Sub-Zero, Wolf, and Cove explored sustainability in the kitchen, honoring Earth Day with a brilliant CEU presentation by Bianca Olsson at the AD building. The "Kitchens of the Future" course explored how “Healthy, Sustainable, and Connected” are seen as relevant in planning and building the entire home space - reimagining the kitchen from storage, prep, cooking, disposal, consumption, and social activity. The course looked at the future of kitchen design, including how connected appliances will change how we interact in the kitchen. And how the ‘Wellness Kitchen’ is designed to foster a healthier lifestyle for our bodies, minds, and our planet was examined - by making better design choices for greener, healthy living. Chef Phillip Raspanti created superb hors d'oeuvres with a signature cocktail showing us how to be sustainably conscious with ingredient sourcing and use, reducing waste. 

Chef Raspanti also showed how some of the Sub-Zero product lines help achieve these sustainability goals with its best time-saving appliances. The excellent in-person attendance is due in part to the relevance of this subject in our industry and how our manufacturers are giving us new options to meet the demands of the changing world. Of course, a good time was had by all, with the networking before and after the CEU.

To see more pictures, go to the Chapter Facebook page clicking here.

Photography by Jeff Siegel