PROJECTS
more strict. Happily, with minimal changes the plans were given the green light. The main concern was keeping the workflow smooth without crossing the ‘dirty’ way with the ‘clean’ way. For example, vegetables are delivered to one door and stored until washed and prepared and passed into the ‘clean’ area. The finished products are taken from the kitchen into temperature-controlled rooms for packaging and labeling before being picked up from a separate door at the back of the facility. “Jean-Michel's concept closely followed our method of working and is perfectly arranged to ease our organization,” says Couvreur. “Everything ensures a smooth workflow.” There is no need for either the delivery or pick up drivers to enter the building. In fact, deliveries can be made any time, day or night as there is a lobby area, with a coded locked door, where deliveries can be left safely. As hygiene is always a priority in a commercial kitchen
Hendrick wanted to ensure the facility was easy to clean. New internal walls were built with insulated panels, and they were also used to clad the existing walls. The panels are quite fragile, so door frames and corners are protected with stainless steel. All corners are rounded to facilitate easy cleaning.
The floor is made from epoxy resin. This is poured on top of the concrete floor and as there are no joins, in which dirt and debris can become trapped, it perfectly fits the brief of being easy to keep clean.
In addition to the main production kitchen Couvreur
asked Hendrick to create a patisserie kitchen on a lower level at the front of the building, facing the street. On the ground the idea grew and grew, and it was decided to create a traiteur at street level, a shop selling hot food-to-go from the main kitchen, and cakes and chocolates from the patisserie. There is now an attractive counter and a limited seating area where customers can enjoy coffee and cake. Windows from the shop give a glimpse into the patisserie kitchen where customers can see the chocolates and pastries being created. When pressed Hendrick admits this is his favorite part of the whole design, even though he didn’t expect to do it at the start of the project. “The kitchen is very industrial. It's what I’m used to. When you design a central kitchen it is much the same as any other,” he explains. “The counter on the other hand is more unique. It was like building your own car, you decide the size of the steering wheel and the gearbox. The customer and I decided on the dimensions of the sneeze guard, where to put the doors and the drawers.” The customer even went to pick out the exact piece of marble she wanted to complete the unique, bespoke design. As Hendrik concludes: “It is great to see something that was in your head made real.”
“The kitchen is very industrial. It's what I’m used to. When you design a central kitchen it is much the same as any other. The counter on the other hand is more unique”
Left: The traiteur is also a pleasant place for coffee and cake. Right top: A unique piece of marble decorates the shop counter. Far right: Stainless steel
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kitchen equipment is practical and looks good. Right: Automatic doors to the temperature controlled rooms ensure the temperature is maintained
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