Kitchen Futures: Home Heston | PDD

Kitchen Futures: Home Heston

By Sarita

on June 5 2013

Kitchen Futures is a series of posts over the coming weeks, taking a glimpse into the future of home cooking through five trends spanning from short term to long term. Home Heston, the third post in the series, explores the curious world of molecular gastronomy where science meets theatre and where food becomes an artistic statement.

We’ll be taking a look at what is driving consumer fascination with this cooking style and how it gives rise to a new wave of cooking equipment entering the home kitchen…
The home kitchen is becoming a science lab. What were once considered new and exciting regional cuisines from across the world will become global staples – people will increasingly look to new, unexplored and experimental cooking arenas in their desire for the next ‘theatre of cooking’.
Consumers’ total access to information and what is becoming a global obsession with cooking programs, celebrity chefs, along with the mastering of professional techniques means that the home cook is transforming into the home chef.
‘Professional’ inspired cooking will continue grow, enabled through the accessibility of ‘tools of the trade’ for the kitchen. From professional knives to water baths, vacuum sealers and pipettes – utensils, cookware and appliances of the future will take on a more scientific aesthetic.
Cooking emphasis will shift from value and quality and move towards technique, accuracy, precision, perfection and experimentation.

The world of molecular gastronomy will command a deeper-rooted knowledge of food properties and preparation, reaching the realms of chemical reactions and breaking of sensorial conventions.

Featured and above image credits: PDD


The art of cooking and cooking as an art…
Balancing the art – ‘plating up’ will become the new ‘serving up’ at home. Food as an art will be a careful balance between flavour, form, colour and composition. Tableware will move from being just a canvas to an integral part of the overall picture.
Sous-vide staple – professional cooking techniques will be the new cooking staples, with their associated appliances and equipment sitting alongside the conventional oven, microwave and toaster.
Food hacking – physical and chemical transformation of ingredients becomes the playground for amateur molecular gastronomy. New utensil archetypes capture the precision and accuracy of innovative cooking processes.

Home lab – kitchen space is transformed into a theatre of experimentation. From surface to lighting and storage – the kitchen will reflect technical functionality but with a theatrical and playful twist.

Image credit:

01 > Bio-light by Philips Design 
02 > Stainless steel soap dispenser by Eva Solo
03 > Molecular gastronomy – strawberry ravioli, image source: Webb of Science 
04 > Wara tea set – glass tea straws, by Margaux Keller 
05 > Maiko fan by Piergil Fourquié
06 > Arugula Spaghetti, recipe and image source: Molecular Gastronomy Network 
07 > ‘Octopop’ by chef Adam Melonas
Directions to consider when translating this trend:
  • Precision geometric
  • Stripped back elementary forms with precision details
  • Structural patterns and graphics inspired by nature and machine
  • Glass with crystal clarity, precision formed
  • Smoky and frosted finish contrast
  • Stainless steel
  • Grey scale – tonal metal, plastic, rubber
  • Textual combinations
  • Super-natural colours (super high saturates), colour reduced down to its essence
  • Bold accent contrast through colour and texture

Look out for the fourth instalment of Kitchen Futures where we will be exploring the future of the sustainable kitchen and how it will take on an altogether more sleek and sophisticated aesthetic as consumer expectations rise.

Read more from this series:
Kitchen Futures: Time starved, health hungry
Kitchen Futures: Compact Cook
Kitchen Futures: Sustainable Kitchen
Kitchen Futures: Digital Chef