I have been designing Kitchens for more than 25 years.
Last week while searching images on my computer of my past Kitchen projects, I started to see a trend.
White Kitchens were popping up again and again!
This got me thinking
What makes the white Kitchen classic?
Using just Kitchens that I have designed I decided to explore the Classic White Kitchen.Continue reading “What Makes A White Kitchen Classic?”
I was introduced to the concept of “Green” design when I was studying for my design degree.
Green Design was presented to us as the philosophy of designing physical objects in accordance to the principles of social, economic, and ecological sustainability.
It was a philosophical discussion that came up in most of my design classes and at coffee houses on campus.
How could we as designers design spaces that would not have a negative impact on the environment?
Once I graduated and started practicing as a Kitchen Designer though, the conversation of Green Design rarely came up.
Occasionally I would see a new product introduced touting “LEED certified” but most of those products were geared to commercial builds.
I was several years into my design career when something happened to make Green Design a focus for me.Continue reading “How F.R.E.S.H Are Your Kitchen Designs?”
It can sometimes be difficult to talk to your clients about designing for their lifetime not just their prime time.
Even though there is a lot of talk in the design world about aging-in-place, many consumers are hesitant to bring it up.
They often do not want to discuss growing old.
As a professional Kitchen Designer you can help out without making your clients feel uncomfortable.
There are ways to sneak in Universal Design to benefit your client through better functionality in their Kitchen for now and as they age!Continue reading “How to Sneak Universal Design into Your Kitchen Designs”
Dealing with garbage is not a typical conversation topic, but for the Kitchen Designer it needs to be.
Statistics vary but it is estimated that the average North American produces approximatly 10 pounds of garbage a week.
For a family of 4 that’s 40 pounds per week and over 2000 pounds per year!
When you look closely at the composition of this garbage it becomes clear that the one-size-fits-all approach of a single trashcan under the sink will not cut it.
Read on to see how to specify solutions to deal with garbage produced in today’s kitchen.Continue reading “How to Plan Waste Management into Your Client’s Kitchen”
Contemporary Kitchen Design revolves around open concept layouts.
In the last half of the 20th Century, Kitchen Designers began knocking down the walls that enclosed the kitchen to open it up to the rest of the living space.
Soon there was also a trend to “bring the outside in”. Because of this we saw more and larger windows incorporated into Kitchen Designs.
Next we saw designers replacing upper cabinetry with a few floating shelves to produce specific display areas in the Kitchen.
Another emerging trend in Kitchen Design has been the elimination of all upper cabinetry for a minimalist look.
At the same time we are cooking more and adding items to our kitchens!Continue reading “Replacing Lost Storage in Contemporary Kitchen Design”
What I love about Kitchen Design is the ability to fulfill my client’s dreams for their Kitchen spaces.
This project was for a couple who were building their Forever Home on a spectacular view lot.
The homeowners loved to entertain family and friends and had a vision for building a home as a welcoming space for all.
With the Kitchen being the true heart of their home, my brief was to design a space that showcased their love of Modern Tuscan Décor Style and make it functional for their lifestyle.
Read on to see how I accomplished this.Continue reading “Kitchen Case Study: Functional Modern Tuscan”
The Clean-Up Zone is the last zone in the sequence of the 5 essential zones in the Food Flow Theory.
The focus of the design of this zone is functionality.
Clean-up should be easy and even enjoyable if this zone is thoughtfully designed.
Before you continue if you haven’t read the first four parts of this series here are links to each.
- Everything You Need to Know About the Kitchen Food Storage Zone
- Everything You Need to Know About the Kitchen Prep Zone
- Everything You Need to Know About the Kitchen Cooking Zone
- Everything You Need to Know About the Kitchen Serving Zone
Let’s explore the Clean-Up Zone.Continue reading “Everything You Need to Know about the Kitchen Clean-Up Zone”
Once a meal has been prepped and cooked it is time to serve it.
This is when the Serving Zone comes into play.
This fourth zone of the 5 essential Kitchen Zones in the Food Flow Theory, revolves around storage.
Let’s look how to develop the perfect Serving Zone.Continue reading “Everything You Need to Know About the Kitchen Serving Zone”
This third installment of my deep dive into the Kitchen Food Flow Theory highlights the Cooking Zone.
The Cooking Zone is the third zone the cook visits while preparing a typical meal.
The first is the Food Storage Zone where the cook gathers all their food stuffs.
The second zone visited is the Prep Zone where the cook prepares the food prior to moving to the Cooking Zone.
Ideally these first three Zones should be placed sequentially in the Kitchen Design so that the cook can easily move from zone to zone.
This layout is very similar to the Work Triangle Theory where an imaginary line is drawn between the refrigerator, sink and range.Continue reading “Everything You Need to Know About the Kitchen Cooking Zone”
Developing your Kitchen Designs using the Food Flow Theory will provide your client with a very functional Kitchen that is easy to work in.
I was introduced to this theory early on in my Kitchen Design career and have used it successfully in all of my Kitchen Design projects.
I know that the use of the Food Flow Theory contributed to my very first Kitchen Design Award win.
That winning Kitchen’s design brief described the layout of the kitchen pointing out how the placement of the Food Flow Zones made that kitchen functional not just beautiful.
This early win helped to solidify my mantra of “form follows function” and I continue to employ Food Flow Kitchen Design Theory in my designs to great success.Continue reading “Everything You Need to Know About the Kitchen Prep Zone”
Designing a functional kitchen takes a lot of thought and planning.
I have always employed the theory of FOOD FLOW when designing my client’s Kitchen Layouts.
With more than 1000 Kitchen Designs to my credit, this approach has served me well!
The FOOD FLOW Theory places 5 essential zones within the Kitchen Design.
- The Food Storage Zone
- The Prep Zone
- The Cooking Zone
- The Serving Zone
- The Clean-up Zone
In my next 5 blog posts I will take a deep dive into each one of these zones to help Kitchen Designers implement this design theory into their projects.
We will begin with The Food Storage Zone.Continue reading “Everything You Need To Know About the Food Storage Zone”
Naming your company is always a process.
There are so many questions to consider.
Do you name it after yourself? Do you name it after a common element in your business? Do you make up a name?
After researching the pros and cons of each of these scenarios, I decided to develop a name for my company that truly reflected my company philosophy.
Here is my story on naming my company.Continue reading “How to name your Design Company”