So when I remodeled ours the original had 3 drawers, 3 uncovered wall cabinets, 4 covered lower cabinets. Nothing worked meaning you must have a central work area be it Triangular or ours Square. This is so from the work area you turn either direction for tools, ingredients, refrigerated goods, etc. Most designers work on the Triangle, if you really throw down like we do here the Square is awesome. That extra "Within Reach" point allows my prep speed, cooking speed, and plating speed to fly. I took out a wall incorporating a bedroom into kitchen doubling our kitchen space. Being a long rectangle the "Work Space" had to be either on one end or the other. Choosing the original kitchen space for the work space was my first decision. So after that both refrigerators, a upright full size freezer, ice maker, mixer, meat grinder, vacuum packer, toaster oven, pizza oven, 2 ranges, work spice rack, Island, pantry, etc were all drawn, cut out, and placed on a accurate to scale blank floor plan. When you actually see where things go it really helps. So one refrigerator is really a commercial Blast Chiller. Positioning the equipment taking into consideration how easy it was to move (big swivel wheels) and shortness in width of the door it went closest to the Island. The door just clears the Island corner. Food for Thought. Once I had the floorplan, equipment layout, sink had to stay where it was, icemaker has to be next to the sink, etc I went to a local custom cabinet maker to build the cabinets and install them. Doing this myself to where the cabinet guys walk in, install their stuff, and leave my cost was $9K. I tipped the guy $500. We now have 27 drawers alone, Cabinets everywhere, too much to write here.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"