Green Kitchens That Go from Mild to Wild...



Teak/Low Sheen Central Park West, NYC

 Historically, contemporary style has somewhat belonged to the "Big Cities", New York, Chicago, Los Angeles, Houston, and a bit to South Florida. There was a lot of talk in 2010 about a universal trend towards "warm contemporary" styling, and middle America streamlining their design tastes into a modern fashion. I would love to receive feedback here from designers and homeowners alike as to what their experiences have been recently.

Since I am in New York, the majority of my design work has been and continues to be contemporary. And one of the most noticeable style trends I see is the use of reconstituted (recon) veneer in cabinet finishing. If you aren't familiar with recon veneers they are a material created from natural trees grown in managed forests. The timber is grown in Europe and Africa, as well as a few other places, once cut the logs are rolled in a slicer against a blade to "peel" the tree down. These sheets are then cut into "leaves", dried, processed, arranged and then reassembled into wood  blocks that are then cut again into very .6mm sheets that can be used in cabinetry and furniture manufacturing all over the world. When applied by a skilled craftsman, the grain matching and finishing can have a most interesting effect.

This process increases the trees yield by over 40 times as opposed to using it as cut lumber. Additionally all of the dyes used are water soluble and when bleaching is required the bleach  processed and disposed of in an environmentally friendly way. Once applied the veneers can be finished in a low or high sheen depending on the client's preference.




Wolf Kitchen w/Haze-Zebrano behind

 
The veneers are optimum for use on slab doors which are used to create beautiful and sometimes exotic looks in contemporary kitchens. In our MCK+B Showroom which has several live kitchens, most often it's out contemporary Haze Veneer kitchen which is chosen by TV shows and  Vendors to use for Photo shoots. Just in the last three months I have had the opportunity to design in Ebony, Gray Obechie,  Haze, and Teak. Each one having it's own subtle but beautiful impact on the design, as well as the much bolder Zebrano.

Task Lighting In Your New Kitchen

When you're designing a new kitchen, getting the most important decisions right is crucial for the long-term contentment with which you will come to regard your new room. Lighting schemes is one such decision and it should be made prior to the construction of your kitchen. Many people leave the lighting until after the kitchen has been built and then wonder why they can't see properly when preparing food. It's worth getting hold of a kitchen planner to help you make the most important decisions while planning your new room.

Although ambient lighting and accent lighting need special consideration, task lighting is perhaps the element of your kitchen lighting scheme that can make or break the effectiveness and functionality of the room as a whole. Task lighting, for those new to kitchen design, is focused lighting that provides illumination for the areas of your kitchen in which you perform daily tasks, including the sink, cooktop/range, and kitchen worktops. When you're planning your task lighting, consider the following elements:

Under cabinet lighting: Without task lighting under your cabinets, shadows from the ceiling illumination in your room will make food preparation both tricky and dangerous. There are many styles and shades available nowadays, particularly compared to the limited range available even just ten years ago. Using this sort of lighting is an energy-efficient way to illuminate your kitchen, as the sort of slimline fluorescent lights used last a long time and don't use too much electricity to function.

If you want to introduce a slightly more futuristic feel to your kitchen, you can pick lights that provide a garish blue tone to your worktops, whilst a more traditional country-kitchen feel can be achieved by less clinical tones. Underhood lighting for your oven is also a sensible investment, as it provides additional illumination when cooking food on the cooktop or taking heavy and boiling hot items out of the oven.

Track lighting: Track lighting can be used to direct light towards the work surfaces and areas of the kitchen that you use more regularly than others. For example, the sink and kitchen worktops on which you cut your vegetables require more light than other areas of the room. One advantage of this sort of lighting is that one track can be left off while another is illuminated, meaning that it's an easy way to save both energy and money.

You can choose between free track, fixed track, and barewire track when picking your track lighting, with the first option allowing greater flexibility for those who want to reposition and move lights on a regular basis. The fixed track option, meanwhile, comes with the light fittings already in place, so provide slightly less flexibility. However, these are cheaper and the lights can be angled so don't write this option off too readily. Finally, barewire track lights make use of a pair of tensioned cables between which lights can be repositioned.

