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Magic in the kitchen – Johann Lafer presented with the Sinus Award
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Star chef Johann Lafer was presented with a Sinus Award for his Cookery School of the Future, the Table d'Or in Guldental. The kitchen as a place of encounters, a central meeting point for parents, children, friends and acquaintances. Cooking as a joint experience across the generations: something our ancestors did but we can do nowadays under completely different conditions. Over recent years, many new technical products have come onto the market and found niches in various areas of applications. However, only very few innovations have found acceptance in the kitchen.
In many cases, designers of new concepts and products lack the necessary practical experience because they do not work in the kitchen daily. Johann Lafer’s ultra-modern cookery school, the Table d'Or in Guldental, Germany, is the practical implementation of current developments coupled with the experience of the star chef to create an ‘innovative kitchen’. Via touch displays spread around the room, the chef can control the entire cookery school with just a few clicks – simple, fast and safe. It is even possible to issue commands by a wave of the hand – a unique feature developed especially for the Table d'Or. Via coloured background lighting, Johann Lafer is able to make a variety of situations even more vivid for his guests. Thus, simply by touching the display with his fingertip, he can create complete lighting and music scenarios, e.g., for a candlelight dinner.
Coloured LED displays make a modern impression; music can be played in pre-defined zones via a multi-room system. For Johann Lafer, it is important that his cooking school is not characterised by complicated technology but that he has at his disposal a standard system with highly complex functions, which are easy to operate.
In this connection, the system has been designed to accept later additions without the need to make holes in the walls or lay new pipes. New functions can simply be programmed in the system.
We spoke with Johann Lafer about his new cookery studio during the presentation of the Sinus Awards.
Mr. Lafer, you could be described as the new Captain Kirk of the Space Ship Kitchen. You have developed a completely new technological system for your kitchen. Does this mean we have at least reached the space age in the field of kitchen technology?
A few privileged people have been able to travel in space for a long time now – in my new cookery school, I have created optimum prerequisites for communicating innovative cooking to my students. Thanks to the processor-controlled PA system, the students can understand what I am saying even when I have my head in the oven. Details can be shown clearly on the big monitor in HD quality while the LED lighting and modern induction hobs permit energy-efficient and precise cooking. Moreover, the whole class can be transmitted via the internet.
Although we prepare our own drinking water, we don’t use space-food tins. I don’t think we have entered the space age, more the age of modern communications.
When did you get the idea for the kitchen and how long did it take to set up? What was it like working with your Science Officer?
I have always been fascinated by modern technology and sometimes tried out some ideas on a small scale in my private kitchen. My Science Officer was actually a team – architect, engineers and technicians – who advised me about everything on an interdisciplinary basis.
What advantages does the new technology offer when recording cooking shows compared to other studio kitchens?
It is a functional cookery school where 16 people can enjoy a special day, cooking and eating together. The camera technology is concealed. For example, a camera and microphone are integrated into the ceiling. The emphasis is on cooking with people without a dolly or director.
Is there any other comparable kitchen? Where did you get your inspiration?
Individual components are in use elsewhere. However, I have never come across the combination of innovations that are integrated into my cookery school. I wanted to have the most modern cookery school possible so I got in touch with research institutes, such as the Fraunhofer Institute. The unique controlling by gesture came about as a result of this contact and a visit to Berlin.
Have you set a milestone with the innovative kitchen? Will this concept go into series production?
It is a milestone, yes. However, a chain of Table D'Ors is not planned. I cannot be in more than one place at the same time.
Can you imagine that it or individual elements could also be used in amateur kitchens?
I’m sure that, in the future, recipes will be read not so much from cookery books but from screens or even read out loud and shown with moving images.
What is your favourite piece of equipment? What do you use the most? Could you imagine any improvements? Is anything already in development?
Without doubt, the highlight is the combination of 70" HD monitor and gesture control and the link to media control. We are working on some things, such as improvements to the user interface and the integration of additional elements into the overall control system.
What do your students think of these innovations? What do they like using the most, what reactions have you had from them?
The cookery school is very popular and the students are enthusiastic about the innovations. The three-minute summary of the day’s cooking course, which I show when the dessert is served, is always a hit.
What has been your experience of the new kitchen and interaction with the cookery students? Do you have any examples of how the new technology has been able to improve the insights given or helped students learn a new cooking technique?
As I mentioned, the technology is a great help in communicating culinary skills. Have you ever seen a strawberry in HD? Although half a metre big, it appears crystal clear on the monitor. You can see more details than would be possible with the naked eye!
You came to Prolight + Sound personally to receive your Sinus Award. Did you have time to look around the fair?
As a technology freak and fan, that’s a must!
We conducted an interview with Johann Lafer at the Sinus Awards ceremony and it can be seen in our Media Systems Blog. (Sorry, only in German)
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