“As the kitchen assumes its place as the most important part of the home, we are thankfully moving away from the idea of designing the kitchen as if it were a clinic or a sterile environment.
Cardenio Petrucci has seen the kitchen assume increasing prominence, to the point where it’s akin to a piece of fine furniture.
“Looking at the data, we will continue to eat more convenience foods and to gather less as a family, just as our kitchens become ever more ‘gourmet’ and ‘professional.’
According to this chef who routinely pushes the boundaries of how food is prepared and presented, the ideal kitchen will look back
to the future.
The nephew of food guru Elizabeth David, Grey found validation for his design approach in the field of neuroscience.
About eight years ago, Scott Hudson founded his Seattle-based company Henrybuilt (named for his grandfather) to try to fill the void between sophisticated high-end European kitchen systems and what...