Since you don't have seating, the aisle behind the island can be as narrow as 36", which will give you a couple of inches to add to the work aisle, and a couple for deeper cabs on the back of the island. I can see those cabinets being used for tray storage, canned goods, etc.

The more pressing issue is the fridge in the breakfast area. Is this a kosher kitchen?

Can the fridge go on the short leg of the L?

yes it's kosher.very interesting idea about the frige. you think it's better not to have it so close to the table? is that because you think it takes up too much space there?

I think the open fridge doors will be in conflict with the seating, and I think the fridge needs to be closer to the work areas. Also, on the short wall, it's more convenient to the living areas and folks coming from the bedrooms. I'm assuming that it will be accessed more from those areas (all day long?), than the time your family is actually sitting down for a meal. Another thing to note is that if you include the serving counter, each oven will have an adjacent landing space. (Meat and dairy prep can be switched in the following, depending on your cooking style.)

In one prep area (designated dairy) helpers can unload the DW or gather dishes to set the table, without entering the prep/cooking space. In the other, there are two choices for prep--either side of the sink--so that the same can be done while you prep to the right of that sink, or you have the choice to prep closer to the cooktop. MW opens toward the fridge, so that anyone using it doesn't have to stand in the work aisle. (I know we're not supposed to stand in front of a MW while it's running, but who pays attention to that advice when fixing a snack or reheating coffee?)

NKBA guidelines

New to Kitchens? Read me first.

wow mama goose, I'm impressed! this is great advice. it would have never occurred to me, but you're right about the frige being more convenient closer to the main living spaces. ty!