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RM:
Yes, I think this is an example of not thinking of a kitchen
as an either/or proposition. In the past, the kitchen
was a service space, where a chef prepares meals to
be eaten in the dining room; like a restaurant kitchen.
Today, most of us cook for ourselves and the kitchen
has become more of a living space where kids are doing
homework, where you can converse with family, make a
coffee and read the paper. The majority of the time we
spend in the kitchen is not related to cooking. When you
are preparing a meal, a bulthaup kitchen is a restaurant
quality kitchen. Organized, egronomic, performative...
But when you’re not cooking, which is most of the time
we spend there, it becomes a living space; the materials,
the finishes, the detailing make it feel like fur niture.
Robert Moric is
the owner and
principal of bulthaup
Scottsdale