In the last 10 years I have had four kitchens… a huge custom designed one on a private lake in Chicago where I operated my cooking school, then on to the East Bay of San Francisco where the kitchen was much smaller, but had a great view. We never got around to remodeling the kitchen there because we moved to Hawaii. Now I am in Greenwich Village in a studio apartment with a very tiny kitchen. I have gone from two dishwashers to zero, a huge Viking Range with a built in grill and griddle to a mini range with an electric grill pan. I had a wood burning oven and a dumb waiter for firewood. I have gone from two Sub Zeros and a wine cooler to a single apartment sized refrigerator. Still, good food happens. Is it really all about Location, Location, Location?
So, I went from this :
And for now this…
And so, you ask… what is next? Stay tuned.