Tae Yong Kim

• 

• 

• 

• 

The path to the kitchen for a chef should never be very long. A chef and his customers should not be too far apart, nor should a chef and his kitchen be separated by a long distance. In order to easily fly out orders and receive orders, a kitchen and its customers must be close, and the chef is the one who treads in between the two. Restaurants are usually built so that the entrance to the kitchen is not a convoluted and long hallway but is more of a wider and shorter path in and out. When the restaurant starts, piping hot dishes have to be quickly moved out while dirty dishes must be brought in. If the way out of the kitchen is too narrow, those two differing directions can collide and end up causing a mess.