Atelier in Ottawa in Ontario: Dining Posted November 3, 2008 As our opening date draws near, we finally have our full kitchen up and running. Here are pictures of the kitchen as it was and as it now looks. Our kitchen before we started the transformationThe Atelier Anti-KitchenThe first question people always ask when they walk into our kitchen is "where's your stove?" We call it the 'Anti-Kitchen' because there isn't really much of a kitchen there ... or so it would seem. When we began developing the idea for this restaurant several months ago, the idea was that we would be using new culinary technique and technology, which meant a very atypical kitchen set-up. We do not cook with gas. We do not have a stove. We have no grill, no deep fryer, no heat lamps, no exhaust system. All of our cooking apparatuses can be tucked into a cupboard. At the end of the night, our kitchen looks as it does in this picture. We cook with immersion circulators, single-hob induction surfaces, dehydrators, pressure cookers, heat guns, a thermomix, solar ovens, etc. The primary advantage is that these are all small and portable, and we wanted to build a kitchen that consumed far less energy than today's standard professional kitchen.