Creating the Prep/Clean-up and Cooking Centers in a Contemporary Kitchen

Creating the Prep/Clean-up and Cooking Centers in a Contemporary Kitchen

Course Description

Experienced designers have seen a major increase in the equipment specified in residential kitchens. The rooms we create today have exploded from a single sink, refrigerator and range appliance package to multi-layered, multi-tasking centers of activity for one cook… or more. During this webinar, Ellen Cheever, CMKBD, ASID, CAPS will review emerging appliance technology offered in equipment for two of the kitchen's activity centers: the sink area and the cooking area. Ellen will also suggest placement ideas useful to kitchen designers struggling to find the space in their cabinetry for all these appliances! Attendees will be introduced to an expanded view of traditional kitchen planning centers which better suit kitchens used by multiple cooks with differing approaches to entertaining. These ideas, planning tips and location solutions will be detailed in a showcase of great kitchens that functionally serve a wide variety of clients interested in expansive food prep/clean-up areas, as well as multi-layered cooking centers.


Ellen Cheever, CMKBD, ASID, CAPS
Ellen Cheever, CMKBD, ASID, CAPS
Ellen Cheever and Associates

Posted: October 2015
Sponsor: Jenn-Air
Subjects: Kitchens
Cost: Free of Charge
Video Length: 1:33:02
* Quiz required for AIA and IDCEC

Learning Objectives

  1. Attendees will review how today's clients cook together and entertain, helping attendees expand the information gathering stage of their planning process.
  2. Attendees will review new sink areas with a focus on both equipment innovation and multi-sink location planning considerations so attendees are better prepared to evaluate possible locations for various water delivering centers.
  3. Attendees will examine new cooking equipment technologies, as well as categories of point-of-use equipment for comparative information to use when presenting these new appliances for possible inclusion in a plan to their prospective clients.
  4. Attendees will review actual kitchens (in plan view with renderings and photographs) that demonstrate "real time" examples of these expanded planning concepts and layout guidelines. These examples also serve as reference materials, which are useful for projects under development within their professional practices.

Launch Course