most are very visual. When they see it, they know it, but they can’t always understand a plan or even articulate it in words.”“It’s taken so long for combi-ovens to be considered essential pieces of equipment like in Europe. It would be embarrassing now if you don’t have one. I don’t design a kitchen without one.

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This was one of their strong suits, throughout the project." .

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“We want to thank you for your guidance in selecting our kitchen, and for the professionalism from Paul and Mike in putting our kitchen into place. It looks amazing! I am so very glad I encountered you in January at the Home Show.”