What does a show cooking bring ?:
A picture is worth a thousand words. The kitchen is considered as an art and every day more, it is an attraction for the diner that the product that is going to taste is prepared “live”.
Diners are increasingly demanding with what we eat, and this is the formula that today is closer to our desires. In addition, trends are not only marked by an aesthetic concept but also by functionality.
In this highly competitive market, it will be more successful to offer more services, which are of better quality and at the best price. The transparency in the elaboration will always be an attractive added value for the client.
The evolution:
In the first kitchens in sight only there was a small serving hatch, then went to small show cooking with a fire and a plate where it was intended to cook a little live and now we have come to develop huge open bars in which the cook prepares the plate completely in front of the diner, becoming true industrial kitchens open to the public.
Nowadays, you can practically install a show cooking in any establishment as long as you have the right square meters for the intended guests and there is enough space for their location and traffic.
It only requires a good smoke extraction that is already assumed to exist for the kitchen (because if it is not effective it can fill the restaurant with smells and unpleasant fumes) and an electrical outlet, water and drain for the work area (this last especially because there must be a sink).
Differences with conventional kitchens:
The kitchens in sight or show cooking reveal the organization of the kitchen, the design of the kitchen and the chef’s secrets. The client enjoys watching the raw materials, the distribution and the elaboration and eating in the restaurant becomes a culinary experience.
Therefore, not all parts should be seen because there are some that do not generate added value, such as the washing area and the reception of debris or used dishes. The visible must always be clean as the zone of preparation, cooking, plating and distribution.
The show cooking has opened its doors to the process of elaboration of the product and subsequent cooking and roasting. This modality brings diners to the cooking process in a personalized way, allowing them to see several or all of the steps of the same, choosing at the moment what they are going to consume, thus contributing dynamism, spectacle, sensation of proximity, breaking the barrier between chefs and customers, and of transparency, that is, hygienic safety.