cutting edge: a case study
Introduction
Having lived in a co-op for years, I experienced firsthand how the kitchen and meals are an integral part of the social environment. The kitchen served as a communal space where residents gathered not only to cook and eat but also to connect and share stories. Meal preparation was often a collaborative effort, fostering a sense of community and cooperation among us. Shared meals became a daily tradition, providing opportunities to bond, discuss communal issues, and celebrate each other's cultures and culinary traditions. This unique setting emphasized the importance of food in building and maintaining a vibrant and cohesive co-op community.
In the co-op, meals are prepared by the residents themselves, often requiring collaboration and coordination among those cooking. For new members who may not have extensive cooking experience, the prospect of cooking for all 61 residents can be quite daunting. The responsibility of planning and preparing a meal that meets the needs and preferences of such a large and diverse group can be overwhelming. However, this experience also provides a valuable opportunity for learning and growth, as new members receive support and guidance from more experienced cooks, gradually building their confidence and skills in the kitchen.
Research Objectives
The primary objectives of this research were to:
Analyze the ergonomic and practical challenges faced by chefs when using kitchen knives in an industrial setting.
Identify patterns in knife handling skills and techniques.
Simplify techniques into things that are simple and designable
Explore the impact of kitchen environment and equipment on user experience.
Develop designs to improve user experience and safety.
Also including the cleaning
Methodology
The research was conducted over 2 months, but informed by over 2 years of personal experience, in the Laurel House co-op industrial kitchen. A mixed-methods approach was employed, combining qualitative and quantitative research techniques:
Observational Studies: Conducted during peak operational hours to capture real-time interactions and knife usage patterns.
Interviews and Focus Groups: Engaged chefs and kitchen staff in discussions to gather insights into their experiences, preferences, and challenges.
Task Analysis: Detailed examination of specific kitchen tasks to identify critical points of friction or inefficiency.
Witnessing Behaviors
I took multiple instances across multiple weeks in order to study the space in the most complete way possible. Here were the categories of use that I saw the kitchen undergo, naturally needing knife use at each one of these interaction points.
Study - Communal Cooking
Study - Personal Cooking
Study - Special Events
Study - Sanitation
Research Notes
After collecting all the input from the community and my own observations, I made educated decisions regarding the ideas and problems that would need my attention. I organized them into the digital whiteboard shown below.
