Kitchen & Bath Design News

JUL 2014

Kitchen & Bath Design News is the industry's leading business, design and product resource for the kitchen and bath trade.

Issue link: https://kitchenbathdesign.epubxp.com/i/336446

Contents of this Issue

Navigation

Page 31 of 63

34 | Kitchen & Bath Design News July 2014 Gourmet Kitchens By Janice Costa W hile today's kitch- ens are used in myriad ways, for most consumers, cooking is the most important function of the space. And the gour- met cooking enthusiast can be a dream client for many designers, who get excited by the idea of designing a space that will be loved, appreci- ated and used to the fullest. Yet these projects can also be among the most demanding. "Avid chefs have strong opinions about how they want their kitchens to func- tion," says Leslie Lee of t he H i n s d a le, I L -b a s e d Normandy Remodeling. Yet, she sees these jobs as a unique opportunity, too, ex - plaining, "It is our role to help guide them to maximize the space in a way that best suits their unique cooking style." Designing for the home chef is also challenging in that, as kitchens become increasingly personalized, so, too, does our defnition of "gourmet" (see related Editorial, Page 5). Today's culinary enthusiast may be all about classical cooking or king of the grill; passionate about pastry, or simply into preparing clean, healthful or- ganic dishes that are free of chemicals, sugars and GMOs. Yet, while cooking styles vary widely, there are some basic commonalities to kitch- ens designed for the gourmet chef: They require superior lighting, adequate prep space (and often multiple counter- top surfaces to meet diferent cooking needs), a high-pow- ered commercial gas cooktop (though induction is gaining ground even with some of the gourmet set), good ven- tilation, plentiful storage for a variety of fresh ingredients and an easy-to-navigate lay- out that allows for juggling multiple dishes – while en- tertaining guests with all of that great food. The right appliances are essential, but everything from prep space and storage to clean up must be considered if the kitchen is to work seamlessly for the serious chef. This month, KBDN asked fve designers to talk about a kitchen project they de- signed specifically for a cooking enthusiast. ZONING EFFICIENCY Designing a highly efcient kitchen for the Colorado State Fair "Queen of the Kitchen" presented a unique challenge to Rylie Larimer of the Colorado Springs- based RJL Designs LLC. The kitchen was in a 1940s-era home and was very small. However, the owner loves to cook and competes in many cooking competitions, so an efcient design was critical. For the Colorado State Fair competition, over 150 food products were being judged, and Larimer states, "The kitchen got almost a 24-7 workout to get every- thing cooked, baked, canned and dehydrated." She con- tinues, "She needed a range that could handle the work load. We chose a 36" AGA Dual-Fuel range with a 42" Vent-A-Hood range hood to take care of ventilating the space. The commercial- style range works well for the large canning pots. The French-door refrigerator was also a necessary selection for the cold storage and holding fresh fruits and vegetables." With only a 9'x11' space, placement of the appliances was critical. A U-shaped design ofers work counter space between the range, sink and refrigerator, and the small space ensures that the client can turn and have easy access to everything with minimal steps in between. Larimer states, "To add to the prep space, I designed in a base pull-out table by Hafele that extends from the custom bookcase for her many cookbooks. It also doubles as a breakfast coun- ter." Larimer adds, "The client likes the efciency of the new kitchen, better utilizing the small space and maximiz- ing every inch of storage by designing a specific space for her spices, the base lazy susan, and a pantry with multiple full-extension roll- out shelves." Larimer believes that "a kitchen that is suited for a gourmet chef is not so difer- ent from the typical custom kitchen. The key elements are how the design creates specifc work zones for food prep, cooking and clean-up." BEST OF THE BEST Just as designers get bet- ter with each kitchen they create, homeowners, too, become more sophisticated in their tastes as they ex- perience diferent kitchens. For this project, designed by Leslie Lee of the Hinsdale, IL-based Normandy Remod- • With limited space, Rylie Larimer of RJL Designs LLC needed to create efcient zones to maximize space for her award-winning chef client. Kitchens designed for the gourmet chef require powerful appliances and ventilation, well-designed prep space, superior lighting, plentiful food storage and an easy-to-navigate layout that facilitates entertaining. KBD_34-37_GourmetKitchens.indd 34 6/16/14 3:39 PM

Articles in this issue

Archives of this issue

view archives of Kitchen & Bath Design News - JUL 2014