PRO Kitchen Design & Celebrity Chef Kitchens – Interior Design Tips

PRO Kitchen Design & Celebrity Chef Kitchens – Interior Design Tips

Hey there… What’s the difference between a kitchen and a pro kitchen? Let’s dive into the world of Pro Kitchen Design! It’s not just all about stainless steel appliances because that’s happening in everyday kitchens. It’s a little more involved… a little more professional. In fact, all those famous Food Network Chefs would love these pro kitchen! Why… It’s more like your regular kitchen on steroids. So make sure to take a look and let me know if your kitchen is or should be a pro kitchen!


#interiordesign #kitchendesign #celebritychef


0:00 Pro Kitchen Design & Celebrity Chef Kitchens
0:53 #1 Influences
2:03 #2 Full Culinary Experience
3:10 #3 BTU’s and CFM’s
5:13 #4 Safety & Combustibility
6:18 #5 Spacing & Aisle Width
7:32 #6 Storage
8:45 #7 Surfaces
10:15 #8 Sinks & Faucets
11:05 #9 Knives & Cutting
12:17 #10 Cooking as Performance Art
13:19 Design Video Summary


Does my kitchen have room for an island? –
Top 10 Cost-Saving Tips for Kitchen Renovations –
Do’s & Don’ts for Kitchen Backsplash Tile –
Do’s & Don’ts for Kitchen Islands –
Classic and Timeless Kitchen Design –
Storage Ideas from High-End Kitchens –



Available upon request.


  1. Lenora Everett on June 19, 2022 at 11:47 pm

    Is quartz appropriate for the backsplash, including in back of the cooktop? That is shown a lot, and it would be great not to have grout!

  2. Totally Domestic on June 19, 2022 at 11:47 pm

    I don’t need a chef’s pro kitchen, but I do love stealing their ideas in order to make my kitchen not only beautiful but very efficient.

  3. alessandro massimo on June 19, 2022 at 11:49 pm

    I have an oven 250 C
    A very small oven for far cooking something that need crunch
    A microwave
    A pizza oven that goes all the way to 550 C

  4. Rose Zingleman on June 19, 2022 at 11:49 pm

    My son was (pre-Covid) a hotel pastry chef. Imagine making ice cream in a machine that occupies 9 cubic feet. It’s crazy. He has trouble thinking how to make any dessert for fewer than 100 people.

  5. Rowan Atkinson on June 19, 2022 at 11:50 pm

    Here in Canada pro ranges require a vent hood that costs upwards of 80000 and one discharge of the fire suppressing foam costs thousands also. The rules are strict for a pro kitchen over a mere serving kitchen

  6. Cynthia Defehr on June 19, 2022 at 11:59 pm

    I’m excited st see your take on pro kitchens! I am in the planning phase of a new space. Are there brands of ranges you suggest? I am not worried ablout status brands and would happily go to a resurant supply. I am going to be using a galley type sink system. Love your ideas!

  7. Saumya Gupta Singhal on June 20, 2022 at 12:03 am

    awesome video

  8. Joanna Doktor on June 20, 2022 at 12:16 am

    I love your videos. Very informative, professional and delivered with great charm!

  9. leela stoma on June 20, 2022 at 12:20 am

    Last years color should be a brown shade needs to be called "CaCa COVID " 🤣🤣🤣🤣🤣🤣🤣🤣

  10. Dorian RM on June 20, 2022 at 12:21 am

    Quartz does not handle heat due to the bonding resins….quartzite does

  11. ashjar hussain on June 20, 2022 at 12:22 am


  12. C Starkey on June 20, 2022 at 12:25 am

    Love your humor!

  13. Betty Pang on June 20, 2022 at 12:28 am

    Thank you ! The most instructional video of ALL times on the subject of kitchen !!!! ❤️🥰😍

  14. P S on June 20, 2022 at 12:36 am

    As a former pro chef, I think this was right on. High power appliances do make a difference. I have a marble board inset in my counter for baking. I had to laugh a bit about flooring. Restaurant kitchens are usually tile, and thick rubber mats with holes are used at all stations. At the end of the shift, they are taken outside and hosed down. Nobody needs that at home! I think the biggest mistake with home kitchens is spreading out appliances and workstations. The best designed restaurant kitchens allow the line cooks to stand in one place and only pivot though an entire rush, everything at arms length. But, a restaurant cook is preparing the same dishes over and over for several hours. Home cooks prepare one meal at a time. Thanks for the great video!

  15. vivienne pierce on June 20, 2022 at 12:45 am

    The concepts in this kitchen design video are more on target than most of the cookie-cutter high end home kitchens designed by mouse clickers. What is often missed is the practical consideration of how to turn raw ingredients into finished meals. Commercial kitchens are designed around the variety and quantity of meals that are going to be prepared in them. You probably won’t see a 12 burner gas range in a restaurant that only cooks pizzas. You won’t see a 60 quart floor mixer in a restaurant that specializes in prime rib and steak. The design and equipment selection of a commercial kitchen is the result of many many years of input from the people who have to work in them. They are generally equipment specific to the variety of meals that are going to be prepared in them. In contrast, the design of a high end home kitchen is usually the result of a professional home kitchen designer purchasing a software package, a computer, and using a computer mouse to click images of cabinets, counters and appliances around a virtual room until they are artistically pleased. The result is a high end home kitchen that is expensive, gorgeous, and virtually useless for meal preparation. .

