This document describes the layout and organization of a chef's home workspace. It is divided into several areas based on function, frequency of use, and food hygiene standards. The main areas are the cooker, prep area, plating area, and cleaning areas. Organization prioritizes function, frequency of use, and cleanliness. Enhancements include additional cupboard space, knives and pans located for easy access, a centralized recycling bin, and space for recipes and menus.

1. Food?
A Chef @ Home
Workspace Tour

2. DomesticallyOptimised
The Workspace:

3. DomesticallyOptimised
The Workspace:

4. Heart of the
workspace :
The Cooker

5. “Prep area”

6. “Platinguparea”
(Shared Area)

7. “Cleaning down areas”

8. OrganisedBy:
Function [by area and object]
Frequency of use [by area and object]
Food Hygiene standards
Cleanliness / Waste management
Cognitive Artefacts:
Specification / recipe books
Layout and areas boundaries

9. Enhancements:
Cupboard space:
Knifes and pans out on the sides to continue with the
function and frequency flow
Recycling waste bin in one location
Space for menus/ recipes'
s