Given the heavy use it gets, this kitchen is not far from the typical number of appliances and work zones that a home kitchen would have. The island offers a generous work surface when needed and the back of the island stores service for 30 of the many types of dishes that might be needed. With two cooks, careful preparation and a number of supplemental appliances and techniques, it is working beautifully, according to the chefs.
A pantry set off the kitchen houses crystal and flatware, as well as a back-up refrigerator and “kits.” Equipment specific to a cooking activity is stored in a plastic bin or kit that is stored in the storeroom, so, for example, when it’s a baking day, the baking kit is brought out – a great example of prioritizing which items need to be kept within reach and which can be stored steps away.
Forgive the pun, but this column is truly just a taste of the space at Tasting Table. For a closer look, you can go to tastingtable.com and view the video tour and more.
As we were winding up, Geoff offered these words to the design profession. “This has been so much fun that I was tempted to try my hand at designing, but on reflection, I knew there was so much to the process that I could not have done without my team, and my hat is off to you in the design field.”