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Getting My Kitchen Renovation Ideas From The World's Top Designers To Work

May 26
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Make sure you and the designer have the same expectations. Most designers will offer several design options, but it’s good to be clear on this up front. Like anyone else, designers have their preferences on using email, text, phone or face-to-face visits. Communication is critical to a successful project. “My advice is to find someone that you trust will be there when you need them—someone who is not afraid to tell you if they think you are making a bad decision,” says Nick Vanderhovel, a certified designer and co-owner of Brighton, Mich.-based Dream Kitchens.

Remember, though, that computer acrobatics are not a guarantee of design talent, and some excellent designers use simpler methods to convey their ideas. Designers get busy, like any professionals. Be sure the one you choose has the time to dedicate to your project. This will likely depend on the agreement you sign with the designer, but if this is something you want, be sure the designer is aware of it up front.

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Once your designer is clear on your wishes and expectations for your kitchen and the level of involvement you want them to have in the design process, he or she will get to work measuring and sketching possible layouts. Consider them carefully—picture yourself and your family in them, and ask questions.

specialize in kitchens and bathrooms and have expert knowledge of the variety of cabinets, fixtures, appliances, plumbing, and electrical solutions for these rooms.

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How much you can customize these selections depends on the software you choose; some kitchen design programs have few or no options in terms of colors or materials, while others have an abundance of choices. If visualization is important in your decision-making process, look for kitchen design software that offers 3D walkthroughs or high-quality renderings.

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We tested but ultimately did not include some retailer-specific kitchen design tools. While most were easy to use right from the start, the selections are limited to what the retailer carries and might limit you from finding other options that more closely fit your vision or style.

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The free online planner is a 3D online kitchen planner that can help you with your kitchen planning. The kitchen planner is an easy-to-use software that runs smoothly on your computer without downloading.

Kitchens are the engines of restaurants. The people who design those engines are the unsung heroes of the restaurant world. When the chefs are honored, especially with Michelin stars, the designers bask in the reflected glory, albeit generally anonymously. Kitchens have become so open, it’s hard to tell where the dining room ends.

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Even though they’re still work horses, restaurant kitchens have to be gorgeous. From the stunning $10 million new kitchen at The French Laundry to projects with more modest budgets, restaurant kitchens have never looked better. High tech competes with live fire. Equipment gets smarter and smarter. Expectations have never been higher and neither has rent for ever smaller spaces.

It’s an expensive habit. Chefs should know what a cord of wood costs in their area. You could spend a couple thousand a month on wood. You’ve got ash storage, wood storage, separate exhaust fan systems. There are a lot of expenses before they get into it but they feel they really have to have it.”“Working on Elske with Anna and David Posey became a family affair.

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I love people who have that kind of strength and commitment. Those of us who work in the periphery live vicariously in their commitment.”“Kitchens today must look beautiful. Chefs of Michelin starred restaurants always ran impeccable kitchens. It was part of the discipline to keep an orderly place. It was only one more step to put decoration and have a beautiful room to boot.

People love to hang out in somebody’s kitchen. In the old days, there weren’t as many places where customers would tramp through the kitchen.”“America is challenged. We’re still so dependent on fossil fuels. We have induction and certain kinds of energy star things, but by and large, we’re terrible. In the Robuchon kitchen on Tenth Avenue in New York, he wanted a 100% electric kitchen.

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So the ranges are gas. They looked at me like I had three heads.”“The chefs who can achieve Michelin stars truly are gifted artists. They are also cooks at the core. As we work for [these] chefs, the details become incredibly specific. Where things live and how things get done and by how many people all influence the size and shape we create.