Downlights: Downlights are another option that can provide additional light to the areas of your kitchen you deem to be most important. You can buy them in a wide range of finishes depending upon the colour scheme and style of your kitchen. Downlights look particularly good in modern kitchens but bear in mind that this sort of lighting isn't particularly energy efficient, so take this into account if 'going green' while saving cash is a real concern of yours. You can buy low energy downlights but these options have their critics, with some people believing there isn't yet a viable alternative to the energy-zapping version that matches the standard downlights for price and quality of illumination.

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House Beautiful Magazine Takes New York with "Warm Contemporary"

http://www.reflectart.com/m/_general/default.asp

      Today in Rockefeller Center House Beautiful Magazine opens its third annual "Kitchen of the Year" to the public; and yesterday I was among a fortunate few to preview the handiwork of Jeff Lewis, this year's guest designer and star of Bravo TV's "Flipping Out" and his talented team. Supported by powerhouses in the industry such as Masco, Kravet and Mohawk they have brought to life design possibilities that will have small town USA putting away their raised panel door ideas and going slab!

     The kitchen sits perched above the Rockefeller Centers famous Sea Grill and is flooded with light under a glass ceiling. It's very "New York" in its styling; with strict use of clean lines and decisive finishes...there wasn't an ogee edge or a glaze hang up in sight!

     This was such a pleasure to see, since 4 out of 5 city kitchens we do at Manhattan Center for Kitchen & Bath  are contemporary. Repeatedly we heard yesterday from the representatives of House Beautiful that the magazine will be spotlighting more of what they referred to as "warm contemporary" in upcoming issues, a new bold direction for a magazine that has mass appeal in areas of the country that are known for being very traditional. Their commitment was obvious in this years show kitchen.

     The Quarter Sawn Cherry Slab door from Kraftmaid in their deeply rich Peppercorn finish offers a strong look not too dissimilar from the Dark Ebony and finely grained Wenge we feature in our showroom in Manhattan. The Caesarstone "Pure White" countertop with waterfall legs is a rich beautiful compliment and in strong contrast to the dark wood cabinetry. Quartz surface is the highest rated for lasting beauty and function in a kitchen. We find at MCKB that our clients request Caesarstone by name and are often somewhat educated on the benefits of the product before coming in to begin the design process; additionally New Yorkers seem to prefer the design palette offered for its quiet earthen toned colors over any other surface, including granite. In addition to showing many samples from the standard Caesarstone line, MCKB has just become an exclusive Concetto showroom, displaying this unique highly distinctive Caesarstone product which can be seen on display backlit for increased aesthetic effect.

     Other highly notable contributors to the show kitchen include Mohawk Industries, with their Reclaimed Elm 5" Plank  Floor in the "Zanzibar" finish, this material provided a beautiful stage for the kitchen in addition to being a "Green" material, also highly notable and a favorite design element for me personally was the peninsula created from reclaimed wood from the old Vanderbilt family estate polo pony stables. The wood was incredibly grained and worn with a deep cognac color and supported by a stunning chrome pedestal, the combined design effort of Jeff Soderbergh and Jeff Lewis. Right down to the Kohler Karbon Faucet, it is hard to find fault in all this functional beauty, and I feel confident that it's "New York" chic style makes it worth the trip. Visit and be inspired by the designers and contributors whose blod ideas are brought to life, and perhaps you will find yourself ready begin the remodeling process!

     Don't miss the opportunity to tour the House beautiful Kitchen of the Year and view some of the  demos they will be running each day this week, and remember Friday when the curtain comes down, the kitchen will be converted into "Bar 30" and run by the Sea Grill.

Thanks for the tour!

Some Photography courtesy of House Beautiful Magazine.

Diary of a New NYC Kitchen Designer

I have spent the last 9 years making my living as a kitchen and bath designer in the "Greater NYC" area...mainly Northern New Jersey and NYC, but occasionally in Connecticut, Delaware, Virginia, New York State, and even a project or two in Vermont, Georgia, Florida, South Carolina and Texas. Business for me has always been good to the point I never gave "job security" too much thought, I just gave my job my all and was rewarded with repeat business.

