February 2015 · Chef John Reed, CEC, CCA
Associate FCSI member John Reed examines why the industry needs to ensure chefs are given the right space
As with any good design concept, success and failure are dependent on the details. Everything from the placement of electrical and plumbing services for equipment, to ergonomically designed workspaces and the finishing of
countertops, it all goes into ensuring that the operation works smoothly.
