Burner Envy 

Behind the Scene at Can Can Brasserie.

If cooking can be drudgery and cleaning even worse, here's an antidote: Chris Ripp's dream kitchen in Carytown, a $650,000 showpiece of imported tiles, designer lighting and all sorts of gadgets to keep the space clean and responsive.

This isn't a kitchen. It's a 3,400-square-foot, four-room nerve center — a cellar prep kitchen for stocks, sauces and fresh foods; a serving kitchen where meats and fish are grilled and each order is plated; a bread bakery for some 300 loaves a day with the capacity to double that number; and a pastry room that doubles as a private chef's kitchen for wine dinners and parties.

David Bethel of FDI in Newport News assisted Can Can co-owner Ripp and project manager Walter Garde in the kitchen design and the eight-month installation. "This was a personal dream for Chris," Garde says of Ripp's passion for the project. "He's lived in France and this has been in his head for years. He's worked with star chefs and done a lot of research. He knew what he wanted."

Ripp wanted ambience for cooks and servers — yellow wall tiles and a checkerboard floor — and custom-crafted fittings by Old Dominion Metals that tie together sleek walls of appliances. Ripp designed a see-through panel at the serving line in order to print off and post the chits for each order while supervising cooks on the line.

And he wanted the space to be polished and efficient; the restaurant is open from breakfast to last call every day, so his staff is cranking at all hours. S

  • Back to: State of the Plate 2006

    Comments

    Subscribe to this thread:

    Add a comment

  • Re: Want Great Beer? Get a Shovel

    • Cant believe it. Year 15 for this party!

    • on March 25, 2017
  • Re: Jackson Ward Residents Debate Bike Lane Proposal

    • Bobbert- I certainly agree with you about equivalent ratios of idiots on all forms of…

    • on March 25, 2017
  • Re: World War Romance: How a Richmond Couple's Blossoming Love Was Derailed by a Royal Crush

    • Nice Story Ed! Giving it the well written drama it deserves!

    • on March 25, 2017
  • More »
  • Latest in Cover Story

    More by Deveron Timberlake

    • Last Course

      A few final thoughts on two decades of Richmond food growth.
      • Jun 3, 2014
    • Short Order

      RVA Food News: Metzger Bar and Butchery preview, Shockoe tapas transition + more.
      • May 27, 2014
    • Short Order

      RVA Food News: Behind the Scenes of a Restaurant Sale
      • May 13, 2014
    • More »

    Copyright © 2017 Style Weekly
    Richmond's alternative for news, arts, culture and opinion
    All rights reserved
    Powered by Foundation