Magazine article Sunset

They Turned It into a Three-Station, Many-Cooks Kitchen

Magazine article Sunset

They Turned It into a Three-Station, Many-Cooks Kitchen

Article excerpt

They turned it into a three-station, many-cooks kitchen

For 60 years a kitchen only 10 feet square served this Pasadena house. But that was before the "maid' and "butler' moved into the master bedroom.

CriCri and Rich Eastin--two cooks who often invite friends to join them--spent a year calculating how to rework a warren of small rooms into a commodious kitchen. Their goals: roomy food-preparation areas and easy circulation. The results accommodate their favorite kind of team-cooking party, shown here.

The Eastins eliminated mostly nonbearing walls that had defined the original kitchen, pantry, laundry, maid's room and bath, and miscellaneous nooks.

In the new kitchen, they designed one hardworking wall with double sink, dish-washer, high-capacity commercial range, and a generous reach of counter. When friends are invited to pitch in, station 1 is the assembly-line side of the room.

On the opposite side, a U-shaped area has double sink, microwave-convection oven, and a peninsula counter for two-person tasks--or for kibitzers to pull up stools. The big tiled peninsula is a second food-preparation center, just a step or two from both range and microwave oven. Beside this double sink, a cutting board pulls out to expand the work surface at station 3.

A large refrigerator and pantry closet are within a few steps of all work areas. Pots, pans, and lids store on pull-out trays in cabinets next to the big commercial range. Between the dining room and study, a wall of cabinets holds glassware, flatware, china, and linens for entertaining; the counter serves as a convenient bar and buffet. …

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