For our third and final installment of our series on kitchen storage solutions, we sought the expert advice of Certified Kitchen Designer extraordinaire, Debbie Jacobs, of Glen Alspaugh Kitchens & Baths in Ladue.
With more than 20 years experience designing beautiful and efficient kitchens, it's Jacobs' job to stay on top of all the new trends in kitchen design, storage, ergonomics and gadgetry, and we knew she'd have some great tricks up her sleeve. Many tricks, we must add, that do not necessarily require an entire kitchen remodel!
According to Jacobs, "many designers and cabinet manufacturers are rethinking the typical kitchen work triangle in favor of a zoned design concept, which organizes the kitchen into five functional zones with accessories appropriate to each area. This system is designed to reduce the number of steps required to work in the kitchen, as well as reduce the stress on the body with less stretching, kneeling and lifting."
The zones are:
Consumables: These items will be eaten and need to be replaced. Both refrigerated and pantry type products are stored here, such as canned goods, snacks, coffee, sugar, flour and bottled drinks.
Non-consumables: This is storage for non-foodstuffs-kitchen utensils, cutlery, dishes, glasses, small electrical appliances, etc-and may hold up to one-third of items stored in the kitchen.
Cleaning: Includes the dishwasher, sink, towels, trash bags, cleaners, etc.
Preparation: The main work area of the kitchen-where meal preparation takes place. Includes space for utensils, mixing bowls, small appliances, spices, scales, etc.
Cooking: Area where cooking takes place and should include items that should be within easy reach: pans, pots, baking trays, foils, cook books and baking tools.