Kitchen Workflow Design: Taming Chaos, Boosting Flow

Hey everyone, Sammy here from Chefsicon.com. You know, after a long day wrestling with marketing campaigns – or, let’s be real, sometimes just trying to get Luna off my keyboard – the last thing I want is to step into a kitchen that feels like a battlefield. We’re talking about designing kitchens for better workflow and less chaos, and trust me, it’s a topic close to my heart. I remember my first apartment kitchen back in the Bay Area; it was so tiny, I practically had to pirouette to get from the fridge to the stove. Every meal prep felt like an Olympic sport I hadn’t trained for. It was… chaotic, to say the least. Moving to Nashville and eventually getting a place where I had more say in the layout was a game-changer, but it also made me realize how much thought needs to go into making a kitchen truly *work* for you, not against you.

It’s not just about pretty cabinets or fancy appliances, though those are nice too. It’s about creating a space where cooking feels intuitive, efficient, and dare I say, even joyful. A space where you’re not constantly bumping into things, searching for that one elusive spice jar, or tripping over the dishwasher door (Luna, I’m looking at you sometimes, though you’re mostly innocent). We spend so much time in our kitchens, whether we’re whipping up a quick breakfast or hosting a dinner party. Shouldn’t that time be as stress-free as possible? I think so. And that’s what this whole discussion is about, isn’t it?

So, in this post, I want to dive deep into the nitty-gritty of kitchen workflow. We’ll look at classic principles, modern adaptations, and practical tips that can transform your kitchen from a source of frustration into a well-oiled machine. We’ll touch on everything from the layout basics to storage wizardry, and even how lighting can make or break your culinary sanctuary. My goal here isn’t to give you a one-size-fits-all blueprint – because where’s the fun or realism in that? – but to arm you with ideas and frameworks so you can tailor your kitchen to your own unique cooking style and needs. Maybe I should clarify, this is about empowering *your* choices. Ready to banish the chaos? Let’s get into it.

Revamping Your Culinary Command Center: Core Principles

1. The Kitchen Work Triangle: Still Relevant or Ancient History?

Alright, let’s kick things off with a classic: the kitchen work triangle. You’ve probably heard of it – that imaginary triangle connecting the stove, the sink, and the refrigerator. For decades, this was the gold standard in kitchen design, the bedrock of efficiency. The idea, developed back in the 1940s (can you believe it?), was to minimize steps and keep the primary work areas within easy reach. And for a long time, it made a lot of sense, especially in smaller, one-cook kitchens. Think about it: grab ingredients from the fridge, wash them at the sink, cook them on the stove. Simple, direct. It’s a concept rooted in ergonomic principles and time-motion studies, which, as a marketing guy who loves data, I can really appreciate.

But here’s the thing – kitchens have changed. A lot. We have more appliances, open-plan living is huge, and often, there’s more than one person cooking or just hanging out in the kitchen. My Nashville kitchen, for instance, is way more open than anything I had in the Bay Area, and Luna definitely considers it her domain too for bird-watching from the window. So, the question is, does this decades-old triangle still hold up? Is it the be-all and end-all? I’m leaning towards… not entirely. It’s still a useful starting point, a good way to think about the relationship between those key zones, but it’s not the only geometry we should be considering. It’s a bit like saying a classic marketing funnel is the only way to view customer journeys today – it’s foundational, but the landscape has evolved. We need to think more broadly about workflow patterns and how *we* actually use our spaces. It’s not just about three points anymore; it’s about the whole journey.

I think the real value of the triangle concept today is less about strict adherence to its geometric purity and more about its underlying principle: efficient movement. The core idea of keeping related tasks and appliances close together is still absolutely golden. If your fridge is a marathon away from your main prep area, you’re going to feel it. If the sink is awkwardly placed relative to the stove, cleanup becomes a drag. So, while we might expand or adapt the triangle, the spirit of minimizing wasted steps and creating a logical flow remains paramount. It’s about understanding the *why* behind the rule, not just blindly following it. Maybe it’s less of a rigid triangle and more of a flexible, multi-pointed star in some modern kitchens, especially with islands and secondary sinks becoming more common. What do you think? Is it still a hard and fast rule in your book, or more of a guideline?

