KBB - August 2008 - (Page 78)

Education Chef’s Choice Dish Cleaning Area DISH CLEANING AREA Oven & Microwave MICROW OVEN & Cook up an efficient kitchen Dishwasher So your clients love to cook. Chances are, they also love to entertain. But while they may have all the gear to indulge both passions, creating a kitchen that properly stores their equipment and allows them to cook—really Micro/ Oven Sink Freezer (Drawers) (Shelves) cook—can help determine if their next party sizzles or, Cooktop Trash Prep Sink well, fizzles. Efficiency has always been a hallmark of a Compactor design well done. But for today’s gourmet kitchens, it’s Storage Wine Pantry (Drawers) as essential as a good range. Cooler So is the traditional work triangle still the way to go? Well, it depends on whom you ask. Interior designer Kristin DRY GOODS TRASH COOK Area PREP Area PASTRY & PASTA Dry Goods& & Trash Cook AREA PrepAREA Pantry & Pasta Okeley, of Indianapolis-based Kitchens by Design, often Figure 1: Karl Hasz’s Work Circle Theory employs multiple work triangles, albeit not all appointed with the conventional trio of stove, refrigerator and sink. spaces, the theory also focuses attention on the prep area, which, said “The traditional work triangle as we know it has really changed,” she said. Hasz, is not adequately addressed in a work triangle, but, as many chefs “People want these big, dynamic kitchens that open onto other living and home cooks can attest to, is an important component of the kitchen. spaces, so we’ve lost a wall or two.” Islands usually pick up the slack, but Professional chef and certified kitchen designer Donald E. Silvers, “in that kind of setup, the traditional work triangle is lost.” of Kitchen Design with Cooking in Mind, couldn’t agree more. He is a For large, open spaces, Okeley favors a two-island layout, as it “adds a lot of heavy-duty cabinetry to support whatever function was firm believer in having not only separate areas for cleanup and food preparation, but also separate water sources. “The problem with most lost by removing that third or fourth wall.” Undercounter appliances and storage options help adapt the units to multiple functions, setting kitchens that aren’t built for cooks is that there’s only one water source and sink,” Silvers said. “No matter the size of the kitchen, it’s up different work triangles or zones that can be manned by different people during catered events or even group cooking efforts. Accord- only 3 ft. large because everything must go to the sink, leave the sink and return to the sink.” Separating the water sources “doubles the size ing to Okeley, having dual islands establishes a “nice, circular flow in the kitchen” that allows several people to move through the space of the kitchen and splits the workloads,” he said, and, if space permits, a third source is a handy addition for avid bakers. without feeling cramped or getting in each other’s way. Another factor critical to efficiency is the concept of volume. Here, the work triangle also fails, as “it doesn’t allow for the appropriate quesBEYOND THE TRIANGLE Some designers, however, are ditching the triangle altogether, pretions to ask a client,” said Silvers. These include, for example, “What’s the ferring to take their cues from restaurant kitchens, where efficiency is size of your dining room?” “How many can it seat?” and “How often do key. “There’s no reason to correlate the sink, stove and refrigerator,” said you use your dining room?” Your clients’ responses will help determine Karl Hasz, of Hasz Design Studio, who has designed several restaurants in their refrigeration and storage needs, as well as the selection of cooking the San Francisco area and is now moving into the residential arena. appliances. For example, a four-burner cooktop may be too small for a “Why have these bunched together? In a restaurant, you have different dining room that seats 12, “and then you’re forced to create recipes stations—prep, cooking, dishwashing, pastry—and you want your peothat use the oven,” said Silvers. Similarly, too modest a refrigerator may ple to move as little as possible within their stations for better efficiency.” also limit the amount of work one can do in advance of a party. With the help of several chefs, Hasz has developed and patented the Work Circle theory (see Figure 1), which applies the fundamentals of the CHOOSING FIREPOWER restaurant model to the home kitchen and places everything needed for While aesthetics may play a part in choosing the right cooktop or a particular task at one’s fingertips. Appropriate for small and large range, for the gourmet client, capacity and performance should also Storage Storage Refrig./ Continued on page 80 78 + K BB August 2008 / www.kbbonline.com / The Official Sponsor of K/BIS www.kbis.com Jully2004 http://www.kbbonline.com http://www.kbis.com

Table of Contents for the Digital Edition of KBB - August 2008

KBB - August 2008
Contents
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KBB - August 2008

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