Last week we moved quickly. It was Monday afternoon and we were still discussing ideas and working out sketches. We received news that a demonstration chef was coming next class to see our first prototype. Most of our questions about the design of the kitchen could be answered by a chef likely to use it, so this was a perfect opportunity to ask anything we needed to know.

Here is a brief summary of the discussion we had with the chef last Wednesday:

  • Chef suggested placing the wheel near the hitch, closer to the bike
  • We don’t really need a fridge, maybe just a cooler
  • Wood is a better antimicrobial surface for a cutting board than plastic
  • How will we include kids? We could give them little cutting boards to take to their desks? Or maybe have a feature that makes the counter height short enough for them? It is important that they stay in sight of the chef at all times.
  • L-shapes are very advantageous for chef productivity
  • A foot pump sink is ideal — look up WISHY WASHY by River Guides (see below)

Screen Shot 2016-10-12 at 10.11.30 AM.png

  • The sink we have is pretty good for hand washing, but a second sink would be ideal for vegetable washing. They could be right next to each other and share the same spigot.
  • The first prototype was actually quite spacious — almost too much. We have room to downsize. It would be ideal to have a small space that opens up to more space, like a L-shape or shorter counter spaces for kids.
    • The minimum space we need is 24″ wide, nearly half of what we had for our first prototype
    • There might be a mirror on top, or a canopy that extends to keep everything safe outdoors
  • The only cleaning supplies we need:
    • white vinegar
    • biodegradable dish soap
    • scrub brush
    • bleach
  • Cleaning dishes using a 3 bucket system with hot soapy water, rinse, and a cold bleach/sanitizer solution
  • Rags can be used to clean surfaces as long as they are soaked in a bleach or sanitizer solution


We were also given a bare bones list of kitchen supplies that one chef could need. Last class, we took this list to Bed Bath and Beyond and purchased just about everything that we need for this kitchen. The things we didn’t buy, like a skillet and a pot, will be purchased on or at a camping goods store, because we want to have removable handles.

Using what we have now, we will go on to design our second prototype. Now that we have the supplies, we will know how much space we really need and what type of design solutions we need to look for.