Holiday Cooking

Holiday Cooking has everything to do with flexible kitchen design. Flexibility in kitchen design, as I define it, is having the foresight to plan adequately for multiple lifestyle scenarios such as holiday cooking...as simple as that. Foresight is security!

I do a lot of thinking and observing in and immediately around the borders of my kitchen, both as the action is happening and in later reflection. I am nearly always taking a fresh as well as an analytical look at what happens in my own kitchen. I'd like to share some thoughts about what happened in my kitchen over last weekend which was very revealing.

My husband and I hosted a dinner for our friends, just one other couple. I chose the menu, not for the number of pots and pans to be used, but for the food I wished to serve. Nothing unusual about that. I have a 36" gas cooktop in my kitchen which I inherited when I moved to this home a year ago.

A question: Is there anyone who feels that a 36" five burner cooktop is truly useful? If you find this cooktop useful, please comment, I'm waiting to be enlightened! Me, I'm convinced it's not useful beyond four burners and has few advantages over a 30" size cooktop...and this weekend was my final realization of that. The small extra space between the side burners is of little advantage. That said, it's a completely subjective statement, I know.

Needing numerous pieces of cooking equipment in the course of preparing the main course, I found myself stacking one pan on top of another as dishes needed to be removed from the heat and/or replaced with another pot since the surrounding countertop was only partially available. It felt like, and was, near chaos, as I think back.  It was the antithesis of enjoyable, and I love to cook.

This past weekend's cooking experience surely illustrated the importance of countertop space! But, in giving thought to how a kitchen can be, perhaps, more orderly and efficient during the cooking process, flexibility came to mind. One flexible solution? A portable induction cooktop. I'd like to share two good brand name portable induction cooktops with you. Let's also compare a few of the more important specs. 

Viking Portable Induction Cooker and Fagor's Portable Induction Cooktop

POWER:

• Viking: 1800 watts
• Fagor: 1300 watts

Comment:  Be aware that the watts of a typical induction burner on a cooktop is in the area of 3000. That said, even at 1800 watts, it may not be the best idea to keep a dish cooking on that level for extended periods, given the likelihood of a lack of exhaust ventilation where the portable cooktop is placed. Think about how much power you need...is it for low heat/simmering which could be very helpful, or to boil that pot of water, or both?

SIZE/WEIGHT: 

• Viking: 12"x15" 17 lbs
• Fagor: 12"x14" 7 lbs

 CONTROLS: 

• Viking: Knob with six power levels including simmer/infinite settings between levels
• Fagor: Touch Pad (with timer, counts down from 180 minutes) Has six power levels beginning at 190 degrees

Don't forget that cooking equipment used with induction cooktops will hold a normal household magnet as a test of its suitability. If it does not hold a magnet, it will not work with induction. Leave adequate space around a portable unit too so it does not overheat. Take a look to see if there is a particularly good spot in the kitchen that could be a designated "second cooking" area when your cooking is under pressure. Amazon has more portable induction cooktops for sale, but I know these two appliances as good, reliable, brands. 

Had I had a portable unit, I think I would have been very much more organized in the kitchen and felt more in control. Portable induction cooktops have a viable place in many kitchens truly offering the ultimate in flexible cooking. Being in control feels goooood.

First image from Fagor, second...Viking.

Holiday Kitchens

Decorating the kitchen for the holidays is often overlooked as we go about decorating the rest of our home (and we have many big and small holidays in December not the least of which is Underdog Day on December 17)! We're probably in the kitchen even more during this period of time (National Brownie Day is December 8th) so here are a variety of ideas - traditional, fresh, modern, green to add spirit to our kitchens.

Ten Ways To Add That Holiday Spirit 

1. Replace your collections and accessories around the kitchen to a single color theme for a unifying color story - sounds easy, and it is - all objects are one color. 

2. Change your collections and replace with objects of a common theme - a reindeer theme, a Hannukah star or dreidel theme, and so on. Watch the creeping clutter factor! Group similar shapes and forms for a simple, yet strong, impact. Or, one large item, with multiple small items grouped around. Or, alternating small and large pieces in a roughly 1/3 (small size height) related to an object that is an additional 2/3 taller in height along a line, makes an interesting pattern - short/tall/short/tall, etc.

3. Add decorative lights (disregard word "Christmas" on site-lots of different colors for various holiday themes). Lighting can go above wall cabinetry, under an island countertop, underneath a toekick, surrounding a window or a backsplash. Look for unique patterns to create with solar or led lights.

4. Bring in new linens in your holiday color - tea towels, placemats, table cloths, napkins. Replace seat cushions or add slipcovers

5. Gather large, downed, tall and thin branches, grouped together or used in singles. Position them standing up in corners of a room, as is, spray painted in your holiday color, adding lights and ornaments if desired, or just a single colored ribbon on various branches. Gather acorns and pine cones. Paint all or a few and use decoratively as ornaments, line up on a window sill or shelf for a lovely natural holiday effect. Save for next year. 

6. Place holiday ornaments in a glass or other large bowl in one or more places, small or large ornaments in small or large bowls, any way it looks right to you. So easy, so festive.

7. Make a string of ornaments - attach to ribbon (tied or glued on) and frame a window, follow a ceiling line, make vertical "stripes" on a single wall from floor to ceiling, create a concentric circular motif as a wall feature

8. Hang a number of single ornaments in any motif from the ceiling a short distance, up to approximately 8" long, surrounding a light fixture, in a freeform pattern, or another motif that attracts the eye

9. Add candles, candles, candles (with care and safety in mind!) Candles in one color throughout the home, different sized candles grouped together, candles surrounded by ornaments on a tray. The season for candles is here!

10. Bunch together 6-12 ornaments (may be similar or varying proportions and situated at different heights), tie together with ribbon and/or glue and hang in a doorway, below a lighting fixture, from the ceiling in a logical place, in the window for a modern, cheerful, jumble of color and form. 

Bonus Idea

AFTER the holidays (or instead to celebrate the coming winter solstice) use white in various ways to add reflecting light to your space, adding a bright feeling to lift the spirits and a true celebration of the winter season. Don't stop at the holidays! Images: top- CB2 catalog, middle- BoligLiv magazine, bottom- Martha Stewart.com

The Kitchen Table

The kitchen table. There is a certain kind of magic that happens around a table. The table becomes a catalyst, a force, that, surrounded by people with positive thoughts and love in their hearts, makes them ever more connected as the words fly about, laughter erupts, a meal ebbs and flows.

As I design my kitchens, I visualize this "future magic" at work and think in terms of ambiance and comfort. Second to the function of the kitchen? Never.

Beyond the Thanksgiving meal "event," as a host or a visiting guest these next days, don't miss the magic that is happening at the kitchen table. It appears at breakfast, while sharing a late night snack, or for all other reasons one gathers 'round the table.

This type of magic is real. I was fortunate to experience it last evening with loved ones crowded around the kitchen table. I hope you do too, and if you are so inclined, please share your thoughts with me.

