It’s Getting Hot in Here! – Why We Can’t Stop Talking About Electric Kitchens

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Buildings + Beyond Podcast

Steven Winter Associates

73 episodes

1 week ago

Buildings + Beyond is the podcast that explores how we can create a more sustainable built environment by focusing on efficiency, accessibility, and health.

Science

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Buildings + Beyond is the podcast that explores how we can create a more sustainable built environment by focusing on efficiency, accessibility, and health.

Science

It’s Getting Hot in Here! – Why We Can’t Stop Talking About Electric Kitchens

Buildings + Beyond Podcast

48 minutes 53 seconds

1 year ago

It’s Getting Hot in Here! – Why We Can’t Stop Talking About Electric Kitchens

Featuring

Chef Christopher Galarza

Christopher is a pioneering force in the culinary world, known for his unwavering commitment to sustainability and innovation in kitchen design. As the founder of Forward Dining Solutions LLC and co-founder of EcoChef, Chef Galarza has become a leading advocate. Read more

Chef Duke Gastiger (pictured with Monica Gastiger)

Duke and Monica bring specialized talents and passion to RE Farm Café at Windswept. Duke’s prior corporate life with Sheraton and Hyatt Hotels embraced training with master chefs from around the world, learning the essence and nuances of each of their cuisines. With a strong entrepreneurial drive, Duke returned to his college town in 1985 to acquire The All-American Rathskeller. In 1987, Duke opened Spats Café and Speakeasy, a themed “prohibition era” eatery. Read more

Host: Kelly Westby

Kelly leads the Building Operations, Decarbonization, and Efficiency (BODE) team at SWA. She has a wide range of experience in building science, commissioning, and energy efficiency retrofitting. Kelly’s commissioning, energy code, and efficiency projects cover millions of square feet of commercial buildings along the East Coast. She also speaks at events and conferences, sharing her expertise on industry best practices.

Remember when gas stoves became a political issue last year? While all that public debate was happening, there were chefs around the world embracing the concept of all-electric kitchens and getting past the learning curve to induction cooking.

We don't hear about gas stoves in the news as much as we used to, but kitchen electrification will always be a hot topic here at Buildings + Beyond! In this episode, we invited Chef Christopher Galarza back to the podcast to talk about the progress being made to transform more commercial kitchens into efficient, safe, and climate-friendly spaces. Chris brought Duke Gastiger, who built a net zero, all-electric commercial kitchen at his farm restaurant, to join the conversation.

Keep listening: Our previous episode with Chef Christopher Galarza, It’s Time to 86 Fossil Fuels in Commercial Kitchens, is available here.

Coming soon: Look out for part two of this episode all about the EcoChef electric kitchen rating system and certification.

Episode Resources

From Christopher's Bio:

* Forward Dining Solutions

* EcoChef - the first electric kitchen rating system and certification

* American Culinary Federation Pittsburgh Chapter

* Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry