Inside the Kitchen: Seven Questions with Mei Lin

Lisa Davis, an interior designer known for her work on a Back Bay Mansion featured in Boston Home magazine, shares insights into her career, design philosophy, and a new virtual design program. Davis transitioned into interior design after a career in fashion/retail merchandising, taking courses at RISD in color theory, drafting, and architectural history. She highlights the Boston Design Center as an invaluable resource for its comprehensive offerings, from fabrics to floor coverings. Other favorite vendors include Donghia for modern furnishings, Schumacher for transitional fabrics and wall coverings, and Stark Carpet and Steven King for diverse floor coverings. Davis considers color an indispensable design element, emphasizing its individual impact and using clients' preferred colors as a starting point for projects. Her designs are deeply inspired by travel, which provides visual experiences that build her design consciousness. She recounts a recent trip to Iceland, noting the raw, dark, and textured beauty of the landscape and the ethereal quality of its light as influential. Davis describes her personal aesthetic as a blend of old and new, worn and fresh, and smooth and textured, with a subtle and classic use of textures and patterns. She advises against mixing too many animal prints in one room, stating "only one species per room." She introduces her 'Design by Post' virtual interior design service, aimed at making interior design more accessible. This program allows clients to provide dimensions and design concepts virtually, enabling Davis to assist with floor plans, color schemes, furniture and fabric selections, window treatment designs, and floor and wall coverings. Clients can also order trade-only fabric samples through her. Davis acknowledges the guarded nature of designers when it comes to sharing sources but reveals her go-to custom work specialists. These include Franks Custom Draperies for soft treatments, PHD (Paperhanging and Design) with Greg Kahler for wall covering installations, Partners in Design for re-upholstery and custom upholstery, Art Applications for custom builds and painting, and Boston Binding for carpeting installation and area rug binding. For DIY decorators, Davis advocates for a mindful approach: "choose well, not often." She encourages investing in quality and craftsmanship over time, accumulating a collection of lasting pieces rather than frequently replacing low-quality items. Her preferred projects are those that start from the initial structural elements, like floors, kitchens, and bathrooms, and extend to the final decorative details, such as window treatment trim. This allows her to fully engage her design skills across all aspects of a space, including color, paint, wallpaper, living space planning, electronics placement, lighting control, furniture, upholstery, and accessories. Currently, Davis is working on an office space on Boylston Street, where budget limitations have spurred creative solutions. She expresses impressive satisfaction with the versatility and appearance of IKEA cabinetry, specifically recommending their Besta wall units for various spaces like offices, media rooms, wardrobes, and dressing rooms. This project demonstrates her ability to deliver high-quality design even with cost constraints, leveraging accessible options effectively. #InteriorDesign #LisaDavis #DesignPhilosophy #VirtualDesign #CustomWork #HomeDecor #BostonDesign #DIYDesign #TravelInspiration

The provided content is a comprehensive collection of articles and ideas focused on kitchen design and decoration, catering to various styles, trends, and practical considerations. It aims to inspire readers with a wide array of options for their kitchens, ranging from aesthetic choices to functional layouts and product recommendations. Several articles delve into specific kitchen aesthetics and trends. For instance, there's a piece on achieving the 'concrete kitchen look,' exploring how this modern, Brutalist-inspired style can be made chic through various applications, from countertops to flooring. Another article discusses 'jigsaw kitchens,' highlighting an interior design trend that merges style, craftsmanship, and cost-effectiveness. The 'Japandi kitchen' trend, which combines Japanese craftsmanship with Scandinavian-inspired design, is also featured, offering ideas for achieving this harmonious blend. For those seeking a more traditional or rustic feel, there are articles on incorporating vintage-inspired pieces and identifying valuable items found in older kitchens. Beyond specific styles, the collection addresses practical aspects of kitchen design. There are