Task 2017 - 2019

In our modern society, cooking is more than just the preparation of food. Cooking is increasingly becoming a social experience. When cooking together, conversations are held, social contacts are cultivated and new friendships are made. The food used, the integration of digital media into the
cooking environment and the return to traditional methods as well as the staging of prepared dishes online are an expression of an attitude to life, a culture of living.

The students were first given the task of asking themselves the central question "What should the place where I like to be and where I prepare food look like?". They were asked to consider the tension between the increasing digitalization of our living environment and the opposite trend of returning to the following aspects.

The student concepts


Based on their own experiences and the results of the Furtwangen students' survey, the Wismar students assumed that most people prefer to cook in company.

It quickly became clear that the conventional U-shape of the kitchen is not very communicative, as people stand there with their backs to each other. If you want to cook in company and communicate, you need a T-shaped kitchen where you can work face to face. Three aspects were important to the students when designing the Koch.Web kitchen: living space, activity and technology.

The kitchen should be both a living and interaction space. An experience space that can also be used as a playroom, a media contact room and a virtual cooking studio. The corresponding technical requirements would therefore also have to be met. The kitchen should be used as a space with a communal experience. The result is a product that meets all expectations.


Based on their own experiences and the results of the Furtwangen students' survey, the Wismar students assumed that most people prefer to cook in company.

The Koch.Werk kitchen expresses the need to cook by hand, to work with the ingredients and to work independently. Craftsmanship, quality and artistry are the leitmotifs of the design. The aim is to create a cooking environment in which all the essentials are within easy reach - just like the classic workbench of a master carpenter.

The authenticity and authenticity of the materials and handcrafted joinery, which refer to traditional knowledge, are an expression of these motifs. The leading materials are maple and walnut wood, black ceramic and stainless steel. The style is simple and functional. It takes up traditional basic ideas and quotes them in a down-to-earth but modern design language.

A cooling and storage system that works without electricity, the so-called Eco-Cooler, was developed to match this. This "offline refrigerator" is a system based on natural physical processes. Water evaporates via the clay plates. The cooling generated in this way creates optimum conditions for storing fruit and vegetables. And the whole thing works without electricity thanks to the osmosis principle.

The outer shell of the cooling cube is made up of two layers. The visible outer layer is made of a diffusion-open material. The inner layer is made of stainless steel. The metal conducts the heat quickly and over a large area to the outside and is particularly hygienic. There is a joint between the two layers to absorb water.



Wismar University of Applied Sciences, Interior Design, Professor Achim Hack and Design Professor Volker Zölch

Furtwangen University, Applied Health Sciences,
Professor Dr. rer. cur. Peter König

Stuttgart Media University HDM Stuttgart, Advertising and Market Communication course, Professor Dr. Jürgen Scheible

Ballerina Küchen

with the kind support of:
AEG, Antonangeli, Blanco, Ludwig Grimm, Lulay Natursteinobjekte, smeg, Systemceram