To go back in time, I had only accidentally "happened" into kitchen design. My background in home furnishings and interior design had put me in the right spot at the right time, just after the break up of my marriage. I was noticed by a store manager in a Home Depot as I raided his wall paper department. I was on my way to a client appointment and looking for materials. I was busy with my own project but also fielding questions from his customers. He liked my style and ability to juggle the task at hand while catering to many demanding my advice and guidance. He approached me and simply said "I need you here in my store."

And so it was done, I went back for an interview and then spent the next 6 months self training on his floor. John hired me in at a living wage, which was a huge relief. I never wore an "in training" button, I pushed myself hard, and I spent the first year running around like a mad woman satisfying customers, I was dedicated. I would finish my shift at 8pm and then head home to tuck my kids into bed. When they were asleep, I would sneak back to Home Depot to work on the 20-20 design program so it became like breathing to use it, I'd crawl into bed around 4am, and then start all over 3 hours later with the kids. I'd wake up in the morning calculating imaginary counter tops in square inches and costing them in various materials. In that first year, I hadn't seen the inside of the employee break room five times, and as I cruised through each day, I would chant in my head: "I'm gonna get fired, I'm gonna get fired", smiling all the way, because as hard as it was, it was the most fun!

While my mantra was my way of self-motivating, I also thought it was possible I could be fired, after all everyone is replaceable. And every kitchen designer stubs reputation along the way, we're only human after all.

One day my department manager took me aside about my sales. Anthony told me I was on track to be the top sales specialist in the country. I was taken aback, speechless, and for the first time in a year, I felt the tension leave my shoulders. I knew I was going to make it, and my pay scale began to reflect my success, I was given huge creative control over my projects and my time. I did kitchens for people in the entertainment business and major league sports players, and was respected throughout the company for the business I had built. I called depot my home in one form or another until November 2007.

In 2007, I began working for a small home improvement company that was striving for bigger and better, I was offered a very desirable compensation package to join his firm. The owner had worked for The Bil-Ray Group, a large scale remodeling company, and he aspired to have the same or better for himself. He concentrated on company growth and dedicated resources towards branding, lead generation and fleet expansion. I had my hands full trying to keep the clients happy, and deciphering the contracts. As summer and fall 2008 dished out increasingly terrible economic news which was compounded by the crisis in the panic stricken banking industry, this already unstable company was snagged by the undertow and dragged out to sea.

Leaving me, a self supporting single mom creative type, contemplating the next step for me and my family in the face of what seemed the worst times, with skyrocketing unemployment numbers and the friends telling me that things couldn't have blown up worse out there and no signs it was getting better soon.

Downsizing the year before had been a huge stroke of good fortune. My kids and I had previously been out numbered by our bathrooms, and it occurred to me this was way out of balance. Now, with much less to manage, I took a look at my situation at hand, and decided that the economy had given me permission to slow down and enjoy the children I had been working so hard to provide for. We cut back on the non-essentials, and we biked and swam all summer long, I forecasted my budget and how long I could survive, and tried to keep it real for the girls without causing them to have my worries. With no cabinets to haul, I let our big SUV go, and let my 10 year old pick out the family car: a Beetle convertible.

I networked and researched, and stayed in contact with clients of the failed business I had worked for. I did my best to see they got what they had paid for, and then offered of myself and my services beyond that. I established my own LLC, built my website, and made tough decisions. I stood with a friend,  a Cancer Survivor, battling the disease since she was 10 years old and again now. She has all my support, and in exchange I get great advice from her unique perspective.

January-February 2010, was crunch time for employment, I pulled out all the stops, and after one month of all nighters on Monster and LinkedIn Career pages,as well as pounding the actual pavement, I had four viable offers in my field. This was great news, and I think a sign of the turning times. I had applied beyond the scope of my field, and while I had interest and opportunity in other areas, the offers in the construction field were a relief and gift. With my children, I made the bold decision to become a full time commuter and chase my dream in NYC daily.

So, like so many others in the wake of the new economy, I am working harder, taking on some additional risk, willing to reinvent myself, push to new limits, and make a little less for a while, all to be on the up escalator once again. My new showroom is the Manhattan Center for Kitchen and Bath , an upscale and simply elegant design center, with experienced, helpful, and friendly staff, operating at the highest ethical and quality standards. It was a huge pleasure to join their ranks, and I will be chronicling my experiences and adventures in and around the city, the trends and the business direction.

