The Intelligent Kitchen™ 

This program will take participants beyond “Green 1.0” and towards the next phase: The Intelligent Kitchen™. We’ll review the ingredients that make for a well-designed, sustainable kitchen — focusing specifically on innovative, smart technologies and their practical application, plus effective storage and space solutions. Topics covered include induction and modular cooktops, steam cooking, hydraulics, improved refrigeration, LEDs, and smarter sinks and faucets. 

Wednesday, June 3, 2009

12:00 – 1:00 PM

Location: Cavignac & Associates, 450 B Street, Suite 1800, Downtown San Diego (Enter from A Street) 

Learning Objectives (Earn 1 LU):

1. Discuss the changing needs of the consumer in regards to the basic requirements of a “Green 1.0” Kitchen and the enhanced requirements and objectives of The Intelligent Kitchen™.
2. Explore the aspects of green design that are of importance to designing The Intelligent Kitchen™.
3. Discover the concept of net-zero energy and its application in the kitchen.
4. Assess the key planning guidelines in the kitchen environment, per standards established by the National Kitchen & Bath Association.
5. Identify the advantages of moving beyond the kitchen triangle and designing by work zone to support Client needs and requirements.
6. Measure each (future) project, using the supplied checklist, against the requirements and objectives of The Intelligent Kitchen™.

Presenters:

Bridget Bueche, Director of Marketing & Executive Chef (Southern California) / Westye Group West (Distributor Sub-Zero Wolf), is a Culinary Institute of America trained professional chef with 10 years experience in appliance sales and marketing, specializing in educating and training consumers, retail clients and the design community on the use, operation & enjoyment of high-performance culinary appliances. An enthusiastic and dedicated teacher, Bridget provides expertise in qualifying and educating consumers, with special interests in energy efficiency, healthy and seasonal cooking, and efficient kitchen design. 

Lisa Wilson-Wirth, CKD, President & Owner / Arclinea San Diego, is an NKBA certified kitchen designer, Lisa has won national and regional design awards for her residential work. Focusing on creating professional-quality culinary environments for the home chef, Lisa regularly collaborates with homeowners and the trade on the design of sustainable, modern kitchens that enhance clients’ well-being, lifestyle and health, through the application of smart technologies and creative design solutions. Her San Diego studio was named one of the country's top-designed kitchen showrooms by Nielsen’s K+BB magazine and her work has been featured in local, regional, & national publications which include Bon Appétit, Remodeling, Qualified Remodeler, LUXE, Riviera, and San Diego magazines.  

Sponsored by: Arclinea San Diego & Westye Group West (Distributor of Sub-Zero/Wolf)  

Register NOW!!