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Kitchen design blog authored by Susan Serra, CKD, certified kitchen designer providing insight and information on kitchen design style, function, products, appliances and more.
A blog about kitchen tips, ideas, trends, products, design
Do you need a formal dining room for your Thanksgiving dinner for a small group? No! Over the years, I've had one long table, as well as multiple tables, and I'll tell you what is best: it's whatever works! And, if that means eating in the kitchen, so be it. Here are inspiring eat in kitchens good enough for today's main event, the Thanksgiving meal. Images from Desire To Inspire and the (departed) House & Garden. Enjoy!
Is the kitchen triangle all it's cracked up to be? Well, YES, for the most part. But, today's news in kitchen design is that the kitchen triangle just may not be for everyone! And, the funny thing is, I do believe that my presenting a kitchen plan to a client which does not include the kitchen triangle allows the client to be more savvy and confident in regard to what they want from their kitchen, not less.
In this situation, I gave my clients a wide variety of very different plans which were good possibilities for their space. There is never just one solution, oh no! Some plans had angled islands and peninsulas, including other design solutions, and, appliances in varied positions.
Long story short, this was the one they chose. Why? For two reasons. First, they both cook. Right now, their aisles between obstacles, all around the kitchen, range from about 24" (that's correct) to 39" in width. Incredibly tight, with no room to move around. Frustrating to say the least. No doorways or windows could be moved.
Second, they have frequent visits from their grown kids and their families, and they love to entertain. When they entertain, whether for family/casual purposes or other guests, they wanted to have an area where they could set food down in buffet style. This was one driving force for the plan they chose. I reminded them that this seemed to be their focus, to make sure this was the path that was right for them.
When I mentioned that the trade off of this plan is the island's position as an obstacle between the clean up sink and the cooking area, (what a great cooking area it can be) this was not a concern, a trade off that many others could not live with, but, to these clients, is seen more as an advantage than a disadvantage.
Next week, I will give them options for the clean up sink to be on the other wall, switching the refrigerator to be near the sliding doors. Why? Perhaps the sink going on the adjacent wall will bring us more interesting design opportunities for that wall, and send the monolithic refrigerator to where it is less obtrusive. Put the refrigerator where the pantry/storage is? No, the door swing does not work at all that way.
The plan also allows for good passage to the outdoors, and as my client mentioned, the ability to turn the table chairs around for more seating at the seating end of the room. Designing three areas into one means that the client needs to consider which areas get the emphasis...the kitchen, dining area, or lounging area. This is the critical piece. The answer is different for everyone, there is no right or wrong. Drawing plans in a simple way, such as this, enables my clients to focus just on countertops/storage, appliance locations and traffic flow. Now, the blanks can begin to be filled in.
You CAN break out of the kitchen triangle. I promise the kitchen police will NOT track you down! And, if they do, call me, I'll bail you out!
My husband and I changed two rooms of furniture around yesterday, swapping furniture in each room. The dining room furniture was put into the smaller of our two family rooms. The family room furniture was put into the dining area (not the breakfast area), which is open to the kitchen.
We now have a great room floor plan, that I've been designing for my clients for the past, close to, 20 years!
Two of our three kids moved out about 3 years ago, the smaller family room just wasn't getting used, and at the same time, new lifestyle patterns were emerging for us. Our daughter and son in law visit from the city on occasional weekends, our other son, less so, and lots of time is spent in the kitchen along with a variety of activities such as preparing meals with great music playing, laptop use, sports tv with no sound on, hors d'oevres before dinner, relaxing, talking, dining, and any combination of same.
Being on the "other side" of raising children, I can tell you, at least for us, that it is, as, or more, important to have the home conducive to togetherness, since the kids do not come home that often. This floor plan achieves that goal very well. Yet, we still have the large family room, just beyond, with a pair of french doors installed, to "get away" from the kitchen/great room feeling, good to promote privacy and coziness.
So, to empty nesters, or soon to be: Being aware of how your parental role changes often has to do with how your home works for you. And, how it could work better for you in this next phase of life.I know my kids will be delighted when they see this change in the house. They are 20 somethings adults now, all, and, although a few smarmy comments still sneak through, they no longer see us as they once did: a) stupid b) losers c) know nothings d) out of it e) the enemies! Oh man, I thought of five descriptive terms so quickly! Now, I look forward to welcoming them back home to a different experience.
As this configuration was never foreseen, I may tweak it a bit more, still. Change is fun!
Please look at some additional images of my kitchen/family room. Tell me what you think of an open kitchen/family room concept.
I'm feeling good right now. I'm seeing a client later this morning. Even though I've been designing kitchens for a long time, I have the desire to reinvent the wheel each time I plan someone's kitchen. Now, that doesn't mean that wild and crazy things are happening in my design process. But, what it does mean is that I try to be open to new ideas, new details, to present to the client.
