Why are old kitchens so GOOD?

Why are old kitchens so GOOD?

– Oh, hi, you caught me at
the best time because see, I’m about to go out to the barn right now and film this video. The video doesn’t actually have anything to do with the barn, but I have a barn and
I really like my barn and I have to film a video, so I might as well film
the video in the barn. Wanna come? (upbeat music) (sighs) My barn, in case you
hadn’t picked up on it, I really like old kitchens. It’s one of those topics that if someone came up to me and said, “You have to give a fantastic
speech to 10000 people “in 20 minutes and it
must be an hour long,” I’d be like, “Cool, we’re
talking about kitchens.” But the weird thing is that I
don’t actually have any desire to have a 1905 kitchen because electricity and refrigeration and dish washers. But there is still
something so undeniably, unbelievably compelling
about these old kitchens, and for the life of me, I could
not figure out what it is. Why do I so desperately
love these with the sinks and the tables and the butler’s pantries? What about them just calls
to my little inner soul that says, “I need you?” And then one day, while
ensconced in some book or another from over 100 years ago about
how to set up a kitchen, I figured it out, and it all
starts with manufacturing. If you’re new here, you may
not know that I am actually an engineer by training. As a matter of fact, so is my husband. As a double matter of fact, we are both double-degree’d engineers, so there are four
degrees in our household, which in practice just
means that everything we do is four times more complicated
than it needs to be. There are many different
types of engineers. You have product engineers. You have design engineers. You have structural engineers. You have building engineers. For the last nine years, I have worked as a manufacturing engineer. That just means that
I spent all of my time on a production floor trying to figure out how to make the process run better. There’s a lot more to it than that, but I think the best way to explain what exactly I did is
with a demonstration. First, I gotta go get some stuff. (upbeat piano music) Come here, kitty, kitty. Come here, come here. Big game hunter. Did you get yourself a mouse? I’m not gonna take your
mouse, don’t worry. (upbeat piano music) Now this is just a
random assortment of junk that I found around our
barn, but for the purposes of demonstrating a manufacturing process, this will work just fine. (upbeat piano music) I don’t know what this thing actually is, but let’s pretend that
it’s our finished product. All of these individual
pieces are our raw materials and we have to combine them
together to make this thing. At this point, let’s just say
that I am a small business. So I only need to make one
or two of my thingamabobs at a time to fulfill demand, but then maybe suddenly
some search term explodes and my demand all of a sudden skyrockets, and now I need to make 100
of these things in one day. So I buy some manufacturing space, I buy a bigger factory,
I get more product, and we’re ready to start manufacturing. It might look something like this. We’re buying all of our supplies in bulk. So we’re gonna put our chicken
water feeders over here, and we’re gonna put our stools over here, and we’re gonna put our sticks over here, and everything is all spread out so that we have plenty of
room to store everything. But now we’re gonna
start making the product, so let’s see how that goes. (upbeat piano music) Did you see how much wasted movement I had building this thingamabob? I walked around this hayloft five times just to build one product, and in the world of manufacturing, that takes a lot of
time and time is money. So this is the point where you would call in an exceptional
process engineer to help you figure out how to make the
process more streamlined. The most obvious way to make
this process more efficient is to just simply put the
materials closer together before you start to build. (upbeat piano music) Do you see how much faster
that assembly process was? And can you imagine how many more products you could make in a given
time if you just improved the efficiency on some of your processes? That’s basically what
I did for nine years. Paige, what does this
have to do with kitchens? Everything, let’s head back to the house so I can show you exactly what I mean. (upbeat piano music) Two years ago, when I started dreaming up the design for this kitchen, I had absolutely no idea what
historic kitchens looked like. So I did what any red-blooded
American girl would do when separated from her dreams
by a chasm of ignorance. I researched, I found an absolutely astonishing number of
historical references, particularly in the area of
domestic science help books. I’ll link the other ones I found below, but I just want to talk about this one because it’s one that I
happen to have a hard copy of. “The Efficient Kitchen,” copyright 1914, by Georgie Boynton Child. I have talked about
this before because this is literally a book that
will knock your socks off. It is completely worth a
read from start to finish. This particular copy came
from forgottenbooks.com, which is an amazing resource. They have a ton of books
