by Claudia Simone Hoff, 25.03.2010
Where Frankfurt's banks and posh stores are far away, Juan Amador has opened the "Atelier 3.0". In Ferdinand-Porsche-Strasse 13 in the middle of the industrial area, the interested amateur chef can get ideas from the master and also cut, work, try out and get a taste of the high art of star gastronomy himself. Here is cooked in the design alla Italiana, because the Italian kitchen manufacturer Boffi took over the interior design and supplied the luxurious kitchen inventory for the new interpretation of the cooking studio.
The location: Not in the middle, but on the edge
The rooms spread out over a total of 650 square meters on the second floor of a new brick building with an industrial look in Frankfurt-Fechenheim - where the one-room hotel Amador-Suite is also located. The "Atelier 3.0" is dominated by a loft-like room containing the kitchen along with seating - sofas, wooden tables and benches by lupus73. This is the heart of the project Amador launched four years ago. Now it was time for an overhaul of the interior: "In Atelier 3.0, our guests will find much more than a cooking school. Here they have the opportunity to try out, develop and discover. We give them space for culinary discovery, whether it's a cooking class, a private party or a corporate event," says Amador.
The concept: cooking as an experience
He runs the cooking school together with Stefan Boenninghausen, his marketing manager, and Joachim Bätz, the former head of Germany's largest cooking school, the "Genussakademie," also based in Frankfurt. Bätz is also responsible for purchasing and compiling the food at "Atelier 3.0." These come primarily from the region, whereby the top gastronome attaches particular importance to the ecological origin of meat, fish and vegetables in addition to quality.
In "Atelier 3.0", guests can either wield the wooden spoon themselves or be cooked for by the professional kitchen team. "Behind the scenes of a professional kitchen" - that's the motto of "Atelier 3.0". And what is there not to discover in terms of course offerings: "Cooking with Juan Amador," "After Work Kitchen," "Barbecue Party," "Neptune's Treasures," "Modern Classics" or simply "Lobster" are the topics. Up to 150 guests can stay in the "Atelier 3.0", an active cooking class is possible for up to 50 people. Tableware Amador has in stock for up to 30 people - including porcelain from Reichenbach and Kahla, glasses from Schott Zwiesel, and silverware from WMF and Robbe & Berking - everything else can be rented as needed.
The kitchen: furniture by Boffi, electrical appliances by Gaggenau
Amador chose the Italian luxury manufacturer Boffi for the kitchen furniture. With a showroom in downtown Frankfurt, he was assisted by store manager Dario Galante, an experienced kitchen planner. Months of talks, analyses and discussions resulted in the tailor-made kitchen. Boffi and Amador entered into a cooperation on this project, which means, among other things, that the Italian kitchen manufacturer will occasionally host events in "Atelier 3.0," as Galante recounts in conversation. The visual centerpiece of the interior design is the Table System by Boffi, positioned to the left of the entrance and designed by Piero Lissoni. In the "Atelier 3.0", a wooden worktop left in its raw state is used, which invites the dishes prepared together beforehand to be presented appropriately. The actual cooking stations, which were located in this place before the conversion, have given way to the design eye-catcher "Table System".
Behind the countertop, a wall houses the refrigerator, wine cooler and freezer; to the right of the entrance is the actual, handleless kitchen with four separate monoblocks on which the cooking and countertops are arranged. Here, the (hobby) cook can enjoy freely positionable vario hobs or a Teppan Yaki for Japanese palate pleasures or short fry. In addition, this room unit includes a cabinet module that houses the refrigerator, steamer, oven and dishwasher. An extractor hood from Gaggenau, specially adapted to the requirements of the "Atelier 3.0", is currently in the development phase. The kitchen furniture features white matt lacquer combined with stainless steel surfaces. For some surfaces, Amador and Galante chose the acrylic-bonded solid surface material Corian, which is particularly resistant and robust.
The highlight: cooking for women, too
And, as if we had always suspected it: Women are being pushed out of the kitchen. Not only are more and more men putting a sophisticated and expensive kitchen à la Porsche and Poggenpohl in their homes (even if they may not even cook in it) and most top chefs are male anyway, there's also a cooking class called "The Meat Academy" in "Atelier 3.0." As the subtitle suggests, women are also welcome: "Not only for men" is the motto. What is it all about? One of the last male domains, the grilling of meat. But what woman wouldn't warm to a "back-roasted bison roast beef with vadouwan, cornbread crostino, roasted corn, dried tomato with marjoram honey and tomato vinegar jus"?
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