Description

Chapter Sponsor Gerhard’s presents Kitchens of the Future: Healthy, Sustainable, and Connected presented by Sub-Zero, Wolf and Cove

Join us for a great evening connecting and learning in person with specialty Cocktails and hor d’oeuvres that will be served!    Swag bags!

Approved by AIA (HSW), ASID/IDCEC – NARI, NKBA and PRO for 1 hr/1 LU from Sub-Zero, Wofl and Cove

Please provide your AIA or IDCEC number at the event for credit.

The kitchen has been trending toward minimalism, sustainability, and the increasing desire of consumers to eat healthy foods often cooked at home. Homeowners are now more aware of the importance of sustainable, healthy building materials and designers are reimagining the kitchen from the standpoint of storage, prep, cooking, disposal, consumption, and social activity. This course will look to the future of kitchen design, including how connected appliances will change the way we interact in the kitchen. LEARNING OBJECTIVES: • Analyze the evolution of the 21st century kitchen and the impact to occupants as architects and designers design the kitchen space • Explore potential opportunities for kitchen design to evolve in terms of storage, prep, cooking, disposal, consumption, and social activity and the impact this has on the occupancy experience • Identify the importance of specifying sustainable, healthy building materials and appliances in the kitchen design process • Examine the role of connected appliances in terms of the way occupants prep, cook, and socialize within the kitchen space, NARI, NKBA and PRO for 1 hr/1 LU from Sub-Zero, Wofl and Cove