    Many commercial kitchens use lines of long stainless steel tables maned with a small army of sous" chefs. Their job is to slice, dice and prep the raw bulk ingredients to be transferred to the line chefs. The job of the line chef is to cook a variety of different meals for a table containing a number of guests and have all of the meals to come out at the same time. This is why restaurant stoves contain so many burners. Since time and profit are so critical in a restaurant, more heat is applied to the cooking process to speed up the process. Higher heat DOES NOT improve the quality of the food nor does it make the food taste better. Like many compromises made on a professional level, professional cooking is about mastering tradeoffs between speed and quality. Flipping the food (saute’) in a hot pan as opposed to using a spoon or a spatula is just a time saving device and does not make the food taste better.

    I have seen a lot of high end home kitchens and it used to puzzle me why they were so seldom used for anything other than a photo op. . Most of them had a 6 burner range that never seemed to be in use, an island that was used to eat pre-frozen microwave meals and boxed cereal, and a huge freezer filled with ice cream bars, frozen pizzas, and frozen toaster waffles. The refrigerator would be stocked with prepackaged junk food. With those thoughts in mind I felt that those designs were not what I was looking for.

    My thought process was how can cooking meals from scratch be done a way to make it time effective and end up with a high quality. This was important to me because I am no different from anyone else. If I couldn’t prepare meals in a time effective manner, like everyone else I would end up not doing it. The kitchen design came from a few initial concepts:
    What do I want to prepare?
    How do I want to prepare it?
    What is the optimum cost and time effective quantity?
    How do I minimize the time involved per meal and still maintain the quality I am looking for?
    How is it to be stored?

    Since I was not going to hire a crew of sous" chefs to do the necessary and laborious prep work for my home kitchen, and didn’t have hours of my own time to devote to food preparation, I decided to use an array of commercial food processing machines. Commercial machines are more powerful and are able to process large quantities of food quickly. The machines allow me to quickly process sizeable quantities of raw ingredients and batch cook the meals. One surprising thing is, used commercial kitchen machinery can be purchased for pennies on the dollar, so it isn’t as expensive as you might expect. By making meals in larger batches (one to two gallons of finished product) I can prepare quality food for an entire week. I store it in stainless steel one gallon hotel pans which are stackable in the refrigerator and can be cleaned in the dishwasher. This concept cut my shopping and cooking time down from a few hours a day to a few hours a week. The raw ingredients come in and can be quickly processed while they are still fresh. Once processed, depending on the ingredients, cooked food can be stored in stainless steel hotel pans in the refrigerator with no loss of quality.

    The other advantage is I can process the raw ingredients in the quantities that are sold in the grocery store. I can purchase several dozen tomatoes and efficiently process them into a gallon of Italian tomato sauce or a gallon of salsa. A 6 pack of chicken breasts for chicken marsala or a 6 pack of thighs for Arroz Con Pollo can be cooked in one session. The salsa or sofrito can be used for Arroz Con Pollo When I make salad I cut up an entire head of lettuce, 12 tomatoes and a small Vidalia onion. As long as no salad dressing is added it will remain fresh for several days in a hotel pan. To make bread and pizza dough I use an 8 quart commercial mixer. Since the tomato sauce is already premade, making a pizza from scratch is a fairly quick process. My Kitchenaid mixer lacked the power and capacity to handle the larger amount of dough needed to make it worth my time. With the commercial mixer I can run enough dough for a couple of pizzas plus a few loaves of bread in one session.

    To make salsa or Italian tomato sauce from scratch I initially used a food processor. The food processor turned it into a puree which wasn’t the texture I was looking for. Also, it was a batch processing appliance and not a continuous processing appliance which was an issue for larger quantities. I wanted a chunkier sauce so I switched to an industrial meat grinder. It gave me the exact consistency of hand chopped chunky texture I was looking for in the sauce without spending hours chopping it by hand. The industrial meat grinder gave me the capacity and quality of texture I was looking for. Using the sausage stuffer die (largest opening) it chops over two dozen tomatoes and a dozen jalapeno peppers in minutes. To chop the onions, garlic, cilantro, lime juice, salt, Habanero peppers, and parsley components of the sauce, I use a Hobart commercial food processor. These ingredients required a finer texture and the commercial processor was large enough to run the batch. For a mirepoix that requires a fine chop but not a puree I use a Hobart commercial buffalo chopper. It allows me to fine chop a bag of carrots, an entire stalk of celery, a half dozen bell peppers. and several onions in about two minutes. To grind potatoes for hash browns I use a fairly large Avantco feed through processor that will grind a gallon of shredded potatoes in a couple of minutes. My stove is a 4 burner commercial range and I have a large array of pots and pans. The pots and pans were selected for their purpose and capacity. Instead of a large amount of unused counter space, I opted for powerful equipment that transformed my kitchen into an efficient food production facility. When you think about it, the kitchen on a submarine isn’t much larger than a broom closet yet it can easily produce over 300 meals a day.

    My kitchen allows me to bring back food from the grocery store and immediately process it when it is fresh. By defining what I wanted the kitchen to do, designing it, and building myself, the end result is a kitchen that produces restaurant quality meals from scratch with a minimum amount of time investment. The secret involved to make it work was coordinating the purchasing, processing, storage and consumption issues. Once these issues were solved everything ran smoothly. When considering what it costs to go to a decent restaurant, the investment in equipment quickly paid for itself.