Now that you have a little background, and a few of the characters, I hope you will join me.

Art in Your Kitchen- Fused Glass Backsplashes

As a designer/multi-tasker I have to admit, I have been known to let my attention wander. If something peaks my curiosity, I have been known to drop everything and pursue!

Last week I was contacted by a woman, not a kitchen client, not even a potential...a backsplash only inquiry. She was very passionate about a glass backsplash she had seen in a New York City Showroom. She was in love, enthralled, and stumped! The owner of the showroom would share no information about it, or how to get it. So she had launched a campaign to find it on her own.

Not only did i feel for her plight but she was so excited, she got me wrapped up in her fervor too. Google hadn't been easy for her since she was not from an architecture or design field and the kitchen lingo wasn't on the tip of her fingers.

So in the middle of last weeks storm that never seemed to end, I set out on the train in search of this jewel she described. Albeit I was drenched, I did find the place, and beheld her prize backsplash. It was beautiful. But, I had to admit, I felt no more love from the gentleman in the showroom than she did, so I did no sleuthing. I gave it a quick look, took mental images, and went home to Google myself.

Along the way I came across a company whose product I felt I had to share. I happened upon these folks who do such amazing work, I think it needs to be recognized! Tom and Saundra Snyder, of Charlotte NC, have a studio and design center in Pineville NC There work is detailed and precise, and completely custom.

Saundra is a renowned Watercolor Artist, who will custom design and render your project and then combines her talents with Tom's glass cutting skills to achieve a completely personal and unique piece of art for your home.

They do more than just Backsplashes, the will do wall hangings, home accessories, serving pieces, I dare say anything you can dream up. And a quick look through their online portfolio quickly dispels any thought that they have a theme to their work. Aside from Glass being the medium they work in, their style will range from contemporary abstract, contemporary geometric, landscape, still life to portrait.

I am always looking for new, unusual elements to incorporate into my designs, glass adds life to architecture and design in many ways, by allowing light to pass through, and also in its natural resemblance to water. It is a natural compliment to tile and

I would imagine that use of glass allows an opportunity to incorporate recycled material into the project, and I would encourage you to contact Tom and saundra for more information on their Art Glass works.

When I called my inquiring client back, she was so pleased with the information and the link she has promised to follow up with me when her project is complete, and likewise i will share those images with you!

Fashion Week a la Brizo-Jason Wu

Brizo, the high end designer division of Delta Faucet Company, the household name in faucets, is assembling a team of Bloggers and designers from all over the country,to meet in NYC for Fashion Week. Its's startling and flattering all at once, and an unexpexcted treat to get to see and meet the people who bring us our props, what we recommend and sell to the public everyday.

Brizo has built in a natural highlight to our trip, in between the Product Training Session, that helps us match their products to our customers, and the other activities, we'll attend the Fashion Show of acclaimed designer Jason Wu who designs a product line for Brizo, as well as Michelle Obama's inaugural gown, and a stunning couture line.

Mother nature has challenged almost all coming to NY with delays and flight cancellations as she pounded the east coast all day yesterday with weather ranging from blizzard conditions to hail. Living 25 minutes from NYC, I can tell you we have 10" of snow and there was hardly a moment all day thet we didn't have something white and wet falling on us.

But today, with sun out, and flights coming in, plans are back, on a slightly adjusted schedule, and the anticipation is even more heightened as we'll fit just as much learning and fun into a slightly shortened amount of time.

Looking forward to it all, and sharing it here!

Cooking Under Pressure-How GREEN it is!

When I was in my twenties I was a pressure cooker, my definition: a person who cooks meals short order for a family of picky eaters on various eating schedules, while juggling school, a career, a carpool, baseball, basketball and soccer seasons, and a seemingly never-ending home renovation.

