Coronavirus boosts cloud kitchens as foodie Asians order in

BANGKOK (Thomson Reuters Foundation) – Singapore’s Ebb & Flow Group took an unusual route to creating one of its most popular food items: analysing more than 200,000 data points to predict customer preference and potential demand.

The result, launched shortly before the coronavirus sent the city into lockdown, was Wrap Bstrd – wraps with fillings such as chicken satay rice and beef bulgogi, borne from the insight that customers preferred Asian flavours in a fuss-free fashion.

“We were able to combine advanced behavioural data capabilities and pattern analyses with the expertise of our chefs to create a brand and menu that was specifically tailored for our customers,” said chief executive Lim Kian Chun.

“It is Singapore’s first food and beverage brand that is driven entirely by insights derived from artificial intelligence,” he told the Thomson Reuters Foundation.

Ebb & Flow Group is one of a growing number of companies operating

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AD’s 2020 Great Design Awards: Kitchens

For people all around the world, the home has never been closer to the heart. And the heart of the home? It’s the kitchen. So show yours some love. As inspiration, AD has rounded up the best new products on the market. (Think smart appliances, stunning surfaces, and vibrant accents galore.) To the winners of the 2020 Great Design Awards, chef’s kiss….

Free Spirit

Today’s country kitchen rewrites the rules with bohemian flair and urbane sophistication; shown is a California home designed by Studio Shamshiri with a La Cornue range

Free Spirit

<cite class="credit">Stephen Kent Johnson</cite>
Stephen Kent Johnson

Code Red

Cherry, currant, or crimson—these vibrant accents steal the show; pictured is the Hamptons kitchen of Kate Rheinstein Brodsky

Code Red

<cite class="credit">William Abranowicz</cite>
William Abranowicz
<cite class="credit">David Anderson</cite>
David Anderson
<cite class="credit">Ty Mecham/Food52</cite>
Ty Mecham/Food52

Hands-off Approach

Touch-free taps in fine forms and finishes make a splash

Brizo Odin Smarttouch Pull-down Faucet with VoiceIQ; $1,167. brizo.com
Brizo Odin Smarttouch Pull-down Faucet with VoiceIQ; $1,167. brizo.com
Grohe Ladylux L2 Smartcontrol Faucet; $800. grohe.us
Grohe Ladylux L2 Smartcontrol Faucet; $800.
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Snaidero goes green with Australia’s first sustainable porcelain kitchens at Seafarers Residences

As consumers become more sustainably conscious, the typical kitchen design has been turned on its head by revered Italian kitchen brand Snaidero.

The company recently unveiled its first Australian project to feature precision-engineered porcelain fronted joinery at Seafarers, the new Yarra River waterfront residences in Melbourne developed by Riverlee.

Designed and crafted in Italy, the fully integrated Snaidero kitchens at Seafarers combine porcelain benchtops with beautiful lacquered joinery to create an eco-friendly, high-end quality finish that is unmatched in the local market.

When designing the Seafarers kitchens, the Snaidero research and design team worked closely with Italy’s most renowned designers and architects, including Paolo Pininfarina, Massimo Iosa Ghini, Michele Marcon, Lucci & Orlandini, Gae Aulenti, Virgilio Forchiassin and Angelo Mangiarotti.

The team looked for a material that was sustainable and innovative yet still functional for the kitchen environment. The end result is porcelain stoneware made from natural raw materials including

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11 of the best new ideas in kitchens, from ‘levitating’ kitchen units to the ultimate wine fridge

The world of kitchens seems to produce ceaseless innovation. Amelia Thorpe picks out some of the latest looks and cleverest new ideas.

Elk Kitchens doing it differently

Architects George Gardner and Peter Foulk have set up ELK, producing bespoke kitchens that feature their own patent-pending storage solutions, which are designed to ensure that all cupboard and shelf space is used to the maximum. These include their striking, triangular-shaped V-drawers, intended as ‘function centres’, with contents visible and accessible.

‘Unlike most kitchens, which are built from boxes, ELK’s designs are based on a framework, which frees the designers from standard restrictions and uses less than 50% of the material of a conventional kitchen,’ explains Mr Gardner. Each kitchen is constructed at ELK’s workshop in Hampshire, using responsibly sourced timber engineered to produce a stable framework, often using light and dark woods for contrast and to highlight the unusual shape of the

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The Pantry Kitchen’s ‘Weeknight Challenge’ yields stuffed squash recipes and many unexpected gems

The goal with the first challenge of Season 2 of the Pantry Kitchen Challenge was to get everyone in an autumnal mood, and to introduce the new “wild card” rule designed to throw a different wrinkle into each round. Wellll …. perhaps we should have been more specific?

Round 1 was “The Weeknight Challenge” with a 30-minute prep time limit, and squash, apples, nutmeg and soda as the ingredients. We didn’t foresee that folks would interpret the 30-minute limit in two different ways: 30 minutes to prep the dish and get it ready for cooking or 30 minutes from prep to plating.

