The Silestone Institute has celebrated its 10th Anniversary with a talk-colloquium on the kitchen of the future. On the occasion of this commemoration, the Institute has also produced a digital report that collects the contents and activities carried out during these ten years.
According to Santiago Alfonso, secretary general of the Silestone Institute, “Cosentino promoted this platform ten years ago in order to create opinion and debate about the kitchen environment, both domestic and professional”. Among the different projects developed by the Institute since its establishment, Santiago Alfonso highlighted the publication ” 90 cm above floor level”, the first book dedicated to the architecture of restaurants, as well as the Global Kitchen project, an international and multidisciplinary study to anticipate what the kitchen space will look like in the future.
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The kitchen of the future will be monomaterial with a humanist and personalized touch
The talk-colloquium “Dialogues on the kitchen of the future” held at the Cosentino headquarters, was attended by architect Juli Capella, chef Jose Alvarez and interior designer Lucas Paris. During the session the speakers explained their vision on how domestic kitchen will evolve in the next 25 years.
According to the architect Juli Capella, “the kitchen of the future will be monomaterial. The floor, walls, countertops, cabinets, , … will be created with a single material which may have different textures. It will be a loving kitchen, coming from the heart and therefore it will become the organic center of the house and thus of society. It will have a humanistic and funny touch since we are in a society of enjoyment and joy. In short, it will be a warm and loving mix, but at the same time personalized.”
For the chef Jose Álvarez, the kitchen of the future will be essentially experiential. In his restaurant “La Costa” in El Ejido (Almería) he puts this concept into practice. He invites guests to enter into the kitchen to have a first tasting before going to lunch room, so they can see him and his team cooking. For the chef, the experience lived in the restaurant, is one of the keys of the differentiation in restaurant service.
According to the interior designer Lucas Paris, the development of weather-resistant appliances and furniture will facilitate the popularization of outdoor kitchens turning the outdoor space into an extension of the living room.
Digital 10-Year Report of the Silestone Institute
The digital 10-Year Report prepared on the occasion of this celebration gathers the knowledge developed and the activity carried out by the Institute throughout its ten years of activity. There, it can be found a timeline through the main activities of the Institute. Three infographics are presented on 1) The critical spots of the kitchen, 2) Innovation in the professional kitchen 3) The kitchen of the future. Also, 10 practical tips to maintain good habits of food safety in the kitchen are as well as the opinions of experts who have collaborated with this institution are presented.
The memory is available at the following address: www.silestoneinstitute-10years.com