This kitchen remodel story focuses on a 1947 2,500-square-foot midcentury modern home in Burbank, Calif. The story ran a while ago (originally in Dec. 2008), but we think others can learn from it, especially folks who like to cook and want to create more usable space while not having to take serious steps to make it happen.

One of the main goals of the remodel was to remake the dated kitchen, which was remodeled in the 1980s, into an “elegant and functional cook’s space,” as the LA Times writer, Kathy Price-Robinson wrote. Rather than totally redo the kitchen and knock down walls, the owner felt she could open up work space to feel comfortable while she cooked by making some less drastic changes.

Here are a few of the features of the remodel:

• Countertops: Given that this remodel was approached from a chef’s point of view, the lack of counter space was the first issue addressed. The owner’s first act was adding a portable granite-covered worktable that allows future owners the option of an eat-in kitchen while still giving her space to cook. Being a big baker, the owner had countertop space in mind throughout the remodel.
• Refrigerator: To create even more counter space, the owner moved the refrigerator and replaced it with custom-made base cabinets to match others in the kitchen and the upper cabinets salvaged from the refrigerator’s new location.
• Floor: The owner chose an espresso-stained, hand-hewn oak laminate, which matched new floors in the rest of the house and was coated with aluminum oxide, which makes it very durable, important considering the amount of time the owner spends in the room.
• Appliances: The owner’s prize appliance was her new $1,600 KitchenAid double oven that gives her four ways to cook: conventional, convection, steam and microwave. Why let a microwave take up extra space?

Please feel free to read about the other changes in the remodel in the LA Times piece. What was amazing was that the owner only spent around $18,000 and the finished room was a budget-minded kitchen that looks great, but most important for the owner, was functional for a chef. What are some other remodels that you’re aware of that have been remodeled with a specific person’s role or profession in mind?

Photo courtesy of the LA Times.

Related reading:

• Greening the Kitchen
• Cool new Marvin and Design Milk project
• Link Love: Extreme design, dancing while ironing and more
• Farewell to 2010
• Attic remodel: Making good use of space

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The kitchen is no longer a room simply designated for preparing food and eating, but rather a commonly occupied room used for gathering, dinning, office work, and much more. Is your kitchen designed to accommodate to all of the daily traffic it receives? Updating your kitchen could be the greatest thing in the world if you consider just how much time is spent in it. You may not need a complete remodel, but maybe just a few changes here and there. In addition, if you decide to remodel, you will most likely get most of your money back when you decide to re-sell.