This stage is, at once, the most exciting and the most nervous for me, for lack of a better word. It's exciting when I know that I did good work and I cannot wait to show the client. I'm nervous because I hope the client is thrilled with the possibilities before them.
And, yes, I provide numerous design solutions. I do this so that what I present is not solely subjective (if I were to present, say, one or two floor plans) and because I feel the client should see multiple possibilities, to avoid a "could have, should have" feeling later. Sometimes, a nuance in the floor plan makes all the difference...
This process for me is fairly slow. It's thoughtful, it's creating shapes and forms to see where we can go with this kitchen. At this first stage, the goal is to select a floor plan. After a plan is selected, then we fill in the blanks with cabinetry. But, for now, the foundation is set:
1) countertop/other shapes, 2) acceptable clearances, and 3) appliance locations, no more!While the plans look simplistic, much design time and thought lies beneath them. This is nothing, (only) in the sense that more and more design work will build upon the chosen plan.
This is the most important part of the entire process (and that's why I like it clutter free.) Alternative storage ideas are always a part of my design process. Upper cabinets are not always the answer to storage issues and therefore, open up the possibility for entirely new design solutions.
So, at this moment, I'm feeling good. I like what I have prepared for this client (and I'm my own worst critic, trust me.) I'll let you know the response!
These are some of the parameters for this kitchen that I had to work within, although a good size, it has its real challenges:
Update: The meeting went well. I laid out all the plans on the kitchen table. They may have been a little overwhelming, but my client quickly got into the groove. Not ten minutes later, (that may be a record) she confidently chose a plan she knew was right for her. She liked this one. Onward!
The coffee pot! It used to be a non issue, never on the radar screen when planning a kitchen. Now, it's absolutely a checklist issue to discuss.
I'm in the middle of the kitchen design process with a client. Up to now, we had talked about having a place for his coffee/espresso maker and other small appliances, perhaps in one area of the kitchen. Sort of an appliance "center."
Then, I received an email from the client saying he would like a built in coffee maker system. Shortly after, he said, "oh, let's just put a pot on the counter, that's good enough." I then realized that I had not told him the concept behind the built in coffee maker.
It's about convenience. Convenience is nice. It means always having a cup of coffee when you are ready.
Here are the reasons why one may want to consider a built in coffee maker appliance:
Here is more information from The Appliancist on coffee maker systems. It has good information for comparative purposes.
- convenience - always ready for one cup
- time saver - no more multiple steps of prep/clean up for one or two cups
- infrequent water filling, if at all (tank or plumbed)
- fast response, rather than waiting for the whole pot
- choice of different coffees and grinds
- no coffee wasted by making more than you need
- may select specific amount for a small or large coffee cup
You may read that the coffee maker system will "declutter" your countertops. I'm not so sure of that. The reason is, these appliances are fairly large in width, often 24". Now, space has to be found in the kitchen design, another challenge, which usually eliminates counter space and storage and has a large impact on cabinetry and the entire design.
In our house, the coffee addict (my husband) has, for now, found his solution. The one cup Tassimo. Can this $100 coffee maker compete with these gorgeous appliances in terms of taste? I'm sure the answer is no, especially, as most of the built in appliances grind the coffee beans to taste. So, there is convenience in the countertop one-cup models. The question then becomes, "at what price, taste??" (Shhhhh....don't remind my husband these appliances are available!)
Would you like one of these?
I think I'm fortunate to have a fair amount of diversity in my extended family. As I end my trip to Copenhagen, it occurs to me just how important it is to design kitchens suited to the needs of the users. In my own extended family, I have these diverse personal situations, all of whom work in their kitchens in different ways for different reasons.
- Daughter/son-in-law in an apartment in an urban setting, concerned with healthy living and healthy cooking, with demanding jobs, and then, early evening, exercise routines, speed and efficiency in the kitchen being the goal, and leisurely cooking as recreation,
- Son, 21, and girlfriend, moving in together soon, who both cook up a storm nearly every night, with a health conscious and multi cultural focus due to their different cultural/ethnic backgrounds and green philosophies, (without a time concern, as I can attest to, having a recent meal with them at nearly 11 pm)
- A cousin and her (yes, her) wife (legally married in Denmark) who are expecting twins sons soon, sharing domestic responsibilities, as all married couples do, in a countryside setting by the sea, with one spouse working, the other not,
- My 93 year old uncle, living alone, preparing traditional Danish meals and also hosting weekly get togethers at his apartment, the apartment he has had for, oh, maybe 60 years or so,
- Another cousin and her husband, empty nesters, and retired, moving back and forth between an urban apartment and summer house in Denmark, with interesting food storage issues to solve,
- Another cousin's busy working life with two young children and a husband (the traditional "subjects" for all previously held kitchen design ideas) with the woman's mother as frequent helper and occasional chef,
- A recently widowed aunt, who lived a long life, preparing from-scratch meals for two, now, for one,
- A male cousin, single, 30s, in a new urban apartment, with a new kitchen, planning his kitchen HIS way,
- A male, 22, single, student, who owns an apartment and lives with rent paying roomates, but plans to live there a long time, later with a girlfriend, and just planning a kitchen now,
- Me and my husband, nearly empty nesters, soon to be spending more time in our city apartment, redefining "home" as well as our cooking habits.