It's Complicated - The Kitchen & Traditional Home

The movie, "It's Complicated" with Meryl Street, Alec Baldwin and Steve Martin, to be released December 25, is partially about (yes!) the renovation of a kitchen (as well as love and divorce). A sneak peek of the kitchen is in this month's Traditional Home Holiday 2009 edition.

Set designer John Hutman notes that the kitchen (pre renovation) has "individual style." He says "it's makeshift and funky." Set decorator Beth Rubino, who also designed the set for "Something's Gotta Give, " and Hutman both studied Tuscan, California, and French kitchens to find their inspiration for the type of kitchen Meryl Streep's character, a bakery owner, would feel most comfortable in. The curtained fronts and open shelving work this theme. Interestingly, lots of creams and beiges were used to enhance the tone of Streep's complexion! I can only speculate that orange and black accents add contrast and life, respectively. The lighting fixtures tie in the stainless appliances and add a cool/warm juxtaposition to the front area of the kitchen.

I'm SO happy that Meryl Street is renovating that kitchen. Yes, it's charming. But, beyond charm, the range is situated in a very unfortunate spot just next to the wall, the hood is positioned way too high and as a baker, I'd imagine Meryl may want a lower baking surface for ergonomic reasons. Next time Hollywood wants a movie about a kitchen renovation, I have some stories that I can submit which would surely get the green light. ;)

Here are additional images from Remodelista!

Kitchen Design Notes And Experiences

This post may sound self serving, and, well, it IS, and it is rare that I am quite this direct, but what I want to do is illustrate, specifically, why a client must continue to ask questions of his/her kitchen designer throughout the entire design process, even if you, the client, think it's a question not worth asking, or worse, assume that you instinctively know the answer!

Here is the crux of this post: a client, now immersed in the world of kitchens, sometimes, mostly, or nearly always, believes that he/she knows the (sole, and "right") solutions to the issues in his/her kitchen project, depending on the client, of course. You, the client, do the research and talk to lots of knowledgeable people. As a result, you may feel that it is not necessary to ask your kitchen designer some of your questions. It's only one question...you don't want to take the time to call, it's a minor issue, you feel you can figure it out yourself, your friend/mother/contractor/husband/wife knows as much or more than the kitchen designer, among other reasons.

That way of thinking is a very big mistake! 

Here are examples of some very casual questions that my clients have asked me, which could just as easily NOT have been asked.  I'm glad these questions were asked, or bad things could have happened! Others are examples of questions which were not asked...and bad things happened!

I'm considering cooktop A or cooktop B - which do you think looks better? My response: If you choose cooktop A, your cabinet will have to be reconfigured. At the time the question was asked, the factory could still change the cabinet configuration, but it could have been an enormous and costly problem once the cabinetry was delivered, should the wrong cooktop have been chosen without my knowledge. Enormous. Costly. Problem. Warranty issues too.

Just leave enough room, I'll select a refrigerator later. Air clearances on the sides, back, and top of NON built-in refrigerators vary. The refrigerator must be selected during the design process, all appliances must, otherwise the choice may have, again, an enormous impact on the cabinetry surrounding the refrigerator, your warranty, not to mention the hassle of having to send the appliance back, if it can be returned (you know, thrown out box and all!)

Here's what I bought, it's coming Tuesday: "A" brand cooktop and "B" brand downdraft. My response: These appliances cannot physically fit together inside the cabinet and will not work. It took me five minutes to figure out and the client didn't believe me for at least three days, putting his belief into the appliance salesman instead who sold him this combination. Had I not been told this purchase was made, the countertop templating would have been delayed, possibly by a few weeks and either the cooktop or downdraft would have had to be returned, or possibly both!

My interior designer is designing the hood: Is he/she aware of a) the cfm requirements for your cooktop/lifestyle issues b) ducting/duct path issues c) how to size a hood (width/depth/height off cooktop) d) a wide variety of stylistic sources to suit the kitchen's theme that a kitchen design professional deals with on a regular basis? Just asking!

Flooring Debacle: I was not consulted on the flooring on a kitchen project and observed that the rectilinear lines of the tile, which had another outside rectilinear shaped insert that connected to it, had no relationship whatsoever with the strong curves of the kitchen, including having no frame of reference or relationships to walls and doorways. It just. doesn't. work. Bad choice.

Paint Colors on walls and/or trim: Ah, a common issue! In most cases, it works out if I am not consulted. In some notable cases, it's a very sad (or I've seen it be a ridiculous looking) mistake. 

Cabinet/kitchen design: The client turns to a trusted allied professional who designs a kitchen every other year, if that, putting me into the position of a follower. I will do that; I am paid the same whether I lead or follow, but it's an unfortunate situation for the client's sake when they hire me and look toward others for advice on something that I do every day and have done for 20+ years. Thus, sometimes it's like watching a multiple car crash in slow motion. I express my opinion during the process in a professional and caring way. The client cannot "hear" me. It's ok for me...not so much for the client. 

My (whoever) is designing the tile for the backsplashes. My response: Great! True story: In two featured areas within a very expensive kitchen, any trained design professional would sadly shake their head at the obvious out of whack proportions of the (large/important) tile design that was done for my client. Out of whack can be creative or it can just look wrong. In my practice, several tile designs are planned and drawn to scale so balance and proportion can be analyzed with a critical eye...mine.

I will get my own corbels for under the hood. My response: Great! In one project of mine that was published, the corbels are out of proportion to an extreme as they relate to the hood...large hood, teeny tiny corbels. Looks silly, and sad. 

You know, sometimes I only supply the cabinetry, and sometimes I supply cabinetry, countertops, tile, lighting, flooring, and more, or any combination thereof. Often, I may also be asked to consult on color. Sometimes fees apply, depending on the scope of the consultations, if it will become a time factor, and most often, I do not charge anything if there are quick questions here and there throughout the project on products that I am not supplying. I'm happy to help. I want to know my clients' considered selections. It just makes sense to get your kitchen designer involved in every (yes, every) decision that has to do with your kitchen. What appears to be a small decision-if it has anything to do with balance, proportion, scale, contrast, texture, of your kitchen, or has to do with function (a minor detail) is not a small issue. It's a big issue! It may be a forever decision!

I care deeply about my clients' kitchens. I'm very far from a designer who needs control. Quite the opposite of having a controlling nature, I feel my role is to offer choices. Dear clients of kitchen designers everywhere...not to even ASK your kitchen designer a few questions about your selections, because you think you know what's best, is blasphemy unfortunate. I'm here to help, AND, I have a whole lot of information, experience, and designer's tips, tricks, and resources, to help you and to guide you!

Let me say it this way...we (most of us kitchen designers) know better than you do in regard to the discipline of kitchen design. We care (most of us) and you should at the very minimum, keep us in the loop. That's all, just keep us in the loop, KEEP asking questions....and listen. Not obey, just listen. Listen to the kitchen designer you hired with an open mind. Be aware of who you are influenced by and why. That's your power and your wisdom. For those of you who do not have a kitchen designer, you may want to go here. 

My goodness, do I wish I could go in my image files to illustrate some of these issues that I have mentioned!

