…where all things yummy (and sometimes disastrous) takes place.
I wanted a space in which I could transit between spaces fluidly, reach my sugar and salt when I need them, swivel around and still have everything organized and tidy. Most importantly, I wanted to be able to cook and still chat with my guests simultaneously. The island has sort of become a multi-purpose space where I dump my groceries, roll my dough, prepare my food, mix my cakes or simply read a magazine while having breakfast and thinking of what to make for lunch (when I have the luxury of doing that at home).
To a chef (in my case I don’t think I’ve even reached commis cook standard!), mis en place is extremely important.
To me however, it must first be tres chic!