available, mostly for free. They have a subscription service, and then you can also get them to reprint out-of-print
books, which is outstanding. Rather than explain what
exactly makes this book so fantastic, let’s just
read a few excerpts, okay? “Efficiency must be the key note. “Efficient work, efficient rest. “The elimination of all unnecessary work. “The doing of necessary
work in the easiest, “most economical way. “The next consideration is
that the kitchen convenience “is be in compact relation to one another “so as to economize the
worker’s time and strength. “Our supplies, our worktable,
our stove and our sink “must be near enough together
so that we can keep an eye “on one thing while we’re doing another.” And the best, the absolute best. “In most kitchens,
groceries are kept together “in one closet, agateware
utensils in another, “cooked food still in another. “Surface dishes, which are part of a set, “in the dining room. “This is a logical arrangement,
and we do not see that it “is wasteful of labor
until we begin to work. “Then we find that the
waste of steps involved “in getting equipment and
material for any one process “becomes a very serious loss indeed.” This is why I love this so much, because it’s the same thing. My background as a manufacturing engineer has been ingrained into my person. I spent years doing these same
analyses on production floor only to find that they
figured it out in 1914. And the thing is, no one is
talking about this today. I mean, I will binge watch
a home organization show or a kitchen remodel any day of the week, but no one is talking
about how to systematically make your life more efficient
by means of kitchen design, except Ms. Child. I went to do a little bit of research about how to design your kitchen, and there’s a little bit of talk of, “Make sure you have counter
space where you need it,” but mostly it’s, “Pick the
finish for your cabinets. “Make sure your stone top is really good.” There is nothing that is this granular about making a super,
hyper-efficient kitchen, and as a person who is obsessed with getting the most outcome
with the least effort, this is my love language. And before anyone says,
“This was just a plot “to make sure that women
stayed in the kitchen more “and got more cooking done
and stayed in the home,” let me read something to you. “There will undoubtedly come a time “when the more ambitious
homemaker will be able “to write after her name
titles as imposing as “Master of Science or Doctor of Laws. “She who shall have solved the problem “of successful homemaking
will have been obliged “to bring to her work as much
intelligence and training “as is required by any other
science or profession.” Here’s the thing. Running a house is really, really hard. Somebody has to do it. Imagine three meals a
day, seven days a week, 365 days a year, making sure that everyone in your family is fed and doesn’t die. That is a ton of food. And all without Uber Eats. I maintain that kitchens
of this time period put out way more food in a day than most kitchens that we see today. The point of this book was
to give women the tools that they needed to make their
homes run more efficiently so that they could have more free time to do whatever they
wanted, that’s incredible. As a manufacturing engineer, I can tell you that these
principles are the same principles that I applied in many
different production scenarios. And as a manufacturing engineer, I can tell you that they work. This is what I want in my kitchen. I want a kitchen that is efficient. I want a kitchen that will
work really hard for me. I want a kitchen that is flexible so that when I need it to
perform differently in 20 years, I don’t have to do another $30000 kitchen renovation to do it. Maybe I just have to buy a different table or a different piece of furniture. So much has changed since
these kitchens were popular, and yes, there is more convenience, and yes, you can have Chinese
delivered to your door, and yes, you can buy some
as seen on TV product that will theoretically help
you do something faster, but I don’t think that’s
a substitute for good, old-fashioned efficiency analysis. Is it going to require a little
bit of a change of thought? Yes, there’s not gonna be
a ton of counter space. Is it going to look very
different from a lot of kitchens that are out there today? Yes, I think incidentally it
will look somewhat historic because the principles that I’m following to set it up are historic. But ultimately, at the end of the day, I don’t ever want to
renovate this kitchen again. I want to put it in place. I want to think of as much as I can, and then I want to leave the design free to be changed in 10, 15, 20, 50 years when I need it to perform differently. This is really, really exciting
because I have searched low and high and there are very few examples of what I’m imagining in my head. You will have to tune in next time to see what exactly we are going
to do with the kitchen, what our design plans are, and I hope you stick around
for the entire process. Thank you so much for watching. I will leave links to
any important references that I think could be
helpful below, and otherwise, I will see you next time, bye.

