Kitchen Design & Planning

A Chef's Kitchen

So what qualifies a residential kitchen as a “commercial kitchen” or a “chef’s kitchen?” To answer that properly, you have to look at what a TRUE (pardon the pun) commercial kitchen looks like, and that may be more complex than it seems.

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9 THINGS TO KNOW ABOUT KITCHEN ZONES

Whether you’re renovating your kitchen or dreaming of a new one, the best kitchens require smart planning and intentional design. But they also require knowing who you are, what you want, and what zones have to do with it all. To help with the process, we compiled a list of things you should know about kitchen zones. 

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Case Study: The Tahoe Kitchen

“Efficiency is everything in the modern kitchen – and it’s especially important when you’re entertaining and want easy access to food and beverages. It's a concept that [we’ve] taken to heart.” 

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CHEF TESTIMONIALS

 
JIM FIALA
CHEF-OWNER
ThE CROSSING & ACERO
St. Louis, MO
Jim Fiala
RESTAURANT EXPERIENCE
Began formal training at the California Culinary Academy, later worked in New York City with Chef Daniel Boulud, then moved to St. Louis and opened critically acclaimed restaurants. 
 
FAVORITE AWARDS
Wine Spectator's Award of Excellence; headlined Bon Appetit's "The Best Italian Food in America" restaurant issue

TRUE IN HIS KITCHEN
“I'm a very hands-on owner. I spend valuable time at my restaurants daily. My top priority is quality control, to work on improving everyday so that we can meet our goal of making 'every meal a great meal.' One of the ways we offer great service is to make sure the staff is organized and using properly preserved, fresh produce and proteins. True refrigerators give us the point-of-use refrigeration we need to stay organized and the temperature precision and control to ensure that we're cooking with the best, freshest ingredients."

VINCENT BRUNETTO
EXECUTIVE CHEF
AT TRUE
St. Louis, MO
Vincent Brunetto
RESTAURANT EXPERIENCE
Chef Brunetto is a graduate of École hôtelière in Lausanne, Switzerland. He worked in the Dolder Grand Hotel in Zurich, and from there he opened The Campbell House, a lauded New American restaurant in the SF Bay Area. In 1999, he joined True as Executive Chef. 

COOKING STYLE
“I try to combine the classical French training I had in Europe with whatever else I picked up in California which is more of less anything else but French. That’s when I get the most creative. Once you get the basics down it’s just a matter of marrying the flavors.”

TRUE IN MY KITCHEN
“As True's Executive Chef, I can confidently say that no one knows a True kitchen the way I do. I can't imagine running a kitchen without True refrigerators, not only because of the way they fit an ideal kitchen set-up but also because they're so easy—they work the way they need to, allowing me to focus on the work of making food beautiful and delicious.”

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