Designing your kitchen like that of a chef
Cook in grass or real pro furnaces, well arrange his kitchen is essential. Equipment, ergonomics, storage or materials, discover all our ideas to have a real chef's kitchen.
The kitchen is a place of work and toil, a place of tasting and pleasure. We like to spend time in the kitchen, to prepare sweet or salty recipes and sometimes even to feast on a corner of the table. The kitchen is a singular piece in the house, technical and important, where enthusiasts find themselves with delight. Throughout the media, cooking is becoming trendy and accessible at the same time, with professional equipment at everyone's reach. If it's a dream for many, chef cuisine requires some thought. Michelin-starred chef Nicolas Magie, from the Saint James restaurant in Bouliac, lists the needs and criteria for chef cuisine. In response, Loïc Duforest, merchandising manager at Leroy Merlin, gives us his advice to create a professional kitchen.
Criterion 1: The layout must be functional in a chef's kitchen
The kitchen is a space where gourmets operate. They must move easily, have access to everything they need, all without wasting time. "To develop the space, respect the triangle of activity with a washing pole, a preparation pole and a baking pole, advises Loïc Duforest, merchandising manager at Leroy Merlin, and also take care of the food storage space, including the grocery store. the fees, identify these different poles, through which nothing should hinder the passage. "
Once the main elements are defined, take care of the details. The right height of the worktop and shelves, the opening in the right direction of cupboards and fridges, for example, are finishes not to be neglected. Also remember to place kitchen furniture near the pole to which it is linked. "The layout of the interior space is important, says Loïc Duforest.The functionality of the furniture differs depending on whether it is placed near a sink or near the oven, for example."
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Criterion 2: A chef's kitchen has plenty of storage space and a spacious center island worktop
In the kitchen, each space can be optimized with storage. "Use, for example, the credence space with kits to store utensils, herbs or spices, advises Loïc Duforest, condiments, they can be placed in drawers for easy access."
The storage spaces also adapt to the size of the elements present. "Think of providing generosity for the casseroles, always at hand," said Loïc Duforest, "a low-height drawer for the stoves and a great depth for the woks and pans."
At the time of preparation, the cook must have a large work plan to not be embarrassed. "The preparation is a key moment in the kitchen and needs a dedicated space," says Loïc Duforest, "a central island allows a large work area for cutting vegetables, preparing, etc., and becomes very practical when the cook starts cooking. to spread. "
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Double spice rack, Leroy Merlin
Criterion # 3: The choice of materials is a key step to having a chef's kitchen
With heavy use, the kitchen worktop needs to withstand cutting, heat, cleaning, etc. "Stainless steel is the best material for a chef's kitchen, with quality hygiene, says Loïc Duforest.It does not retain bacteria and contains no harmful element.It is also resistant to heat, which is It is very practical to reserve a pan at the time of cooking The stainless steel can be chosen raw or satin, ie brushed and able to be scratched, without altering its rendering. is not necessarily recommended on a hood or credenza, more difficult to maintain, it is ideal on the worktop and can be cleaned easily with a suitable product. "
Criterion 4: Chef cuisine requires playful, intuitive and simple equipment
Increasingly efficient, home appliances accompany cooks and must simplify their task. "The appliance saves time, confirms Loïc Duforest." Some criteria must be taken into account when choosing equipment, for example, for the oven, the temperature rise must be rapid.The pyrolysis oven also allows a simple cleaning And the multifunction oven is very convenient for people who cook a lot with the ability to cook both sweet and salty at the same time. "
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Criterion 5: In a chef's kitchen, the lighting must be of good quality
Each pole of the kitchen must have good lighting to see the best. "The lighting must be adapted to the preparation space, washing and especially to cooktop to monitor what is on fire, insists Loïc Duforest.There is not enough thought but the hood is also, for example , to choose according to its type of lighting.It must be of quality for a better visibility. "
Kitchen furniture can also reveal ideas for better lighting. "Lights, spot or LED, can be installed under high furniture," says Loïc Duforest, "the doors of wooden kitchen furniture can also be replaced by glass to provide better brightness." At the drawers, there are also sensors for lighting at each opening. "
Criterion n ° 6: Good ergonomics that induces comfort and efficiency is essential for a chef's kitchen
The comfort of the cook is essential in a chef's kitchen. The space must be adapted and personalized according to the needs of each one. The measures of the kitchen also vary according to each pole. "The preparation pole must have a minimum height of 90 cm for the comfort of the position of the cook, insists Loïc Duforest." The cooking pole must be a little lower for a better visibility In order to answer these needs of height Play with the different thicknesses of the worktop.Other aspect, the washing unit requires a deep bowl to wash large dishes or to rinse them before washing them in. It must be adapted to the largest cooking pot. the kitchen."
Last tip for a chef's kitchen, think of the possibility of consulting recipes at any time. "To hang, screw or hang, tablet holders are welcome in the kitchen, Loïc Duforest book.You can also integrate plugs in the worktop or USB ports."
Support for shelf under furniture, Leroy Merlin.
Many thanks to Chef Nicolas Magie, from Le Saint James restaurant, 3 place Camille Hostein in Bouliac (33), tel. 05 57 97 06 00, saintjames-bouliac.com