100 thoughts on “Why are old kitchens so GOOD?

  • I've been fascinated by time and motion study since I read Cheaper by the Dozen as a child. This led to a life-long habit of shifting around furniture and equipment in my kitchens until I have (mebbe) maxed functionality. I'm hoping to reno a kitchen from the electrical out in my next (and final?) house but I do worry that I'll make an expensive error in design.

  • I'm loving your channel. I collect antique kitchen gadgets. Objects designed to make the cooks life easier: egg beaters, meat grinders, coffee makers, kitchen scale etc. All of which we have and use in our home. My rule is it must be a min 100 years old, and still in usable/workable condition. lol

  • Loved this… I want a copy of that book! One of my favorites is "Gusto Essential Writings in 19th century Gastronomy" ugh love that one and want to get a copy of it again. (I constantly checked it out of my college library) it speaks of dinner party set up food storage etc.

  • I love the idea that you’re using old books for your inspiration. Some of my best instructors in university used old and new texts for their design inspirations.

  • I suppose the triangle configuration for the sink, stove and refrigerator is a result of this efficiency. I have always used it and it is the best by far.

  • I actually like the idea of free standing cabinets and appliances. I have a 4 ft. Hoosier (it is basically my baking center), a corner china cabinet (which holds my glassware display) and my grandmother's old small Norge refrigerator (which hold my Corning Ware and cast iron skillets, etc. I like the "simple" look and if I had my way, (I live with a husband! LOL) I would get rid of all the built in cabinets and counters and put in more free standing cabinets.

  • Love the video, as does my wife. FYI, we are in the process of buying a 1911 foursquare house on 57 acres in southern Virginia. The house has never been renovated but for a small bathroom and basic electric in the 60's. This will be our 6th tour of duty… We will follow your progress with much interest and hope to learn along with you. Thanks for sharing.

  • Excellent analysis of human movement. I'm the one who told you I would have a kitchen that looks very little like today's kitchens. And in that design I would not have cabinets, etc. attached to the wall. I would make it so I could move the items if I wanted to. Obviously water and gas can't be moved but cabinet, armoires, tables can be. Then you can change things up easily in the future.

  • I love the work table! I keep looking at my kitchen trying to figure out which walls I could take out in my 1980's ranch to add a work table. I don't think my husband will be so enthusiastic. 😂😂

  • You are a girl after my own heart. And, I would gladly listen to you lecture for an hour about old kitchens! BTW, there's a modern book that you might enjoy if you haven't read it: "In Julia's Kitchen: Practical and Convivial Kitchen Design Inspired by Julia Child," by Pamela Heyne and Jim Scherer.

  • Another great resource for efficient kitchen design is this film from the US Dept. Of Agriculture. https://youtu.be/2N9RCQjPqh4

  • Several years ago I was at a friends home, which was a turn of the century house, and the butler's pantry was located in the most unusual place! It was at the top of the second floor landing, whilst the kitchen was actually downstairs!

  • No one talks about the plague anymore because it isn't an issue anymore. Most kitchen designs now are well designed enough for us to very quickly pull together meals with all the materials readily available. It's not like we have to mill wheat, deplume chickens, or whatever they had to do a century ago. What has changed are finishes and those do make a huge difference in how easily we can keep the kitchen clean and safe. Sorry, I'm a scholar and am trained to attack the premise of all arguments. Still love your videos and am very interested to see how you as an expert in efficiency set up your kitchen. Maybe there really is some forgotten wisdom that I'll bring out.

  • I’D LOVE to learn more about kitchen efficiency since we’re a homeschooling family of eight and we eat every meal at home! We just bought a house built in 1932 and the fridge alllll the way across the kitchen is slowly killing me 😆

    I thought, what a cute coat, and then I realized I have the same one from Amazon in navy! Loving all the videos!!! 😍

  • Random question but I purchased the book you recommended about house styles (can’t remember what it’s called) but it was mostly about the exterior. Do you happen to know of a book about interior structure design over the years… you know arch style, built ins etc.

  • The more efficient the household, the more time is freed up for other things to do for a woman … like study or a profession. Or unfortunately, more kids in the olden days. However, I love your enthusiam and I have ordered the book on Amazon Germany (Yay) as I want to renovate my old very small kitchen this year.

