Appliances, Design and Décor
Featuring Kitchen designer Rick Glickman

We have received correspondence from our readers, searching for advice in designing, refreshing and updating their home kosher kitchen. The kitchen is the heart and soul of the Jewish home. It is where food memories are made; recipe creations are treasured, and culinary heirlooms are born and shared.

From time to time we will be sharing information about new appliances, kitchen design, kitchen layouts and more, all focused on the kosher and Sabbath observant lifestyle. To launch our new series, we have heard from some readers and had the pleasure of expert advice, shared by longtime kitchen designer Rick Glickman of Dream Kitchens in Chicago.

This feature is ongoing and we invite you to send pictures, design ideas, tips and suggestions for creating spectacular kosher kitchens, large or small, budget or luxury.  We can’t wait to hear from you!

Tips from Kitchen Maven Rick Glickman:

• Kitchen size and cabinet placement are a function of levels – level of kosher, level of space and level of money.

• Sinks: If there are at least 2 separate areas (meat and dairy), it is recommended to use large single compartment sinks rather than double sinks. Sink material should be stainless steel. Suggests using a grid in the sink to keep dishes away from the sink bottom.

• Countertops: Quartz! Quartz countertops are easier to kasher for Passover. Some brand names are Silestone and Caesarstone.  (Be aware, that even when quartz is used, some Rabbis still advise covering the countertop for Passover).

• Flooring: Wood and porcelain tiles, which he indicated is easy to clean.

• If a parve area is created, it should be smaller than the milk and meat area and contain a microwave, sink and oven, along with parve bakeware and utensils. Most homemakers make salads and baked goods in a parve area.

• Plan cabinets with adequate space for all appliances, pots and pans.

• Use a designer who understands the kosher lifestyle - where Thanksgiving-sized meals happens every Friday night.

Appliances: For details, and to check the latest kosher news on appliances appropriate for the observant home visit Star-K Certified Appliances.

• KitchenAid oven: Rick along with several readers, likes KitchenAid. Rick pointed to the Sabbath Mode touch pad which works well on a three-day Yom Tov with its 15 minute delay

• Ranges: Prefers those with large cooking grates.

• In the deluxe category, Liebherr refrigerators and freezers are his preference.

• Warming drawers are excellent, if use is approved by Rabbi.

• In his own kitchen Rick uses a Kedirah Blech on Shabbos (Check with your Rabbi).

More Design tips:

• Triangle kitchen layout is still popular, but in very large kitchens the space between appliances and work areas may be too far. Triangles can be overlapping in smaller kitchens.

• Currently popular in kitchen design: Pot filler faucet placed by cooktop.

• Build in adequate under cabinet lighting.

• Does not recommend refacing because it just covers up the same design problems you had before, without making a functional improvement Rick says most kitchens should last 10-20 years.

• Prefers European panel construction for cabinetry.

• Current color trends: Black finishes and rich dark woods including cherry are  making a comeback as are brushed glazed cabinets.

• Backsplashes – newest finish is a glass-stone mix.

• Plan cabinets to allow for space for appliances, pots and pans.

We asked Rick about the biggest kitchen mistake to avoid: “Fitting 10 lbs. of kashrut in a 5 lb. sized kitchen.”

We received the following comments/suggestions from our readers:

1. If possible, place the work areas of your kitchen near windows, so that you can look outside while cooking and have plenty of light.

1. Plan for ample storage space.

1. If affordable, buy two separate full sized dishwashers.

1. Create an eating area in the kitchen for snacks or casual meals.

1. If budget allows, create an appliance garage at waist  level. This makes for easy lifting of appliances and keeps the counter looking sleek.

1. Allow for as much counter/prep space as possible.

1. Plan a place for your electric hot plates, blechs and Shabbos water urn.

About Rick Glickman
Rick Glickman is one of the country’s leading experts on kitchen and bath design. He is the president of twenty-year old Dream Kitchens, Inc. of Highland Park, Illinois and draws on his knowledge of restaurant operation and design to bring his clients solutions from a cook’s perspective.  Rick is recognized by his peers as both a leader and mentor. He has been featured on television and in more than 25different publications including leading national magazines such as Woman’s Day and Better Homes & Gardens.

His expertise in kosher kitchen design stems from being raised in an Orthodox Jewish home. In his large family everyone took turns helping in the kitchen. Rick quickly came to appreciate an efficient kosher-friendly design that lent itself to easy clean up. As a child, because his father was a pulpit Rabbi, he moved to several small communities. Rick found himself repeatedly explaining to his non-kosher friends what he could and couldn’t eat in their homes.

Over the years, Rick has owned several kosher restaurants, and has designed dozens of kosher kitchens, both residential and commercial, in North America and Israel. Dream Kitchens, Inc. is located at 799 Central Ave., Suite #230, Highland Park IL, 60035 or visit their web site at DreamKitchens.com .You can also like Dream Kitchens on Facebook.

Do you have a question for kosher kitchen expert Rick Glickman? Email  contactus@koshereye.com.

July 23, 2012