numerous ideas for optimizing small kitchen spaces, providing solutions for functionality and personality in compact areas. Kitchen layout ideas are explored, guiding readers on arranging their space regardless of its shape or size. Storage solutions are a key focus, with an article dedicated to stylish larder and pantry ideas to enhance kitchen organization. The concept of 'dirty kitchens' is introduced as a luxury upgrade, referring to smaller, secondary kitchens designed for messy food preparation, allowing the main kitchen to remain pristine. The articles also cover renovation and decoration tips, including advice on painting techniques to avoid common mistakes that can detract from a kitchen's appearance. Color plays a significant role, with discussions on trending kitchen paint colors for upcoming years and various kitchen color combinations that are aesthetically pleasing and functional. Specific product recommendations are also integrated, such as a feature on the 'Our Place x Crocs butter yellow collection,' showcasing on-trend kitchenware, and articles on valuable vintage items or popular brands like Le Creuset. Furthermore, the content touches upon the human element of kitchen design. There's a piece on creating a 'sensory-friendly kitchen' for neurodiverse individuals, emphasizing a balance between characterful design and appropriate sensory stimulation. An article by Sophie Robinson shares insights on designing a bold and colorful kitchen with personality, encouraging readers to break traditional rules. Practical advice extends to hosting in small spaces, offering tips on rearranging, decluttering, and creative dining solutions. Important considerations for kitchen renovations, such as where to save and spend money, are also addressed to help readers make informed decisions. The collection also highlights potential health and safety concerns, as seen in an article discussing a potential ban on artificial stone worktops in the UK due to a rise in silicosis cases. This demonstrates a commitment to informing readers about significant industry developments that could impact their home design choices. Overall, the content provides a rich tapestry of inspiration, practical advice, and trend insights for anyone looking to design, renovate, or decorate their kitchen. #KitchenDesign #HomeDecoration #InteriorTrends #KitchenRenovation #SmallKitchenIdeas #KitchenStorage #ColorSchemes #KitchenAppliances #SustainableDesign

The Brownstone Boys document their recent progress on their brownstone renovation, focusing on the kitchen. The kitchen is part of a larger open-plan layout, created by removing several walls, including a structural one that required a 14-foot beam. The new kitchen measures 14 feet wide and features a 7.5-foot island. This installment of their renovation diary covers the installation of kitchen cabinets, the selection of appliances, and the initial stages of lighting and counter/backsplash installation. The couple opted for gray Shaker-style cabinets from the RTA Store, moving away from their previous preference for white cabinets. They highlight the affordability and quality of the solid wood, pre-assembled cabinets, which were comparable in price to IKEA options, especially during sales. Although some cabinets arrived with minor damage, the RTA Store has been cooperative in resolving the issues. The Brownstone Boys undertook the design and measurement themselves, saving costs. They also creatively adapted a refrigerator panel that was initially too deep and too short to fit their design. Excitement builds with the upcoming delivery of Fisher & Paykel appliances, chosen for their clean lines, flat panels, and streamlined appearance, signaling the final stages of the renovation. The article acknowledges a current challenge in creating additional storage on the wall opposite the kitchen due to an old fireplace bump-out and a radiator. While initial plans included a wall of cabinets and open shelves, the current strategy is to decide on a long-term storage solution after they move in, especially for tall storage needs. They are actively seeking inspiration for this future project. Lighting for the kitchen is progressing with the installation of ultra-thin, flush-mounted, dimmable recessed lights from Nadair. Additionally, three pendants for the island are being custom-assembled using parts from Antique Lamp Supply. The final touches for the kitchen surfaces are underway, with stone slabs for the counters ordered and templating scheduled. The chosen material is Montauk, a light marbled quartz from HanStone Quartz. The backsplash will feature a white 2-by-6-inch handmade tile from Fireclay, installed in a herringbone pattern. A farm apron sink from Nantucket Sinks and hardware from Rejuvenation will complete the kitchen's aesthetic. The authors express anticipation for further progress on these elements. #BrownstoneBoysReno #KitchenRenovation #BedStuy #InteriorDesign #GrayShakerCabinets #FisherAndPaykelAppliances #QuartzCounters #HerringboneBacksplash #HomeRenovation