  • I found your videos a couple months ago and have been on an absolute bender ever since. This video is incredible. I need to read that book (and reimagine my cabinets…)

  • When I think of kitchens I recall my Grandmother's kitchen. She had a small kitchen table that could seat 4 if you put the leaves up. Counter was about 6'. Medicine cabinet on the wall. Stove in the corner with the sink just across. Towel rack on the wall between the two. We had family reunions there and it worked!

  • I love the efficiency of the antique kitchens. I also love the character they seem to have. This video is wonderful and a great explanation of process engineering. All the information you present is very interesting. I am really enjoying the channel. Your farmhouse is going to be well engineered by the time the remodel is done…… I would recommend putting your shawl wearing video on this channel, so everyone can see it. It is also interesting.

  • Ooooh I’m on pins and needles and cannot wait to see the end product! Your impassioned discourse quickly obliterated my disappointment over the exclusion of SOFTWARE Engineering from the list. This was a topic near and dear to my heart, having read the Readers Digest print of “Life With Father “ at the tender age of 8, while confined to bed recovering from pneumonia. The combination of Victorian life and efficiency appealed to every lazy, detail oriented, history loving nerve in my soul. Be still my heart ❤️

  • I am going to be putting in a new kitchen in the next 2 months would you do a video of a floor plan and tips etc so I don’t mess it up lol

  • Theres no such thing as too much counterspace. No.such.thing.
    Ive been cooking those 3 meals a day, for an actual family, since 1983. Homeschooling, so Im talking 3 meals every.day. was reqd. One can only afford to not eat at home very rarely with only one income. Still have 2 kids left here so we’re still in the kitchen all the time.
    Counterspace?? Bring It ON!!
    Ive been designing, researching and redesigning kitchens since I was 18 lol That book is excellent along with the other old ones like it. A larder (cold pantry/root cellar even), pantry and dishwasher are no-compromise ingredients for me lol

  • I'm sure you've read Frank Bunker Gilbreath, a pioneer in industrial engineering and time-and-motion studies. Now, how's the kitchen coming along? Give us a peak???

  • I love your ideas. When we built our home back in 1981, I told my husband that I want a good working kitchen. I've got that! I love your style and wish I could do that in my house now.

  • Such a cliffhanger!!!! 😳 I will definitely be following your process as I am doing the same thing!!!! So please the more videos about this that are in depth… the better!!! Your so awesome!! Thank you for sharing!!! 🥰

  • Love, love, love,love,love this! It’s a long story but for right now I am only planning my forever home. Would you be able to be a paid consultant for that home? Because in my mind as I design it (which is only the further it’s gotten right now LOL) it’s all centered around the kitchen!

  • I LOVE LOVE LOVE THIS !!! I love functionality of areas ( my back ground is a registered nurse that now is a stay at home mom) I have often wanted to implement the processes I saw on the floor in caring for patients into my home but could not find any one really talking this way!! So I was so so so excited when I clicked on your video and realized that it was about functionality of the kitchen space and that you do this for a living !!! so thank you so much for making this video please make more so interesting to me !!! And may God bless your efforts !! 😊

  • This makes me wish I could go back and visually soak up both my grandmothers’ kitchens—I didn’t appreciate them 40 years ago but now—with what memory I have of them—they were sublime. One was a farm kitchen on hundreds of acres of cornfields—it wasn’t very big but boy did she ever feed the farmhands in that kitchen. The other was a small-town 1920s kitchen—white, with sky-high cabinets that to a little girl like me, were frustrating because I couldn’t even reach the cereal on the bottom shelf. 😉. But it was exquisite—her stove was huge too—double wide—oh how I wish I could remember the details. I don’t even think I have pictures. I do remember the fridge—always full of lard and buttermilk—how did they live to be in their 90s? Maybe that’s the secret!! But alas—here we are in 2020 and after spending the fall “free modeling” our kitchen (sanding the cabinets to bare wood—basically free)…I am content in my kitchen and can truly say I don’t need any other rooms! Why I ever stained my beautiful birchwood cabinets dark espresso color 15 years ago, I’ll never know but NOW—WOW! Anybody out there who doesn’t like their cabinets and doesn’t want to paint—bare wood is so awesome…and wax, although maybe not the best way to go…smells so good! Add some baskets and some bread boards and some antique brass hardware, et voila!