2. Zone Out! Planning Your Kitchen by Activity Zones

So, if the work triangle is more of a friendly suggestion than a rigid law these days, what takes its place? For me, it’s all about zone planning. This is where we move beyond just the fridge-sink-stove and think about all the different activities that happen in a kitchen. We’re talking distinct areas dedicated to specific tasks. Think about it: you’ve got your prep zone, your cooking zone, your cleaning zone, and definitely a storage zone (or, more realistically, multiple storage zones). Some folks might even add a baking zone, a coffee station, or even a little command center for mail and a charging station if the kitchen is the hub of the home. Luna has her own designated “treat zone” by her food bowls, which she polices with an iron paw. It’s all about mapping out your activities and dedicating space – and resources – accordingly.

Let’s break these down a bit. Your prep zone ideally needs ample counter space, easy access to knives, cutting boards, mixing bowls, and often, the sink and trash/compost bins. This is where the real work of cooking often begins. Then there’s the cooking zone, centered around your cooktop and oven(s). You’ll want utensils, pots, pans, and spices within easy reach here. The cleaning zone is, of course, anchored by the sink and dishwasher, with space for cleaning supplies, dish racks, and waste disposal. And storage? That’s everywhere, but thinking about it zonally means keeping items close to where they’re most used. Plates and glasses near the dishwasher or dining area, bakeware near the oven or baking zone, everyday pantry items near the prep zone. It sounds like common sense, but it’s amazing how often things end up scattered, leading to that frustrating kitchen dance of death where you’re constantly crisscrossing the room.

The beauty of zone planning is its flexibility. It adapts much better to different kitchen sizes and shapes – L-shaped, U-shaped, galley, or those big, open-concept spaces. It also accommodates multiple cooks more gracefully than a strict triangle. If one person is at the cooking zone and another is prepping, they can (ideally) stay out of each other’s way. This approach encourages you to think critically about your personal kitchen workflow. How do *you* cook? What tasks do you do most often? Where do bottlenecks occur in your current setup? I spent a good while observing my own habits before settling on the layout for my current kitchen. It’s a bit like user experience design for your own life. The goal is to create a series of mini-workstations that flow logically from one to the next, reducing unnecessary movement and making the whole process more intuitive. It’s about making the space work for *your* habits, not forcing your habits to conform to an awkward space. Is this making sense? I sometimes wonder if I over-analyze these things, but then I remember how much a well-organized space improves my day-to-day.

3. Appliance Placement: The Heavy Hitters of Workflow

Okay, let’s talk about the big guns: your appliances. Where you put your refrigerator, oven, cooktop, microwave, and dishwasher has a colossal impact on your kitchen’s workflow. It’s not just about fitting them in; it’s about strategic placement that supports your zones and minimizes awkward maneuvers. For instance, the refrigerator placement is key. It’s often the first stop in the cooking process, so it should be accessible without forcing someone to walk through the primary cooking zone. Ideally, it’s on the periphery so family members can grab a drink or snack without interrupting the chef. However, you also want it reasonably close to a landing spot – a bit of counter where you can place items as you take them out.

Then there’s the cooktop and oven relationship. Often they’re combined in a range, but in some designs, they’re separate. If they are separate, the wall oven shouldn’t be miles away from the cooktop if you often transfer things between them (like searing on the stove then finishing in the oven). And crucially, you need landing space next to or near both. Imagine pulling a hot, heavy roasting pan out of the oven with nowhere to immediately set it down – that’s a recipe for disaster, or at least a very stressful moment. The dishwasher, naturally, belongs right next to the sink. This seems obvious, but I’ve seen designs where it’s across an aisle, meaning you’re dripping water all over the floor as you load it. Not ideal. The microwave placement is also worth considering. Is it primarily for reheating, or do your kids use it for snacks? An under-counter microwave drawer can be great for accessibility, or a built-in at a convenient height. Avoid placing it too high, which can be dangerous with hot liquids.

Thinking about the sequence of use is critical here. For example, ingredients come from the fridge/pantry, go to the sink for washing, then to a prep counter, then to the cooktop/oven. Your appliance layout should support this natural flow. Also, consider door swings! Ensure refrigerator doors, oven doors, and dishwasher doors don’t bang into each other or block major pathways when open. This is a common oversight that can lead to daily annoyance and potential damage. It’s a bit of a puzzle, and sometimes compromises are necessary, especially in smaller kitchens. But taking the time to map out appliance placement based on your actual usage patterns is a massive step towards a less chaotic kitchen.

