The aim was to suggest a «workshop» aspect, by using cut-outs in colored backgrounds (raw material). This manual process is to highlight the fact that the dishes made by the Central Kitchen are well thought out and cooked on a human scale, almost like at home. The identity is based on principles of composition between grid and illustrations, which vary according to the media and the target audience; producer or consumer. These hub of activities are now differentiated by two names : «Le cellier- Pôle culinaire des lycéés*» and «L’atelier - Pôle culinaire des lycées**».