Chef Geoff’s Kitchen Design Tips
1. Hire a good designer: “It is ultimately cheaper to use an expert because you end up with a space that is right for you.” He and O’Donnell selected designer Karen Hourigan of Kitchen and Bath Studios in Chevy Chase, Md., based on Hourigan’s kitchen for pal Juleanna Glover Weiss.
2. Research appliances before shopping: “It took me 20 minutes at the store to pick out and order everything because I knew exactly what I wanted.” That included a Viking range with six burners and a griddle; three Viking refrigerators for food, wine and beverages, and twin Fisher lamp; Paykel under-counter dishwashers.
3. Organize around the classic work triangle: “It’s important to make sure the prep area, sink, oven and refrigerator are in close proximity to one another.”
4. Multiply the preparation areas: “If you’re making different dishes, it’s good to have separate prep areas for each one. They also help when you have different people in the kitchen preparing at the same time.”
5. Double the convenience: “Two sinks are essential, one for food prep and one for washing the dishes,” says Tracy. “Two dishwashers are great especially when you entertain.”