Oops.

So to be fair, we selected the top three finishers in both categories. (And props to those of you who saw “30-minute prep” and decided this meant 30 minutes total!) You hustled and came up with some pretty impressive stuff. This challenge garnered 45 entries! Many of

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‘Ghost kitchens’ and ‘virtual food halls’ might be the next frontier in Twin Cities dining

Sandwiches had been on Carrie McCabe-Johnston’s mind for two years.

Ever since a family vacation to Florence, Italy, where labyrinth stone streets teem with purveyors of freshly baked bread stuffed with salami or roasted porchetta, she’d been thinking about opening a Florence-style sandwich shop back home.

The founder and chef of Bonafide Hospitality, which includes Nightingale in Minneapolis, McCabe-Johnston was searching for a place for the shop last fall, but put the idea on hold when she didn’t find the right fit.

Then came COVID-19, and as her other dining rooms and bars temporarily closed to customers, sandwiches came to mind once again. Only this time, finding a space wasn’t necessary.

McCabe-Johnston launched Lake City Sandwiches last month as an evening-only, delivery-only business operating out of Nightingale’s kitchen. “It’s our little ghost kitchen,” she said. “Complete with its own branding.”

By starting a new restaurant within a restaurant, albeit one

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The Best Celebrity Chef Kitchens Behind the New York City Wine & Food Festival

Andrew Zimmern

These days the James Beard Award–winning chef, TV host, and author is mostly cooking in the Kitchen Studio and Test Kitchen at the office of his production company and restaurant group, Intuitive Content and Passport Hospitality, which has massive firepower. “My favorite features are the flattop griddle on the cooktop in the rear, and the storage island that was designed with capacity to house all our tabletop appliances—and, most important, it contains our wine fridge, plate warmers, and utility cabinets.” Zimmern is in the midst of a home redesign that includes a drool-worthy new kitchen with “Puustelli custom cabinetry and a full Gaggenau suite that includes some incredible features like a wok burner, steam oven, and large baking oven. My favorite feature there is also my island, where I cut out cutting board–sized sections so that my work space is flat all the way across.” The chef has

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Tim Griffin, The Kitchen’s Director and Chief Curator, Steps Down

A search for Griffin’s successor is being conducted by Isaacson Miller.

Tim Griffin, The Kitchen's Director and Chief Curator, Steps Down

The Kitchen has announced that its director and chief curator, Tim Griffin, will be stepping down from the position at the end of this year.

During his tenure, Griffin organized with The Kitchen team significant projects by artists including Chantal Akerman, ANOHNI, Charles Atlas, Gretchen Bender, Abraham Cruzvillegas, Ralph Lemon, Aki Sasamoto, and Tyshawn Sorey, among many others, in addition to thematic exhibitions such as “From Minimalism into Algorithm.” The organization also developed new initiatives and programs including “The Kitchen L.A.B.,” an interdisciplinary discussion series which keyed thematic seasons since 2012; and the electronic music series “Synth Nights.” Following the spread of COVID-19, the organization also launched The Kitchen Broadcast and revised its residencies to operate with a TV studio model.

During the past two years, Griffin has focused on fundraising in anticipation of The Kitchen’s 50th anniversary in

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Alison Victoria Reveals the ‘Future of Kitchens’: Will It Catch On?


Alison Victoria of “Windy City Rehab” is in some serious trouble. After getting sucked into legal scandals involving her former partner, Donovan Eckhardt, she’s parted ways with him and is trying to move on.

But can she? In the episode “Going Big on Berenice,” Victoria has begun working on a huge house on Berenice Street in Chicago, but soon runs into problems. Since Eckhardt was involved in this deal early on, and had allegedly bungled paperwork along the way, a stop-work order was placed on the building. This causes an expensive nine-month delay, and eventually Victoria realizes that she may not turn a profit on this house.


To make up for lost time, she decides to add features that are so amazing, the house could fetch a high price—all without making her spend a ton more money. Read

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Why Virtual Kitchens Are Disrupting The Food And Beverage Industry

CEO and Founder of the Profitable Restaurant Owner Academy, the ultimate resource in starting a profitable restaurant.

Restaurants are notorious for their low-margin business model. After all is said and done, their profitability ranges from 5% to 10%, a number I’ve gathered from a variety of National Restaurant Association articles and surveys. The reason for its low margins is because of the prime cost — food cost and labor — which typically accounts for more than 55% to 65% of the revenue.

As technology rapidly advanced, so did innovation within the food and beverage sector. Third-party apps like Uber Eats, Grubhub and DoorDash have made ordering out easy with just a click of a button — no need to step foot in the restaurant. It is with the advancement of this technology that has allowed new businesses like virtual kitchens, also known as cloud kitchens, ghost kitchens or

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