How have kitchens – professional and domestic – developed over time?
How have kitchens – professional and domestic – developed over time? And how has their design shaped the food we cook and eat? With Carolyn Arnold of kitchen designers Bulthaup, renowned British chef Rowley Leigh and food design and sustainability consultant Clare Brass.
Chaired by food journalist and broadcaster Sheila Dillon.
Carolyn Arnold has worked with premium German kitchen brand bulthaup for much of her career in various roles, including as a designer between 1992 and 2007. During this time she worked directly with clients, architects and interior designers on a wide variety of projects in London, the UK and internationally. She’s currently responsible for marketing and business development and regularly presents bulthaup’s RIBA & BIID accredited CPD to industry professionals, focusing on the history of the brand & kitchen design trends.
Clare Brass is director of Department 22, a design and innovation consultancy with a focus on food, exploring better solutions for a better 22nd century. She was head of sustainability at the Design Council before setting up SEED Foundation, developing user-centred entrepreneurial solutions to social and environmental challenges such as food, water and waste, such as the FoodLoop project, which saw residents of a housing estate collecting and composting their own food waste. She set up and ran SustainRCA at the Royal College of Art and was a mentor for the Ellen MacArthur Foundation. Clare regularly teaches sustainability and circular economy at Imperial College Business School and Brunel University.
Sheila Dillon has been a food journalist for almost three decades, beginning work as an editor and writer at the New York based magazine, Food Monitor. For 20 years she has worked on the BBC Radio 4’s The Food Programme. Her investigative work has won many awards including the Glaxo Science Prize, Caroline Walker award and several Glenfiddich Awards, most recently for her documentary on the history of the American meat industry.
After leaving Cambridge University Rowley Leigh tried various jobs including farming and journalism before becoming a grill chef at a new hamburger restaurant in Covent Garden. Leigh worked in various restaurants, before graduating to Le Gavroche, where he spent eight years and was awarded the Times Restaurant of the Year in 1986. In 1987 he started Kensington Place Restaurant with Nick Smallwood and Simon Slater, cementing a reputation as one of the ‘godfathers’ of ‘Modern British’ cooking. It was here that Leigh developed his style of European cooking, marked by a respect for ingredients, direct and simple presentation and thoughtful invention. Leigh left after 19 years to open Le Café Anglais in 2007 which he sold in 2014.
Food Season supported by KitchenAid
|Name:||The Evolution of the Kitchen|
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