a new social order and reflects the world that we live in. Today we find a more “democratized” environment, where everyone is welcomed in the kitchen, a place where family, friends, and guests are invited, if not encouraged, to participate in the ritual of preparation.
And with this increased activity and additional bodies, all in a high-traffic ballet of fire, boiling water and sharp pointy things, we find that the assembly-line kitchen of the past century, with its uniform horizon of sink, dishwasher, cook-top, oven and refrigerator, forever locked in its limited one-person “work-triangle”, must make way to a new way of thinking.
The pilgrim I speak of is industry thought-leader, designer and manufacturer, Pete Walker. His evolutionary or maybe more correct, revolutionary concept is called the “Proximity Principles©”. According to Pete’s first principle, “A kitchen should be arranged around a series of task based work centers in relative proximity to each other and in