Monday, January 12, 2015

ALL SHOW, NO GO: The Fad-Filled Kitchen

The typical "dream kitchen" of the
design magazine crowd is usually one like this—
big, busy, and slathered in stainless. 
“CHEF’S KITCHEN”. That rather pretentious term tells you a lot about what’s wrong with many of today’s kitchen designs. Dressed up in yards of stainless steel, and sporting appliances that mimic the commercial variety, they masquerade as restaurant kitchens, as if looking functional is the same thing as being functional. But no matter what fashionistas may tell you, a restaurant kitchen is hardly the best model for practical family cooking. 

To begin with, professional kitchens are designed on the presumption of having a full-time staff to operate and maintain them (which also explains why commercial cooking appliances can afford to have so many hard-to-clean cracks and crevices). Professional kitchens also have the luxury of sprawling over large amounts of floor space. Neither of these attributes apply to the average home kitchen. 

There’s a lot more to functional design than simply adopting the usual stainless steel, faux-restaurant kitchen garb. A true chef’s kitchen--that is, yours--demands less concern with how things look, and more concern with the way you cook. 

To design a kitchen specifically tailored to your cooking style, first measure the space you have available and draw up a simple plan. Then try out  a few different tentative layouts as a test bed for your ideas. All the old chestnuts of kitchen design still apply: There should be a compact work triangle formed by the three basic cooking areas--sink, stove, and refrigerator--ideally uninterrupted by traffic passing through it. The sum of the triangle’s sides should be no less than thirteen feet nor more than twenty-one feet. It should only take a few steps to get from one work center to another--a test, incidentally, that most of those sprawling “chef’s kitchens” fail miserably. 

Some kitchens are barely recognizable
as kitchens at all.
Once you have one or more basic layouts, mentally run through your usual daily cooking rituals in each of them to look for shortcomings. For instance, imagine cooking breakfast in each version, paying careful attention to small details such as where you store the cereal, silverware, coffee mugs, and so on. Is the microwave in a convenient spot? Where will the coffeemaker go? The coffee? The bread? The toaster? Minor as these things seem, they can spell the difference between a kitchen that’s a pleasure to work in, and one that’s a daily pain. Run through the same mental exercise for all your other regular mealtimes, as well as any special kitchen uses, such as baking, craft work, or holiday gatherings. 

By the time you’re finished testing out several virtual kitchens designs in your head, you should know exactly where to find Mr. Clean, Mrs. Butterworth, the Swiss Miss, and Captain Crunch, as well as how many steps you'll need to take between each of them. Going through these mental dry runs will also allow you to adjust any shortcomings that come to light. When this happens, the real design work is done--you can be sure the kitchen will suit the way you cook, because you've already cooked in it in your mind. All that remains now is the sexy design-mag fun of choosing appliances, finishes and hardware. 

And by the way--while you might like to fancy yourself whipping up fresh strawberry crepes for the kids each morning, there’s also no dishonor in tossing a couple of frozen Eggos in the toaster. After all, it’s not Wolfgang Puck’s kitchen. It’s yours. 



2 comments:

  1. Arrol:

    Bob Borson wrote in his blog, http://www.lifeofanarchitect.com/ , wrote a piece on interviewing a professional chef on his kitchen "A Chefs Kitchen". it is a very interesting article that expands on your point.

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  2. I am very happy to read such a wonderful blog which gives the helpful information. thanks for sharing. 

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