Sears Appliances - Kenmore Too!

Yesterday, just outside of Chicago, I attended a multi-brand appliance event, hosted by Sears. It was quite an eye opening experience, as Sears appliances, quite honestly, have not been on the radar in my business. Exactly why I needed to get with the program increase my awareness, so I welcomed this opportunity.

First, my conclusions: Sears understands their appliance-purchasing customer and has responded with an on-target, modern, line-up of appliances as they completely rebrand the 60 year old Kenmore line.

They also understand that it is beneficial to interact more closely with their customer and we will be seeing more of that commitment, hopefully in the very near future in some very interesting ways. The Sears Blue Appliance Crew is Sears' answer to providing all of the assistance that today's VERY busy families need surrounding the purchase of an appliance. The numbers are showing that the Sears Blue Appliance Crew is addressing those needs. That's a good start!

One of the most interesting pieces that I came away with is that Sears management team "knows what they don't know" and they recognize kitchen designers as a group with a few valuable brain cells from whom Sears, and their treasured customers, can learn...but you knew THAT, didn't you? Kudos, props, high five and a fist bump!

I was impressed by the Heroes at Home a charitable initiative helping military service families.

One more headline: they have a female appliance designer who recently revamped the Kenmore laundry line to stunning (yes, stunning) results (I did not remember her name) and she exudes all passion, all art, all design (odd grammar, but it fits). Very impressive. 

So, without consulting my notes or other information for this post, I wanted to be guided by my takeaway thoughts at this moment. More on Sears' appliance news in a little while...can you say "20,000 btu gas burner?"

Kitchen Design Consulting - Long Island & Metro New York

Finally! Just what Long Island and metro New York needs: in-person, unbiased, professional kitchen design consulting services. Although the emphasis on the page talks about kitchen design phone consultations, local in-person consultations are available as well. My local area is all of Long Island, New York, New Jersey, and Connecticut, as fits, regionally, into the "metro New York" region.

More information can be found in this post, introducing this service. 

My Kitchen Design Consulting service can be helpful if you:

• are stuck on any one, or several, specific design issues
• would like a general second opinion on your design
• need a visit to your jobsite prior to a cabinet order
• are a DIYer but see the value of a professional evaluation/overview
• are unsure about materials
• are unsure about style/theme/color
• need help with appliance selection
• need assistance with countertop issues (selection, durability, templates)
• have questions on a backsplash design
• need help with any other issue surrounding your kitchen design project

Travel beyond 15 miles (in one direction) is $50 per hour over that minimum distance.

Call me: 631.754.0464 or email me: susan @ susanserraassociates.com to make an appointment. I'm here for you!

Kitchen Design Consulting

I've been offering kitchen design consulting services informally and have not devoted a special page on my blog to this service until now. 

I am very pleased to formally introduce the One Hour Phone Consultation!

Call me about...well, anything related to your kitchen design project that is just not sitting right with you and for which you need a first OR a second opinion. 

I am happy to provide this kitchen design consulting service which can be invaluable to those who otherwise are at a loss as to what decision to make, be it in regard to products, design issues, style issues, or so many other issues that come up in the lengthy course of the kitchen remodeling process. 

I'm here for you!

When you do a kitchen once, maybe twice, I feel it is, in fact, a smart and responsible decision to seek advice from a professional...advice which can enhance your lifestyle in the kitchen, your enjoyment of your kitchen in an aesthetic or functional way, and provide "access" to a high end kitchen designer for a reasonable cost in the context of an overall kitchen budget.

Please call on me to work through your kitchen issues, whatever they may be. I'm looking forward to speaking with you personally!

Open Kitchen Floorplan Or Closed?

The results are in! Thank you for taking the survey! The topic of the kitchen floorplan survey was spur of the moment for me. I had just finished a marathon session designing my own kitchen (in a dreamlike state as it is at least a year or two off). Suddenly, grappling with issues and questions pertaining to a wide open (to the entire main floor) vs. a partially open floorplan, I thought it would be very interesting to hear what others thought...especially now. So, I put up a quick poll and noted it on Twitter.

Now, we are in, what many think, is a different time, a kitchen "evolution". Many of us are enjoying our homes in a renewed way. We're cooking more, entertaining more, we're together more, a mix of multi-generations coming together. We're becoming reacquainted with our homes and finding great comfort there. I'd written about how the kitchen was changing in the past 2 years prior to the "Great Recession" but that event put this trend on the fast track. We want to be together more. Therefore, more activities are taking place in the kitchen. Yes, even more than we've previously read about over the years in all the magazines. 

In the 80s and 90s, the walls suddenly came down between our kitchens and dining rooms or family rooms. That is why the island became the "must have" element in the kitchen. The kitchen became even more social. And, that trend continued. It's only increased in importance, as a social magnet, as the years went on. 

I predict that islands will become even bigger in terms of their size. I predict that little by little, our cabinetry will leave the perimeter walls, or at least one or two of the walls, and will become centered in the kitchen, where possible. I see a change. I think it's in the air, but still in the clouds a bit, perhaps. 

I think a lot about this topic, and I always have...where we are in our kitchens now, what we might want, how we live in them, contemplating the future.

So, on to the survey!

The survey had 150 responses, a good number. Next time I may keep it up longer. But, here's where it gets really interesting...

For a period of time on Twitter, I put out tweets with a link to the survey. Suddenly, I realized that I forgot to put the survey on my blog, but that was quite awhile after it had appeared on Twitter. I was very surprised at what happened next. 

The results from Twitter were markedly different from the results on my blog. I find that fascinating and here's why. On Twitter, I follow many designers, industry leaders, allied professionals and manufacturers of kitchen related products. THAT segment of the responses far and away responded to the survey from many to fewer responses in the order that the questions were asked. I did not capture those statistics because I did not expect this differing result, which was to come (afterward). Thus, far more responses on Twitter voted for a wide open, loft-like kitchen environment. 

Those who voted in the survey on the blog wanted their kitchens less open. I saw fast and consistent results in this pattern, as I monitored the survey.

Here are the original questions that were asked and the OVERALL percentages:

If you could choose, would you like the kitchen to be open to surrounding living areas or closed off?

• totally wide open to surrounding living areas, loft-like 25.5%

• open just to one living area 38%

• partially open kitchen (barriers, 1/2 walls) 27%

• closed off from all surrounding rooms 9.5%

These results tell me several things:

Forget about wanting to cook in private. We don't want to be isolated or need to be. That era is over for the vast majority of people.

Considering that there were more blog responses than Twitter responses (blog responses generally did not favor a loft-like kitchen) I think it's very interesting that the (overall) responses to the first question was as high as it was. We're moving toward wanting our spaces to be even more open. That's what that number of 25.5% tells me. I think it's impressive, and interesting.

The kitchen being partially open at 27% assumes that homeowners are comfortable being somewhat exposed to surrounding living areas. So, I'm thinking that if we put the first and second numbers together, they are sending a strong message toward designing the kitchen into an open floorplan. And, perhaps the 27% number represents those who currently have closed off kitchens, and are taking a small step visually toward a more open space, but not too open. But, I cannot be sure of this interpretation.