This article showcases six distinct kitchen designs, each highlighting unique aesthetic and functional choices, along with the professionals and materials involved in their creation. The first kitchen, designed by Penny Francis of Eclectic Home, features Eclipse maple wood veneer and painted island cabinets from Mattix Cabinet Works. It includes large format porcelain flooring, quartz countertops from Triton Stone, ceramic tile backsplash, Brizo plumbing fixtures, and Emtek cabinet hardware. Appliances are a mix of existing JennAir and new Thermador, GE Monogram, Bosch, and Kohler, with a custom-fabricated quartz hood. The second kitchen, a palatial design by Susan C Scheinuk of SCS Designs, LLC, incorporates Urban Effect cabinets from Marchand Creative Kitchens and porcelain wood plank flooring. Palatial Stone & Tile provided the countertops and backsplash, while Kohler fixtures, Hinkley Lighting, and Restoration Hardware cabinet hardware add elegant touches. Appliances include Sub-Zero, Asko, Wolf, and Kohler Prolific, with notable art pieces from Potsalot Pottery and Julie Silvers. The third kitchen, a collaboration between Titan Construction LLC and Élan Studio's Heather Silbernagel-Somers and Casey Weisler, features Showplace cabinets from Jim Owens and Medallion Collection La Jolla engineered hardwood from ProSource. Quartzite countertops from Crescent City Countertops and tile backsplash complete the surfaces, with Elan Lighting and Davis Hardware fixtures. Bar stools from Restoration Hardware are also part of the design. Moving on, a kitchen by JLV Construction with design by Sam Levin and architecture by Mark Schroeder Architects presents shaker-style dark gray cabinets and Northridge Oak flooring from New Orleans Flooring. Lava black quartz from Home Décor Kitchen & Bath serves as the main countertop, complemented by an Ocean White polished marble tile backsplash from Floor and Décor and a custom walnut island countertop. Fixtures include a Broderick champagne bronze faucet by Delta and brass bar foot rail from KegWorks, with West Elm and Hinkley lighting, and appliances from Luxart, Frigidaire, Forno, and Sharp. The fifth kitchen, designed by Amanda Powell Design for Protocol Construction, boasts reclaimed pine floors from Acadian Cypress & Hardwoods and cabinets by a local fabricator, with a custom island by Doorman Designs. Calacatta Gold countertops are fabricated by Palo All, and Sylvia T. Designs applied a lime-based Venetian marmorino plaster finish to the walls and stove hood. High-end plumbing fixtures like Perrin and Rowe and Newport Brass are featured, alongside Circa Lighting/Visual Comfort and Emtek and Rejuvenation hardware. Thermador, Fisher and Paykel, and Kohler appliances are integrated into this design. Finally, a kitchen by Precision Builders, with architecture by Patrick Melancon and design by Monica Melancon of MOD Design Group, showcases Cabico Cabinets Elmwood Series from Classic Cupboards. The cabinets feature a Bregenz door style in white oak with Haze and Cabico Black finishes, paired with Top Knobs Hillmont hardware in Honey Bronze. A custom-designed hood by Classic Cupboards and marble countertops are also included, along with Bosch and stainless steel apron-front sink appliances. Each kitchen exemplifies a blend of specific materials, professional expertise, and functional considerations, offering diverse styles from eclectic to palatial and classic, catering to various tastes and needs. #KitchenDesign #HomeDecor #InteriorDesign #Cabinetry #Countertops #Flooring #ApplianceSelection #LightingFixtures #NewOrleansHomes

The growing popularity of open-concept kitchens in homes, particularly in Singapore, is a notable trend, moving away from traditional partitioned cooking areas. This shift aligns with a broader preference for open-plan layouts that aim to create a sense of increased space, natural light, and fluidity within a living environment. An open kitchen is often seen as a way to expand the living room for entertaining and to foster more social interaction within the home by removing physical barriers. This trend has been further reinforced by the Housing and Development Board's (HDB) announcement that new Build-To-Order (BTO) projects will feature wall-free kitchens, integrating them with the living area. Several homeowners have embraced this design