Courtesy of C&A |
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(ARA) - What does it take to create a dream kitchen? One
that’s beautifully designed, high functioning and best of
all, accessible for every home cook and every budget?
The Art Institutes recently posed this scenario to several
of its top interior design faculty and chef instructors,
challenging each group of experts to come up with a top-ten
list of “must haves,” either for a new or renovated kitchen.
Before we get to the list, let’s hear how our experts weigh
in on the workhorse of the home -- the kitchen.
According to Chef Chris Lauderdale of The Art Institute of
California-Orange County, it’s not the money a homeowner
spends on a renovation, or a brand new kitchen. It’s the
thought and planning that goes on before. “One evening, I
was catering a party at a home where the host kept asking me
what I thought of his kitchen. He had just spent $30,000 on
a complete remodel. Everything looked great, very high
design, but we were having a terrible time cooking because
it had been designed for style, not functionality,” said
Lauderdale.
So carefully planning your new kitchen for a successful
outcome is key. But you also have to survive the process. A
mom and kitchen designer, Denese Menard, also from The Art
Institute of California-Orange County suggests that before
jumping into the “three R’s,” as she calls them -- remove,
replace or remodel -- “plan for an alternative food
preparation area, including refrigeration and dishwashing.”
If you don’t own a grill or microwave, says Menard, this
would be a good time to invest in one. “Take-out food will
grow old with your spouse and kids,” she warns.
If you do replace, all our designers recommend shopping
around for appliances and tracking down the best deals
possible. And, keep in mind the real-life use of your
kitchen. Says Gerald Brennan of The Illinois Institute of
Art-Chicago, “everybody these days loves stainless steel,
but it’s hard to clean and really high maintenance. If you
have kids, you’ll see every fingerprint.” Instead, Brennan
recommends black appliances to his clients. “Black is more
‘dressed’ than white and not so antiseptic looking,” he
says.
And what about those professional ranges? For Chef Scott
Swartz, chef instructor at The Art Institute of New York
City, while professional ranges are great, “they’re not
worth your while if you can’t use them to their potential.”
Instead, buy a commercial grade stove with big enough
burners to generate adequate heat. A spin on the average
kitchen cook top that Swartz likes because of its
multi-functioning is a Jenn Air stove that converts to a
griddle and a grill.
In addition to appliances,
cabinetry is one of the biggest investments you can make in
a new or renovated kitchen. Once you select a material and
style, says Sofeeka Hasiuk, interior design instructor with
The Art Institute of Philadelphia, beware of gimmicky
kitchen cabinetry that draws you in. For example, she says,
“a roll-out, double-trash-base cabinet is great for
recycling and garbage, and they even come with foot
releases -- which is great when you’re
throwing away a take-out chicken container. “But a wine
storage cabinet or cubby? Not the greatest of ideas for the
kitchen, says Hasiuk. “It's a little warm for long-term wine
storage in the kitchen.”
Bottom line though, aren’t
kitchens all about preparing food? Yes, says Chef William Niemer
of The Art Institutes International Minnesota. But whether you’re
an infrequent cook or a cooking fanatic, “you want your kitchen to
be a place where you and your family want to be.” For that reason,
Niemer recommends buying the best you can afford. “Quality
cabinetry and countertops will last longer and make your kitchen
function better over the long haul, not to mention be more
pleasing to work in,” says Niemer. But he says not to forget the
importance of good lighting, counter space and the placement of
waste containers. |
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Our chefs didn’t demand a state-of-the-art, six-burner,
professional stove, nor did interior designers specify granite
countertops or imported Italian tiles for backsplashes. Their
number-one priority for a kitchen that’s beautiful to look at and
easy to cook in? It is called work triangulation.
Dan Noyes, Department Director for Interior Design at The Art
Institutes International Minnesota, explains work triangulation as
the flow among the sink, the refrigerator and the stove, and when
it comes to great kitchen design, the functionality of this trio
is number one. As Noyes explains it, “The triangle between sink,
fridge and cooking must work for the individuals using the space.
It used to be that the distance of the triangle between the three
was to be a certain distance apart. Now we use more flexibility
but cater to the individual needs of the user and the space left
to work with.” For example, says Noyes, a left-handed cook might
want the fridge to the right of the sink due to the need to work
in a counter-clockwise motion.
To end up with a great kitchen on any budget, our experts
encourage you to consult a professional.
And now for the Top Ten List (from ten to one with number one the
most important feature) for creating a kitchen that’s great to
look at and fun to cook in:
From The Art Institutes Interior Design faculty:
10. Walls and ceiling finish
9. Quality and craft of floor finish
8. Quality plumbing
7. Proper circuit isolation for electrical
6. Configuration of room
5. Natural light
4. Indirect light
3. Task light
2. Quality countertop material
1. Triangulation of work area (cook surface, refrigerator, sink)
From The Art Institutes Culinary Arts Program faculty:
10. Adequate storage for cooking equipment
9. Adequate number of electrical outlets
8. Height of counters
7. Amount of counter space
6. Countertop material
5. Quality cabinetry
4. Ventilation
3. Waste container placement
2. Work surface lighting
1. Triangulation of stove, refrigerator and sink.
Courtesy of ARA Content
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