Cookeat Kitchen | Francesco Tomassini

Cookeat is a new kitchen concept born from the collaboration of the architect. Francesco Tomassini, chef starry Lucio Pompili and the firm Pedini Cucine. A key element of this project is the kitchen and the centrality of its role as a place in which to meet, talk, share and, why not, teach and learn. The food, now more than ever, it is very topical issue, devoted to the rediscovery of cooking, brings us to appreciate the culinary arts, knowledge of products, their quality and allows us to exploit them. Food as a national identity, an Italian whose culture revolves around food and the meal which convivial and laid it Cookeat echoes, offering moments of socializing around a table, which is also the kitchen. Cookeat makes the diner protagonist of the culinary process, involving them in a process of rediscovery of the pleasures that our earth has to offer.
Starting from the needs of the chef Pompili , according to which the kitchen must be a tool as flexible , able to be used both inside a restaurant , but also for traveling events , is designed modular structure do Cookeat , capable of adapt over time to changing customer needs.
Cookeat , allows us to follow the requirements arising from the evolution of our daily lives, allowing , even over time, stretch it , shrink it , change portions of the plan , appliances , beds, finishes , all in a simple way, even in the " home " . Two prototypes were created and presented
in locations that married well with the different characteristics of each : the first , thought to be transported and used for trade shows and events on time, he made his
stage entrance to Eataly Rome , where the chef Pompili , present in the month of December 2013 inside the Osteria Romana ( for the occasion Osteria Marche ) used Cookeat , along with his friend starred chef Moreno Cedroni to prepare its dishes and share them with customers , an experience that has garnered great enthusiasm for the idea and the project.
The choice of location was an emotional choice given the strong affinity of philosophy Eataly with the love for the quality product for the Italian product, innovation and export that distinguish even the chef of Marche. Despite its small size, Cookeat to Eataly is made with steel finish painted white, bleached oak floor and bases and insert in white melamine to the countertop. The installation of appliances includes two induction plates, one with two burners and a single. On the sides there are two hoods while grazing the floor, on the same floor, there is a plaque that hides the electrical outlets for kitchen accessories. If necessary, this version is already prepared for the insertion of a fridge and a sink.
The second prototype has been developed for inclusion in the Symposium restaurant , in a large hall , where the protagonist is Cookeat for cooking classes,
events , informal dinners , meetings of friends. The size of this Cookeat are significantly higher , since there is the need to move , and then disassembly , but you can still personalize according to the changes required by the chef. It has compartments inside which you can place a hot water supply (in addition to the possibility of a connection to the network ), and a tank for the water to drain . On the floor there are two plates , one with two burners and a single focus , a fume hood grazing the floor, a plate with electrical outlets . The bases are fitted with a refrigerator with two drawers and compartments to hold all the necessary equipment to the chef. Cookeat is supported by two columns where they are placed further appliances (oven, microwave oven, chiller , wine ) . In this version can fit comfortably up to 12 people, for a lovely evening in the company of the chef Pompili!!