As a former pro chef, I think this was right on. High power appliances do make a difference. I have a marble board inset in my counter for baking. I had to laugh a bit about flooring. Restaurant kitchens are usually tile, and thick rubber mats with holes are used at all stations. At the end of the shift, they are taken outside and hosed down. Nobody needs that at home! I think the biggest mistake with home kitchens is spreading out appliances and workstations. The best designed restaurant kitchens allow the line cooks to stand in one place and only pivot though an entire rush, everything at arms length. But, a restaurant cook is preparing the same dishes over and over for several hours. Home cooks prepare one meal at a time. Thanks for the great video!
PS, A professional has to stand there all day long and the hard tile becomes unbearable on their feet, legs and backs.. The thick mats help a lot to make it easier on the employees. Home cooks like me don't have to stand in one spot 10 hours a day, day after day, so the cushioning protection from the mats isn't as critical. david
My son was (pre-Covid) a hotel pastry chef. Imagine making ice cream in a machine that occupies 9 cubic feet. It’s crazy. He has trouble thinking how to make any dessert for fewer than 100 people.
Here in Canada pro ranges require a vent hood that costs upwards of 80000 and one discharge of the fire suppressing foam costs thousands also. The rules are strict for a pro kitchen over a mere serving kitchen
@@Designchickee it would be so wonderful someday you would consider to inspire us with a Pro kitchen in a “regular “ home or smaller scale … frankly that would be more relatable and within reach for many…? 😉😃😍
@@bettypang4971 my videos aren’t always relatable because everyone’s situation is different. But design is scalable so hopefully the inspiration from the videos can help you create a scalable/relatable experience.
Loved the video! It would be great if you could touch more on the ergonomic aspects in the future. Such as the height of the dishwasher and wall ovens as most home kitchens is a miss in that area. What I miss from a professional kitchen is the high pressure water and the stainless steal ranger ✌🏼
I'm excited st see your take on pro kitchens! I am in the planning phase of a new space. Are there brands of ranges you suggest? I am not worried ablout status brands and would happily go to a resurant supply. I am going to be using a galley type sink system. Love your ideas!
Cynthia Defehr, In general avoid any cooking range that has a computer in it. Thor has a great range that would be more than suitable for use in a home. Here is a video on a Thor Gas Range czcams.com/video/jQ1lmcNBOr0/video.html david
I’d love to see a pro kitchen but for a petite chef . Everything seems to be built high…where the average woman in the U.S. is actually 5’4”. As one, I don’t WANT to climb ladders of any kind to reach things. I cook & bake both. Also, I’ve never found ample space for all my spices. Love many of these things shown here. Also, where to put (and hide) all the many appliances when not in use…dilemma. Use all but one daily (there are 7 of these …VitaMix, Juicer, IPots (2 sizes), coffee & tea kettle , etc)
How about Chrissy & Jhon legend kitchen??..I'm building my house and getting a kitchen like them they have the oven separately is ok to have it separate infront of the island?
As a former pro chef, I think this was right on. High power appliances do make a difference. I have a marble board inset in my counter for baking. I had to laugh a bit about flooring. Restaurant kitchens are usually tile, and thick rubber mats with holes are used at all stations. At the end of the shift, they are taken outside and hosed down. Nobody needs that at home! I think the biggest mistake with home kitchens is spreading out appliances and workstations. The best designed restaurant kitchens allow the line cooks to stand in one place and only pivot though an entire rush, everything at arms length. But, a restaurant cook is preparing the same dishes over and over for several hours. Home cooks prepare one meal at a time. Thanks for the great video!
Phew! I read those first words and I braced myself. Lol. Thanks for watching!
PS,
A professional has to stand there all day long and the hard tile becomes unbearable on their feet, legs and backs.. The thick mats help a lot to make it easier on the employees. Home cooks like me don't have to stand in one spot 10 hours a day, day after day, so the cushioning protection from the mats isn't as critical.
david
My son was (pre-Covid) a hotel pastry chef. Imagine making ice cream in a machine that occupies 9 cubic feet. It’s crazy. He has trouble thinking how to make any dessert for fewer than 100 people.
Here in Canada pro ranges require a vent hood that costs upwards of 80000 and one discharge of the fire suppressing foam costs thousands also. The rules are strict for a pro kitchen over a mere serving kitchen
This is the type of video I was looking for.
So helpful. You will be hearing from me.
CCM
Glad it was helpful!
I don’t need a chef’s pro kitchen, but I do love stealing their ideas in order to make my kitchen not only beautiful but very efficient.
Thanks for watching and commenting!
Awesome, I love the pro kitchen
I love your videos. Very informative, professional and delivered with great charm!
Wow, thank you!
Quartz does not handle heat due to the bonding resins....quartzite does
Thank you ! The most instructional video of ALL times on the subject of kitchen !!!! ❤️🥰😍
Glad it was helpful! And thank you for your kind words. :)
@@Designchickee it would be so wonderful someday you would consider to inspire us with a Pro kitchen in a “regular “ home or smaller scale … frankly that would be more relatable and within reach for many…? 😉😃😍
@@bettypang4971 my videos aren’t always relatable because everyone’s situation is different. But design is scalable so hopefully the inspiration from the videos can help you create a scalable/relatable experience.
Loved the video! It would be great if you could touch more on the ergonomic aspects in the future. Such as the height of the dishwasher and wall ovens as most home kitchens is a miss in that area.
What I miss from a professional kitchen is the high pressure water and the stainless steal ranger ✌🏼
Love your humor!
Thank you!
I'm excited st see your take on pro kitchens! I am in the planning phase of a new space. Are there brands of ranges you suggest? I am not worried ablout status brands and would happily go to a resurant supply. I am going to be using a galley type sink system. Love your ideas!
So am I. Now on the fourth kitchen plan. Aargh!
Cynthia Defehr,
In general avoid any cooking range that has a computer in it. Thor has a great range that would be more than suitable for use in a home. Here is a video on a Thor Gas Range czcams.com/video/jQ1lmcNBOr0/video.html
david
Is quartz appropriate for the backsplash, including in back of the cooktop? That is shown a lot, and it would be great not to have grout!
I’d love to see a pro kitchen but for a petite chef . Everything seems to be built high…where the average woman in the U.S. is actually 5’4”. As one, I don’t WANT to climb ladders of any kind to reach things. I cook & bake both. Also, I’ve never found ample space for all my spices. Love many of these things shown here. Also, where to put (and hide) all the many appliances when not in use…dilemma. Use all but one daily (there are 7 of these …VitaMix, Juicer, IPots (2 sizes), coffee & tea kettle , etc)
How about Chrissy & Jhon legend kitchen??..I'm building my house and getting a kitchen like them they have the oven separately is ok to have it separate infront of the island?
awesome video
🙏
Lovely
I have an oven 250 C
A very small oven for far cooking something that need crunch
A microwave
A pizza oven that goes all the way to 550 C
Jealous. :)
Last years color should be a brown shade needs to be called "CaCa COVID " 🤣🤣🤣🤣🤣🤣🤣🤣
So true. :)