KBB - August 2008 - (Page 81)

areas offer easy access to high-frequency spices, condiments and other cooking necessities. Knives should be kept in the prep station, where they do the most good, and things like canned tomatoes and pasta, normally stored away from the cooking area, may make more sense in cabinets near the stove. After all, “you usually only use canned tomatoes when you’re cooking,” said Silvers. “And you can’t do anything with pasta until you boil it.” HAVING ENOUGH Regardless of how much cooking a homeowner does, ample counter space is always essential to a well-functioning kitchen. For clients who enjoy playing chef and host, however, ensuring enough room is important not only for prepping, but also for plating. According to Silvers, simply making two or three tuna ﬁsh sandwiches can require an average of 2 to 3 ft. of counter space. Imagine what that may mean for clients who regularly serve full-course dinners to parties of 12 or more. Including an island with an uninterrupted work surface can be an effective solution, but is not always plausible. For islands containing sinks, Silvers suggests locating the basins at the end of the units, instead of in the middle, to avoid splitting the counter area into two parts. As to materials, while stainless-steel countertops are de rigueur in the restaurant business, they have fallen out of style in home kitchens, where stone still reigns supreme. Honed and sealed marble works well, said Okeley, as do terrazzo and solid surfacing, especially in more contemporary-style kitchens. In addition, both she and Hasz are fans of thick wood tops, particularly for chopping and prepping. Several of Okeley’s clients “really enjoy the surface once we’ve convinced them to use it,” she noted. Hasz added, “Most chefs at home have a huge butcherblock in the middle of the room.” Functionality is basic to all good kitchen design, but its achievement is perhaps most fully appreciated by those who truly enjoy the art of cooking. Although kitchens have taken on the additional tasks of gathering families together, hosting parties and even minding the children, they remain, for many, a place for turning ordinary ingredients into mouth-watering masterpieces that delight, comfort and, in some cases, linger fondly in one’s memory long after they’ve been consumed. s —Alice Liao To read about what professional chefs like Iron Chef Cat Cora have in their own kitchens, visit www.kbbonline.com/chefs. It’s Time to R e n e w Yo u r S u b s c r i p t i o n to K+BB today! Each month, K+BB brings you • • • • Cutting-edge design trends The hottest new products Tools and techniques Ideas and inspiration The information you need to successfully run your business from the “Voice of the Industry,” Kitchen and Bath Business Free subscriptions are limited, so don’t delay. To renew today, go to w w w. k b b o n l i n e . c o m / s u b s c r i b e Don’t let a single issue pass you by! http://www.kbbonline.com/chefs http://www.kbbonline.com/subscribe

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

KBB - August 2008
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KBB - August 2008