John Hayden


Work
  1. USH
  2. Second Harvest
  3. Vessel
  4. IDEA: Virtual Exhibition
  5. BIG STAMP
  6. Stadtterassen
  7. Bento Bench
  8. Umgang mit Duft
  9. Interlocking pattern
  10. Have some fun

MOKIT (Studio) 
  1. Mobile Space
  2. No Talent Shop
  3. Fuzziness
  4. Von Herzen aus Idlib
  5. Parade Créole
  6. The Gate
  7. Luum
  8. Layer
  9. One tow too one
  10. Mobile Urban Kitchen
  11. Furniture


Info—
John Hayden is a versatile industrial designer from Germany and co-founder of MOKIT, with a passion for innovative and functional design. With a keen eye for detail and a penchant for creative problem-solving, John's work is characterized by a balance of technical proficiency and artistic ingenuity.

Mark

9. Mobile Urban Kitchen




by:                  John Hayden, Benjamin Unterluggauer
year:                2020
visuals:            Louise Preuss, Sören Herber

         
The Mobile Urban Kitchen brings people together to experience food culture in a flexible and dynamic way. Utilizing the innovative MOKIT connector system, this kitchen has a modular construction that offers mobility and expandability. At the heart of the Mobile Urban Kitchen is the cooking counter, designed for preparing and serving dishes. Integrated containers provide space for storing cooking utensils, food, cutlery, and crockery. A recessed, gas-operated cooking element takes center stage, providing a clear view of the cooking processes.

With the help of two wheels, the Mobile Urban Kitchen can be easily moved like a wheelbarrow, allowing for short-distance transport within the city. Thanks to the simple handling of the clamp connector, the kitchen can be expanded or customized as needed, adapting to the menu, local conditions, and guests. The development of the Mobile Urban Kitchen was a collaborative effort with chef Tade Assel, which provided valuable feedback for further optimization of the prototype. Just like the city itself, this kitchen is always on the move, offering a dynamic and flexible solution for urban food culture.













Mark

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