In the making of a Marrone kitchen, the counterweight to total freedom is the effort to keep concreteness and identify the possibilities which are really necessary. In the same way salt gives taste to a dish only when added in the right quantity, the drawing that Marrone elaborates from listening to the Chef has everything needed and nothing more. This is how a balance between production costs and managing costs of a cooking suite is reached: with a pinch of salt.
A Marrone kitchen springs from the culinary process and allows its refinement.
In the East, it is believed that the artifacts of great artisans have a soul; it resonates with those who handle them and represents both a spur and tool for improvement. A concept of inspiration for Marrone which builds cooking suites on the knowledge of the cooking process, highlighting the spaces of technical growth and the possibility for culinary and economic optimization.
The fully customized kitchen is an emanation of the chef’s method and personality.
The capacity for synthesis and the union of listening and concreteness are essential elements to govern the process of creating a Marrone kitchen; listening to the chef; analysis of the composition and functions of his work team; the study of spaces; the general concept of the restaurant. Everything is a step towards the creation of a device that is both enabler and guide in culinary transformation.
The tailor-made kitchen seeks the right balance on the operational and economic fronts.
Every great dish comes from the creation of a balance between taste, smell, sight. The balance in the Marrone cooking suite is technical and economical, with the need for transformation and the necessary tools: each component is strictly required, built to fulfill its task, and nothing is included for needs that are not specific to the project. Therefore, purchase and management costs are adjusted to the minimum yet allowing to obtain the maximum result possible.
The fully customized kitchen enables performance, always.
Engine and mechanics, energy and movement are equal elements in the pursuit of performance. Any exaggeration in one direction or another leads to a sub-optimal result. Culinary performance requires that the power of the instrument is harnessed to be reliable, available as and when needed, without ever staining with ostentation, remaining fixed on the objective and the constraints that it places: concreteness is first of all this.