Along the way, I learned a couple things about kids:

1. kids will eat foods they help prepare so I always recommend child safe veggie peelers as a must have in the kitchen
2. you can slip a lot of nutrition into soup and thererby into your kids without them even suspecting what you are up to!
3. kids love to see things close up, so don't be afraid to keep a magnifying glass or microscope nearby

As I became a little older and hopefully more savvy, I began to look for ways to economize for the sake of my time, and that led me to a store called "Fortunoff's" now gone, but was then "The Source" a destination spot for many a young homemaker looking for obscure kitchen items like my fish turner and my measuring spoons (dash, pinch, and smidge sized). It was there I purchased my first actual pressure cooker, a kitchen gadget of cartoon lore for most of my generation...I know for sure my mom never had one, and the only rare others I'd seen were in the basements of older neighbors.

This little stovetop appliance became my number one go to gadget anytime I was making soup, stew, rice, pasta, you name it, if it boiled it went in the pressure cooker. Chickens that formerly boiled for 2+ hours to make soup were ready for adding veggies in 30 minutes and tasted delicious when done. When cooking short ribs or other meats, I generally brown the meat and the onions in the bottom of the cooker with a little oil before adding water and the lid, it makes for a delicious full flavored gravy and I never worry that the meat will be tough.

Cooking accounts for approximately 10% of the energy used in a home, and pressure cookers cut cooking time by 60-70%, so by using this handy gadget, you can significantly cut you energy usage, good for you and good for the enviorment. The shortened cooking time also means that your kitchen doesn't overheat, essential if you live in a warmer climate.

The most difficult thing about using a pressure cooker is getting over the fear of buying one, if this sounds like you get a less expensive one to start $50-$60 and try it, you will wear it out in time and want a better one. By that time you will know it was worth the investment and $100-$200 will not seem like much at all. Stainless steel, in my opinion, is better than aluminum, they hold up better with no fear of leaching of mineral content and they are better for browning meats. Always remember to wash the gasket by hand even though the rest of the pot is dishwasher safe.

When designing a new kitchen always remember to discuss with your kitchen designer what types of small appliances and pots you use so they can make sure your new kitchen offers the proper storage solutions to meet your needs.

New Holiday Tradition

As you know, by trade I am a kitchen designer, but the secret underlying passion that led me to my chosen path, was a love of cooking. This is a time in my family's life when completely new holiday traditions are being born one celebration at a time. So as I have seen my hosting responsibilities go on temporary hiatus, it's become all the more important that the "What Can I Bring To Your Party" item is a hit.

When Emilie Barta asked for Tweets on what the favorites dishes were this Thanksgiving I shouted back "Spinach & Artichoke Dip, putting it in the oven now."

Emilie quickly asked how and how hard...I am here to tell you not very hard at all, and it always draws a crowd.

Recipe for Spinach & Artichoke Dip

What you will need:

• 9 oz package of Birdseye Artichoke Hearts
• 10 oz package of Birdseye Chopped Spinach
• 8 oz package of Philadelphia Cream Cheese
• 8 oz sour cream
• 2/3 cup Mayonnaise
• 4 cloves of fresh minced garlic (alt:1 clove elephant garlic)
• 1 medium tomato diced
• 1 cup shredded Monterey Jack Cheese
• 1 cup grated Parmesan Cheese
• 1/4 tsp pepper
• spicy optional ingredient sprinkle with crushed red pepper

Preheat oven to 350 degrees

Mixing Ingredients:

1. thaw and drain frozen vegetables
2. soften cream cheese for 30-45 seconds in microwave
3. coarsely chop artichoke pieces (chunky)
4. set aside 2 Tbsp of diced tomato for garnish
5. in large bowl combine all other ingredients
6. mix well and move to oven safe/microwavable serving dish
7. heat in microwave on high for 12-15 minutes stopping (stir after 5 minutes) mixture should be creamy
8. stir well
9. sprinkle leftover tomato on top of dip for splash of color
10. bake in oven 20-25 minutes
    

Serve warm with tortilla chips or other snack chip, great with garlic points!

Put your own twist on the ingredients, even try a different cheese, after all, that is the fun of being a chef in your own kitchen!

I hope that you add this recipe to your "What Can I Bring" list, and that your holidays are happy and spent with loved ones.

