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We have started into fixing the kitchen after starting planning several years ago - almost as long as the dishwasher has been dead and the oven barely functional. And don't get me started on the non-exhaust fan.
Before the destruction but after removing all the crap:
The fridge was replaced not too long ago and is staying where it is. We had to have its alcove expanded. Perhaps not the best ergonomic location but it fits. We aren't moving the other appliances or sink very far so are hoping the plumbing and electric are no big deal.
End of first day. We caught a couple of things in time. The fume hood and cupboards over the cook-top were set too low. They were going to set the sink as an over-mount when we had bought and under-mount. Apparently it could be done either way but silly us for not making it clear that the sink described as an undermount should be under the counter top. We decide the cupboard to the right of the oven should open the other way so we can get in there when cooking. Our mistake but I hope we can keep the oil, salt, pepper, etc. there rather than cluttering up the counter. The cabinet guy insisted that the cook-top couldn't be centred over the oven. I still don't understand why but not a big deal. It will be easier to get around the island when someone else is cooking but harder to squeeze past into the pantry.
It seems to me that the walls should have been re-done before the cabinets went up. I think this was easier on the cabinet guy who is doing most of the coordination but probably will be a pain for the plasterer. And we have some trim issues to work out.
Day 2 fixing things, electrical work, and measuring for the countertops. Now we wait for them to be finished before much else can happen.
Spock is not impressed.
We’ve lived in our house for about twelve years and did a small extension not long after we moved in. With our growing family (son number two arrived this July) we wanted to get a bit more living space so started looking at options about a year ago. We have a late Victorian house with a separate dining room, as nice as this is it’s been a big waste of space - we probably used it two or three times a year. So the plan was to extend the kitchen to add a decent sized dining area and free up the dining room for something better.
The kitchen we had is under ten years old so we’ve decided to keep some parts of it, adding new worktops, a large rangetop and a breakfast cabinet with pocket doors to hide away the toaster and coffee machine.
We’re about halfway through the build at the moment so thought I’d post up some pictures of our progress. Hopefully we’ll be finished this side of Christmas... hopefully!
Hi guys! So...as we all know hindsight is 20/20....so i'm sure we ALLLLLLLLLLLL have things we'd do differently if setting up our home or professional workplaces. I'm working with a space that's approximately 850 sq ft. If you could create your ideal space, what would you do? The kicker is, i'm a mixed media kitchen, i dont do straight chocolate work. I do baking so i'll have a double vertical convection oven, i'm getting rid of my 6 burner range and switching to table top induction burners. I have a dishwasher and big sink for rinsing vs 3 compartment sink (hand sink of course) and mop sink....and i have multiple 7 ft and 8 ft stainless tables. I currently have a "cooling room" set up with 4 speed racks, but thought maybe i should switch to a fridge turned up to 40 or 50F? I freeze things for bulk production, so will still have some chest freezers set higher than normal....but yeah. i'm just at a loss of how to capitalize on space, and keep things organized and storage of bon bons, turtles, barks, chocolate caramel apples (things that need to be stored for packaging by employees before they hit the retail floor) i know jin from vegas had a fridge set at 50F for cooling molds once sprayed and shelled, then once she filled them, moved to a 40F fridge to set filling, then she sealed them...but i didn't remember where she kept bon bons for her bar (where customers pick and choose) or the ones out ready to be boxed? i know she and jean marie were freezing for bulk orders etc...but yeah. my mind is just overwhelmed with possibilities, and i just dont want to mess up this new kitchen layout. i think its harder because i make so many things in my kitchen, so i have pots, pans, sheet pans, springforms, cookie cutters, muffin tins, kitchen aid mixers, a floor mixer, mol d'arts, baking liners, molds, colors, EZ temper, brushes, kitchen utensils, transfer sheets, bulk chocolate and ingredients blah blah blah. so. if you guys could make an ideal workflow....would you do a walk-in fridge for confection storage? a few fridges set higher (but would humidity be an issue if stored for multiple days before packaging), build another cooling room (it was a room with drywall/insulation/a door/speedracks and portable AC set to keep that room cooler...), or yeah. thoughts? oh yeah. and i need to fit an enrober in there too. sooooo, ideal workspace. what's in it? and go! :0)
Hi, I'm David. I'm in the process of starting a new venture, and need some advice. I'm starting a catering company to cater to 4 golf courses, and hope to expand into other offsite catering after a year or so. I'm looking for a space to put a central kitchen to cook everything, and truck it out from there. We will be serving about 1200 people per weekend. Im having trouble visualizing how big of a kitchen space I'm going to need, and am having trouble finding anything online to help calculate the size of said space. Any help or advice would be greatly appreciated. Thanks in advance, Chef David
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