choice, each for unique reasons and with varying lifestyles. Jade Hui, a 28-year-old housewife, opted for an open-concept kitchen in her 93 sq m HDB flat, costing between $12,000 and $15,000 for renovation and appliances. Her cooking habits, primarily involving boiling, steaming, and braising, rather than frying, make an open kitchen suitable. Despite initial concerns from her parents about lingering cooking smells, Ms. Hui reports no issues, attributing this to her cooking style and the use of an air-fryer for occasional frying, complemented by a downdraft hood for odor absorption. The design, featuring white walls, cabinets, and countertops, contributes to a bright and airy feel. Another example is the health-conscious family of Gordon Koh, a 41-year-old papermaker, and his wife, Angelyn Han, a 41-year-old gymnast coordinator. Their 67 sq m HDB flat features a minimalist, open kitchen reflecting their active lifestyle, with an emphasis on simple, healthy meals like salads, wraps, and grilled fish. Their kitchen is equipped with an oven, toaster, induction cooker, and a 2m-long island that serves as both a food-preparation area and dining table. Lacking traditional cabinets, open shelves store their pots and pans. For dishes that might produce strong smells, they utilize cross-ventilation by opening aligned kitchen windows and the front door, effectively dissipating odors. The open layout also allows their living room to double as a home gym, accommodating their passion for sports. For a sociable couple who frequently entertain, their open kitchen extends into a large living area, forming a combined space of 55 sq m within their 93 sq m HDB flat. Mr. Viknesh Barathan, a 29-year-old bank executive, and Ms. Vijaya Krishnan, a 29-year-old curatorial and logistics officer, prioritize a spacious area for family gatherings. A 2.4m-long wooden dining table, capable of seating 12, is central to their design, facilitating communal dining. Their cooking is generally light, consisting of simple pasta, noodles, and stir-fries, fitting well with the open layout. Even a junior sous chef, Khalit Sulaiman, 32, chose an open-concept kitchen for his four-room HDB flat in Woodlands, despite regularly preparing diverse dishes like beef rendang and spaghetti aglio olio. He and his wife, Siti Norhaliz Salleh, 33, desired a more spacious and fluid home, and the open design allows them to monitor their 18-month-old son more easily while cooking. The removal of a wall, a renovation costing approximately $8,000 through TS Dezign, transformed a narrow 2m-wide kitchen into a more open and less confined space. This setup also promotes seamless conversation between the kitchen and living areas, which is particularly valuable given Mr. Khalit's demanding work schedule. To manage cooking smells and fumes, they employ kitchen windows, a ventilation hood, a table fan, and the living room's ceiling fan. The primary disadvantage noted is the need for constant tidiness, as the kitchen's visibility means any clutter is immediately apparent to guests. #openConceptKitchens #homeDesignTrends #HDBFlats #kitchenRenovation #spaceOptimization #interiorDesign #lifestyleIntegration #ventilationSolutions

Madelynn Ringo, an architectural designer with an architectural master's degree from Yale and experience at firms like SO – IL and André Balazs Properties, discusses her career trajectory and design philosophy. Ringo grew up in Kentucky, influenced by her artist mother's vibrant home and the architectural forms of her hometown. These early experiences fostered her independent thinking and risk-taking spirit, leading her to discover a passion for architecture after encountering a student model at the University of Kentucky. She describes her childhood environment, particularly the diverse facades of Bardstown and the prominent brick structures linked to her father's bourbon industry work, as foundational to her aesthetic and disciplined approach to design. After graduation, Ringo moved to New York City, where she gained diverse professional experiences. At SO – IL, she was inspired by their academic and material-focused approach, which emphasized the significance of architectural drawings. Her subsequent role at The Standard Hotel with André Balazs provided insight into brand development and the importance of considering every detail in creating a 360-degree brand experience. These two distinct experiences, one focusing on materiality and form, and the other on comprehensive branding, shaped her design thinking. She highlights the collaborative environment at SO – IL and the opportunity to work on significant projects at The Standard, including a redesign for the Los Angeles hotel, as key