Relatable kitchen setup
To increase students’ comfort in the space, equipment was modeled after a typical home kitchen: range, microwave, freezer, refrigerator, pantry, cabinet and sinks. “Our main principle was that we wanted to build something that would be relatable to a home kitchen,” Perkins says. “It’s not for chefs to show off; it’s for chefs to teach something useful.” Two points of differentiation are the five induction burners (chosen to minimize the complications of propane) and an under-counter refrigerator (which maximizes working surfaces). A separate hand-washing sink lets students wash up without monopolizing the main food prep sink.