Designers need to understand that there is no longer one family "model," but many, and oftentimes multi-cultural, multi-generational, perhaps a non traditional lifestyle, and sometimes all of these mixed together. It is imperative that each personal situation be dissected to uncover the needs for function and aesthetics which are unique to he/she/them alone. I do believe the time has arrived where both homeowners and designers are understanding the wide realm of new design possibilities that can be tailored to one's unique way of living in the kitchen.
Are you planning a kitchen? Look more deeply into your/your family's personal needs. Take time to do that. Don't settle for standard, typical, or one size fits all. Ask for , look for, plan for, personal design solutions.
Vive la difference!
Oh, I have so much to share with you in the days and weeks ahead (and months!) We're here, in Copenhagen, nearly two weeks, and leaving to go back home Thursday morning. Our suitcases are packed, as tomorrow will be filled with two different family outings, maybe one more quick stop at a kitchen showroom, and somehow we have to pack the two paintings I bought!
Copenhagen is truly one of the design capitals of the world. To have two weeks to observe great design in shops, in public spaces, and in private homes, has been a constant source of education, enjoyment, and privilege. I've also been inspired by learning new ways of thinking about protecting our natural resources and changing the way we live in small ways. Danes are famous for subtle, but pointed, humor, and perhaps you will see this characteristic in this special exhibit I will show you on thinking green, which is taking place at the Danish Design Center. Coming soon.
So, having been in six of my family's kitchens this time around (that, not being all of them) and spending a lifetime of seeing these relatives only every few years, I can tell you that it struck me more than ever that our kitchens are a conduit to so much more than food, but to family togetherness, to sharing, to love. Kitchens are so incredibly important, wherever they are in the world and regardless of whoever is planning a meal for someone else, or for one's own nourishment as well. It's all good, isn't it?
The image is of my cousin, Lis, showing me the smoked herring we will have for dinner!
I thought I'd share with you an article that just came out that I was interviewed for...take a look, it's on TheStreet.com. My son, 21, is a huge fan of Jim Cramer, so this adds points for me with him. Points for me? I think it should be the other way around.
Take a look and stay in the loop!
Luxury Kitchens on TheStreet.com.
Aside from going stark raving crazy, getting ready to go on my vacation to Denmark, otherwise known by my family as the Motherland, I thought I'd share with you a few projects that I'm working on. If you recognize yourself here, dear clients, not to worry, your names and addresses will never be sold to third parties. ;-)
It's what keeps me going...the unique-ness of people. I absolutely love discovering, and helping to transform, my clients' lifestyles in that most important environment...one's home. Here's a peek at some random details and observations, and perhaps, goals, of four in the collection of projects I'm working on.
The R Family: This kitchen will be first and foremost a Kosher kitchen. A very large kitchen, it is open to the family room, with a focus on views of the park-like rear yard as well. We will have a very large cooking area, and I think we will be exploring a huge hood, perhaps something sort of built in, like the idea of some of these French country kitchens, if I can get away with it...another inspiration is the hood in this kitchen by Mark Cutler, very oversized, and oftentimes, oversized just works.
Another R Family: This family is planning an ambitious addition and whole house transformation from the existing sleek contemporary architectural style to a Country French Chateaux! How interesting is that! We'll be working on designing-in unfitted pieces, open shelving, and interesting proportions. Several family members are hearing impaired, so we will also focus on design issues for acoustic purposes.
The M Family: A family of a lovely couple and their precious furry friends, the M's are building a house in the forests of the Berkshire mountains in Massachusetts. Yes, I'm commuting from New York for this project! The home is situated with a view of distant mountains. The kitchen will have a closed off adjacent scullery nearby (a pantry/clean up area), and a long wall of bookshelves in the hallway just beyond. The style will be possibly something classic, perhaps a mix of white and wood, we'll see. I finally got my way and designed in, what will be a fantastic banquette (soft, super cushy) area!
The S Family: How about a beach house? The exterior wall is all window area, the view is of egrets and beautiful bay views. The style is casual, the husband, a chef, the kids, budding chefs as well. The mom, grateful eater! This is a home for entertaining all summer. A surfboard leans against one wall, the antique table is a very long and a strong element, and so the kitchen, wide open to the living and dining areas, will be part utilitarian, part beachside food shack!
I'll surely show you images as progress moves along!
One of my kitchen remodeling projects in Nassau County, Long Island, has a structural issue. An engineer, who I use on occasion, went to my client's home yesterday morning. The client had also called in another engineer, previously, just to evaluate more than one engineer.