The difference in who the respondents are...professionals primarily in the design industry on Twitter vs. the general public, my readers, who responded to the blog survey, is also interesting. While at first, the difference in the voting results between the two groups was a surprise, I think the "Twitter effect" must underscore the comfort level of design/industry professionals in regard to, perhaps:

• wanting the eye to travel further in the space
• a desire to have freedom of movement
• a desire to unite several areas creatively under a common theme
• an understanding that a dwelling with multiple people in an open space can foster relationships in a positive way, invite togetherness, along with a physical ease of communication

And, I'm sure there are other issues that these respondents considered. 

In short, it tells me that the Twitter respondents have a unique vision. The response of the blog readers tells me that they increasingly wish to be in a mostly open space, most likely for some of the very same reasons just mentioned. 

I know I've gone on forever. Please tell me your thoughts about this topic!

Images: KLMDesign (1) and Boligmagasinet (2)

Random Kitchen Musings

Just a few little things...

PLEASE take this survey: Kitchen Floorplan: Open Or Closed? It's seemingly a simple question, but the results are fascinating as the votes are coming in. I'll share them with you shortly. Please cast your vote. It takes 10 seconds or less, and I'd love to know what you all want, or dream of, for your own kitchen design concept. UPDATE: SURVEY IS CLOSED

Please also go to my blogging buddy Renovation Therapy's blog...that is, if you'd like to win an Itouch Ipod! Again, it's fast, easy, and it could be yours! While you're at it, read a few posts...she's wickedly smart, insightful, funny, cool...not in that order, although the smart part is probably at the front of the line. I better quit while I'm ahead. 

Take a look at Natalie Blake's wall art...in the form of handmade tiles. These are not just any tiles. They are sculptural in their form, sensuous, with curves everywhere. Unulun tile gets its name from the undulating form of the tile. Rich, strong, colors. Grouped together as wall art, its three dimensional perspective delights and attracts the eye. In other words, they are, to me, amazing. I first saw this tile at the Architectural Digest show in New York and immediately asked to take photographs, and I couldn't stop. Enjoy!

More randomness...I'm beginning to play with my own kitchen design. This will be the fourth time I've designed a kitchen for myself/my family (I almost forgot about them.) I have no immediate plans to do the kitchen although it will need to be done at some point in the next couple of years, hopefully. But, I became inspired and am catching the bug to design my kitchen. I think it begins with an "o".....obsession!

Don't forget to take the survey!

What about you? Are you obsessed with your kitchen?

The Kitchn - Fall Kitchen Cure

You know that saying, that a lawyer who represents himself has a fool for a client? I can relate, especially when I see the notice for the fall Kitchn Cure. I've meant to do this before, and I'd really like to get into it this time. I'm always open to learning from others...and new organizational concepts sound helpful, to say the least. They always have a plan for a happy and healthy kitchen! It's a great community effort, best of all. 

Sign up here! 

MY POSTS ON KITCHEN DESIGN AROUND THE WEB

I do a fair amount of writing for other wonderful blogs, and it's time that I gather together some recent posts I've done and put them all in one place in case you have missed them. Here we go:

DECORATI.COM

Fine Dining...In The Kitchen! 

White Kitchens - A Philosophy

A Few Of My Favorite Things

French Country Kitchens - The Next Frontier?

Wood Flooring For Kitchens

Pyrolave - Countertops On Fire!

Beyond The Bar - Inspiration From ICFF

KBIS Couture

THE KITCHN SERIES ON COLOR IN THE KITCHEN

Kitchen Design - Color For The Long Term

Modern Kitchen Design - A New Authenticity

White Kitchens - The Absence of Color

Color In The Kitchen...On The Cheap!

A Pinch Of Sugar Color

HOME WORKSHOP

Ten Budget Ideas To Update Your Kitchen

Enjoy! (A quiz will be given next Monday...bring two #2 pencils.)

Thermador Appliances - Stepping It Up

A couple of days ago I went to an event hosted by Thermador at their showroom in Dumbo, Brooklyn, which, if you haven't been to either the showroom or Dumbo, I can tell you that they are both great destinations (well, you can go to Dumbo without going to the showroom, but you can't go to the showroom without going to Dumbo...I'm confused!) I've included images of the showroom...it's in one of those great, old, waterfront factories, steps away from crazy views of the Brooklyn bridge. 

The event was to showcase a myriad of recent developments...in a couple of cases I'd call them details, but, details are everything, especially to a blogger who is also a kitchen designer. My work is all about the details. No detail is unimportant, I've always said. They build on one another. So, here they are. 

Thermador is reintroducing their star burner (developed 11 years ago by Thermador) by elevating its position on the cooking surface, providing increased btu power with low simmer ability, and a quick clean surface below. Flexible cooking/effortless cleanup. 

The combination of Thermador's Sensor Dome infrared sensor technology and the industry's most powerful induction element, at 4600 watts and an expandable 13" wide diameter triple zone element monitors the temperature inside the pan, cycling it on and off to maintain a precise temperature.

The introduction of a dishwasher is Thermador's entry into high performance dishwashing. A 3 step "Rackmatic System", chef tool drawer, hand wash cycle, extra dry, and a very sexy sapphire glow lighting system (interior blue lighting) among other notable features, make this a dishwasher which must be considered...this is a "finally" for Thermador, to have a strong dishwasher in their line. 

A new easy installation system for Thermador's stainless steel refrigerators is now here. Built in modular refrigeration can now come with framed and pre-assembled panels and trims which offer a speedy installation and a new finished design, once installed. The fully flush collection continues to offer a completely seamless installation and design. It's about design flexibility...one of those details which makes the difference in how your refrigeration system is visually experienced. 

I took a good shot of the Brooklyn bridge while I was going into the city after the event with my iphone...while driving (I couldn't resist) Enjoy!

c/o The Maidstone East Hampton - Scandinavian Design

c/o The Maidstone, located in bucolic East Hampton, is a Swedish design tour de force. For design addicts and design junkies, it is a destination, a lesson in color, in light, in an eclectic historical and modern Swedish design.

At the moment, this post was further down on my list of things to do, but as is true for all of my posts, they come when I am inspired, and I just cannot hold on to these images any longer, I need to share them!

Nadia Tostoy, design director of c/o The Maidstone, desired to create a "Scandinavian cozy" theme, a historical yet modern environment. Inspired by Josef Frank fabrics, color is a foundation of c/o The Maidstone and the turquoise walls in the entrance and beyond immediately reach out to welcome a guest. C/o The Maidstone was purchased by Swedish hotelier Jenny Ljungberg, who injected a Swedish free spirit into the previously typical Hamptons "rustic chic" traditional spaces. I have had the pleasure of staying at the previous Maidstone Inn numerous times and this time we stopped by for a wonderful, lingering, breakfast, and the word "wonderful" is probably understated. This was last Saturday.