learning experiences. Following her time in New York, Ringo pursued further education at Yale, attracted by an exhibition of conceptual model-making. Her studio work there allowed her to explore playful, material-focused renderings. She then returned to New York City, working with designers like Wendy Evans Joseph, and began freelancing, finding a niche in designing experiential spaces for the booming beauty industry. Ringo details her work with Glossier, where she was tasked with creating innovative retail spaces. She designed the Miami store as a theatrical set, drawing inspiration from Miami Art Deco and applying a unique color palette of pinks and peaches, which effectively connected architectural ideas to the customer experience. She emphasizes the importance of every touchpoint in creating an emotional connection to a space. More recently, she became the head of studio design for Modern Age, a wellness brand focused on beauty and aging through science, where she applies her understanding of customer journeys to design calming and distinctive in-person treatment spaces. The decision to start her own firm was driven by a desire to build a team and refine her process through collaboration. She seized an opportune moment at the end of 2020, despite the challenges of the pandemic, by connecting with clients who were forward-thinking about retail spaces. Ringo aims to create a new playbook for architectural design, focusing on rapid prototyping and building to accelerate learning from built projects. She discusses her work for Studs, where she collaborated on developing a retail strategy and a "kit of parts" for stores, focusing on visual merchandising challenges like lighting and displaying tiny jewelry alongside legible price tags. For Studs, she adapts palettes to maintain brand consistency while offering unique experiences in each location. Her collaborations with Bala and Funny Face Bakery illustrate a similar approach: understanding the product to celebrate its objects and narrate its story. She proactively reached out to Bala, driven by her admiration for their products, and Funny Face Bakery approached her after seeing her Glossier work. Both projects involved creating fun, bold spaces that combine architectural elements with playful colors. Looking ahead, Ringo expresses interest in expanding her practice into set design and theater, as well as designing customer experiences for the bourbon industry, which would bring her back to her Kentucky roots and childhood inspirations. #MadelynnRingo #InteriorDesign #ArchitecturalDesign #RetailDesign #ExperientialSpaces #Glossier #SOIL #YaleArchitecture #BrandExperience

The kitchen, often considered the heart of a home, functions as a central gathering place for families, embodying warmth, conversation, and culinary activity. To ensure this vital space is accessible and convenient for all household members, modern design principles are increasingly focusing on universal accessibility, particularly for individuals with disabilities. Barrier-free home designs are crucial for promoting independence and ease of use for everyone. Universal design, a concept pioneered by wheelchair user and architect Ronald Mace, emphasizes creating products, environments, and spaces that are usable by the broadest possible range of people, irrespective of their physical abilities, without requiring specialized adaptation. In kitchens, this translates to addressing common challenges faced by individuals with disabilities, such as limited access, inconvenient heights of cupboards and work surfaces, and insufficient knee clearance. Simple daily tasks like washing dishes or accessing an oven can become frustrating and difficult in poorly designed kitchens. According to KD Max, a South African 3D visualization software for kitchen and cabinetry design, the "work triangle" is a foundational principle in kitchen layouts. As defined by the SA building regulations website, this triangle connects the fridge, stove, and sink—the three main aids for cooking—in a compact yet free-moving configuration. The goal is to facilitate easy access to each point, ensuring an unobstructed flow for fetching ingredients, preparing meals, cooking, and washing up. Universal Design Africa (UD Africa), a specialist in accessible infrastructure and fitting design, highlights that a primary issue for wheelchair users in conventional kitchens is access. This includes the height of surfaces and cupboards, and the lack of knee room. Hinged cupboard doors can also pose obstacles, whereas drawers are generally more accessible for storage, though very low drawers might still present a challenge. Typical modifications often involve lowering worktop