An experimental kitchen concept explores whether a kitchen could work more effectively if it was designed specifically to suit the kind of diet its users follow…
Does a vegetarian cook need a different kitchen to someone who cooks more traditional fayre? This was the question put to a multidisciplinary project team made up of industrial and furniture designers, a chef and a carpenter. Together, they considered what the ideal kitchen for vegetarian cooking would look like and the resulting kitchen concept was presented for the first time at Living Kitchen in Cologne earlier this year.
Vooking is a ‘model kitchen’ for vegetarian cooking, aimed at the continually growing market of vegetarians, vegans and flexitarians, as well as those looking to follow a planned, healthy diet which sustainably reduces our ecological footprint. The designers say that Vooking rethinks the kitchen and divides it into seven standalone units as well as into active and passive cooking areas.
In the active zone there is a hob unit and a sink unit, spice-cutting unit, and work areas. Meanwhile, the passive cooking zone houses a cooling unit, oven unit, grain unit and a ‘farming’ unit for growing produce. Numerous innovations and two patents were created during the process.
The concept was created by designers Mario Zeppetzauer and Stefan Degn of Austrian design studio Formquadrat and Stefan Radinger from furniture brand Team 7. Also involved in the project was chef Harald Hochettlinger and carpenter Gerhard Spitzbart from SFK Tischler.
Brands involved in the project included Gaggenau, Dornbracht, Cosentino, Franke and Team 7.
Vooking / vooking.at