As many of you know, I have a passion for Scandinavian design by connection to my own Danish heritage and visits throughout my life to my families' homes in Denmark and Norway, so this visit was eagerly anticipated. As all the guest rooms were booked, I did not have the opportunity to see any of them, but I will in the future. 

As I study the interiors with a critical eye, well, before that, let me say that my first impression was an incredibly positive WOW...gorgeous, exciting, beautiful! I WAS excited (and I certainly still am!) As I take time now to look at my images, as in any interior, the question comes to mind...does it look "designed" or does it look like a natural compilation of pieces, particularly in the sitting rooms? To me, it looks, for the most part, carefully coordinated. For me, the standard for the evolved look is the traditional English interior which always seem to give the feeling of each and every piece having been added at a different time, but it all just blends, all the "lite" eclecticism of it. There is much eclecticism here, but it seems much more controlled. A nitpik might be that I may have liked to have seen a bit less Josef Frank. Not less color, necessarily. 

All that said, there IS much to be said as well for a controlled design perspective in a space like this. Selecting a few prominent threads to play/work with such as color, Josef Frank's textiles, the shade of gray, as themes, create a flow which serves to connect many multiple seating areas and which in this case is very interesting. There is a free spirit running rampant within these design threads as seen in the art installations, gray sheepskin throws over crisp white traditional shelving, and more which, to my eye, break rules in a very positive way. 

The juxtaposition of the dark, dark gray wall color and the extreme white ceilings and walls is, to me, perfection, and note the shiny ceilings. The flooring provides warmth in a lighter tone and within those neutrals, color chaos reigns supreme. To my eye, the antique Swedish rag rugs (I own 3, buy them here and scroll down) play a very important part in bringing a slightly worn authenticity to the space. I may have liked to have seen a bit more of that concept, just a bit. The traditional elements of the furnishings are welcome and their sculptural lines add a sort of friendly feeling. In fact, the furnishings are filled with sculptural lines, often in bright colors, which add a whimsical, yet sophisticated, look. 

For more information on Scandinavian interior design, visit Avolli, and Willow Decor. Also do not miss Emmas Designblog and PurpleArea. 

The BIG question is, what sort of kitchen would you design if we were inspired by this interior?

For Part II on this theme, I'll give you my thoughts...in the meantime, tell me what sort of kitchen you see here, and I promise I won't be influenced!

CLICK ANYWHERE ON EACH (LARGE) IMAGE AND IT WILL GO TO THE NEXT IMAGE

OR VIEW IT IN BIG BEAUTIFUL IMAGES IN THIS SLIDE SHOW

Get the flash player here: http://www.adobe.com/flashplayer

New Kitchen Products

I'm a bit lax on telling you about some new (or if not new, then cool) products. Here are a few interesting ones.

But, first, within this section is a product which I was asked to personally review. My policy, like many bloggers, is and has been (the one other time that I reviewed a product) that if I like the product, I will review it. If not, I will not. And, I mean, I will not. I do not ask to review products. Example: There is a product which I was approached about and was subsequently sent to me at least 2 months ago, maybe 3 months. There is a small kit which I needed for a certain type of installation in order to review it in a way that makes sense to my lifestyle and I requested it initially. The product functions perfectly without it, I can experience the end result, but it is not how I would normally use the product. I'll review the product if the kit comes unless there is a compelling reason not to. A second example is a colleague of nearly 20 years who sent me her just published book and asked me to review it. I felt the book was poorly written, declined with a diplomatic yet honest assessment, and that relationship declined as well. I have obligations to no one within my industry.

I see nothing wrong with sharing my personal use experiences that are connected to reviewing an occasional product. If I'm extremely enthusiastic about it, that will show. If it's a nice, simple, product that is a generally pleasant experience to use, that will show too. There will be decibels of difference in enthusiasm, so to speak, in my reviews which will honestly reflect my personal experience with a product. Will I say anything negative about a product? Sure. If I dislike it overall, I do not see the purpose of using this platform to make that type of (negative) announcement. In that case, I'm going to assume that it may just not speak to my lifestyle needs/wants. I think this concept serves no ill purpose, whatsoever. In fact, I think it's a positive and helpful service to my readers for a variety of reasons. I hope you think so too.

 MGS T45-DF One spout, two waterways built in, three levers: hot, cold, filtered. Normally, one has an extra spout mounted for filtered water. Made of solid stainless steel, lead free (of course) and NSF certified, it is 100% non toxic. Their own design team has created the faucet, and many others, which MGS calls innovative functionality, with an emphasis on convenience and performance. I am one who likes simple lines. I think simple often = elegance, and I do think this is a very elegant faucet system.

 Studio Italia Design has introduced a MUST SEE lighting fixture. Why? It redefines the single flourescent ceiling fixture in a huge way. Here are their words: "The Inpiega by Italian Designer Marco Ferreri is available as a sconce, table lamp, floor lamp or suspended fixture. It calls for fluorescent lamping and offers both direct and indirect light. With an entirely modern shape with geometric lines, the inner side is available in white, while the outer side can be done in white or raw aluminum."

GelPro floor mats GelPro asked me if I was interested in using their product in my home, and I accepted. I had certainly heard of GelPro when they first introduced their product, maybe a couple of years ago, and I had mild interest, but not much more than that.

Having moved into our new (not newly constructed) home 9 months ago and living with a tile floor (which I never had before) it made a lot of sense to try it. FYI...I did not design my kitchen in the images...it's 20 years old, so a renovation is in my future, for sure! 

I came home after a short trip last week, and my husband had the GelPro mat in place. My initial reaction was WOW! It looked really great. Upscale, cool, designer-y, I was extremely impressed. You must take a look at all of the styles and colors. The selection is fantastic. I was a little nervous, because some of the images to my eye did not look that promising, but it was helpful to see both close up and far away shots, in fact, very helpful. Because of those shots, I decided I wanted something that looked like a visible pattern from a ways away. It was very tough to pick a color, the options are great, but I settled on the deep, rich brown, which I LOVE.

The sensation, once I stood on the mat, was truly a surprise. I did not expect the surface to be so soft, especially given the particularly busy pattern. It looked like, and I expected it to be, a semi-tough top surface, for wear purposes. It was not-it was soft. It's great on the feet, it's not too soft and not too hard. I'm sorry I didn't take a closer look at GelPro earlier. The mats come in special "designer sizes" as they are referred to. In fact, there are many different sizes. The performance and looks far exceeded my expectations, very much so. I'm happy to be able to report this.

Sub Zero UC-15I Ice Maker - Sub Zero introduces an ice maker. At 15" wide, incorporating the flush installation Sub Zero is famous for, this appliance can easily fit anywhere. It makes 50 lbs of ice in one day and stores up to 25 lbs. Best news yet, the ice is produced with filtered water, and the filter even tells you when it needs to be changed! Now, that's good thinking. The controls are electronic, the face is stainless steel, and there is led lighting. This ice maker is approved for outdoor use...see the site for further details. Literally....cool!

A White Kitchen - Tricia's Interesting Design Choice

I'm pleased to show you a blogging buddy's kitchen. The kitchen is Tricia's from Avolli, the online store for Swedish antique furniture. Gorgeous stuff, all different price points, and some of my favorite things are the antique rag rugs. Just love them!

Tricia's kitchen is very lovely, but there is one feature that immediately jumped out at me...a feature that I have never designed into a kitchen, which is a big reason why I find her kitchen so compellingly interesting (besides the red, which I love!) I immediately questioned Tricia on it first thing. Questions surrounding any angle I could think of.  To my surprise, my questions were met with a "huh, should there be an issue here?"

OK, what's the issue? Tricia has her cooktop situated in front of her window.

I know it sounds as if I next expected to tell a story of the kitchen police visiting Tricia's home, but trust me when I say, this is a highly unusual location for a cooktop, let alone a range top.

Tricia reports (after my countless crack designer questions) that there is zero issue with cooking fumes, grease and moisture landing on her windows, woodwork or curtains above, zero. Tricia has a downdraft ventilation system behind the cooktop. I asked Tricia repeated questions all around this issue, and of course, I believe what she reports. Maybe it's a testament to the efficiency of the Viking downdraft.

Here's more on Tricia's kitchen, a Q&A:

What were your original goals? What was most important to you?

When we purchased this house in 1998, the original kitchen had builder made cabinets, which in our case were poorly constructed and designed.  There were no tracks on the drawers, there was dead space in the design, the appliances were outdated, and overall it was unappealing to us.  We wanted a brand new kitchen with top of the line appliances and beautiful details in the overall design but within the existing floor plan.

Were your goals achieved?

In my opinion we did achieve a beautiful kitchen with wonderful details.  The door panels on the cabinet ends, the dentil moldings, columns and plinths that flank the cabinet ends, the built-in hutch with internal lights all contribute to what I find to be quality and beauty.

Tell me about the window behind the cooktop. Did anyone try to talk you out of it? Were you nervous about it?

The windows are part of the original floor plan.  We could not remove them, or change the kitchen footprint, without making major changes to the rest of the house.  I was not nervous about having the cook top there because that is where the original cook top was so it seemed ok to me.  Honestly it never occurred to me to not have it there.  I enjoy being able to look out the window when I cook.

Did you work with a kitchen designer or cabinet maker or what? What was that experience like?

I did work with a kitchen designer and remember it as a good experience.  I had strong ideas and opinions and was highly detail oriented in the process.  It is my understanding that the installer took some issues with the designer though.  Something about designing a kitchen that was nearly impossible to install??? I don’t remember the issues clearly but do remember him grumbling throughout the installation.

What did you want in your appliances? What was important to you?

We definitely wanted high end appliances and felt strongly about an integrated Sub-Zero and dishwasher, double wall ovens and the six burner Viking cook top.  I wanted the double wall ovens because I have a bad back and bending down to put things in or take things out of a traditionally designed oven would not work well for me. We have loved having two ovens and not having to struggle or juggle when planning big meals or for holidays.  My husband wanted the large, single bowl sink for washing big pots, etc. We both wanted the island prep sink which had become quite popular at that time.

Do you cook much? Do you like to cook?

The first part of my marriage I absolutely loved to cook and would read cookbooks in bed at night.  It was fun to created elaborate home made meals to dazzle our guests…and I did all that on an old and outdated kitchen.  By the time we bought this house and renovated this kitchen my children were in 2^nd grade and pre-school and were very picky eaters.  This became disheartening to me because I would create a wonderful meal and they wouldn’t eat it.  As time when by their willingness to try new things did change and I was cooking less and less and resorting to the easy meals that I knew they would eat.  Now that I have one off to college I am starting to rediscover cooking, to my husband's delight, and look forward to the weekends when I can devote an afternoon to creating something special.  

I think it's a very nice renovation, and I love the family room too. Thanks, Tricia, for sharing your kitchen with me! I'm secretly jealous of your cooktop under the window! 

GE Monogram Appliance Adventure

I had an eventful past couple of days, being immersed in GE Monogram appliances via invitation to GE Monogram's headquarters in Louisville, Kentucky. 

Louisville (Loo-uh-vuhl or Loo-ee-vuhl or Loo-ee-vill) is a great place to visit! Home of the Louisville Slugger, really great old architecture, a mix of old/new food, arts, architecture, nestled alongside the Ohio River, if it had to be renamed, I'd rename it Pleasantville (or vuhl). I just love going to places I have not been to before. This is one sweet city, emphasis on sweet, as in charm.

The hotel we all stayed at was, simply, fantastic. The second day of training actually started at the Kentucky Museum of Art and Craft. I had a few burning questions...do they have a gift shop, do they take Amex and do they ship? $400 later, the answers are yes.  I love handmade crafts, and the prices at the gift shop were very good (shhh!)

The group was a mix of professional kitchen designers and a few remodelers and design professionals from architectural firms. Sure, it's immersion in a brand for nearly 2 days (3 full, including travel) and that's a good thing. I'm not a kool-aid drinker, although I do look for positive information and try to listen to my inner voice if details/issues crop up that I'm not in tune with. I can report that the product details that I learned about felt overall, solid to me. They will hear from me on one issue in particular that did not sit well with me, but no one is perfect.

I'm impressed, most of all, with GE Monogram's pro range. I've never been, believe it or not, a super fan of pro ranges of any ilk. The logical thought process about my view (one would THINK) might be that I pooh pooh them as being status symbols, which I'm sure they may be to some. However, my concerns have always been rooted toward the concern for those who are immediately seduced by several features...their size, power, brand name, not to mention being influenced by the sex appeal of the ads. In other words, I think a large number of homeowners just lose all logic when they see these cooking monsters in an appliance showroom. I've always thought that. Does the kitchen design follow the appliance package or vice versa? See what I mean?

Am I a total buzzkill?? 

So, my advice is to think of the feeling you want your kitchen to convey as you begin to design it, even before that process begins. A pro range, its large volume, has everything to do with the design message that your kitchen will send to those who enter it, in a positive or negative way, depending on what your vision is...if you are truly connected to it. But, that's also a bigger discussion for another day. 

Let's assume you're on track, after careful consideration, to purchase a pro range. The GE Monogram pro range has been recently completely redesigned...from scratch...and was introduced just last year. 

The design and the features are impressive, beginning with the installation...having four wheels and a power cord, it's an easy installation. And, if you care for your floors, you should care about these 4 wheels and an easy installation!

Here's a rundown of some cool features: Do you have a need for power? Maybe 72,000 btus over 4 burners should do it. Covers for the grill and griddle are included, full extension pull out racks, burner grates that turn upside down to accommodate a wok (see image), the grill grate that has a groove in it on one side to drain fat and a flat surface on the other side for fish/veggies, and a griddle that's adjustable in height are good places to start. 

I love the grain on the stainless steel. It's very consistent in color and finish all around the range. The knobs are a nice, modern design and color. The range is beveled on the corners, which makes for another nice installation detail and each knob has an indicator light. 

