Learn tips about kitchen design from people who make their living cooking (a lot) for others.
By Leslie JudsonMore in Kitchen
Award-winning chef Bruce Bogartz, proprietor of RouxBarb restaurant in Knoxville, Tenn., has managed his share of kitchens. His overriding philosophy toward design is simple. "No space in a kitchen should be wasted or be purely aesthetic," he says.
Function should be the number-one goal when designing a new space or remodeling an old one. That doesn't mean you have to sacrifice beautiful design for function. Just consider function and determine layout first. Being successful in the restaurant business requires a well-laid-out and well-appointed kitchen. Professional chefs have to make the best use of space to ensure that tasks can be performed efficiently and that food is served to the customer hot and tasty, despite the hustle and bustle. What advice would busy chefs offer the home cook? We asked them.
Don't forget about the small stuff that could cause large headaches later, Chef Bogartz says. "There are so many tasks performed in a kitchen, a number of which you would not even predict. Be as proactive as possible with nooks and shelves, hooks, garbage receptacles, sinks, faucets, power outlets, etc."
How to Build a Retaining Wall (05:56)
Under-Deck Lattice (05:26)
Super Simple Laminate Ceiling (04:37)
Electrical Safety Devices (02:24)
Horse- and Gym-Themed Bedrooms (00:03:34)
Load-Bearing Beam Installation (02:54)
Door Frame and Jamb Removal (01:32)
Cabinets: Storage Accessories (00:02:08)
Flat-Screen TV Stand (02:48)
Under Stairs Closet (20:00)
Setting up a Basic DIY Toolkit 26 Photos
The Best Toys for Playful Cats and Dogs 13 Photos
How to Lay a Gravel Pathway 8 Photos
Teenage Girl's Goth-Style Bathroom 9 Photos
Pergola Pictures From Blog Cabin 2014 25 Photos
© 2014 Scripps Networks, LLC. All Rights Reserved.