Kitchen designers talk about trends and predictions for 2022 and beyond

Joe: It's very approachable. It's like living in your own kitchen, which people do now.

Karen Rideau: People have no qualms about looking for color. I've been using color in my kitchen for a long time and it's nice to see it becoming more popular.

Linda Hayslett: words Approachable It works really well. My clients in LA are looking for a contemporary modern style, but they also want a version that doesn't require them to rush into things.

Richard T. Anuszkiewicz: The livability and ease of use are huge, especially the good storage solutions. Many of my clients say this. “I want to use this space, but I also want to be able to put everything away so that when someone comes over, everything looks tidy.” There is also the idea of ​​personalization. The power of today's market is that it is limitless and there are so many relevant aesthetics and finishes. The key is to find the soul of your kitchen.

Joe: What do you want more of from your clients? Is there anything you're trying to infiltrate?

Linda created a contemporary kitchen filled with natural light that provides a cozy atmosphere for beach life.

Linda Hayslett

Linda: I secretly installed a small shelf for spices in my client's kitchen. It's usually above the stove, but we installed shelves on and around the sides of the kitchen. At first, the client was unsure. Now she looks like this. This is great. Everything fits perfectly. I can put my iPad there, and since it's up high, I can read while I cook.

Karen: Everyone's cooking needs are different. Some people bake it. Some people roll pasta. Some people want a place for their children. Every feature is a lifestyle choice for that person. What we do for one client may not necessarily be the pinnacle for another. It's not conventional.

Lauren: I always try to add a second sink. My brother is a personal chef and he says every kitchen should have two sinks. Place it near the beverage fridge and say it's a zone for kids or anyone coming in through the back door so they can stay away from you while you cook. If you have a pantry space for cupboards, you'll want to install a sink there to separate them.

Richard: I always want to expand my space. This is a philosophical approach that I try to instill in my clients about looking at a room from an architectural perspective. I'm not just looking at this kitchen. I look into the next room and think about positive and negative space. I always want to expand my space, so maybe that's my workaround or a request to my client.

Joe: What do you wish people would stop asking for?

Karen loves extending a tile backsplash all the way to the ceiling to give a modest kitchen real charm.

Karen Rideau

Richard: That's difficult. I have been fortunate to be able to carve out this niche in the kitchen, especially for many of my clients who: I know you understand this. They're coming along for the ride. So it might not come to mind right away, or it might just go in one ear and out the other. I always say my goal is to be a chameleon for my clients, taking their raw energy and ideas and enhancing them in every way imaginable. In many cases, it may lead them down a path they never expected or could have imagined, but we feel that's what they hired us for.

Karen: It's funny because I think as Richard is speaking, many times I walk into the kitchen and someone says, “I want this here, I want this, I want this here.” And you hear it, but ultimately you don't hear it because you know it's not. Clients need to grow with the process. Eventually they understand why this goes here and why this doesn't go there.but i think so People become attached to the island. It really serves a purpose.IMay not work in tight spaces.

Joe: I hear you. You want your clients to stop having such preconceptions about the flow of each kitchen.

Lauren: I wish my clients would stop obsessing over perfect countertops. Corian or quartz is never marble and will never feel like the real thing. No one thinks about the aging of ceramic tiles. Stop focusing on how your marble will chip or stain.

Linda: I wish they would simplify things more when it comes to home appliances. There are many additional features. Are you sure you want to use those 20 presets? You don't have to pay extra for some of them.

Lauren: My big complaint is the extra small appliances people get, air fryers, etc. Why not spend more money on a range with a convection oven instead of using a space-consuming air fryer?

Joe: I think we are definitely in a “more is better” situation.

Karen: The US is very appliance driven. We believe bigger is better. I have to say to my clients, “Let's make sure we're actually going to use this appliance and not just put it there, because real estate is at a premium.”

Joe: What about pot fillers? Do you agree or disagree?

Karen: I'm not against it. There is a very small kitchen. There are no islands, so you have to walk 5 steps to fill the pot. I'll make soup. make beans. So it comes in handy. But pot fillers aren't just decorations. It's a function. If you don't cook that kind of food, don't add it, but if it's useful, add it.

Linda: I'm all for pot fillers if it makes sense, even more so for small kitchens. I like to have two sinks, but if that's not possible, it's functionally convenient.

Lauren: I don't think it's necessary, but I think of it as a piece of jewelry. If I'm going to spend $1,000 plus the cost of plumbing and the time it would take to plan the placement of the pot filler, and there are other things that are more important and I probably don't need it as much, I'll do away with the pot filler. . But if you have the budget and it makes sense functionally, I love pot fillers.

Richard: I'm interested in pot fillers, but I try to show people different ideas. I keep the pot filler in the side gap at the front of my showroom, so it doesn't have to be directly above the stove. It can be done in different ways, but it provides functionality. If you choose the right one, it can become a little special piece of jewelry.

Jo: Since we’re talking about trends, what’s next?

This designer kitchen feels like a living room, with a custom fireplace and a variety of dining table seating.

Richard T. Anuszkiewicz

Richard: The kitchen has evolved from being strictly a food cooking and preparation area to a more dynamic space. This is the living room. Natural light and the combination of materials are very important. Are there comfortable seats? Is there a texture that makes you want to hang out there?