Another great product, which you can see in the cooking image (that's our group cooking-we were slaves and cooked 3 meals throughout this training...from scratch) is the induction cooktop. GE Monogram has one of the most powerful induction cooktops around. I cannot expand on this too much at this moment, but two things come to mind...power and instant response...ok, three, incredibly easy clean-up. 

Gotta run...the GE Experience Center, as it's called was a good experience. Did you know GE has their own zip code? Yeesh! GE people, feel free to answer comments and questions. 

HGTV Design Star Kitchen Revisited

The kitchen episode of the 2009 HGTV Design Star was so revealing and the design work so yeesh(!) (I take NO pleasure in this criticism) that I could not let it go after my previous post on this episode. A busy summer allowed my angst to go on hold for awhile, but tonight's Design Star finale put the pressure on me to share more insight on kitchen design issues from that episode!

My good friend and colleague, Kelly Morisseau of Kitchen_Sync and I have teamed up to deliver the insight. Kelly took the warm modern kitchen, and I took the Moroccan/Italian-fusion-ridiculousness kitchen. I've been to Morocco, I love Morocco, but Moroccan/Italian fusion?

Kelly and I are each equally comfortable with modern and traditional design. Together, we have decided to show our readers that great things can be done with stock cabinets. You just need creativity. Kelly understands this and has worked HER magic to design a better version, in many ways, of the warm modern theme, the second kitchen on this episode.

Here's another piece of insight: For those who are committed to producing good design, a kitchen meant to last 20+ years should not, but CAN be done in very short order.

That does seem like a contradiction! But, I suppose the HGTV "test" to design the kitchen fast has some merit to it. If one is creative, one should be able to think fairly quickly and come up with creative solutions. We know the "designer" was the cabinet distributor. There was obviously zero interest from that distributor to do something creative for the HGTV designers. Most likely, the producers didn't have a clue as to what is possible with cabinetry, so they logically did not push this issue. What a wasted opportunity all the way around and especially to the viewers. But, all is not lost! Here, then, is my take on a couple of quick solutions (quick: key word) for this kitchen renovation, as speed was a factor in this episode (although the design was obviously done in advance). My disclaimers:

• The clients' wants and needs are not considered, as I have no knowledge of what they are. Good design fundamentals, however, are shown herein.

• Very important: The appliance locations and window, Kelly and I agreed, were to stay exactly where they were originally. To completely redesign the kitchen would not be fair, we thought, since the appliances also remained in the same locations the second time around in that episode. Our point is to show what can be done creatively with cabinetry for functional and aesthetic purposes, given existing conditions/limits.

• A taller countertop was kept in as well for expedience sake in my case.

• My personal disclaimer is that my emphasis was on the design process, and I did not have the luxury of time to spend on other decorative elements such as choosing colors, tile, countertops, etc. I also did not take a lot of time to further enhance my drawings. That can take many hours.  So, my drawings reflect a short amount of time devoted to decorative embellishments, but do include larger elements in the design itself which relate to the stated theme (um, Italian/Moroccan Fusion.) It took me an hour or two to develop both designs (collectively, not individually.)

• The microwave is on the unseen wall of cabinetry, opposite the sink wall. I do not like it on that wall. Because it was not in the main kitchen area in the Design Stars' renovation, I did not include it. However, each plan can be easily adjusted to add a microwave in the main area. 

 TWO IDEAS FOR THE MOROCCAN-ITALIAN KITCHEN

• My first plan is about being conventional but still interesting-It's meant to be simple.
• The island is removed. I feel it's an obstacle. 
• The upper section of the plan now allows for a much lighter feeling. The wall cabinets are FLOATING on each side, a nice look. In fact, much better in my opinion.
• The corner wall cabinets are removed. Too much cabinetry; there was way too much! There is a whole other wall opposite the kitchen, which can accommodate lots of storage, so aesthetics need to be addressed as well rather than JUST storage...a VERY common mistake in American kitchen design. It's not all about storage. 
• I would do away with the hood and do a downdraft. An island hood and a downdraft do not differ much in their efficiency. In this case, the bottom of the hood appears to be approximately 40" above the cooktop, which is basically, ineffective. To make the hood lower would mean that the people sitting at the higher bar would experience the hood to be quite low, if it were positioned where it should be.
• In both cases, as a concession to the loss of the island, countertops have been deepened, a cool benefit. One may wish to, then, install the wall cabinets deeper as well and use molding to cover gaps (a must do for stock cabinetry.) 
• Also, in both cases, we are assuming that the soffit stays intact. 

While this design, above, may appear to be simple and basic, it offers more visual logic. Also, a secondary layer of decorative detailing (not shown) will add to the theme.

The second plan, below, didn't take long at all, and reflects my desire to open up the space even MORE (and be a bit more stylish in the design). I do not expect the counter space, seen in my first plan, to the right of the refrigerator, to be used as a prep space in a significant way. I expect that space will be used for storage of small appliances, things like that, which will accumulate clutter quite quickly. Some or all of those items can easily go into the wall cabinets that I've designed to be easily accessible.

In addition, no one uses a 90 degree corner to prep at. It cannot be done. Therefore, again, clutter accumulates.

In the interest of achieving more openness, without a loss of storage or meaningful counter space, take a look at the second plan:

 

As I was putting this together, I could not resist one more quick tweak. In this version, the wall cabinet to the right is short and the pantry to the right of the refrigerator hits the bottom of the soffit. Take a look.

 Wow, I was blown away with what Kelly came up with for HER version of the warm modern kitchen design! It's clearly elegant yet simple, interesting yet soft. It's GOOD design work, done with stock cabinets, and it shows what can be done by a designer who is creative and thoughtful. THIS is design work that is night and day in comparison to what we were left with in the kitchen episode.

Take a look! Kelly, what a great time I had working out the logistics with you! As far as design work on this project, we each saw our finished versions (for the first time) just before posting!

My work here is done. ;) I hope I have illustrated that a kitchen, often being done only once or twice in one's life, and lasting for 2 decades or more, should not be designed quickly.  The function and beauty of a kitchen has everything to do with the experience and creativity of the design professional. The cabinetry is but a secondary player, the follower. 

Kitchen Design - Advice From Allied Professionals

Cathy sent me an email and asked if I thought there was a design flaw in a section of her cabinet design. I had to write back that, yes, I agreed with her that part of the design was flawed. Unfortunately, it was a finished picture of the kitchen that Cathy had sent me, which made it even more uncomfortable for me to give my opinion. The kitchen was installed, and it looked like it cost a pretty penny. Here are words from Cathy:

"Lesson Learned 

I learned a big lesson the hard way and wish I had gone with my instinct to hire a kitchen designer during my kitchen design process.

My contractor convinced me that it would make more sense for him to design the kitchen layout because he was also working on the electrical, plumbing etc. so there would be a cost savings to me if he designed it and worked with his preferred cabinet company.

We decided to go ahead and in the end I thought the kitchen looked great until I noticed some design elements that look flawed to me. 

I believe that a good kitchen designer would have done a much better job and the money I am thinking of spending to make some changes to the existing kitchen could have been used towards the cost of hiring a kitchen designer.