Yesterday was my engineer's third visit. The first was to survey some structural issues, at which time he explained which areas he needed access to, so that he could see the structure in the ceiling. We were planning to open a doorway into a family room and there was some funky beam work in the lower height family room, just beyond the kitchen, ending with a column hidden inside a wall. I needed a doorway in that wall widened.
We had part of the ceiling removed so that it was accessible to the engineer, at which time, he returned, and saw what he needed to see. I like this engineer. He's a thoughtful sort of person. He runs ideas out loud, listens to our ideas as well, and the collaboration just works so well. He's also very conservative. He's a stickler for details. All that, and a pleasant person too. He stayed about 2 hours for each visit, going upstairs, downstairs, basement, garage, and outside. I like that.
$250 for each visit so far. I think that's reasonable, considering the length of time he stayed, when one wants the house to remain standing, don't you?
Today he went back again, a third time, as the client had decided to go ahead and have him draw plans for the new ceiling/beam work. He called me after, to tell me he saw one other detail that he did not see before. I'm glad he returned! He will charge $750 to draw the beam details for the contractor to follow. He'll be in touch with the contractor as the work progresses.
What about calling in a contractor? Contractors are good and very knowledgeable, as they deal with structure every day (well, often, anyway). When I'm noodling around with a client's home, however, I go for the professional with the state license, an architect or engineer.
What I think I may do next is, perhaps, get a second opinion on the structural plan, once it is designed. Why not? I'm a cautious kind of person, perhaps to a fault. I take my responsibility seriously, referring an engineer to a homeowner. I will probably pay for this second opinion myself, and also, risk alarming the client just a bit by yet another engineer's visit. But, I'm a bit obsessive that way, when it is not my area of expertise. It's a $220,000 renovation, I think another $250 is not a big deal. Probably totally unnecessary, no doubt, and that's ok. The engineer is licensed and will put the proper seal on the drawings, a critical piece of information to be aware of.
Engineer Or Architect?
You may call on either an engineer or an architect to design small and/or simple structural work in your home, which is what we are speaking about here.
An architect is, by definition, also focused on the design of a home in a larger way, so the point of view may be slightly different. If the work is straight forward, with little design impact, an engineer could suffice. A (fancy) architect may charge more than an engineer, but as in any business, operation costs vary, so I would not assume that. Me, I just like the fact that an engineer is concerned with only one aspect of a residence, structure, so my first call is usually to an engineer, unless there are design issues I'd like to collaborate on, then it's an architect, hands down. These have been real pieces of my thought process connected to a real project that I thought might be interesting to share with you!
Here is some great advice on how to hire an engineer or architect. Coming from California, earthquake territory, it is especially good, and very clear, advice. From earthquakecountry.info. Please take a look! It is the most important part of this post. The website also mentions the Structural Engineers Association. Please, also, be aware of the American Institute of Architects.
A few items of interest have been noticed today, and I'd like to share them with you!
First, I'm happy to have been asked to contribute to the blog, freshome, in the form of a piece I wrote on how to start the kitchen design process. Freshome happens to be a very popular blog, covering a very wide variety of topics devoted to the home. There are inspiring, new, ideas, practical products talked up, tips, and lots more. Really, it's surprisingly comprehensive and covers the entire home. Dig a little deep, and you'll see what I mean. I just love tips, anyway, the more the better. So, take a look!
It's interesting that corporations are beginning to get into social networking (in connection with their products, at least in the kitchen and bath industry, something new), creating new environments for their customers to talk to one another about specific products and to learn more about the products including tips and how-tos, to allow a richer product experience, which, you know, really does make sense. Here are two new communities I'd like to share with you. I like forward thinking companies, and I REALLY like that they are taking a risk to actually bring their customers out in the public to chat with one another.
First, take a look at the GE Advantium community. I just love how it's designed. Fresh, clean, thankfully easy to navigate. Love how the recipes are categorized in different ways. Give it a little time, the community will build. It's a very complete environment with easy access to manuals, accessories, and so on. I poked around quite a bit. It's also the type of appliance where it is great to see how others use it to its potential.
Next, is a new community from Moen. I'll insert what I was sent, which says it better than I could:
"Faucet-maker Moen Incorporated debuted the 2007 Show Us Your Style kitchen and bathroom remodeling contest today, showusyourstyle.com. DIYers everywhere can submit their remodeling stories and photos for a chance to win $500 every two weeks. (my words: YAY!!) Last year, the site proved to be very popular with homeowners as an excellent place to get ideas. What happens is, if you have a project to share, you just write your story, upload your photos and we update the site every two weeks with all the content. One of the neat things is, you can sort through all the entries by different criteria, like cost."
Sometimes you just need a quick guide, a "how to" to get the ball rolling. Follow these tips and you'll be on your way to choosing the kitchen designer that is right for you. It's that easy.
