In January 2007, the homeowners hired an “independent designer”
to head a kitchen remodel project. By July 2007, after spending thousands
of dollars with this firm, they were frustrated and dispelled by the
lack of progress. The owners then contacted Bob Michels. They wanted
their new kitchen before the 2008 Holiday season.
Considerations/Issues:
1. Stay within the footprint of the existing house.
2. The existing kitchen was “too tight” to function for
two cooks; passages were too narrow, thus making the house as a whole
feel small.
3. Larger cooking surface area needed, with griddle and double ovens.
4. The existing refrigerator was too small and hard to use.
5. The existing kitchen needed to match the look and feel of the rest
of the house.
6. The family needed more dining space for daily meals.
7. There was inadequate storage space for food and cooking utensils—the
basement was being used for storage of everyday kitchen items.
8. Heating system did not function properly.
9. Hot water supply was insufficient in half of the home—there
was difficulty filling the master bathroom whirlpool for a hot bath.
10. The owners did not have lighting in the dining room (a former living
room).
11. The cold garage and made the bedrooms above difficult to heat in
the winter.
12. The sound system was outdated in the entire home.Solution:
Within two weeks of meeting on-site with the homeowners, Bob Michels
and his design team completed a new schematic layout. The team—consisting
of the homeowners and interior designers—reviewed and finalized
the plans. Next, detailed cabinetry and finishes were selected. After
final selections were made, Bob Michels composes specifications based
on the final plans. Lastly, the homeowners approve a budget and an agreement
is signed. After applying for a permit on October 8, 2008, construction
commences.
Plans
and implementation:
1. The new kitchen features two new Marvin Windows, matching the existing
window profiles—the windows were aligned in new locations to showcase
the two sinks.
2. To “open up the rooms” and give the home better flow,
the peninsula cabinetry is removed and the “eat-in kitchen nook”
is eliminated. The kitchen’s entrances from the back hall and
dinette are both widened by 18.” Additionally, a strapped and
barrel vaulted ceiling is added to further open the back hall entrace.
3. After assessing range options, the “Wolf 48” dual fuel
range is selected with a griddle option.
4. A 48” Sub Zero refrigerator/freezer combination is selected;
it has a capacity to keep more fresh food at the disposal of a busy
family and its guests.
5. Bruce Kading of Beson/Kading Interiors, collaborating with Bob Michels
Construction, Inc. since 1985, worked closely on the project from the
planning stages through completion. They smoothly integrated the new
kitchen into the whole house.
6. The existing breakfast nook was too tight and not conducive to conversation
and enjoyable meals; an old TV room, adjacent to the foyer, was converted
into a comfortable, spacious breakfast nook.
7. A walk-in pantry was created from existing basement stairway access,
as well as a small closet in the back hallway. The two rooms are joined
functionally, yet effectively separated, by an open barrel-vaulted hallway.
8. The incompetent furnace and inoperable heating zone system were replaced
with new, high-performance equipment, yielding 93% efficiency.
9. A new, energy efficient 80-gallon hot water heater was installed.
10. To enhance the gatherings and entertainment of a large family, two
new chandeliers were installed above the long dining room table in a
former living room.
11. A radiant natural gas heater was installed to heat the garage, guaranteeing
a warmer overhead master bedroom for the winter months.
12. The 12-year old "Crestron" sound equipment was removed.
In its stead, a new “Sonos” internet music system was installed.