4. Countertop Real Estate: Maximizing Your Workspace

If appliances are the heavy hitters, then countertops are the main stage of your kitchen. This is where the magic happens – the chopping, mixing, rolling, and plating. Not having enough usable counter space is one of the biggest frustrations in any kitchen. And I emphasize *usable* because a counter cluttered with appliances or decor isn’t really functional workspace. The goal is to maximize long, uninterrupted stretches of counter, especially in your primary prep zone, ideally between the sink and the cooktop. This is your command center for meal preparation.

The amount of counter space you need can vary, of course. If you’re a gourmet cook who loves spreading out, you’ll want more. If you’re a minimalist who primarily reheats, maybe less. But generally, more is better, within reason. Think about the areas where you need it most: next to the refrigerator for unloading groceries, beside the cooktop for placing hot pans and ingredients, and on either side of the sink for dirty dishes and drying racks. An island or peninsula can be a fantastic way to add significant counter space and often doubles as a casual dining spot or a buffet serving area. When I moved to Nashville, one of the first things I appreciated in newer home designs was the prevalence of generous kitchen islands – a far cry from some of the cramped Bay Area layouts I was used to.

But it’s not just about quantity; it’s also about quality and material. While this isn’t strictly workflow, the material can impact how you use the space. For example, a butcher block section can be great for chopping, while quartz or granite offers durability and heat resistance. More importantly for workflow, though, is keeping those surfaces clear. This ties back to smart storage, which we’ll get to. If your canisters, coffee maker, toaster, and knife block take up half your prep area, your workflow will suffer. Consider appliance garages or storing less-frequently used items away. The depth of your counters matters too. Standard depth is usually 24-25 inches, but if you have the space, deeper counters (say, 30 inches) can provide more workspace and room for small appliances at the back without encroaching on your prep area. It’s all about creating an uncluttered, expansive surface that invites you to cook, not makes you feel hemmed in. A clear counter is a calm counter, and a calm counter leads to a calmer cook. I really believe that.

5. Smart Storage Solutions: Defeating Kitchen Clutter

Ah, storage. The eternal kitchen battle, right? No matter how big your kitchen, it seems like there’s never quite enough space for everything. But effective kitchen storage isn’t just about cramming things in; it’s about smart, accessible, and organized storage that supports your workflow. Because if you can’t find what you need quickly, or if accessing it is a major hassle, your cooking process grinds to a halt. This is where a little bit of planning can make a monumental difference in reducing chaos. And honestly, this is an area where I’ve spent a lot of time experimenting in my own space. Luna, bless her heart, doesn’t help by trying to ‘organize’ my dish towels into her bed.

Think beyond basic shelves. Modern kitchen design offers a plethora of ingenious solutions. Pull-out pantry units, for example, allow you to see everything at a glance without items getting lost in the dark depths of a traditional cupboard. Deep drawers for pots and pans are, in my opinion, far superior to base cabinets with shelves – no more kneeling on the floor and rummaging in the back. Drawer dividers for cutlery and utensils are a must, but also consider them for spices, small gadgets, and even dishes. For corner cabinets, which can be awkward black holes, solutions like Lazy Susans or pull-out swing trays can make that space much more usable. It’s about making every square inch work for you. The goal is accessibility and visibility.

Another key principle is storing items at their point of use. We touched on this with zone planning, but it bears repeating. Keep cooking utensils near the stove, knives and cutting boards in the prep zone, coffee supplies near the coffee maker, and cleaning supplies under the sink. This simple logic drastically cuts down on unnecessary steps and searching. And don’t forget to declutter regularly! It’s so easy for kitchens to accumulate gadgets we never use, duplicate items, or expired foods. I try to do a pantry audit every few months. It’s not my favorite task, I’ll admit, but it makes a huge difference. Is this the most glamorous part of kitchen design? Maybe not. But effective storage is the unsung hero of a highly functional, low-chaos kitchen. It’s the foundation that allows all the other workflow elements to shine.

