Source: Times Community Newspapers
A tale of three kitchens
By John Byrd
Many years ago, it was determined that every kitchen should be laid out as a triangle.
The sink, stove and refrigerator were the points of the triangle, and the cook was in the middle. This held true whether it was a U-shaped, L-shaped or galley kitchen.
This “chef’s triangle” was deemed most efficient after…<Read more>