In being culinary enthusiasts ourselves, we believe in a utilitarian approach to kitchen design. By assigning functionality to designated grouped areas, namely Produce/Larder, Preparation/Cooking, and Cleaning/Utilities, one can maximize ease of access and ergonomic flow in the work-space. This is a tried and tested philosophy used in assembly lines for some time now. Once the “Form Follows Function” foundation is established, the carefully considered cosmetic elements can be applied to the design, masking any unsightly industrial elements as necessary, while enriching the overall impression.