6. The Vertical Frontier: Using Height to Your Advantage

When we think about kitchen space, we often focus on the horizontal – countertop length, floor area. But there’s a whole other dimension that’s frequently underutilized: the vertical. Going up, not out, can be a game-changer, especially in smaller kitchens or if you just have a lot of stuff. Vertical storage solutions can dramatically increase your capacity and improve organization, helping to keep those precious countertops clear for actual work. This is something I learned to appreciate in compact city living, and it’s a principle that applies everywhere.

Wall cabinets are the most obvious example, but how high should they go? Taking cabinets all the way to the ceiling might seem daunting, but it provides a ton of storage for less frequently used items – think seasonal platters, that turkey roaster you use once a year, or bulk supplies. Yes, you might need a step stool, but it’s better than cluttering prime real estate. If you don’t go to the ceiling, the space above cabinets often just collects dust. Or, in my case, becomes a potential napping spot for Luna if she could figure out how to get up there. Within those cabinets, think about adding extra shelves or shelf risers to make better use of the height. Stacking items too high makes them hard to access and prone to toppling. Adjustable shelving is your friend here.

Beyond cabinets, consider open shelving for frequently used items or display pieces. It can make a kitchen feel more open and airy, but be honest with yourself – it requires diligence to keep it looking neat. Wall-mounted racks for pots, pans, knives (magnetic strips are great), or spices can also free up drawer and cabinet space. Even the sides of cabinets or the backsplash area can be utilized with clever hanging systems. Think about a narrow pull-out cabinet next to the stove for oils and spices, or a tall, thin pantry cabinet. These solutions make use of otherwise wasted slivers of space. It’s all about looking at your kitchen with fresh eyes and seeing the potential in those often-overlooked vertical planes. Every little bit helps in the quest for a clutter-free workspace and a smoother workflow.

7. Let There Be Light: Illuminating Your Culinary Path

This might seem like a secondary concern, but trust me, kitchen lighting plays a massive role in both workflow and ambiance. A poorly lit kitchen is not just depressing; it can be downright dangerous when you’re working with sharp knives or hot surfaces. Good lighting can transform a space, making it feel larger, cleaner, and much more pleasant to work in. I remember one rental I had where the only light was a dim central fixture – prepping in the evening was like cooking in a cave. Not fun, and probably not very safe either.

Effective kitchen lighting is all about layers. You need three main types: ambient lighting, task lighting, and accent lighting. Ambient light is the overall illumination for the room, usually provided by ceiling fixtures like recessed lights, flush mounts, or a central chandelier. This sets the general mood. But ambient light alone often isn’t enough for focused work, as it can create shadows on your countertops. That’s where task lighting comes in. This is targeted light for specific work areas. Under-cabinet lighting is an absolute game-changer for illuminating countertops – seriously, if you don’t have it, consider adding it. Pendant lights over an island or peninsula, or a focused light over the sink, are also crucial task lighting elements. You want these areas to be brightly and clearly lit, without glare if possible.

Accent lighting is more about aesthetics, highlighting architectural features or display items, but it can contribute to the overall feel and reduce harsh contrasts. Think lights inside glass-front cabinets or spotlights on artwork. Dimmer switches on all (or most) of these layers are also a fantastic idea. They allow you to adjust the light intensity for different activities – bright for cooking and cleaning, softer for dining or relaxing. And don’t forget natural light! Maximize it wherever possible. A well-placed window not only brings in daylight but can also make the kitchen feel more connected to the outdoors. Good lighting truly is an investment in your kitchen’s functionality and your own well-being. It makes every task easier and the whole space more inviting. It’s one of those things that, once you have it right, you wonder how you ever lived without it. It’s a bit like finally getting good Wi-Fi after struggling with a spotty connection – suddenly everything just *works* better.

8. Kitchen Ergonomics: Designing for Comfort, Not Cramps

Now, let’s get into something that’s near and dear to my analytical heart: kitchen ergonomics. This is the science of designing the kitchen to fit the human body, minimizing strain and maximizing comfort and efficiency. Aches and pains from stooping, reaching, or awkward postures can really take the joy out of cooking. And over time, poor ergonomics can lead to more serious physical issues. So, thinking about how your body interacts with the kitchen space is crucial for a sustainable and enjoyable cooking experience. This isn’t just for professional chefs; it’s for anyone who spends time in the kitchen.

