Inside a prestigious Academy, or in one of the world’s most prestigious Gourmet Stores - like Eataly in Chicago, Milan, Rome and New York -, in a favourite restaurant or even the chef’s own home, Arclinea offer a range of different settings and solutions, with complete programmes that cater for all needs, both for professional chefs but particularly for amateurs. Over the past twenty years, Arclinea has succeeded in changing kitchen rituals and behaviour definitively. Ongoing research and the analysis of behaviour and the approach to food (from its preparation to its consumption) in general, have made Arclinea the main player in a similar yet distinctive field: designing professional solutions for cooking schools and restaurants.

The Arclinea project for ‘Artusi’ classroom
The demonstration kitchen for practical cookery courses, reserved for Chefs but open to amateurs on weekends, was conceived, designed, made and installed by Arclinea. Eight individual workstations, each one with a fully equipped island, doors in stainless steel, Italia recessed handles and Carrara marble worktop, as well as a full-length shelf-hood, also in stainless steel. Each station is fitted with a Multiplo unit, induction hob, oven, refrigerator and sink. At the top is the large instructor’s workstation: a stainless steel island with Carrara marble worktop that houses two Multiplo units, an induction hob, a gas hob, a teppanyaki and a drawer refrigerator. A fully equipped wall of tall units in Nordic oak and a washing unit in stainless steel complete the work and storage areas with multifunction, pyrolytic and steam ovens and a wine cooler. A Pocket triple recessed door system screens the storage space. Arclinea taps.
In 2012 Arclinea has realized a second classroom: “THEATER OF EXCELLENCE” in collaboration with Miele and Dornbracht.
“As a person who has been working in the professional sector for a very long time, I chose Arclinea because it is the kitchen I would like to have in my own home. For the quality of the finish, for the content and for the applied technology ratio. I enjoy cooking on an Arclinea kitchen: even as a professional”. 
Chef Rossano Boscolo, President Boscolo Etoile Academy.

Project: by ARCLINEA – design Antonio Citterio