Share this Post
Pros weigh in on cooking at home
For those who love cooking, a chef’s kitchen is a design dream. But what truly makes a space worthy of a pro? We asked Chef Arthur Gordon, Owner of Irregardless Café & Catering and Margaux’s Owner and Chef de Cuisine Andrew Pettifer to offer advice, and it’s simpler than you think.
If you’re renovating or have the luxury of building from the ground up, it’s important to keep in mind a fundamental rule of cooking: triangulation between water, heat and refrigeration. Ideally, the sink, refrigerator and stove should create a triangle around you for an efficient culinary design.
“Design the space so the least amount of time and energy is wasted reaching those three areas,” says Gordon.
The other key design element—gas. Both chefs underscore the importance of installing a gas range. Electric stoves make it easy to burn or overcook food, explains Gordon, while gas allows you to adjust heat easily. And, when the burner is off, there is no residual heat. For ovens, stick to electric and opt for one with a convection setting; electric maintains temperatures more accurately. Plenty of ranges offer a combination gas cooktop and electric oven but tend to be pricier than dual gas options.
For those with room in their budget, Gordon suggests installing a warming drawer. Double ovens are great but take up a lot of room so a warming drawer can save space while helping serve meals hot. “You can finish something in a stage and then hold it until a whole meal is ready to be served,” he says. “It’s practical.”
Lastly, Pettifer recommends incorporating a central island in your kitchen to make cooking accessible to the whole family. “Make it as fun as possible,” he notes.
Perhaps his advice might inspire a budding professional chef in your household.
Share this Post