Follow Aston Smith

Micro-managing your Microwave

As kitchens have grown to become the showplace of the home, and for all we love our appliances, the microwave is undoubtedly the "Black Sheep" of all appliances. For every ten times you have heard someone say 'you have to see my new' "Sub-Zero refrigerator" "Viking range" or my "dual zone wine refrigerator" I challenge you to remember that last time a neighbor dragged you in to marvel at their new "Sharp carousel" or "GE Spacemaker OTR" (over the range) microwave. It just doesn't happen. Clearly I am more likely to have a client tell me: "I don't care where you put the microwave" but keep in mind, still almost every kitchen gets one, even if it's just for popcorn and tea.

So the question becomes: where does the microwave belong? Of course the NKBA has suggested guidelines for placement and they are that microwave be placed somewhere between 24" and 48" above the floor. Off the bat, we know that every time we put a microwave over the range, we forfeit compliance with that guideline. In many kitchens this placement is chosen because there simply isn't enough room to give up anywhere else in the kitchen. The obvious drawbacks to placing the microwave over the cooking surface are:

1. Reaching up over a hot surface to retrieve very hot dishes
2. Combing a busy work station with a sub-station
3. Settling for less powerful ventilation for surface cooking
4. Cannot be combined with Grill or Griddle range-top accessories
   

It's is easy to guess that the potential hazards of placing the microwave over the cooking surface, and they range from scalding, (I learned at the age of 16 with tomato sauce), to inadequate removal of grease and food smell, to compromised food quality because someone couldn't open the microwave or tend the saute pan because of competition for the same floor space.

That being said, arguably in half of all kitchens with microwaves in the design, the microwaves are over the range, and the pluses to that are:

1. Saves counter space
2. Replaces a vent with ventilation/cooking/ and light in one appliance
3. Economical

Alternatives to this location, which are clearly recommended if possible include pairing the microwave with a wall oven in a tall cabinet, including it in an island or base cabinet in an area of the kitchen away from the stove, or placing it on a special purpose shelf in an upper cabinet, making sure it is not too high.

The drawer microwave, made by Sharp as well as others, is an excellent choice for the under counter application, as is any of the counter top microwaves so long as you measure them for fit before ordering cabinetry, you will probably find that a family size microwave will require a 27" cabinet for proper fit and function. It is a good idea if you have small children to check the microwave for a locking mechanism.

When placing a microwave on a dedicated shelf a good thing to remember is that if you use the microwave for reheating, keeping it close to the refrigerator is not only a good idea, but the end panel on the refrigerator will offer the microwave shelf the extra support it needs. Not supporting the cabinet properly can void the manufacturers warranty and cause future problems.

An experienced kitchen designer will be able to help you choose the appliances that are right for you and make sure they are installed properly. Make sure you ask questions, and look for the Energy Star Seal, spending a little more now can save you more in years to come!

Concrete Countertops!

I wanted to share that there is an "Artisan in Concrete" opening up in Northern New Jersey. Located in Hackettstown, New Jersey they will be serving all of the Tri-State Area. The company is a new venture for the original founder of Concrete Design Studio, Rockaway, NJ.

Bill was the father of the formulas that produced the product CDS was known for, and his commitment to customer satisfaction and quality remains his the same.

I am featuring Artisan in Concrete in our design studio, and take pleasure in boasting that his new manufacturing facility expected to open later this month will work in tandem with our design staff creating new finishes to expand the vast line currently offered, troweled, cast, glazed, and glass finishing will all share an enormous color palette to please any customer.

There is a nominal charge for development of specialized finishes should someone want a color beyond the selection offered, and the tops can be personalized with embossing and other unique additives, an array of edge styles, and the possiblity of seamless counters beyond industry standards.

Concrete is a Green material as it utilizes postconsumer material in its manufacturing, and the waste material from the manufacturing process is recycled, pricing is comparable to granite.

Inquiries can be made to bgockeler@aiconcrete.com

Kitchen Appliances, How Much is Too Much?

As the Kitchen Remodeling industry is beginning to show signs of life after the long winter, I am faced with the age old question: How much should I spend on new appliances?

This is a very personal decision, and the answers to this potential dilemma are simple: "whatever you like" or as the NKBA suggests 15 percent of your overall budget, or yet again somewhere in between. A quick check of retail appliance prices will confirm that it's easy to spend $15,000 on the essential appliances. See specific examples in this quick reference Kitchen Remodeling Guide.