You need to be organized and focused in order to make a reasoned evaluation. It's easy to be seduced by, well, so many things you encounter in a design studio or showroom, everything is so beautiful! But, don't mold yourself to the product, and be "stuck with" the design firm. Find a talented designer who you feel you can work well with and whom you respect. Good Great design work will follow, but first, ask these questions...
What do you think are good questions to ask? I would love to know!
And the bonus question: What if something goes wrong? What are the policies of the firm? What issues are likely and unlikely to arise during the project in the firm's experience? Who is responsible for what, when, and why? This is such a large question, it bears a separate post, however, the germ of the issue is presented. Think of your own difficult scenarios and ask questions. Look for a reasoned response, service focused.
Sure, there are other questions you need to ask, which I will cover at another time. These came to the forefront, covering a balanced criteria of design, money, and logistics issues. I recommend that you actually write down a list of questions and go in with those questions at hand and start the interview process!
I had a curious day yesterday...it actually started last week when I received a second drawing in the mail from an architect for a project I am involved in.
It is my practice, in a renovation situation, to take an architect's plans as soon as I receive them, and to check the architect's dimensions against the dimensions that I have taken. This is very important, to discover errors on my part or on an architect's part. It exposes questions, good questions, which must be answered sooner than later!
I had already done this once for this project, and as revisions were made to the project, was set to do it again. I need to set aside a few hours to "justify" these dimensions.
Long Story Short
The architect's plan was filled with errors (this image is not the plan in question.)
I respect architects. I really do. They go through enormous training to become a licensed practitioner, responsible for safety, first and foremost, and usually, their work results in a highly accurate set of plans. Quite honestly, it is very rare that I find more than minor differences of dimensions in the process of checking, yet, the dimensions must be checked and always are...just in case! The errors in this case were many, strange, and very worrisome.
The thing is, it's not enough to uncover the errors, which I spent two hours with my clients doing (there were that many), and included taking out the tape measure, together (which is never done!), double checking existing dimensions in the home, where we had our meeting, and then comparing them with the architect's plan. What happens next, especially if there are many errors, is that a client can begin to lose confidence concerning any given line that is drawn on the plans, and to also question structural issues too. Loss of confidence is not a good thing.
I had this meeting last night, and the architect and contractor met with the clients today. I don't know what the outcome was, but I'm sure glad I wasn't there. I feel very badly for these clients. They are very busy people, lovely people as well, I like them very very much, and they simply don't deserve this. All that, and the process has taken a ridiculous amount of time as well.
I think what happened here was that the architect "farmed out" the work to a CAD drafter, who had no knowledge of this project and made many assumptions. Then, well, the architect did not check the drafter's work.
When the revised plans come, again, to me, you'll see me with my scale ruler all over again!
The Lesson
So, what can we learn here if you are a consumer thinking of doing a renovation? I suppose the first order of defense would be to make sure that your designer checks your architect's drawings for dimensional accuracy. Make sure that happens. And be a pest and ask if the professionals who do drawings can measure twice (I measure 3-4 times and always end up tweaking). Do your part to buy a scale ruler, check the plans yourself here and there, and speak about accuracy in dimensions to your hired professionals. No, you shouldn't have to do any of this, that's right. But, it may be a good idea...
What would have happened if assumptions of accuracy were made, easy to do, and this extension and interior renovation got built, and all of a sudden cabinets are ordered and the space is different?
That's a bloody nightmare.
You've all heard of the work triange in regard to kitchen design. There is so much to discuss regarding kitchen design, and I've already discussed many topics on this blog, but have not yet touched on this most well known of topics, the work triangle.
I've recently been asked some questions by an editor about the work triangle for future publication in a shelter magazine, so it got me thinking. I'll tell you my thoughts on this topic. And, I'll try very, very hard to keep it interesting!
That Was Then
In the old days, oh, up to as recently as 5 years back, kitchen design was straight forward. The work triangle served the vast majority of America very well for decades! Why? Because our choices were limited. The key ingredient in keeping kitchen design on the straight and narrow, in my mind, was standard(ized) appliances. A societal component contributed to kitchen design maintaining the status quo as well...that is, the singular definition of "what is a family?" There was really only ONE definition, as we know.
This Is Now
All of a sudden (past five years) we have so many different appliances which have come on the scene, to serve an increasingly higher level of detailed purposes and lifestyles. Thus, we have many more choices to create the optimum lifestyle scenario within the kitchen environment.
We have also evolved into acknowledging, seeking to fine tune, and to celebrate our cultural needs and differences in regard to HOW one wants and needs to work in the kitchen. This includes considering who else is working in the kitchen, what their choice activities are, and what else goes on in the kitchen besides cooking, which is becoming a big issue. What's happening NOW is that more non-kitchen activities are taking place in the kitchen, such as computer work, big screen tv watching, lounging, and more space needed for congregating in the kitchen in general, which is actively competing with cooking space! The challenge is to look at what will make YOUR kitchen work best, discarding any sort of standard design or recipe for "perceived" efficiency. It's all good, and it's about time!
Um, OK, Great, And The Kitchen Triangle Today?
Is there still a kitchen triangle in kitchen design today? Mostly, YES! When we consider the three elements which still remain important for most of us to access quickly and easily...the refrigerator, the sink area and the cooking area, yes, sure, those "stations" remain critical to preparing a meal and are often seen in uninterrupted paths, as I have observed in recent years. That said, we are also now increasingly seeing the triangle expanded, broken, shifted, moved, and otherwise changed, to accommodate new, specific, lifestyle needs, based on the evolution noted above in regard to appliances and societal shifts.
For example, if the husband cooks and the wife preps, the cooktop may be far removed from the sink area, which is now designated more of a clean up area than a main prep area. Perhaps, then, the wife preps on the island, removed from the clean up area. Or, as is the case in a current kitchen design I am involved in, we need a separate "breakfast" prep station, where the husband mixes up smoothies, makes coffee, and other foods with the help of small appliances, thus, creating a "small appliance" work station, separate from both the cooking and sink/clean up section. An area where he can spread out and do whatever he's got to do in ample space.
Another client needs a separate "coffee station" where he can do his one special task away from the traffic flow. Still another client will need a special prep area for use of prepping foods for the steam or small high speed oven for their healthy eating lifestyle. A Kosher kitchen design I am currently involved in has so many specialty work areas included, I can't count them all! Highly specific, highly functional, highly efficient.
The bottom line in today's new kitchen seems to be it's all about US (one's family), not "me," with multiple stations designed for specific needs and/or desires. Again, it's all good.
I'll talk much more about kitchen design in general and today's new kitchen in future blog posts. This was an overview to get you thinking and planning!
I sold a kitchen to my client, Grace, today. We've been working together since January. Lots of stops and starts, beginning with Asian design and ending up with a Tuscan themed design!
Here are a few very simplistic images of what we're planning. They have not been embellished with wall and backsplash details, they are just simple line drawings. I'd like to point a few things out to you.
Floorplan
See the orange dots? That delineates, or transitions, the working part of the kitchen from the dining/furniture area of the kitchen. This is by design so that there is a frame of reference across the width of the room, and the length for that matter.
Grace wanted an expanded work area, and she also wanted to interact with her guests, AND, she needed to seat five people within the space. See the large window parallel to the table? It's a very large window, and very low, so the cooktop had to veer off at that angle, which actually works quite well.
I don't love the configuration of the window seat. I had wanted to angle that back in the direction of the cooktop, but Grace objected. I may push that again, or we'll review that as it comes together as we can add to that at the time. That remains to be seen.
I see I forgot to add the doorway at the bottom of the floorplan. There will be a wide doorway into the kitchen from the foyer, positioned more away from the table than toward it.
We were going to have a large stone hood above the cooktop but today Grace decided against that. We'll do a downdraft instead.
Sink Wall
Note the open shelving to the right of the window for interest rather than the cabinet-cabinet effect. I didn't want to put cabinetry every possible place. The eye needs to wander and rest on something of interest. So, to the left of the window, Grace will put something decorative in that wall area. Oh, forget the dishwasher, it won't look like that, it will look like a framed door/drawer combination, which will actually be a panel, much more seamless of a look.
Refrigerator Wall
Note the "built in" section where the wall cabinets are positioned to the right of the refrigerator. This surround will probably be faux painted or stuccoed. Again, this is for interest, something different. I think it works in that area. That theme is continued elsewhere, as you will see.
Opposite Wall
The line of transition, the orange dots I spoke about earlier begins after the arch. This arched area will be, oh, maybe 15-18" deep, maybe less. The TV is in the wall cabinet sitting on the countertop. Then we have a few shelves. The top of the arch, the whole upper arch section, maybe stuccoed and fauxed in some manner. Perhaps we will do mosaic tiles in the center section below the arch, something simple, as decorative items on the shelves will take center stage. Below the countertop are three horizontal areas above the base cabinetry which will be faux painted in a decorative design of some sort.
To the right of the arched area is a wine refrigerator, again, sort of "built in". Above that is another built in cabinet which will most likely project forward about 18", probably more than the arched area. Then we have wrap around shelving, see the floorplan on the upper section, and around the corner is a buffet piece which serves the dining room. And, the microwave and warming drawer are to the right of the wine refrigerator.
Again, lots of possibilities for faux painting, tile, etc. I'll do a post in the near future about the colors we're using. I think you'll really love what we're doing, can't wait to show you. For now, Grace has the samples as she shops for whatever she's shopping for, probably tile. I'll be involved in that too.
One more thing...we purposely wanted the upper left side of this wall (upper left in the floorplan) sort of open, as Grace wanted more of a connection to the family room beyond, and previously there were tall pieces blocking any view. We are widening the doorway to the left of the refrigerator. To the right of the microwave is the entrance into the dining room. See where the towel rack is? That is the side of the buffet piece, but it's actually a short wall, as that is part of the "built in" surrounding the cabinetry.
