When our clients come to us, they want one thing; the perfect kitchen. The dynamics of this are where the complexity lies. Design, form, and function must be given the right priority and considerations to produce a jaw-dropping kitchen that is a delight to cook in.
While a professional kitchen might change the ratio of those considerations, perhaps in favour of ultimate function, but the end result must be the same. A kitchen where cooking is a pure and effective process, with a little joy for good measure.
When Papilio design a bespoke kitchen, we look for this same purity of design but we keep an eye on how to make sure it’s a great place to spend time in and to cook in.
What can we learn from professional chefs?
There isn’t any one thing that will make a kitchen work. The combination of easy-to-access equipment, efficient workflow, and well thought out appliances is where it all comes together.
Workflow
“The cutting board is the centre of my world,” says Richard Chamberlain, owner-chef at Chamberlain’s Steak and Chophouse in Dallas. He places efficiency of movement as a top priority, “what chefs are looking to do is to take the least amount of steps possible.” His kitchen seeks to ease flow from fridge to prep area to the cooking area to sink.
This concept of flow is an important design cue for us. We’re careful to talk to our customers about what and how they cook and entertain. We’ll design workflow around their habits and likes.
Keeping it social
“You want a great social area,” Austin Johnson, executive chef at The Krebs, New York, says. “In my house, I want people to congregate in the kitchen, eat hors d’oeuvres, and drink some wine.”
Few cooks want to live a totally solitary life while they do their magic. It’s important to make it possible for guests to be at the heart of the action without feeling in the way. This tends to make an island design quite appealing; cooks one side, guests the other. In this way, it’s possible to plate up and serve right in front of your dinner guests.
Appliances
No professional chef would recommend skimping on equipment, but that doesn’t mean they all have the same appliances in their work and home kitchens. Professional private chef Alysa Plummer goes for higher-end residential appliances. “They throw off less heat,” she says. “They’re safer, generally.”
Appliances designed for the home chef bring many of the benefits of the pro-level kit but tweaked for better home performance. Wolf, and Subzero, are geared for the home and offer smartphone integration, better energy efficiency, and more design options.
As a bespoke kitchen company, Papilio are always looking for ways to bring that extra special touch to your kitchen. Maybe it’s getting your prized knife collection in just the right place, or simply getting the flow so perfect, you can’t remember how you ever cooked in another kitchen. We are Papilio, and we’re all about your perfect kitchen.
A well-designed island unit can provide a stunning space to entertain, and even customised for your own favourite way of serving food and drink. A great example of this in the contemporary kitchen we designed featuring a hidden ice trough in the worktop.
