URGENT: Semi/custom level Kitchen cabinetry with lead times < = 15 wks
Sacha Rowen
2 years ago
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2 years agoFori
2 years agoRelated Discussions
Semi-Pro Kitchen Layout Help
Comments (13)rhome410 - I will see what I can do about getting the graph paper plan to you asap- it's a bit faint, but that coupled with the cad should provide plenty of dimensions. Yes, both of the walls you mentioned are load-bearing (driving me crazy), but I guess I'm fortunate that's all I have to work around, right? I don't care if the kitchen is in the defined area. In fact I intend to take up that rectangular room toward the bathroom for sure. I suppose I should have mentioned that I view the round (10pp) dining table as leading into the living room adjacent to the stairs (and where the wine storage will be). In terms of my own (still very malleable) ideas, I thought the island with the range etc would look out toward the LR and the pasta/baking land would be parked on an island veering toward the bathroom. Main sink under existing kitchen window. I will have a second walk-in esque fridge in the garage (loud and commercial)so not worried about squeezing it in kitchen. In terms of oven, I really want a commercial combi oven, but am fast giving up on it because a. it's huge, b. it's wildly expensive, & c. it makes hooding that cooking island pretty ridiculous as I'd need a span of like 130" which is unsightly. Thus, for now, I'm going to content myself with the 48" and plan to supplement with the pizza oven and my dream-of-all-dreams tandoor. I'm actually not super oven-heavy anyway, what with doing a ton with sous vide and being very heavily pasta focused. YOu've already got me thinking- thanks for your input!! I hope I replied to you correctly, there doesn't seem to be a way to tag people directly in replies....See MoreSemi-custom insets - experience?
Comments (4)I just finished a Dynasty and Omega display in my new showroom. We had some contractor issues with the wall construction in the center of the U being 9" shorter than the plan indicated, or I would have done some combining cabinets in the display to show that it can be done. As it was, we ended up doing several Omega custom sizes in order to have the run actually work. However, if you have a good installer, you really cannot see the seams between the cabinets all that well. This isn't the best photo illustration, but you can see that we were waiting on a custom 17 3/8" cabinet for the cabinet to the left of the sink (contractor issue referenced above) and then you can see that run after. In an in person close up, the seam is barely visible. It's the same for the corner to the right of the sink. We had to replace that cabinet with a smaller cabinet for hardware clearance issues. In person, that cabinet looks as though it has an extended stile, not that it was an after the fact attached filler. My guy does a tiny bit of the touch up stick between the cabinet and filler before he tightens the attachment between the two. You can't even tell there's a seam there. Time will tell, but in the 4 months since it was done, and with the season change from winter through spring and now into summer, it's as perfect as when he originally did it. I did just come back from Waterloo, Iowa, and visiting Omega and it was a very interesting trip to see the custom area and the production line. They didn't seem to have any employees who had been there less than 10 years. And they were all very proud of producing a high quality product with 99% passing the final second quality control inspection. I'll be uploading some pics from my trip and do a post later this weekend, but right now, I'm trying to shake off a 15 hour travel day....See MoreUpping Tea Time to a New Level
Comments (31)LOL shades! It's perfectly OK to bring your hubby's dinner to him. It's YOUR choice to do so, and very considerate too! I remember reading an article years ago about how both dinnerware and portion sizes have grown over the years. We tend to fill whatever size plate we have, and we tend to eat however much food is on our plate. We had it ingrained in us as children to "finish your plate." I recently heard a piece on BBC about how much food Americans (and other first world countries) waste. Besides the food that is rejected before it ever gets to the supermarket, the study showed two things Americans tend to do. The first is over-buying. People stuff their refrigerators full when there is no possible way they could eat it all before it spoils. The second thing people tend to do is over-cook. They put more food on the table than the family can reasonably consume, and then they over-fill their plates. And a lot of people don't save left-overs like we used to. Everything left on plates/dinner table goes into the trash. And when folks clean