One of the biggest ergonomic considerations is countertop height. The standard height is typically 36 inches, but this might not be ideal for everyone. Taller individuals might benefit from slightly higher counters to avoid hunching, while shorter folks might find standard counters too high for comfortable chopping or kneading. If a full custom height isn’t feasible, you can create varied heights in different zones – perhaps a lower section for baking or for kids to help. Similarly, think about appliance heights. Wall ovens are often more ergonomic than ovens below a cooktop because they reduce bending. Microwaves should be at a height where you can easily see inside and lift items in and out without straining or reaching too high.

Other ergonomic factors include the depth of cabinets (can you reach the back easily?), the type of cabinet hardware (pulls are often easier to grip than knobs, especially for those with arthritis), and even the flooring (a softer material like cork or wood, or an anti-fatigue mat, can be much kinder on your feet and back during long cooking sessions). The layout itself, as we’ve discussed with zones and workflow, is a huge part of ergonomics – minimizing unnecessary steps, twists, and turns. It’s about creating a low-strain environment. It might seem like a lot of small details, but they add up. A kitchen that’s ergonomically sound is a kitchen you’ll want to spend more time in, and one that will be kinder to your body in the long run. It’s a form of self-care, really.

9. Traffic Control: Keeping Pathways Clear and Safe

Ever tried to open the oven door while someone is trying to squeeze past to get to the fridge? Or navigated a kitchen where the main walkway feels like a tightrope? Kitchen traffic flow is a super important, yet often underestimated, aspect of good design. A kitchen, especially in an open-plan home, can be a high-traffic zone. People are constantly moving through it, not just the cook(s). If pathways are too narrow or poorly planned, it leads to congestion, frustration, and even safety hazards. Nobody wants to collide while carrying a pot of boiling water.

The general rule of thumb for walkways is a minimum of 36 inches, but honestly, that can feel tight, especially if it’s a main thoroughfare. For work aisles, where someone is actively cooking, 42 inches is much better for a single cook, and 48 inches if you often have two people working back-to-back or passing each other. If you have an island, the clearance around it is critical. You need enough space for appliance doors to open fully and for people to move around comfortably. I’ve seen beautiful islands rendered almost useless because they were crammed into too small a space, creating frustrating bottlenecks. It’s a delicate balance, ensuring you have enough workspace without making the distances between zones too vast, which can also impede workflow.

Think about the primary traffic patterns in your kitchen. Where do people enter and exit? What’s the route from the fridge to the table? Try to keep major walkways clear of obstructions. For example, if possible, avoid placing the cooktop on an island if that island is part of a major traffic path, unless there’s ample clearance behind it. Similarly, seating at an island or peninsula shouldn’t encroach on essential work aisles. It’s about creating clear, unimpeded routes that allow for safe and efficient movement for everyone, not just the person cooking. This is particularly important in homes with children or pets (Luna has a habit of lounging in the most inconvenient spots, so I’m always mindful of this!). A well-planned traffic flow contributes significantly to a feeling of calm and order in the kitchen, reducing that sense of chaos that can arise when everyone is tripping over each other.

10. Tech in the Kitchen: Helpful or Hype?

Finally, let’s touch on a topic that’s increasingly part of the kitchen conversation: technology. From smart fridges that can tell you when you’re out of milk to voice-activated faucets and ovens you can preheat from your phone, kitchen technology is advancing at a rapid pace. But is it all genuinely helpful for workflow and reducing chaos, or is some of it just expensive hype? As someone who works in marketing and sees trends come and go, I approach this with a mix of curiosity and healthy skepticism. I love gadgets, but they have to solve a real problem or offer tangible benefits.

Some tech integrations are undeniably useful. For example, a well-integrated Kitchen Display System (KDS), even in a home setting via a tablet with recipe apps and timers, can streamline cooking processes. Smart lighting that you can control with voice commands or automate can enhance both ambiance and task efficiency. Induction cooktops, while not ‘smart’ in the connected sense, are a technology that many find offers superior control and speed, contributing to better workflow. Hands-free faucets are another practical innovation, especially when your hands are messy. These are things that can genuinely make tasks easier and the kitchen more efficient.

