Introduction
I'd like to cover some notes I have on designing a functioning kitchen. Generally my goal is to implement a kitchen that maximizes availability of ingredients; efficient, safe and fast cooking; and food quality.
This requires a well planned, , organized and intentional kitchen.
Your kitchen can be divided into three separate sections: food storage, food prep/cooking and food presentation. There is a flow of raw goods into the kitchen and after being worked on flowing back out of the kitchen in the form of prepared dishes.