out their fridges, they throw out a lot of spoiled food. Steph, I couldn't carry those dishes either, or at least not very far. We don't actually eat that way, with all the plates & bowls and flatware and glasses. I just set the table that way to take pictures for some Amazon reviews. Normally for us it's just a plate and a fork, lol. And our water bottles or a can of diet soda. My saving grace is that the sink is less than three feet from the table. :-) I really do love Correlle, though. Murraysmom, that's a lovely set you and your mom had! I grew up with Corelle dishes. When my mom got her masters degree, when I was about 15, my dad insisted she buy something nice for herself, which she never did. She said she'd like a new set of dishes. I thought she might come home with Noritake or something like that. Nope. She bought a new set of Correlle! She never threw the old ones out, and now I have them. I'll try to remember to snap some photos before they leave on Saturday. Maybe I'll regret giving away the new Correlle I just got. But I'm really trying to do this minimalist thing, and not keeping more than I need. And I honestly have no place to put them. So my friend Hannah, a newlywed, will have a nice Correlle set and if I ever want them again, they are so reasonably priced, I won't feel bad buying them again. Shades, one of the misconceptions about minimalism is that you can't have nice things or things that are beautiful. (I'm not saying you think think that, I just want to get on my soapbox, lol!) Minimalism is different from the "simple living" or "pioneer" movements. Joy and I are writing a book, "Minimalism and the art of the lovely home: Declutter, organize, and clean your house today!" I make the point that the book is NOT "Minimalism and the art of used lawn chairs and no art/beauty in your home." Haha! In minimalism, yes, you have fewer things. And everything you have should be used. But what is the definition of "used" or "useful"? If you look at something in your china cabinet and that brings you joy and pleasure, that is most definitely useful! We need beautiful things around us. Art and beauty enrich us as human beings. And who gets to define "art" or "beauty"? YOU do! If it's beautiful to YOU, it's beautiful. OK, stepping down from the soapbox now. :-) Steph, what's CFA! Wracking my brain. but can't come up with it. I rarely leave a restaurant without a doggie bag good for a meal or two. Can't remember the last time I ate out, though, lol....See MoreArchitect custom -> Builder Custom -> Semi Custom -> Tract
Comments (58)The question is...does it matter? I think it does, because words matter. We throw around words on this board constantly when we really mean other things, and I too am guilty of this. Custom really doesn't mean custom when used on this board, it means architect. So someone who maybe isn't experienced on this board may see the word "custom" and think they designed their house from the ground up, therefore it is very custom. When most posters really mean the house needs someone with professional design experience and some measure of talent to guide you through the design process or actually design the home. ----------- Also a better understanding of the differentiation can lead to better advice. In the area I was born in (an area that I still own land in), the major tract builder can build a 4,000 square foot house for under $280,000. If you can't differentiate between a tract and production builder, it is hard to understand how that is possible. ----------- Finally, I am not sure this board does a great job these days of helping people build a home. I might be alone in this, but I would prefer a well built, poorly designed home over a poorly built, well designed home. We focus so much on the design process and the freedom you have to make selections that we sometimes miss the real tragedy of production and tract builders, the shortcuts they take in construction in order to deliver those appealing prices. While I agree custom homes are better than semi-custom and semi-custom is better than production, etc., the real quality cutoff for me is control of the how the walls are built rather than where they are built. For me this is the biggest draw for an architect and the thing rarely touched on, but may actually pay dividends far into the future that make architects not only affordable, but profitable for those value conscious consumers. Again, this is just my opinion....See Morechispa
2 years agoherbflavor
2 years agoMark Bischak, Architect
2 years agodoc5md
2 years agorecordaras
2 years agowiscokid
2 years agochispa
2 years agoShannon_WI
2 years agoThe Kitchen Place
2 years agoLora P
2 years agoSacha Rowen
2 years agoUser
2 years agolast modified: 2 years agoCougill Trim & Cabinets
2 years ago
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