Food Network Films On Location at RI Kitchen & Bath

Food Network Films On Location at RI Kitchen & Bath

RI Kitchen & Bath’s (RIKB) Design Center kitchen was the setting for the Food Network

Star Season 8 Finalist Michele Ragussis as she was filmed preparing various dishes using Hood® dairy products.

These segments were filmed on location at RIKB for upcoming “how-to” recipe videos that are now in production to be released on YouTube over the next several months.  It was exciting to watch Chef Michele work right here in RIKB’s very own kitchen, to see her create and incorporate the Hood products for seven delicious recipes ranging from appetizers to desserts.  We also got to sample them, and they looked very easy to make.

A film crew came to the Design Center in the morning to set up four cameras, lighting and sound equipment, transforming our kitchen area into a video recording studio.  Accessories were brought onto the set to give it a ‘feels like a home kitchen’ look.  By the end of the day, it was a “wrap” and all seven segments were complete.

According to the Food Network website, Michele lives in New York but fell in love with seafood and New England cuisine when she moved to Rhode Island for college.  For the past eight years, she’s worked as an executive chef in restaurants along the East Coast

RIKB is truly honored to have been a part of this production.  We would like to thank Chef Michele and Hood. Be sure to watch for these upcoming recipe videos on YouTube and let us know when you see them!

Lighting your kitchen

What’s the best way to light a kitchen?  While there is no one right answer, there are many mistakes made and misconceptions.

Recessed lights remain everyone’s favorite for general lighting.  They light the space evenly, while seeming to disappear from our line of sight.  While this is a great solution, it can be much more expensive than lighting with one or two surface mounted ceiling fixtures.

You need many more recessed lights to provide the same amount of lighting you would get with surface mounted fixtures.  Recessed cans are usually placed anywhere between 36” and 54” apart depending on the bulb (or lamp) used and the style of the trim.  But the ceiling may need to be re-plastered to run all the wiring.  A decorative fixture centered in the space can be a more cost effective option.

A good option for giving some task lighting for an island or peninsula is to use some hanging pendant lights or a gorgeous decorative chandelier.  These should be centered above the area to be lit and set  at approximately 30” above the countertop.

Remember, lighting can make or break a kitchen.  Most kitchens are under-lit.  Choose dimmers to reduce light levels.  Don’t skimp on the fixtures!

Keep an eye out for LED, it’s poised to take over the lighting world…

Next time:  under-cabinet lighting and more on how to avoid big mistakes with recessed lights.

How to Start Your Project

So, you just can’t stand looking at that old, dark kitchen anymore…

But, where do you begin?

It seems so daunting at the beginning.  So much so that many people wait until something (the dishwasher, the faucet, and your patience) actually breaks before they decide to take the plunge and remodel.  There are many ways to install a project, but the best way to start is the usually same.

Pick up a Kitchen design magazine at the grocery store, buy a kitchen design book, and search the internet for photos of recently designed projects.  Start to get a feel for what you like and what you don’t.  What would feel right in your home?  What look will best express your personality?

Start to establish your budget.  Do you want to rip everything out or just give it a face-lift?  Is there a family heirloom that you want to design around?  Do you want to expand the space?

Now it’s time to bring in some help.  A trained kitchen designer can help you through the next phase and bring your dreams into reality.   Whether you are installing this yourselves or using a team of building professionals, everything needs to be planned out carefully ahead of time.  There is no reason for a project to drag out into the next calendar year.  You should only need to eat out for weeks, not months, if the planning is thorough.

BEFORE:

AFTER: