Just like a well made meal, a gourmet kitchen needs a balance of carefully measured ingredients. A serious cook requires proper equipment, room to work and extra storage space for special ingredients, gadgets and utensils. Commercial grade appliances are often prominent features of gourmet kitchens and need to be placed carefully to allow for proper flow in the floor plan. Manufacturers such as Wolf, Subzero and Miele provide techinical information which must be followed carefully to build in their appliances to provide proper clearance and ventilation.
A work triangle layout may work for simple kitchens but for serious cooks and busy families, work zones function better. With zoning, appliances, storage and counter space are designated for each task; Preparation, Cooking, Cleanup, Storage and Eating. When properly laid out, everything needed to prepare and serve meals are within a few steps of where it is used most often and interference between activities is minimized. Not only is the cook not run off their feet, it makes it easier to have help in the kitchen or for guests to visit with the cook without interfering with meal preparation.
Zones may overlap, but the larger the kitchen, the more distinct and task specific the zones become. Aside from the 5 main zones, recently I have been adding Breakfast Serveries, Message Centers and Wet Bars to fit the demands busy families are placing on the kitchen which truly has become the hub of the home. Computers, televisions and built in coffee makers are becoming common place in today's kitchens. Additional outlets and circuts are often required to take on the extra load making planning ahead more important than ever.
Debra Tan is an internationally recognized kitchen designer based in St. Lambert, Quebec.
She founded True North Custom Cabinets with her husband Michael. tel.450-923-9559
Kitchen with center work island
Pot drawer under rangetop
Storage for Mixer and Accessories
Breakfast Servery between two pantries