New Zealand Commercial Design Trends Series NZ Commercial Design Trends Vol. 33/03C | Page 86

“I love to see our different teams interacting over
a game of pool, often having a big conversation –
and usually work related.”
The ground floor development kitchen contin-
ues the general aesthetic of the upper floor, but is
designed as a production line for the 30-40 recipes
that need to be created each week.
This includes 10 residential scale kitchen stations
that are used to test the recipes created by the adja-
cent team of recipe developers and editors. On the
other side of the kitchen is a purpose-built kitchen
studio, with two cameras mounted overhead, where
search | save | share at
the finalised dishes are photographed to illustrate the
food bag meal to be prepared.
The kitchen also has a large pantry and walk-in
fridge – Robinson points out that essentially it’s
operating like a medium-to-large sized restaurant.
Plus there’s an area for administrative team
members to come down and eat what’s been
cooked during the day – another enjoyable perk of
working in this new My Food Bag environment.
see more images online: search
49686 at Trendsideas.com
Below:Once recipes have been
perfected in the development
kitchen, the dishes can be
photographed in the adjacent
purpose-built photography
kitchen.
Right:The My Food Bag team
creates about 30-40 dishes each
week, including the initial recipe
development and writing, and
editing of the final instructions.