A groundbreaking new program from the creators of EcoChef is set to empower architects and designers with the knowledge to construct kitchens that are not only environmentally responsible but also significantly more cost-effective. This initiative, spearheaded by renowned chefs Chris Galarza and Gerard Kenney, alongside industry expert John Harrison, aims to provide specialized certification in building energy-efficient and money-saving kitchens that meet stringent EcoChef standards.
“As we were developing EcoChef and establishing our standards, it became abundantly clear that there’s a significant need for a deeper understanding of how kitchens are actually built,” explained Galarza in a recent discussion. “The EcoChef Practitioner program is designed precisely to equip designers with that crucial level of expertise.”
Bridging the Design and Culinary Divide
The EcoChef Practitioner program, an online course slated for release this spring, features a comprehensive 12-part curriculum. Participants will benefit from direct access to two distinguished industry experts: one with extensive architectural experience and another with a deep background in hospitality management. Upon successful completion of the course, individuals will be accredited to collaborate with leading chefs in the design and construction of the next generation of culinary spaces.
Galarza highlighted a common challenge he’s encountered: “I’ve been brought onto numerous projects where designers express frustration, feeling unable to effectively collaborate with chefs. Our goal with this program is to bridge that gap, fostering a shared language and mutual understanding between these vital professions.”
Addressing the Kitchen’s Energy Intensity
John Harrison underscored the unique energy demands of commercial kitchens, a factor often overlooked by conventional building assessment systems. “We’ve observed that many standard methods for measuring energy consumption, including various rating systems, seem to shy away from addressing kitchens directly,” Harrison noted. “This is surprising, considering kitchens represent the most energy-intensive part of any building. They consume vast amounts of energy and water within a relatively small footprint, unlike the rest of a building which primarily relies on lighting and HVAC. It’s refreshing to see a program that finally tackles the specifics of what is arguably the biggest energy offender.”
As Chef Galarza has consistently emphasized, including in his recognition on the Grist 50 list, creating more sustainable kitchens offers benefits beyond environmental protection. While conservation is a key objective, upgrading appliances and optimizing energy usage in this central hub of restaurants and hotels can lead to substantial financial savings for owners through reduced power, fuel, and cleaning costs. Galarza has personally demonstrated his commitment, being the first Executive Chef to achieve certification in an all-electric kitchen.
Information and Future Offerings
For architects, designers, contractors, and other professionals interested in obtaining EcoChef Practitioner accreditation, Galarza is planning an informational session in the near future. Further details can be found on his LinkedIn profile or by contacting info@EcoChef.org. The inaugural group of participants in the course will be offered special introductory pricing.
In line with the ongoing commitment of Galarza and his partners to innovation, the EcoChef Practitioner program is just one of several exciting projects in development. They are also creating a comprehensive master course that will delve into broader aspects of sustainability alongside the fundamental principles of operating a successful restaurant.
Galarza shared his vision for this advanced curriculum: “As I pursued my own accreditations, I realized they primarily confirmed my culinary skills but didn’t necessarily prove my ability to manage a kitchen effectively. This inspired me to introduce a leadership component, focusing on interpersonal skills and effective kitchen management. From there, we’ll expand into specialized areas.”
He elaborated further: “My philosophy is that true mastery in this industry requires a holistic understanding. If you aim to be a master, you must comprehend the entire operation – from the back of the house and pastry to guest relations and wine selection. A mastery designation should be all-encompassing.”
Harrison added that the learning approach will be adaptable: “The program is designed to be digestible, offering various pathways to acquire diverse knowledge. These individual skills can then contribute to broader certifications. We believe this approach caters effectively to contemporary learning styles.”
While the full master course is anticipated to be several years away, the EcoChef Practitioner program is nearing its launch. “We discuss these concepts for so long, and so much effort is invested, and then finally, we have something tangible to share with people,” Harrison expressed. Galarza likened the feeling to a proud parent sending a child off to college, noting, “It’s a little bit strange, like you’re sending off your kid to college.” The key difference, of course, is that they will be the ones providing the education.