  • I grew up in an 1830’s farmhand cottage with an efficiency that was built into the buttery (pron. BUTT-ree) and the dining in the old kitchen. What was so lovely about it, other than the original twelve over eight antique glass windows, was the enormous original inglenook fire, with built in pie oven.
    I personally am not a fan of fitted kitchens, as they are now overly engineered, and the one I grew up with was built in 1961. A number of older homes have unfitted kitchens, especially if they have pre-WW2 appliances, which I also prefer as they are simpler, sturdier, and are usually in perfect working order. If it’s worked for the past hundred years, it can work for another hundred years.

  • Search YouTube for “Step Saving Kitchen 1949”, US Archives; you will LOVE it! On a side note, I have always organized my kitchen with a thought towards efficiency.

    In addition to my ‘day’ job, I have a small soap making business. Not being able to have a separate room (garage, basement, attic, she), I work out of my kitchen…which was fine when I was first playing around, but a nightmare when I needed to make a bunch of soaps. So I bought a rolling kitchen island that sits against the wall next to an outlet and has a small shelf above it. 95% of everything I need is contained within the cart or on the shelf. The most steps I will take is the four to the microwave to melt my hard oils, or I could just as easily melt them on the stove which is just a step away. The 5% that isn’t in the cart are my larger molds, soap cutter, soap trays and bulk ingredients. I use clear plastic stackable containers about the size of large shoe box in my island that I refill every couple of weeks from the garage.

  • Hi Dear friend , really love your video doing a great job Can't wait to see how this kitchen going looks when you're done .

  • I would bet anything that HGTV starts "vlog style show" in the near future (Of course with their TV "magic") There will NEVER be another Paige! 😘

  • Sorry that this comment is so long, but it's touched a nerve in my domestic historian heart! It's really interesting that you, coming from a factory manufacturing background, are applying the rules of efficiency to your kitchen, when that was exactly how the mid-19th and early 20th century kitchens were changed into the kind of kitchen that thrills you (and me) so much! The Industrial Revolution expanded manufacturing from small-scale (individual houses, small shops/workshops) to large-scale (urban warehouse/factory buildings) and the profit margins were so narrow that every little bit of saving, even individual steps and movements of the workers, was valuable. Gradually that idea expanded out of the factory environment and by the late 19th century it had entered the domestic sphere … brought there by the second generation of women's rights workers, many of whom had experience working in factories, themselves. They said "why should factories be the only efficient workplaces? Why must women be subject to drudgery and waste in their own homes?" and they started writing about it in the 1880s and 1890s, in home economics textbooks, household manuals, women's magazines, columns in newspapers, etc. It was part and parcel of the women's rights movement, paving the way to voting rights for women, by demonstrating that they were strong, intelligent, educated and capable citizens, and by changing the terminology that was used to describe the work that they did.

    This was also, not coincidentally, the same time period when domestic science and home economics classes started being taught in schools, partly to assuage the fears of parents who said things like "now that our daughters all have to go to school and learn from books, they won't be at home learning how to run the household. They'll be useless for marriage and family!" and partly to give more respect to the amount of work, thought, and intelligence that had always gone into building, running, and maintaining a household. Those cooking and sewing classes were meant to teach young girls how to cook, clean, arrange, and do all domestic tasks (including home health care) with the most up-to-date information from the medical, scientific, and other academic fields, and the arrangement of the kitchen and every other room in the house, made up a large part of the curriculum of those classes.

    But, you're absolutely right in that kitchens should be designed on a more efficient model, and the thing about the kitchens of the late 19th century and early 20th century is that women (the teachers of those home ec. and domestic science classes) had a good deal of input into the kitchen designs of that time period! After World War 2, there was this great push away from everything that had gone before, the old style kitchens were considered antiquated and backwards, and kitchen design changed, setting the stage for the kinds of things we see in kitchens today, which make our kitchens better for entertaining in, but not so good as work spaces.

  • i have cooked in kitchens where I would walk myself to death!!!!! having things at hand and the proper amount of space to actually cook, can, preserved, and everything else.

  • The old kitchens are home, comfort, safety, warmth and food made with love. Grandma and momma in their aprons, aprons we hid behind, that held candy and bandaids. That pulled bread from the oven. The wood table that was used for kneading bread, sewing quilts, canning and for sitting on while grandma cleans a booboo.

