Kitchen & Bath Design News is the industry's leading business, design and product resource for the kitchen and bath trade.
Issue link: http://kitchenbathdesign.epubxp.com/i/586749
44 | Kitchen & Bath Design News | October 2015 "The most important consid- erations for my clients are having enough counter space, prep space and storage space," says Geller, who adds that it's also about being able to have all that while making the kitchen comfortable for more than one person to use at the same time. "You want it to be easy to work in…there defnitely has to be an element of function." "A lot of countertop space really gives a kitchen that extra gourmet feel," adds Palamides. "Plus, if you don't have enough workspace, it's dif- fcult to do anything gourmet. A large island or peninsula can also be used as a serving area when entertaining, thereby providing dual functionality." Salmon's gourmet kitchens may have as many as three sinks, includ- ing the main sink, a prep sink and a small chef's sink with a retractable hose. He will often locate the prep sink in an island and the chef's sink next to the cooking surface. "You can easily fll a pot, for example, when making pasta," he says in reference to the chef's sink. "When the pasta is done, you can easily pour of the wa- ter. Everything is easy access. Since it is located next to the cooking surface, it also keeps the person cooking out of the way of others working in the kitchen because, oftentimes, there will be more than one person work- ing in the kitchen." Keeping the main sink multi-func- tional is important to Salmon as well. "A main sink shouldn't just be a place to wash dishes," he says, adding that he often customizes standard sinks with cutting boards, colanders and grids while locating a knife block em- bedded into the countertop nearby. "It's important to keep everything within reach for whatever task is be- ing done," he states. Related to food prep is maintain- ing an efective work triangle, notes Palamides. "You want to be able to ac- cess the refrigerator, range and any supplies you might need," she says. Novak also pays close attention to maintaining an efcient work tri- angle, noting that because her clients' kitchens are often quite large – with double ranges that can stretch to 60" – it can be difcult to maintain that triangle. "As the kitchen grows, you can sacrifce the work triangle," she says, "especially with large stoves. I'll often add a prep sink to improve functionality." EXTRAS While not directly related to cooking, gourmet kitchens are more frequently featuring both baking stations and some sort of wine storage, minimally a cooler, but more often a bar, as seen in several of Geller and Novak's designs. Women in Novak's area are more frequently staying at home and turn- ing their attention to baking. "Baking stations are in big demand for my clients," she says, adding that they include specialized storage for bak- ing sheets, pans and bakeware as well as gadgets, bowls, mixers, etc. "They want everything complete, including a large wood countertop for rolling out dough." Wine bars are also big business in many gourmet kitchens, even if the homeowners have a wine room or sep- arate bar elsewhere in the home. "My clients want a place in the kitchen to be able to serve from because people gather in the kitchen," notes Novak. Because kitchens have become such a popular gathering place, Geller also maintains an eye toward enter- taining, including plenty of seating either at an island or in the immediate vicinity of the kitchen. CUSTOMIZATION Whatever products and design el- ements end up being included, it ultimately boils down to customizing the space for each chef. "It's about matching a kitchen to a lifestyle," says Novak. "Any kitchen should really be easy to use, with items placed in a logical location so everything is automatic…so you don't have to open multiple cabinets to fnd things." Salmon agrees. "Everyone cooks diferently," he says. "I'm working on a kitchen now for a client who loves to cook. She's only 4'8" tall, so countertop height is hugely important to her. For that reason, I'm lowering the cooking surface so it's easy for her to cook. I'm also including a pull-out cutting board that will drop the surface height. It's about fguring out what is important to each client as well as knowing how many people will be cooking in the kitchen and what each one will be do- ing. Then it's my job to give them a kitchen that works well…and wows their friends. Ultimately, that doesn't have to cost a lot money…that's just good design." This kitchen, designed by Cristina Palamides, includes gourmet features such as functional work triangles, adequate storage and plenty of usable, hard-surface countertop space. She also added appliances – including multiple dishwashers, beverage centers, oversized ranges and built- in refrigerators – that can cater to all types of meal preparation. Eat-in kitchens are another plus when it comes to gourmet features. For Runa Novak's clients, gourmet kitchens are as much about a look as they are about function. They often ask for top-of-the line products and something unusual, with custom cabinets, extra crown moulding and special fnishes. Photo: Eddy Homes Gourmet Kitchens