What does an Iron Chef go for in kitchen layout, appliances and lighting? Find out here
Michael Symon, restaurant owner, Iron Chef winner and star of The Chew and Symon’s Suppers makes you feel like you know him the minute you see him on TV. Whether he’s bantering with his buddies or cooking with passion and confidence, he’s never stuffy or intimidating. You feel like he’d be a great teacher, because he wants you to love cooking as much as he does.
Like cars, luxury appliances are about power, performance and looks, but a good cook can cook on anything. I wanted to know what appliances a chef like Symon wants in his own kitchen — and what he doesn’t. So I asked him.
Q. What’s your ideal kitchen layout?
A. Definitely an open kitchen, including an island with plenty of seating. I like an island for a couple of reasons: Typically if we have the room, I’d love to have the stovetop in the island, so everyone can sit around while I’m cooking and I can be part of the conversation. The island is the center of our house. We have breakfast there; we lay out food for parties there. Ideally I’d love to have an island that’s big enough to hold the stovetop and seating and serving, but that’s not always an option.
Q. And your ideal cooking appliance arrangement?
A. Range top with four burners and a French top and separate double ovens. One reason for the double ovens is that I like the height. If I’m cooking something I have to keep an eye on, then I put it in the top oven, while the lower oven is good for a longer braise or roast.
Even for a professional chef, there’s still “out of sight, out of mind,” and things like pine nuts I can put in the top oven with the light on and not forget about them.
I always thought I wanted a griddle, but I ended up never using it and keeping the stainless cover plate on it, and used it more as a landing spot. I really like the variable and consistent heat on a French top.
As for indoor gas grills, they’re not really my thing. I’m one who likes to grill over open fire.
Q. What about faucets? Few people really think about how they can make life easier depending on the design, but as much as I like function, I can’t stand an unattractive faucet.
A. I prefer two-handle and side-spray options. I love commercial-style faucets — easy to use and plenty of range. I like having foot controls for the prep sink; they help keep things tidy.
Q. What’s your favorite backsplash material?
A. I’m a fan of classic subway tile — easy cleanup and timeless.
Q. Your favorite countertop material by the range? For an island? For prepping? For baking?
A. I like marble everywhere. It’s easy to clean, holds up to heat and cold — durable. I know people worry about marble, but if you go to Europe, you see marble everywhere that’s a bazillion years old, and it looks great. There’s something about the way it patinas; the more it gets beat up, the better it looks, and not every material ages that way. Same with old pewter bars. They’re gorgeous with rings and marks all over them.
Q. What’s your favorite material for a kitchen floor?
A. Tile, but with good cushy floor mats in front of the stove. These legs are old and tired!
Q. Your opinion on ideal lighting for a home kitchen?
A. Recessed on dimmers. I like a lot of bright light while cooking. But Lizzie likes to dim it down as soon as I am done.
Source: Houzz.com
