Cooking Methods
During the initial project research stages I began to look at the different cooking methods and styles and how using these can create a different dining experience from cooking within a restaurant kitchen. The idea of looking at the cooking methods that could be used to prepare food with a restaurant space and how this could work to create a restaurant environment that would suit the needs of those with allergies.
Teppanyaki
Teppanyaki is a style of Japanese cooking which uses a hot griddle plate on which to cook food. Typical teppanyaki cooking uses fresh ingredients such a meats, chicken, fish and vegetables. Typically Teppanyaki cooking is carried out in front of the restaurant guests - creating a cooking experience. This allows the customer to interact with their food - select dishes, flavours, seasoning and what comes with the meal. The meal allows guests to taste and try and range of ingredients which is impacted by the way in which guests sit around the hot griddle plate allowing them to see how the food is cooked and prepared as well as try different meals. The style of cooking creates quick meals with that are ready at varying times creating a casual and relaxed dining experience. Teppanyaki cooking is all about the customers experience from the selection of the food to the atmosphere to eating - creating a range of feelings and using a range of senses. This style of cooking is like a show with flames and interaction with the chefs within the space.
Chefs Table
Like Teppanyaki style cooking a chefs table allows the customer to see how food is both prepared and cooked. The difference being there is minimal interaction within a chefs table situation compared to that of a teppanyaki style cooking method. The food is still prepared in front of the guest but instead they are seated within the restaurant kitchen space rather than the restaurant. This method allows the customer to gain an inside view into the kitchen experiencing the smells, sight, sounds and tastes of the kitchen first hand.