The book investigates the needs of haute cuisine and defines the concepts and standards of today’s professional kitchen facilities.
In research and analysisi conducted have tended to the needs of cooks on ergonomics, sustainability and energy efficiency. It includes the point of view of the main international chefs in order to extrapolate their concerns and thoughts, which have guided the conceptualization of its facilities, and bring them to a wider audience.
One of the aspects mentioned in the publication is the importance of planning the development of any implementation of a new restaurant through previous studies.
With the help of new technologies, we must address the concepts of food, health, environmental sustainability and addressing the sustainability no as an element of marketing, but as a concept of global efficiency.