{"id":4032,"date":"2021-08-26T02:14:17","date_gmt":"2021-08-26T06:14:17","guid":{"rendered":"https:\/\/1westend.com\/?p=4032"},"modified":"2021-09-07T02:39:16","modified_gmt":"2021-09-07T06:39:16","slug":"kitchen-secrets-from-design-mastermind-jeffrey-beers","status":"publish","type":"post","link":"https:\/\/1westend.com\/kitchen-secrets-from-design-mastermind-jeffrey-beers\/","title":{"rendered":"Kitchen Secrets From Design Mastermind Jeffrey Beers"},"content":{"rendered":"\t\t
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Mar 1, 2016<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Kitchen Secrets From Design Mastermind Jeffrey Beers<\/h2>

How to bring a restaurant kitchen’s functionality into your home\u2014and make it look amazing <\/strong>
By Craig Cavallo<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Jeffrey Beers<\/h5>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\u201cThe kitchen is really the heart of the home for me,\u201d says Jeffrey Beers, whose company, Jeffrey Beers International<\/a>, turns 30 this year. For the past three decades, Beers has designed close to 150 restaurant projects and almost 25 hotels. His latest is One West End<\/a>, a 246-room, Elad Group and Silverstein Properties residential property for which he designed the kitchens. Every project begins the same. \u201cIt always starts in the kitchen,\u201d Beers says.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Beers draws inspiration for his kitchen designs from watching professional chefs. \u201cIt\u2019s fascinating to me to watch chefs cook in their kitchens,\u201d he says. \u201cIt inspires me. The passion and attention to detail, and where things are and how they\u2019re accessible, resonate with me a lot.\u201d Commercial kitchens, with their cold, stainless-steel-everything and function over form, are drastically different from the welcoming kitchens Beers designs. But his approach borrows from the hospitality element, and he executes this with a number of thoughtful techniques and a seamless blend of form and function. \u201cThat\u2019s the fun part for me,\u201d he says. \u201cI try to bring everything I know about how commercial kitchens work, and how real chefs work,\u201d he says, \u201cto some sort of level that all of us normal folks can have to play with.\u201d<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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That starts with a breakdown of the kitchen into stations, or \u201cworlds\u201d as Beers calls them. So potential everyday needs like baking, coffee, and cocktails are all designated to their own worlds. Beers covers the coffee world with sliding doors, \u201cso you can close them and hide the clutter.\u201d His baking world includes some of that cold, stainless steel (far from any heat sources), but it\u2019s hidden beneath a beautiful marble countertop and it pulls out and locks into place when you need the extra space to bake in. Cocktail components like serving trays and glasses are kept in plain sight, to encourage getting the party started.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The baking \"world\" <\/h5>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Of course, kitchens are for cooking, and for that, Beers says, there needs to be a basic three-point principle. \u201cYou need to be able to conveniently get the product, prep the product, and prepare the product,\u201d Beers says. So he is mindful of where the sink is in relation to the stove in relation to the refrigerator. Italian fabricator Scavolini<\/a> worked in tandem with Beers\u2019 design ideas, adding to the organization and high functionality of the kitchen with subtle, elegant touches like a 4-inch ledge behind the stove (salt and pepper, oil and vinegar etc.) and a baking scale built into one of the drawers that you can access with the simple pull of a handle.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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A sink and cutting board at One West End<\/h5>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\u201cCooking is like a dance,\u201d he says\u2014his arms slightly raised at his sides\u2014demonstrating this with a gentle dip and a half turn to the stove behind him. From there he makes a quarter turn, stretches out his right hand and reaches for the refrigerator door as if he were twirling an invisible partner. \u201cIt\u2019s a ballet,\u201d he notes. \u201cI don\u2019t want to take more than one step. I try to be very conscious about efficiency.\u201d<\/p>

Before the dance started, Mr. Beers\u2014standing at the sink recessed into the island\u2019s calacatta marble countertop\u2014slid the dark walnut cutting board from its place next to the sink. Beers pointed out the recessed space cut out from the marble that stabilizes the board: no need for a wet rag. \u201cCutting boards should have their own fixed place,\u201d says Beers, ideally near the sink. \u201cBobby Flay taught me that.\u201d<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The single most crucial element of kitchen design for Beers is an island. \u201cI\u2019m a big believer in islands,\u201d he says, standing behind one. \u201cThey invite conversation and friends. They\u2019re very social.\u201d Beers recalls getting home from work on many occasions to find his wife working and his kids doing homework at their island. \u201cIt\u2019s an extension of my own home,\u201d he says.<\/p>

But islands also serve as a place to prep. And you will always find a place to sit at the islands in Beers\u2019 kitchens; something he picked up from time spent traveling in Europe as a kid with his parents. \u201cThere was always a place to actually sit and talk to the person cooking. How nice is that?\u201d he asks with a genuine glow. \u201cIt\u2019s not just the someone<\/em> in the kitchen and everyone else in the other room.\u201d<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The island and kitchen at One West End<\/h5>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Beers is always looking for ways to improve, and says he learns something new after every design. \u201cI\u2019m fascinated these days with how we live on these devices,\u201d he says, holding a smartphone close to his wiry, white hair. \u201cOur lives are run by these things, and I think they\u2019re going to be in our kitchens more and more.\u201d So he adapts. At One West End, Beers\u2019 kitchens have technology worlds: places where devices can charge and be kept out of the conversation, and the clutter.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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View Original Article:\u00a0\u00a0<\/b>https:\/\/www.saveur.com\/jeffrey-beers-kitchen-design\/<\/a><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

\u201cThe kitchen is really the heart of the home for me,\u201d says Jeffrey Beers, whose
\ncompany,Jeffrey Beers International, turns 30 this year. For the past three decades,
\nBeers has designed close to 150 restaurant projects and almost 25 hotels…<\/p>\n","protected":false},"author":1,"featured_media":4043,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"yoast_head":"\nKitchen Secrets From Design Mastermind Jeffrey Beers - One West End<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/1westend.com\/kitchen-secrets-from-design-mastermind-jeffrey-beers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kitchen Secrets From Design Mastermind Jeffrey Beers - One West End\" \/>\n<meta property=\"og:description\" content=\"\u201cThe kitchen is really the heart of the home for me,\u201d says Jeffrey Beers, whose company,Jeffrey Beers International, turns 30 this year. 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