However, it’s easy to get caught up in the allure of the ‘smart kitchen’ without really considering the value proposition. Do you really need your fridge to have a giant touchscreen and play music? Maybe, if that appeals to you, but it might not directly improve your cooking workflow. The key is to evaluate new technologies based on their ability to solve specific pain points or enhance your existing processes. Will this make meal prep faster? Will it reduce errors? Will it make cleanup easier? Will it integrate seamlessly without adding more complexity? Sometimes, the simplest solution is still the best. My advice? Be selective. Focus on tech that offers genuine functional improvements rather than just novelty. And remember, technology can also mean good quality, reliable basic appliances that just do their job well, without needing a Wi-Fi connection. It’s about finding the right balance for your needs and budget, ensuring that any tech you incorporate actually contributes to a less chaotic, more enjoyable kitchen experience, rather than becoming another source of frustration or distraction.

Bringing It All Home: Your Path to a More Serene Kitchen

Whew, that was a lot, wasn’t it? We’ve journeyed from the classic work triangle to the intricacies of zone planning, storage, lighting, and even a dash of tech. My hope is that by breaking down these elements of designing kitchens for better workflow and less chaos, you’re feeling a bit more equipped to look at your own space with fresh eyes. It’s not about achieving some mythical ‘perfect’ kitchen – because, let’s be honest, life happens, and Luna will still occasionally try to ‘help’ by batting stray peas across the floor. It’s about creating a kitchen that supports *you*, your cooking style, and your household’s needs in a more intuitive and less stressful way.

The biggest takeaway, I think, is that a well-designed kitchen workflow is deeply personal. What works for a professional chef in a bustling restaurant might be overkill for a family that primarily uses the kitchen for quick meals. The key is to observe your own habits, identify your pain points, and then apply these principles to create solutions. Maybe it’s rearranging your pantry, investing in some better under-cabinet lighting, or just clearing off those countertops. Even small changes can make a surprisingly big difference to your daily routine and overall sense of calm in what is often the heart of the home.

So, here’s my challenge to you, if you’re up for it: take some time this week to just observe your kitchen in action. Notice the flow, or lack thereof. Where do you find yourself getting frustrated? What tasks feel awkward? Sketch out your current layout and then dream a little. What one or two changes, big or small, do you think would make the biggest impact? I’m constantly tweaking things in my own space, always learning. And who knows, maybe your journey to a more streamlined kitchen will free up a little more time and energy for the things that truly matter – like perfecting that sourdough starter or, in my case, trying to teach Luna that my laptop isn’t a heated bed. Good luck, and happy cooking!

FAQ: Your Kitchen Workflow Questions Answered

Q: What’s the biggest mistake people make when designing their kitchen for workflow?
A: I’d say one of the biggest mistakes is underestimating the importance of adequate, well-placed counter space, especially in the primary prep zone between the sink and cooktop. Another common error is not considering traffic flow, leading to bottlenecks and a cramped feeling, or placing appliances illogically so you’re constantly walking unnecessary distances.

Q: How can I improve workflow in a very small kitchen without a major remodel?
A: In a small kitchen, it’s all about maximizing every inch and being ruthless with clutter. Focus on vertical storage – wall-mounted racks, shelves that go higher. Use drawer organizers and pull-out solutions in cabinets. Keep countertops as clear as possible by storing small appliances away when not in use. A rolling cart can provide extra temporary workspace and storage that can be moved out of the way. Think ‘a place for everything, and everything in its place’.

Q: Is the work triangle completely outdated, or does it still have some relevance?
A: I wouldn’t say it’s completely outdated, but it’s definitely evolved. The core principle of keeping the main work areas (sink, stove, fridge) efficiently connected is still very relevant. However, modern kitchens often have more appliances and multiple cooks, so thinking in terms of broader ‘work zones’ (prep, cooking, cleaning, storage) is often more practical. The triangle can be a good starting point for thinking about relationships, but it shouldn’t be a rigid, unchangeable rule.

Q: What’s one simple, immediate change I can make to improve my kitchen workflow today?
A: One of the simplest and most impactful changes is to declutter and organize your primary prep area. Clear everything off the counter that doesn’t absolutely need to be there. Then, ensure your most frequently used prep tools (knives, cutting board, mixing bowls, common spices/oils) are within immediate reach of that cleared space. This alone can make meal prep feel significantly smoother and less chaotic.

@article{kitchen-workflow-design-taming-chaos-boosting-flow,
    title   = {Kitchen Workflow Design: Taming Chaos, Boosting Flow},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/designing-kitchens-for-better-workflow-and-less-chaos/}
}