That's it for the moment!
The New York Times is my home page for my computer, and I check it throughout the day. It's informative and entertaining, and that MUST be a slogan for some newspaper somewhere!
So, I see this blog in the Times Home & Garden section called "Dream Home Diaries" and this week, the homeowner is unsure about what to do with the kitchen plan. I immediately went into planning mode (as if I don't already have enough planning to do for my paying clients!) and plunged in.
But there's something really fun about putting your plan out there for the world to give you opinions on, especially for something as important as a kitchen. And, of course, the entertainment part comes in where you get all the many and varied people who have all the answers or chastise the writer for something or other.
After the "enlarge" feature started working on the plan, on the Time's site, my opinion changed about the kitchen design regarding what should go where, since I saw a bigger drawing, and I wrote in again about some alternative ideas that came to me.
Lots of fun, check it out!
I cancelled two appointments this week, one for Monday and one for tomorrow. I really don't like to, and therefore, rarely cancel appointments I think it sends a message that somehow I wasn't ready/organized/prepared, and so on. It gives me anxiety, like, oh, so many other little guilt-ridden things like this! (That's why I grow roses, to get outside and take a sniff of a fragrant rose.) OK, I take more than a sniff...I walk around the garden and take photographs when the mood strikes.
Last week, it seems I was out of the office more than I was in, and I had appointments with these same people also last week, at which time we scheduled for this week as well. Oftentimes I have the weekend to catch up on my work. I'm an early riser 7 days a week, usually well before 5 am or sometimes (on a weekend!) shortly after, so I do have real good quality time to get things done.
This past weekend, with my kids coming in from the city for the Father's Day weekend, there really wasn't time, as I knew I needed to put in blocks of time for these clients. Long story short, I couldn't get my work done for either appointment, so I cancelled. I wrote to my clients that I didn't want to rush for our meeting, time went away from me, so could we reschedule. Of course, no problem.
Yes, there's a point here somewhere! I'm thrilled at the moment, and in fact, stopped my work to write this, (I promise I'll get back to it) because in delaying one appointment, I came up with a great solution to a problem kitchen that far surpassed my expectations. The kitchen is very small, the client specifically asked for a good corner solution (pressure!) with a much smaller than normal corner, making it nearly impossible, along with a list of other challenging items.
I LOVE when all the stars line up and I think of a solution that is different than normal, that pushes the construction and function of cabinetry so that it is customized for a specific need AND goes against conventional wisdom, that's the best. Love that feeling! I'm going to my meeting tomorrow with great excitement, with a solution I thought was not possible, is out of the box, and will enhance these clients' lives in the kitchen for many years, allowing them to not only have more room for precious storage, but they will be able to access their items in an effortless way. I'm really on a high! I didn't think it was possible, after going through all the "typical" solutions. Quality time absolutely permits one to venture beyond the "typical."
So, here's an analogy. Design work, like gardening, is about patience. Patience is important. You cannot rush a garden and you should not rush design work. If any of you out there has a designer who is cancelling an appointment, remember your design may be much better for it in the long run. All in due time...
And, here is one of my favorite roses that smells like ripe peaches, truly. I need to be patient, as I cannot see or smell this rose at all from November to June. But, eventually, good things will come. Here is the rose, "Abraham Darby." This image was taken in my garden this morning. Enjoy!
After some time spent thinking and planning, I'd like to announce a new line of services to a whole new group of clients - those who find me online!
I am pleased to introduce kitchen consultation services.
This is an issue that I've been thinking about for some time, and for which I see a real need. There are so many reasons that one might want to reach out and get much needed short term advice from a professional kitchen designer. Oddly, in my industry, this service is extremely hard to find, and practically nonexistent...until now.
Step by Step
It's my personal philosophy in life to take large issues in steps, where possible, and stay flexible. To take one step at a time, reevaluate, then another step, reassess, and so on. For those who may not be able to commit the resources necessary to hire a kitchen design professional, let alone one with certification and recognition in the kitchen and bath world, or who would like to get started more slowly, especially considering a designer often requires a solid financial commitment, such as I always have, now, that has changed. You CAN go step by step. You CAN ask about just what specific issues you need help with. You CAN get that information from a respected professional. Now you can.
Ask me about:
In setting service fees, a tricky issue, to be sure, I've tried hard to be affordable, fair, and to offer a range of services that are measurable in their time allotments so that a specific service will be provided for a specific cost. Given my level of experience and accomplishments in the kitchen and bath industry, I hope you agree that you will receive superb value at an affordable cost, regardless of the service you choose! To find out more about me, please visit my company page on my website. I'm intense and passionate about my work, as you may see by virtue of this blog,!
I hope I can be of assistance to you in this crazy kitchen remodeling world. And the best part? Visa and Mastercard accepted!