It is very basic when you think of it. You are paying a kitchen designer for their expertise, experience and knowledge. I even believe that a good kitchen designer could probably help a client with cost-saving plus time saving advice because they have all the resources and know where to look for all the elements that go into a kitchen design project.

If I had to do it all over again I would spend the money to hire an independent kitchen designer. I have learned so much and wanted to pass this on so that someone can learn from my experience. I am definitely an advocate for kitchen designers. 

Cathy"

Here's my advice in terms of the medical profession, which just makes sense to most people:

The pediatrician knows a little about skin problems - go to the dermatologist instead

The orthopedist knows a little about heart problems - go to the cardiologist instead

The ob-gyn knows a little about head injuries - go to a neurologist instead

LIKEWISE...

The architect has designed a few kitchens - go to a kitchen designer instead

The kitchen designer suggests a roof line change for a kitchen renovation - go see an architect

The contractor "lays out" the cabinets - find a kitchen designer

The interior designer discusses the size of a kitchen island - find a kitchen designer

The kitchen designer suggests coordinating, expensive fabrics for the kitchen - find an interior designer

The point is simple. Whatever someone does "every day" as a working professional, that's who you go to for expert advice. It means that you must interview several design professionals to find the right one. It doesn't mean that you do not listen to any advice, given by an allied professional. It means that you put the weight of consideration on the advice from the professional who works in a particular discipline every day, especially if you hired that person after a thoughtful interview process, considering others' advice very, very, carefully in the context of what THEY do "every day."

UPDATE: Cathy said I could post the images she sent me. Now, you may not see a glaring, horrible, mistake, but in my world, it doesn't have to be very obvious. I think the intention was to have "weight" on each end of the L, but to my eye, it doesn't work. Each end ends with an identical pantry, which, again, just doesn't make sense. The weight of the hood is sort of scrunched toward the left, and then you have a run to the right of lighter weight cabinetry. Everything is off. I would also have switched the oven and the refrigerator. Cathy will remove the lower drawers on the countertop cabinet, and it will be much better. Thanks, Cathy, for allowing us to look at this. You're a trooper!

UPDATE 2: Cathy emailed me to ask me to ask me to remove the images of her kitchen, so I did. 

Julie and Julia - Kitchen Thoughts

Marcy Goldman is a new friend. I met Marcy some time ago, and we just seem to hit it off really well. I respect Marcy's hard work and experience as a talented baker and chef. I wanted to celebrate the movie Julie and Julia, and while I'm sure I will have more to say about Julia Child's kitchen, I want to start off with this very wonderful and interesting piece, written by my new friend Marcy.

Marcy Goldman is a cookbook author and master baker, and the creator of BetterBaking.com. She is an occasional baking guest on Martha Stewart Sirius and this fall has two new cookbooks coming out, as well as the current A Passion for Baking, Oxmoor House 2007. Follow Marcy on Twitter.

Marcy's newest cookbooks, A Treasury of Jewish Holiday Baking, and The New Best of Betterbaking.com, both Whitecap Books, will be available September 2009.

Get Marcy's book here: A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for funHere's Marcy, in her own words, talking about Julia Child's kitchen. Enjoy.

I am both a curious chef and a nosy person. While in line at the supermarket, I find I peek at everyone’s grocery order and draw conclusions. Vegan, bachelor, busy working mom, non-cook, potential baker, meat lover, healthy eater, new dieter, and the family and/or must-have-tons-of-kids – those are some main categories. I observe more than actually spy, and I hope I am merely playing food and lifestyle sleuth – and not judging. I am just – as most food people are – interested in everything to do with food.

So when I gaze at Julia Child’s kitchen, now enthroned at the Smithsonian Institute, complete with Julia’s own voice inviting you to visit her famed home kitchen from Cambridge, I am both curious – as if I was a neighbor strolling through, and as a fellow chef and cookbook author. What does this kitchen say to me? What sort of person lived and worked here? On occasion of Julie and Julia, the new Nora Ephron movie, I felt a need to go behind the movies and myth and revisit the real thing.

The first thing I notice is that Julia was organized. There are acres of tools, pots, and pans – many choices, and a full battalion of back-up pans. I like that. That speaks of generosity too – a person who had a richesse insofar as she was outfitted with good stuff – not even lavish, but good stuff, easily at hand, and doubles of essentials. Brilliant. Such is the manner of my own kitchen.

I notice the good layout, the spaciousness, and the thoughtfulness in having things in easy reach and visually accessible. Chances are, if you see it, you’ll use it. If you hide tools and equipment away – true, your kitchen (and Julia’s) will look neat and streamlined but the very inspiration (and efficiency!) that comes from having visual reminders of potential culinary adventures cannot be overstated. You lose so much with things being hidden away – as aesthetic as it is, it robs you in other ways. Still, everything in its place, in a mindful way, is aesthetic in its own right. One takes a chance in being cluttered I suppose but Julia’s kitchen is inviting- not cluttered – so it’s possible to do it right.

In Julia’s kitchen you also notice a fusion of objects that were meaningful or serviceable. Items brought back from travel, collectibles, and simply decent, basic, good quality cook and bake ware. There is a charming mix of heavy duty things like her Garland (a range I also have in my own kitchen), a huge sprawling table to work on and host meals on, as well as back-to-basics like choppers, mortar and pestle, and a sweet collection of tea tins. The tins are robin’s egg blue, as is much of the woodwork in the kitchen. Such a sweetness in that blue tone, with its hints of New England tradition, as well as a calm and cheeriness –also trademarks of Julia.

Without doubt, in sensibility and design, Julia’s place is an expansive kitchen, as befits Julia herself. It captures a hominess, hospitality, as well as the spirit of a serious cook and dedicated professional. It seems designed to suit Julia or a team of helpers both. It appears a kitchen that saw miles of food, good times, wonderful chats, and perhaps quiet toasts between just Julia, and her beloved Paul.

Mostly, what I see when I take a glimpse of Julia’s kitchen, is a kitchen and a life, both well-lived. Chef or no, cookbook author or not, I would conclude this is the domain of a person I would like very much.

What do our kitchens say about us? Our homes speak but our kitchens, the heart and hearth of our domain – sing our theme song to world and company we keep. Knowing this, seeing Julia’s kitchen, I think again of my own kitchen with new eyes. Like Julia’s, mine is a place of many recipes, many miles of hospitality. Like Julia’s kitchen, even in repose, there is an energy. Stilled rolling pins, cooled stove, measuring cups dangling from stainless steel hooks – it’s life, it’s a stage, it’s a fusion of love and food, in equal measure. It’s the perfect recipe. Always.

More information on Julia here: Smithsonian

Kitchen Artisans - I Want YOU!

Artisans of unique decorative products for the kitchen (or can be used/situated in a kitchen) please show me your products! Please send information to: susan @ susanserraassociates.com

I haven't tried this before, a general announcement, but I like the idea, and I'm always open to seeing new products from artisans or small manufacturers! I love to receive information from large manufacturers as well, so keep or add me to your press list. 

Thank you!