KBB - January 2015 - (Page 116)

LEARNING CORNER Chef's Ahoy Land-based kitchen design takes a few tips from yacht galleys Consider for a moment a yacht going out at sea with 10 guests and 20 crewmembers for four days without landfall. This sort of trip requires much support to accommodate the needs associated with this number of passengers at sea, particularly in the galley (the kitchen space on a yacht). Such a trip will require up to two chefs preparing up to eight meals a day (as the crew will work 24/7 on a trip of this nature) multiplied by 30 persons, which equals 240 meals per day. Considering a four-day trip, the total amount of meals served, on average, equates to 960! Such demands in a limited, self-sustaining environment require an intense design process to ensure that all needs are met and all measures are taken to ensure a successful, seamless dining experience for the owner and his/ her guests. These conditions require a yacht galley to include a tremendous refrigeration system comprised of both walk-up and walk-in refrigerators and freezers, a well-planned dry pantry system and the accommodation of the inventory needed to facilitate such a trip. If that isn't mind-boggling enough, consideration needs to be given to the setting aside of space for the accommodation of trash (both perishable as well as non-perishable). Perishable trash requires freezing to prevent decay and foul odors, and non-perishable trash requires compaction. The owner of this home is a professional chef, therefore he had much involvement in the layout and operation of this galley-like kitchen. He likes light and open spaces with dramatic contrasts, hence the dark walnut, white painted cabinets and white Cararra marble. Simple Similarities and Dramatic Differences A family-style galley is what these particular owners requested, as they would occasionally cook for themselves, eat in the galley and enjoy the unique ocean views. 116 + K BB While there are specific challenges that come with designing for a yacht, the same principles can be applied in land-based residential homes to make the kitchen a more functional and useful space. First and foremost, on a yacht, given the per-square-foot cost of construction, the galley is typically intended to be almost entirely functional and efficient. Although it may be dressed up aesthetically from time to time to accommodate the occasional owner who might choose to visit or cook in the galley, the intent is for the galley to serve as a productive work space. This is always a designer's challenge in the kitchen - combining form and function. For prime productivity, designers must lay out the galley to accommodate service and traffic flow patterns. Regardless of the size of the vessel, the chef and server areas are critical. The immediate space surrounding the chef is compact and efficient with all necessary appliances and tools January 2015 / www.kbbonline.com / The Official Sponsor of KBIS www.kbis.com http://www.kbbonline.com http://www.kbis.com

Table of Contents for the Digital Edition of KBB - January 2015

Contents
Online Contents
Editor’s Note
Show Director’s Note
People & Places
Dealer Dish
Tech Savvy
Business Practice
Sustainable Design
Universal Design
Solutions
Favorites
Before and After
Industry Outlook
KBIS 2015 and Design & Construction Week
Trends
Products
Design
Living Joyfully
Bittersweet Symphony
The Glamorous Life
New Lines, New Look
Learning Corner
Last Word

KBB - January 2015

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