PRO-STYLE KITCHENS FOR THE HOME COOK
Think smarter, not bigger — and organization is key
Appliances sustain a lot of hard use. They’re expensive at any level and people expect them to last.
Avid home cooks often want to outfit their kitchens with the kind of high-end appliances and gear used by professional chefs. There’s that aspirational notion that somehow having the right equipment will lead to better food.
So what’s in a pro kitchen that works well in a home kitchen?
Chicago-based kitchen designer Mick De Giulio is a firm believer in buying high-quality gear. “Appliances sustain a lot of hard use,” he says. “They ’re expensive at any level and people expect them to last.”
From an esthetic standpoint, De Giulio says, commercial-looking models impart a sense of strength to the kitchen design. And their ramped-up features can also be attractive.
“Pro ranges have higher BTUs on burners, but also finely tuned settings to maintain lower temperatures for simmering,” he says.
Big Chill has a 48-inch range equipped with eight powerful burners and a large-capacity oven with a rapid preheat feature. It’s available in such hues as green, orange, red and yellow.
Keeping food warm before serving it is a prime concern in restaurant kitchens. At home, we’re inclined to just put a microwave lid on a latecomer’s plate. But to retain just-prepared flavour and moistness, consider a warming drawer like the pros use.
Wolf has one with several stainless-steel compartments, and the drawer can be set for various temperatures. Use it to warm plates and bowls, too, or to proof bread.
While pro kitchens tend to be gas-powered, not all homes are equipped for that. BlueStar has introduced a suite of electric appliances with professional features: heavy-duty steel construction and fast, powerful heating controls, for example. The oven is roomy, and the fridge and freezer can hold extra-large sheet pans, perfect for hosting large parties.
Celebrity chef Wylie Dufresne just redid his New York City home kitchen.
“So much about functionality of a kitchen is tied to movement within it,” he says, noting that in a home setting, there may be multiple cooks, kids or guests in the space. Isolating task zones is a good idea.
He installed a True Refrigeration ice-making appliance, since those in conventional freezers can contribute unwanted moisture to frozen foods. His fridge is equipped with noise-dampening insulation and a hygienic, odour-resistant stainless interior.
Michelin-starred chef and restaurateur Thomas Keller recently partnered with global design firm Snohetta to renovate his California-based restaurant, The French Laundry, incorporating elements that he says are just as important in residential kitchens.
Think smarter, not bigger, when doing a renovation, he advises.
“Size doesn’t always yield improved functionality. Our new kitchen is designed around intimacy and proximity — to one another and the tools we need,” he says. “Additional steps slow you down. The same lesson rings true for a kitchen layout at home.”
Durable surfacing is worth every penny, Keller says: “Zero maintenance can be a benefit to both professional and residential kitchens.”
He chose Dekton, a brand of solid surfacing material made of resin and natural minerals that resists spills, heat and wear. Corian’s another big brand. Quartz, a durable composite of resin and hard stone or glass materials, is also popular; brands include Silestone, Cambria and Caesarstone.
No room for snazzy, full-size appliances? Consider Wolf ’s multifunction countertop cooker. The versatile appliance lets you slowcook, sauté, sear, sous-vide and make rice via a range of programmable controls. A removable steel vessel also works on any cooktop, including induction.
Ikea’s new Kungsfors rail system was developed in consultation with Swedish chef Maximilian Lundin. It includes stainless-steel grids, hooks, open shelves, containers and clips.
American Standard’s new Beale MeasureFill faucet can be preset to deliver a half cup (125 mL) to up to five cups (1.25 L), eliminating the need for measuring cups.
But equipment and appliances aside, a well-organized kitchen may be the true mark of a pro-style kitchen.
“In terms of tools, don’t clutter your drawers with things you don’t need,” says Keller. “Take stock and eliminate the gadgets or one-purpose tools.”
The multiple James Beard Award winner ticks off his go-to gear: “A good-quality cutting board, scale, plating spoons, sauce whisk, timer, kitchen shears. Quality paring, utility and serrated bread knives.”
And one more thing: a good attitude. “Remember, cooking should be fun,” Keller says.
“It’s rewarding, and it gives us the opportunity to nurture others.”