A Taste for Design: Dishing on Space and Design
In the heart of bustling Minneapolis, Gaggenau, along with dealer partner Warners’ Stellian , hosted an exceptional Taste for Design event at Spoon and Stable , a French-inspired restaurant created by James Beard Award-Winning Chef, Gavin Kaysen . The event was highlighted by a showing of the Gaggenau Taste for Design film short “Dishing on Space and Design,” followed by a special discussion between celebrity Chef Andrew Zimmern , best known for his Travel Channel “Bizarre Foods” series, and Heather Ryan, Gaggenau North America Sales and Marketing Manager. During the conversation, Zimmern dove into his culinary and architectural inspirations and shared his perspective on the growing demand for more sustainable food practices.
Zimmern, a four-time James Beard Award-winning chef and ambassador to the United Nations World Food Program, spoke passionately on the materials and criteria he looked for when renovating his home kitchen — specifically calling out the mastery of his Gaggenau appliances both in performance and presentation.
The film short , “Dishing on Space and Design,” features Chef Curtis Duffy , formerly of GRACE, now of two MICHELIN-Starred restaurant EVER, inside his friend Chef Andrew Zimmern’s home in Minnesota to dish on design, ingredients, cooking and the details that make perfection. This film short gets underneath the precision that is Chef Curtis, reinforcing the importance of the tools, materials, ingredients, place and patience to make perfection real.
The professional kitchen principle is the foundation of Gaggenau product design. Professional equipment, much like ingredients, must be of the highest quality and add something special to the final dish.
Gaggenau’s event series called “A Taste for Design” is exclusively for Gaggenau Club 1683 members and prospective members. Devised to laud the intersection of architecture, design and the culinary arts, each event pairs a MICHELIN-Starred chef with renowned architects, designers and/or spaces to discuss the cross connections between food, art, architecture, and design.