Just jumping off from yesterday's minor rant, I now want to talk a little about where some people, even, surprisingly, those who will end up making a significant investment in their kitchen, sometimes begin their search, at a big box store such as Lowes or Home Depot , large lumber yard, or other such "kitchens for the masses" place.
These places are downright dangerous (for the mid to high end, to go to as a starting point.) This, really, is the bottom line. The short design time, and low cost may end up being very expensive in regard to lost design/lifestyle opportunities, that you must now endure, or forever be unaware of.
These types of places begin the process of convincing homeowners who are virgins to kitchen remodeling, in many cases, that a kitchen can be designed, specifically for your needs and desires, in 30-60 minutes. They take the dimensions, plug in the appliances, put in equally sized cabinetry surrounding the appliances, if that, and you're done. Your 12 year old can do that. They also typically do one plan, which, then, becomes obviously, the plan that they feel is the best for the space, knowing virtually nothing about who you and your family are. People are hired and are put directly on the floor to design and sell kitchens with no experience. This is prevalent, in most cases, if the policy of the company is to completely maximize productivity/sales as a business model.
For mid to high end budgets, which is the audience, once again, I am speaking to here, you must be aware that this first experience will help mold the idea, and possibly firmly position the idea, that kitchen design is just a bunch of cabinets placed around appliances, having one solution. And, that this process, taking such little time, can be done easily, late into the remodeling process.
There are so many lifestyle issues that need to be discussed, that this meeting alone, for me, often takes 2 hours, just to understand who the people are in front of me. And, just to open up my clients' minds to seeing things a different way and taking time to probe their existing habits, which may just be habits, vs. what they may really want, once they took time to think about it, if asked. Layers of years of habits must be peeled away, visions toward the future must be suggested by the designer and considered by the homeowner, and that takes time.
I actually cannot even begin to go into all the many questions that need to be considered when one designs a kitchen, there are just too many. It has to do with some of these factors:
These are just some of the issues which are critical to explore in a meaningful way. This is the beginning of what you can get from a good, professional kitchen designer, in the mid to high end budget range. As I do not do kitchens in the low budget range, I cannot speak to the services available in this budget category, but my guess is, if you take time to do your legwork and interview designers, you will find these expanded services in the lower budget range, beyond the big box "outfitters", who design kitchens in 30-60 minutes. Will it be easy to find? Maybe not. But, allow ample time to shop and interview, and you will find a designer who you can work with. The effort and time to do the search up front rests with you and is incredibly worthwhile. After that, you can relax.
It's like a healthy, gourmet meal...even if you are doing a relatively simply prepared meal, the totality of the meal will have components of time for research, time to select quality ingredients, from different specialty purveyors, quality preparation time, and the proper cooking time. Or, you can do fast food take out. Designing a kitchen you will have for 20 years in 30-60 minutes is the equivalent of fast food take out! It will tame your hunger, and also will do bad things to your entire body. Unlike your healthy meal, which will do many things that are beneficial for you.
Or, it's the B&B vs. The Holiday Inn Express. You can fall asleep at both, but which will give you the better experience, or memory? Fortunately, this experience is a short one, vs. a multi decade one for a kitchen.
Am I saying that these companies have no place in the world of kitchen design? Well, mostly, yes. For project/volume work, of course, there is usually one type/style of kitchen. That is what it is. However, as long as there are local, small, firms available to offer expanded design services, this is the route that I strongly recommend going with. Is it impossible to find expanded services in the big box firms noted above? Usually, yes. Lumber yards? Actually, maybe not impossible there.
But, first, before you walk in, you need to be aware that a kitchen truly can be, should be, and in fact, is, much more than cabinets and appliances being fit together in a short period of time. It's the most used room of the home, and yes, the heart of the home! It's where life happens, and is nurtured in many different ways.
Again, the real bottom line here is that your and your family's quality of life will be enhanced every single day, for many years to come, if you do the legwork on the front end to find the firm who will give you service, choices, patience, and ideas. I'm not saying you'll walk down a rosy path to nirvana, without any problems at all, during your remodeling. I am saying, it's a critical first step to take and concept to understand. It's all about time.
A kitchen should be as individual as you are, and why not? You're not just a number, you are an individual, and there are many firms out there who understand that. Find one!
I eagerly anticipated watching a cooking demonstration today at the Turbo Chef booth. Charlie Trotter, famed chef, cooked a 4 course meal, with courses taking from 45 seconds to cook, to 6 minutes, in the Turbo Chef oven. I tasted a wonderful artichoke salad (I should have kept the menu!) Charlie Trotter is a true believer in the Turbo Chef. For 2007, Turbo Chef is launching a single 30" oven. It will make designing in Turbo Chef ovens just a little bit easier. I had the opportunity to speak with Charlie Trotter after the demonstration about his own, personal, kitchen. Check back to see images from today's demonstration. Here's what he says:
