by Kate Heyhoe
I am about to move into a new house. I love to cook and want to try to get my kitchen set up as ergonomically correct as I can—any suggestions as to what should go where to get a real flow in a kitchen?
Thanks for your help,
As soon as I read your note I knew precisely who to ask. I consulted my friend and colleague Deborah Krasner. She wrote the book on kitchens for cooks—literally! Kitchens for Cooks (Viking Studio Books) has everything you need for planning your perfect kitchen. In fact, Deborah designed chef and cookbook authors Marcella & Victor Hazan's Florida kitchen, which was featured in the February 1998 issue of Food & Wine magazine.
Here's Deborah's Tip:
"Think in zones—hot, cold, wet, and dry. Make each zone or station into as self-contained an area as possible, storing food stuffs, tools and equipment in the correct zone. Give yourself at least 18" counter space (empty) between zones for work space, although 36" and more is even better. For more, see Kitchens for Cooks."
The book features profiles and photos of kitchens used by such culinary notables as Barbara Kafka and Giuliano Bugialli. One of the most beautiful is that of Lisa Ekus, whose restored 19th Century farmhouse in Massachusetts is as state-of-the art as they come. Lisa has been called the "the goddess of food P.R." and has orchestrated publicity campaigns for the nation's culinary leaders. She's also a leading agent for cookbook authors.
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
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