As we begin the process of designing a kitchen for a client, there are typical questions that help us understand how the current kitchen does or doesn’t work. We then know how to proceed to correct problem areas. One common complaint is storage and retrieval of spices. The bottles are small, and often hard to reach, but most often almost impossible to find. I find the analogy of a library a good starting point for explaining how we can help make this problem go away. Imagine going into a Library to find a specific book. The books are on the shelves, but they are going every which way, and the titles are all turned where we cannot see them. That’s the frustration you feel when you are searching for that tiny container of Cream of Tartar. Some solutions:
