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”
Designing the perfect Kitchen for someone always entails getting to know them.
But how do you do that when you are designing a Kitchen for a project with no specific client?
Over the years I have designed multiple Kitchens for developers that were building homes on speculation.
The design brief is always to design a space that attracts a buyer while still keeping the investment dollars for the kitchen in check.
You also need to make the Kitchen memorable.
Read on to see how this project produced a fantastic Kitchen that sold the home for top dollar.Continue reading “Kitchen Design Case Study: Adding the WOW Factor to a Spec Home Kitchen!”
The popularity of the open concept kitchen often means the inclusion of a kitchen island.
Kitchen Islands often include a dining bar and the Kitchen Dining Bar sees a lot of action in the course of a day.
It hosts breakfast, acts as a home office, provides a place for a quick lunch, keeps guests at bay and is the coveted spot during a party.
Because of this you need to get the design of the dining bar right and ensure you are safely supporting it.
Let’s have a look at the top 10 options for safely and aesthetically supporting a Kitchen Dining Bar.Continue reading “The Top 10 Ways to Support Kitchen Dining Bars”
Many consumers are requesting a wall oven and cooktop instead of a traditional range for their Dream Kitchen.
There can be many reasons for this.
They may have a large space and would like to spread the cooking activities around the room.
They may want an oven at a more ergonomic height.
There may want special features only available in a wall oven.
Once it is determined that your client would like to include a wall oven or two in their new Kitchen, it will be up to you to find the perfect solution for locating them in their design.
Read on to discover some great ideas for placing wall ovens in your Kitchen Designs.Continue reading “The Best Locations for Placing Wall Ovens in your Kitchen Designs”
The design of Kitchen Appliances has really advanced in the last 20 years.
When I began my Kitchen Design career most appliance packages included a 30″ top mount refrigerator, a 30″ range, a 30″ ventilation hood, a 24″ dishwasher and a countertop model microwave.
How things have changed!
Appliance choices now are almost infinite!
Observing the evolution of Kitchen Appliances over the years I have developed some favorites.
One of these is the Kitchen Appliance as a Drawer.
Let’s look at why I love this type of appliance.Continue reading “Why I Love Kitchen Appliances as Drawers”
Part of what allows me to be an effective educator is taking on residential design projects.
My private design practice, Vestabul Design, provides design packages for kitchens and bathrooms for client renovations and new home builds.
These design projects keep me connected to the ever evolving needs & wants of consumers while providing me with a gateway to industry suppliers.
I also love the whole design process!
The project I am going to discuss in this blog posting was a very interesting one that combines modern design within a heritage designation.Continue reading “Kitchen Design Case Study: Heritage Designation”
Last week the 2021 Kitchen and Bath Industry Show went virtual.
I was really looking forward to this new format and booked off the week to “attend”.
Unfortunately things did not go well for the show organizers with multiple technical issues on the first day and the decision made to shut down the platform on day two.
Jumping on first thing Tuesday I experienced some hiccups, but persevered, figured out some work arounds, and got access to the show floor. (By Wednesday am the show floor was no longer available!)
I’m glad I kept connected late into Tuesday night and I am delighted to be able to share my insights from cruising the virtual show floor that first day.Continue reading “My Top 3 Insights from the KBIS 2021 Virtual Show Floor”
Errors in the design of a kitchen hurts both the consumer and the designer.
For the consumer, an error or mistake in the design of their kitchen can cause irritation daily or produce an unsafe environment.
For the Kitchen Designer, mistakes and errors can hurt your reputation, erode your margins and decrease your referrals.
This blog article we will look at part 2 of this series and help you identify common errors in Kitchen Design so you can avoid them.
If you prefer to view rather than read you can check out Identifying Common Errors in Kitchen Design for FREE on VESTABUL SCHOOL OF DESIGN. Well worth it for the extra Designer Tips presented in that presentation!Continue reading “Identifying Common Errors in Kitchen Design: Part 2”
The Kitchen is the most complicated room in the home to design and if you make a mistake it can be very costly to fix.
Helping Designers avoid mistakes is important to me so I focus a lot of my VESTABUL SCHOOL OF DESIGN training around teaching designers the guidelines, clearances and functionality of this room.
This part of Kitchen Design is called the Science of Kitchen Design.
In my next few blogs I am going to walk you through a Kitchen layout that at a glance looks like a good design but is filled with mistakes.
Read on to learn how you can identify and ultimately avoid these common kitchen design errors.Continue reading “Identifying Common Errors in Kitchen Design: Part 1”