My wife Kathy (aka Babs) and I
have
owned our 2 bed/2 bath coop (with WBF and small terrace) in Chelsea for
almost 8 years. The kitchen, while adequate was showing it's age. Our
coop consists of 9 units carved out of 3 brownstones glued together
back in 1981. The kitchen is original equipment. Particle board
cabinets and countertop, ugly tile floor and 2 decade old appliances.
Early
on we started replacing the appliances as they died. We have a pretty
good collection of high-end stainless gadgets and always figured that
we'd do the rest if we ever had the money. Here in NY that means
something around 40-60 grand; at least that what our neighbors spent.
One thing that really bugged me was the pass-thru opening. When we have parties or guests I usually do most of the cooking. This, of course, means spending a lot of time in the kitchen. With an open arrangement this isn't a problem but pass-thru was clearly designed for chefs of small stature. Being six feet tall meant I had to bend over every time I wanted to interact with anyone in the other room.
One thing that really bugged me was the pass-thru opening. When we have parties or guests I usually do most of the cooking. This, of course, means spending a lot of time in the kitchen. With an open arrangement this isn't a problem but pass-thru was clearly designed for chefs of small stature. Being six feet tall meant I had to bend over every time I wanted to interact with anyone in the other room.
