Kitchen Project

Designing a kitchen is a very complex task, and a few days ago I came up with my own design. This is a very challenging task since there are many considerations that need to be taken into account, little things such as 3 inches clearance to open a cabinet door so it won’t block any other doors is vital. Or having a 5 feet turn around for accessibility.


The owner of St. Elmo Hotel, Palouse, asked the WSU interior design sophomores to design a kitchen for his hotel, and sustainability and accessibility are key components in the design.

 This was my first time designing a kitchen; it was very interesting and educational to see the design come together. Learning about all the clearances and all the things that need to be taken into account goes over the aesthetics of the space, things such as programming, surveying the owners and understanding what the needs of those occupying the space are very important. Aesthetics is just a minimal part of the whole design process, I knew it was beyond that, yet I did not know to which extent. I have learned to appreciate design in a deeper level, and now I over analyze things, and think of their functionality. After dealing with all the design aspects of the kitchen, it needs to be presented to communicate ideas in a clear manner. This was the second part of the project, organize and communicate our ideas.

 Poster composition is very important, as well as the quality of drawings, elevations, sections, plans, and perspective sketches. Everything has to come together in the final presentation, since this is when all the hard work shows off and communicates our ideals. Producing high quality work takes time and effort something that can’t be done overnight. I learned that the hard way, and managing my time is very important and crucial.

 Volumetric volumes are also part of the design process, this helps us see ideas in paper in 3D and allow designers to visualize the space biegn designed.