  • This is why I am subscribed to your channel. You don't think like other home renovators/restorers. I love that you think of efficiency and of flexibility in design with an eye toward future needs and changes. Incredible. You just don't see that in design blogs and t.v. DIY shows. When you were demonstrating efficiency in the barn I thought "Frederick Winslow Taylor would be proud."

  • This may be more modern than what you’re working on but it’s my absolute favourite kitchen design of all time: https://youtu.be/2N9RCQjPqh4 (from the national archives). Your video brought it to mind and I thought you’d get a kick out of it 😁

  • All the fancy, large kitchens in the world are useless if you have to walk 10ft to get from the fridge to the sink. I much prefer a well thought out kitchen that functions for the cook. Stations where you do certain things, like a baking area. I have always tried to organize any kitchen I've had into my zones, like cooking, baking, clean up. While some kitchens were just not laid out well, I tried to make them work as best I could. A tiny well laid out kitchen is hands down better then some large kitchen that's just too big to be totally efficient. I'm excited to see the plans for this kitchen and I love your barn!!

  • My daughter sent me this video of a 1949 kitchen. She loved it – https://www.youtube.com/watch?v=2N9RCQjPqh4&t=1s

  • This might interest you since the principles were the same in the Victorian kitchen as in this video other than the kitchen being primarily furnished and not pre-built and set in stone as it were. Only the wealthy had what we would recognize as kitchen cabinets today. https://youtu.be/2N9RCQjPqh4

  • I love old kitchens from the 30's and 40's. BTW I learned a long time ago never to ask an engineer a question unless you had enough time to hear the answer ; )

  • I love old kitchens…your video reminded of one I had watched awhile back about this same thing. https://m.youtube.com/watch?v=2N9RCQjPqh4

  • the most attractive thing to me about old world kitchens are no upper cabinets. I just noticed that that was the common denominator with all the kitchens I was drawn too. Now I think upper cabinets are hideous lol

  • My wife and I bought an 1886 Vic..Last May .. working on getting things for the kitchen .. 1955 OKM Stove from Delaware( I am restoring it to much $$$ for me if already restored.. high back sink / w legs from PA .. and this morning landed the 1938 Frigidaire ref from New Hampshire ..lol Yes NH ..9 hours (supporting this with other ref/ freezer drawers so not really seen .. ) lastly my hunt is for an old Dishwasher now ..50's Kitchenaide / Hobart something like that (anybody got one ? lol) . I have been a cabinetmaker my whole life ..this is the first time I am doing a kitchen like this .. This home is a listed historic home in Bel Air MD .. and we are bringing it back in time .. taking out the reno that was done in the 90's .. most of the home is original so not alot to do .. insulation would be nice .. it was hard to pick a period for appliances .. surley wasn't doing wood burning .. pre 40's most need to be brought up to safety standards for gas and can be large .. always loved OKM .. gas ..but it has safety valves .. or you can just match lite to avoid pilots .. I would say we've gotten lucky finding stuff .. Be vigilante on the net .. when you see it .. buy it .. love your channel .. hooked when you asked .. how far would go .. lol .. so far.. for us .. it's New Hampshire

  • I'm glad you're coming upon all this but it's nothing new. Home efficiency and women as "engineers" and CFOs of the home is old old fashioned. It's just that in the 80s and 90s it went away and was no longer respected. Fact is, it was a VERY respected decades ago. A woman who could run an efficient home was looked up to. And they did it with FAR less money and "stuff" than they have now. No youtube channels to finance their home needs. They sewed, canned, etc. Im old and i remember my granny canning green beans, laying a linoleum floor, hanging shades and baking a peach pie from scratch all in one day. The idea that women are only recently being "strong" is ridiculous. Look at the depression, dust bowl times, etc. And nobody whined, was entitled, complained (THAT is strength). And these at home women were respected by their husbands for their strength. And these women respected their husbands for working so hard at their jobs providing for the family. The whole concept of an efficient kitchen and home is about family.

  • Excellent video! As someone who cooks and eats almost exclusively at home, I wholeheartedly agree with you! Efficiency in kitchens is not talked about enough. Also, I grew up with a barn and cats and seeing yours was a trip down memory lane. 🙂

  • Believe it or not, they used to teach us this in school in home economics class. Also, old cookbooks sometimes comment on it and old house plan books sometimes comment on it. I loved your post! Subscribed immediately when I saw the name of your channel!

