The Benefits of Light(ed) Cuisine

In “What You Light Determines What You Will See” by Maria Lapiana (March 19), I wish to take exception to the statement: “Always use incandescent light in the kitchen,” says Gary Gordon, designer for Architectural Lighting.

The use of regular incandescent, drab yellow-gray has been touted by architects since I entered the industrial commercial lighting field in 1961. For some unknown reason, our schools of architecture neglect to inform students that there are sources of fluorescent lights other than cool white (yellow silver gray) or warm white (beige).

Almost all California restaurant kitchens use improper lighting. Restaurant owners spend most of their budget on a good chef and then have that same chef work under “primitive” cool white lighting, which casts a yellow, silver, gray pallor on their endeavors. Using color-corrected light in a restaurant kitchen more than pays for its extra cost, i.e. allowing the chef to see his food naturally and many times detecting defects in the food itself.

A. EDWARD HORAN

Westwood Village