I can tell you that the major league appliance players in the all-star lineup, are doing a bang up job whetting the appetites of consumers for their top shelf wares. I almost never leave a preliminary design appointment without having heard the names:

Viking

Wolf

AGA

Gaggenau

Blue star

Sub-Zero

Bertazzoni

Perlick

Thermador

Heartland

I love these brands, for the features and the look, the colors and the versatility. Hearing my client wants to have the 30" Viking self cleaning oven as their kitchen centerpiece is like music to my ears. But if their total budget is $30,000 for the entire kitchen, and they have to replace their flooring, upgrade their electrical panel, add new lighting, solid surface counter tops, and new cabinets, the math won't work.

How we as professionals handle this moment of realization is critical, these artfully designed appliances our clients want are unceremoniously plunked in the kitchens of "average" TV sitcom families, tucked into photo layouts in home fashion magazines, and featured daily on HGTV.

If you deliver this information with a thud, you may never hear from your prospective client again. They may buy a kitchen, and they may downsize their appliance budget, and take your advice, but if you aren't gentle and dont offer creative and helpful alternative solutions they won't buy from you.This is where tact and good planning become crucial.

I recommend the following:

have pre-specified and priced appliance packages at various price points available to show your clients. Don't make them wait, offer it up.

Make sure you photograph kitchens where your clients have used reasonably priced alternatives such as:
Electrolux, Kitchen Aid, or GE Cafe series

Feature these kitchen photos prominently in your showroom. When the kitchen is admired, you can point out that the appliance were at a considerable savings allowing for other upgrades.

If you don't offer appliances, an appliance retailer near your showroom will undoubtedly partner with you and provide marketing materials to assist with your clients.

Use this retailer (he/she is now your good friend a.k.a.:Appliance Guru) to refer your clientele to, and always give them time to prepare with advance notice that you are sending someone over.

Advise them of the reasonable spend limit so your Appliance Guru can safeguard your plan for your client, making sure the expectations substantially met, or better yet exceeded.

Best practice:go with your client, but let the appliance people be the experts.

If the NKBA suggests 15 percent of the budget be set aside for appliances, that means that on a $45,000 kitchen you have approximately $6800 to spend. Why do I say approximately, because 15% is a suggestion, not a law, and we can trim down some other expenses in favor of a Sub-Zero refrigerator if it's been wanted forever and it makes the dream kitchen come true. What we don't want to do is drain the well so dry that we have to use the refrigerator box as a pantry when we're done!

Big Impact Small Space-Kitchen Remodeling

Welcome to February 2009, friends know me as a person who loves to cook, and when I cook, I make enough to feed a small hungry army. I believe a great kitchen doesn't need to be huge to accomplish this task, just well organized. And when done, everything should have a home, I know i am not alone in my cooking style or my philosophy!

With the recent slump in the economic market, I see less clients on a daily basis who are willing to "blow out" the back of their home to add the "Super-Kitchen/Great Room". Many more are looking to grow from within. To me, that means, while they may be willing to remove a wall to promote the open feeling they seek, they are really looking to me for Zen-like efficiency and space planning. At the store I call "home" we recently completed just this very task. In a very nice neighborhood in Hillsborough, NJ, I designed a kitchen in a home like many others on the street. All well kept homes just of an age where the builders kitchen needed to go! Surrounded by neighbors, who also wanted islands or peninsulas, but had been turned down by designers and settled for less. Our clients hadn't given up on their dream!

The fly in the ointment: soffits that can't be removed. The answer: add more soffits where you need them so the design makes sense!(TBC in another post)

The key to the design, interestingly enough, was using a tall oven cabinet. By converting the surface cooking to a cook top, we were able to offer alternate corner storage solutions and pull the cooking away from the back door! The homeowners got the gourmet feeling they were looking for in many respects, glass transom cabinets, a fabulous dining peninsula, deep under mounted corner sink, and enhanced back splash with a tile mosaic; we even ordered additional sheets of glass tile to add more of the cranberry tones we wanted.

With this simple kitchen remodeling we went from a kitchen you would feel forced to cook in, to a kitchen you would love to cook in without building on to the space, just using what they already had better!