Restaurant Chefs Put Function First in Their Home Kitchen
https://www.houzz.com/ideabooks/96247697/list/restaurant-chefs-put-function-first-in-their-home-kitchen
Chef Stuart Brioza and pastry chef Nicole Krasinski — owners of State Bird Provisions and The Progress restaurants in San Francisco, and authors of the new cookbook State Bird Provisions — appreciate kitchens with commercial-quality tools and appliances and efficient layouts.
But the 1900-era Victorian home they bought in San Francisco had a stove that was not vented and an electrical system composed of outmoded knob-and-tube wiring typically found in homes built before 1930. The kitchen had not been remodeled since the 1970s. To renovate their kitchen, they chose designer Kenly Lambie Shankman. Together they decided to expand its footprint by incorporating space from two adjacent rooms to make way for a 10-foot island.
Chef Stuart Brioza and pastry chef Nicole Krasinski — owners of State Bird Provisions and The Progress restaurants in San Francisco, and authors of the new cookbook State Bird Provisions — appreciate kitchens with commercial-quality tools and appliances and efficient layouts.
But the 1900-era Victorian home they bought in San Francisco had a stove that was not vented and an electrical system composed of outmoded knob-and-tube wiring typically found in homes built before 1930. The kitchen had not been remodeled since the 1970s. To renovate their kitchen, they chose designer Kenly Lambie Shankman. Together they decided to expand its footprint by incorporating space from two adjacent rooms to make way for a 10-foot island.
