Friday, March 3, 2017
Really Cool Design
My customers are pushing me, and every day, I have to reach deeper and deeper into my bag of tricks. Here is a grill I designed yesterday. The main challenge is that I have very little room, and the customers functionality demands are intense. In this case, I used a few concepts from Extebarri in Spain, one of the best restaurants in the world. In my opinion, I fixed a few of the design flaws with Extebarri's grills. That's a 36" True Chef Base tucked below the grill. We'll cut holes for 1/9 hotel pans in the front shelf, for sauces, etc. I'm hoping my customer lets me use black glazed firebricks for this grill. BBQ grils should be black, in my opinion.
Posted by Gary Lee Knackstedt at 10:39 AM