heights from standard levels and ensuring adequate knee clearance beneath worktops, sinks, and cooking areas. Phillip Thompson, a principal member of UD Africa, notes that balance issues for wheelchair users can make unmodified kitchens hazardous. Cooking surfaces, in particular, present a significant risk when leaning over hot plates. Inductive cooking technology is recommended as it mitigates this danger. Thompson advises collaborating with designers who possess a deep understanding of specific functional limitations, as the needs of a low-level paraplegic differ significantly from those of a high-level paraplegic or an elderly person using a wheelchair. Despite a limited number of accessible kitchen designers in South Africa, UD Africa is actively working to expand this network. In the interim, some DIY solutions include converting cupboard space into horizontal and vertical drawer units, installing pull-out or fold-out worktops, and carefully positioning the components of the "work triangle" to minimize movement. Domestic appliances also require consideration; standard mass-market options may be difficult to operate. Liebherr-Africa, for instance, offers universally designed appliances like the UIK1550 integrated under-counter carriage fridge, which features convenient pull-out drawers for easy access by wheelchair users. This model received a "Plus X Award" in 2014 for its innovative design and accessible storage. Thompson’s final recommendation is to consult with a professional advisor to sketch out the kitchen layout, ensuring that decisions optimize the work triangle and incorporate appropriate fittings, ultimately leading to an optimal and accessible solution. #KitchenDesign #UniversalDesign #Accessibility #AdaptiveLiving #HomeModifications #WheelchairUsers #AssistiveTechnology #ErgonomicDesign #InclusiveDesign

The article presents an interview with Chef Aaron Brooks, executive chef at Sunny’s Steakhouse in Miami, Florida, offering insights into his culinary philosophy, career, and personal preferences. Brooks, originally from Queensland, Australia, grew up in a culinary household and began his kitchen career at 17. He spent two decades with Four Seasons Hotels before joining Sunny’s. When asked about his deserted island meal, Brooks emphasizes the importance of company over the meal itself, stating he could eat anything as long as he shares it with his family and friends. His most poignant food memory dates back to when he was 17, working in a hotel kitchen. He recalls an Austrian chef who introduced him to espresso and black olives, broadening his culinary horizons beyond the familiar instant coffee of his Australian upbringing. This experience was pivotal in changing his entire mindset on food, opening him up to new and intense flavors. Brooks defines fine dining not by "tweezer food" or rigid service, but by intuitive service and the overall patron experience. He believes it encompasses everything from the food to the interactions with staff, aiming for a well-tuned experience for the consumer that doesn't have to be stuffy. His vision for Sunny’s Steakhouse is for it to become a Miami institution, much like Joe’s Stone Crab, known for its longevity and community presence rather than just flashiness. He hopes Sunny’s will be a place people look back on and recognize as a landmark dining spot in the city, drawing inspiration from iconic establishments like Peter Luger Steakhouse in New York. His restaurant bucket list includes Asador Etxebarri or Casa Julián in Spain, expressing a desire to explore the country's food scene and discover hidden culinary gems recommended by locals. Brooks's cooking philosophy is centered on using great products and being in tune with the local climate and culture. He describes his food as climate- and culture-based, influenced by Miami's coastal, hot environment, leading to lighter dishes with brighter, pickled elements. He contrasts this with a previous stint in Boston, where the cuisine was heavier and more meat-and-potatoes oriented, adapting to seasonal ingredients. For comfort food, Brooks chooses good vanilla ice cream with apple pie or apple crumble, a preference stemming from his childhood memories of his mother's warm apple desserts served with ice cream. As the executive chef at Sunny’s Steakhouse, he oversees raw bar selections, wood-fired proteins, classic steakhouses dishes, and handmade pastas. His journey from an Australian upbringing to a prominent chef in Miami highlights a career dedicated to culinary excellence and an evolving understanding of food and dining. #ChefInterview #AaronBrooks #SunnysSteakhouse #FineDining #CulinaryPhilosophy #MiamiFoodScene #RestaurantGoals #ComfortFood