USA Kitchen Trends US Kitchen Renovation Trends Vol. 30/11 | Page 49
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As well as the asymmetry created by
the banded ends of the cabinets, there is
a change in levels on the rear countertop.
“Rather than having a tall oven tower
like a standing soldier, we prefer to elevate
ovens side-by-side at waist height – like
a traditional tallboy,” says Craig. “This
makes the ovens much more accessible,
and creates a place on top for hot dishes to
rest, which keeps the cooking zone free.”
The designers say the kitchen is
divided into a number of zones.
“We like to work with a working star
rather than the traditional work triangle,”
says Craig. “There are separate zones for
food preparation, cooking, cleaning and
storage. Everything is right where it is
needed, and drawers are customized for
cutlery, utensils, oils and spices.”
The design team placed the refrigerator
near the door in the scullery, where it can
be accessed by the family without entering the main kitchen.
The scullery itself is large enough to
be a separate food prep and cleanup area,
making it easy for several people to work.
Facing page: Side-by-side ovens are elevated and
sit within an American oak cabinet that is also
wrapped in stainless steel. The overhead cabinets
have a high-gloss finish and feature Blum Aventos
lift doors – all the hardware is also Blum.
Above left and above: The adjoining scullery
provides additional bench space and storage, and
a second sink and dishwasher. Large sliding doors
open up the family room to the outdoors.
Story by Colleen Hawkes
Photography by Jamie Cobel
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