  • EVERYONE should have to study LEAN manufacturing and apply it in their lives. We really need our educational institutions and government to use it.

  • This video makes my heart sing. I raised my seven children in a victorian house with a wonderful kitchen. I took my "job" very seriously and this idea of efficiency was at the center of not only my kitchen but the bathrooms, bedrooms and laundry area as well. Efficiency had to be the driving goal because time is a precious commodity. The only way to make more time is to reduce the amount of time a given task takes to accomplish. I am so excited to see how your kitchen evolves. I will be watching for sure.

  • Yep, my Dad is an engineer and my Mom/Dad argue over everything! and I mean everything! With me the child being in the middle, I've gotten to hear both sides of the story. To some people it's annoying; to my parents it's just a way of life. THe funny thing, it's true. Usually, my Mom ends up right. Let's just say my Dad is usually right in certain areas, there are things (guy things) that yes he dominates. But, when my Mom gets on a tangent, watch out!

  • Efficiency in the kitchen was very popular and well studied up until the 50s/60s including work triangles. Then convenience foods sold by bar coded systems and microwaves hit the market transforming the kitchen sweat shop of drudgery into an entertainment center filled with wine and snacks and family congregating around the center granite island. I subscribed to see how the project unfolds, having a bit of experience in product, manufacturing, lean, and agile systems myself.

  • In other words, work smart not hard , and never touch the same thing twice, then when doing the task it is done, also in home frequent use products, always have one and a back up.

  • This is awesome! I spend so much time in the kitchen and it frustrates me that even if I had all the money in the world, I wouldn’t know how to design a kitchen that actually functions the way I want it to! I can’t wait to watch more. I just subscribed!

  • I agree! And love the way you explain. I recently came across this video of a 1949 step saving kitchen, may be there’s something in it for you https://youtu.be/2N9RCQjPqh4

  • I agree! And love the way you explain. I recently came across this video of a 1949 step saving kitchen, may be there’s something in it for you https://youtu.be/2N9RCQjPqh4

  • Yes, yes absolutely yes. I have a big kitchen and I hate it because the layout is the most inefficient mess ever. Everything is so far from each other that I walk miles just to prepare on meal. I don't give a crap anymore about how a kitchen looks because function is everything.

  • I grew up in old kitchens, and occasionally a newer kitchen (1950/1960's design). My mamaw's kitchen was HUGE by today's standards, about 16 ft. by 16 ft., and loaded with cabinets and countertops.
    You went through a swinging door from the dining room, and on the right was the main working area, with stove, sink & her baking station for making breads, pies, cakes, & cookies. On the left was L-O-T-S of cabinets for storing home canned fruits, veggies, chutneys, relishes, pickles, jams, jellies, & syrups. Lower cabinets held canning equipment, extra jars, seldom used supplies and a bar that jutted out from those cabinets like the center of a capital E, where up to 5 kids could sit out of the way, but close enough to be watched.
    I would kill for that kitchen today.
    My current kitchen was remodeled before we got the house, and is very poorly designed. I truly think the cabinet guys came in, measured for where they could put the most cabinets and called it good. The stove sat next to the main entrance and had no counter between the door and stove, so pot handles were a hazard. The countertop sticks out past the doorway on the other side, so it is a another bump hazard, and the knife & cutting board storage are at the doorway, and not next to the sink or food prep area. Cooking each meal means crossing the kitchen at least 20+ times, and I'm exhausted by the time I sit down to eat.
    Oh, and let's not forget the white tile in the floor. Who puts white floor tile in a family kitchen? Someone who doesn't have kids (or grandkids),and pets who spill and track dirt onto your floors from the backyard. That's the kind of floor used in restaurants that I've worked in & managed.
    Recently, my husband has started helping me prepare a few meals, and he has finally understood what I've been complaining about for years. A poorly planned kitchen is an absolute nightmare, and inefficiency is a waste of time and money because you would rather eat out or have fast food than have to work in a bad kitchen.
    Plan well – Work Well – Live Well – Be Well

  • Your talking about the rise of the fitted kitchen. I'm a 2nd year interior design student. The book your talking about came about during a time of social change when employing servants in the home was becoming harder to find and retain. This led to the need to redesign how kitchens were used and the development of the work triangle. Fitted kitchens in America became the norm by the 1950's and focused on matching materials, styles, and finishes. As an interior designer we're tasked with finding solutions that balance functionality with style design. The DIY movement beginning in the late 70's has led to some awful changes in kitchens we see today. Manufacturers of kitchen products such as cabinetry, counters, and alike focus on delivering features and styles people want but ignore how these elements all fit together in a space that optimizes efficiency.

  • I found the triangle method of kitchen design the most functional. Where the sink, fridge, and stove are at most a step and a half away from each other. I'm convinced its critics don't cook at all. In fact, the interior designers I follow on instagram that have huge, elaborate 10 feet between the stove, sink, fridge, and oven admit they never cook. I don't think it's bad to have plenty of counter space, but to me the triangle is sacred. The extra counters should be on the outside of it.

  • Do something for that barn a proper workshop where you don't have to wear coats as not sure if you are intending to do small farming or not.

  • I love your enthusiasm and desire (or passion) for efficiency. I just moved to anew home that has a much smaller kitchen than my previous home . It is more efficient and fun to work in than the larger kitchen I just left! I can whip up dinner with less effort.

  • YES! I even find when I tall to homebuilders, theyook confused when I mention finding an efficient floorplan first…AND THEN add the "pretty". I want an efficient kitchen and an efficient home! I'm not building a home in the near future, but someday. Still, I love to dream about this stuff and I'm really enjoying all you are sharing on this. I cant wait to see more.

  • Love old kitchens. We plan to build a barndominium on more property once our current home sells. I have my grandmother's old Chambers stove (late 1940's) that just needs a good cleaning and converted to propane. I want a Big chill fridge and a double drain board sink. I want to build the kitchen around these items. The plans we have picked out will need some adjustment. Since it is a new build the sink will have it's own cabinet. Not sure yet all the details. plans call for an island which I love, ,but I know it isn't period correct for late 40's 50's.
    Ive also thought about a Hoosier cabinet but…. not sure. I love the practicality, functionality of the older kitchens. 🙂

  • I just learned that I missed my engineering calling. You are totally speaking my language. That's been exactly my thought process. I could NOT agree more.

  • when I see dishwashers at least 4 steps from the sink, I'm always like "WHAT!?" shouldn't it be right next to the sink? lol We're gonna be settling in France in about 9 months, and I go look at realestate/rental sites based in France to get a feel for what I'm in for with layout, and I just like, almost every time, what were they thinking when they did that arrangement, and these aren't necessarily old apartments either, some of the new builds make my mind boggle too, haha, I told my husband that "if the layout isn't what I like when I'm trying to do domestic stuff in the house, can we please maybe gut it and start again?" hahahhahahahahahahha. Oh man, we were maybe gonna be going to Belgium at one point, and I was looking at how they arrange their spaces, holy crap, they have soooooo much space, and really don't know how to utilize it

  • ❤️ I love old kitchens, Butler Pantries, Kitchen Back Doors, kitchens with tables, old kitchen stoves. (I have a red, circa 1950 Chamber Stove full of family memories) ❤️

  • Yes, yes. Your comments about efficiently running a kitchen and that it takes hard work to run a 3 meal a day home (which, you probably also meant that it takes talent, intelligence, heart and hard work to run a home and family) as women have done for how many centuries?

    Here's my point, I am a 67 year old grandmother, mother and mother inlaw who was taught by my mother how to efficiently run a household and family. This, I have sadly found, is not prevalent today. My heart aches to see today's women take joy in the organizing, cooking, cleaning, manufacturing goods, and it goes on and on. How wonderful you are to teach your peers the joy of thinking through running a kitchen, etc. Thank you.

    By the way, don't think I am not career savvy; because, today I own and run my own business. Just to be clear, raising my son and running my home and family was my first career. Then, every body grew up, got married and started their own families. That's when I got busy building a business.

  • I found an amazing video from the 1920’s about an efficient kitchen. It is my dream kitchen. Totally ergonomic and useful with minimal steps. I’m all about the efficiency. Who says efficient can’t be beautiful too?

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