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31 May 2014


I have been designing kitchens for over 30 years and like most of my peers, associates and contemporaries, I have followed religiously the holy tenets of our faith…the un-questioned “work-triangle”, that was until I met a holy-man from a far away land called Michigan, on a pilgrimage to share his vision of how things should work and a set of principles to live by.

It is truly hard to believe that we are still design kitchens based on an idea born out of the “rational” movement of the 1900’s. The work-tri-angle was created to maximize the efficiency and eliminate unneeded steps and movements in the preparation and cooking of the daily meals, thus allowing the woman of the house to free up her valuable time for more important tasks like cleaning, laundry and childcare.

This once private domain of the feminine world has now given way to a new social order and reflects the world that we live in. Today we find a more “democratized” environment, where everyone is welcomed in the kitchen, a place where family, friends, and guests are invited, if not encouraged, to participate in the ritual of preparation.

And with this increased activity and additional bodies, all in a high-traffic ballet of fire, boiling water and sharp pointy things, we find that the assembly-line kitchen of the past century, with its uniform horizon of sink, dishwasher, cook-top, oven and refrigerator, forever locked in its limited one-person “work-triangle”, must make way to a new way of thinking.

The pilgrim I speak of is industry thought-leader, designer and manufacturer, Pete Walker. His evolutionary or maybe more correct, revolutionary concept is called the “Proximity Principles©”. According to Pete’s first principle, “A kitchen should be arranged around a series of task based work centers in relative proximity to each other and in proper sequence relative to tasks as they actually occur in the art of cookery”.

According to Pete, the Principles dictate the adaptation of the site conditions to various task-appropriate layouts and the results of their use are uniformly functional. As is true of any situation, site and structural issues and the constraints of budget,  will impact the final result. In other words, no matter the size, shape or budget of the kitchen, the Principles always improve the use of whatever space is available.

To further his beliefs, Pete has created a line of eco-centric kitchens that embody his philosophy; the Proximity Kitchen System™ eliminates the vast number of unnecessary options, elements and configurations currently found in both domestic and imported mass-manufactured kitchen product lines. His streamlined collection leaves the designer with an elegant intersection of minimalist product and maximizes achievable function.

A kitchen based on the “Principles” is therefore no longer skewed by geometric happenstance; the obsolete “work triangle”, but, based on a set of irreducible “first principles”. These principles organize a clear set of design techniques and protocols which create space that allow an individual to move gracefully through a kitchen where everything comes easily to hand as it is needed or as Pete would say, “Life within reach”.

Like any movement or belief out of the norm, Pete and his “Principles” have its share of nah-sayers and distracters, but there seems to be an ever growing legion of architects, interior designers and kitchen specialist, who call themselves “Proxies”, that have embraced this new thought in both mind and heart as well as action in the practice of their trade.

If you would like to know more about Pete and the Principles or would like additional information regarding the Proximity Kitchen System, I would encourage you to visit


  1. I have read some of the posts of the pete regarding the kitchen designs and the placement of the utencilas as well the cabinets. He really did a great job.

  2. What is the difference between Mr. Walker's concept and Blum's Dynamic Space theory about kitchen planning?

  3. It's appropriate time to make some plans for the future and it is time to be happy. I've read this post and if I could I want to suggest you few interesting things or advice. Perhaps you can write next articles referring to this article. I want to read even more things about it!
    small kitchen designs

  4. Therein, the many new variations on common appliances must be a catalyst for change too. Fisher & Paykel Drawer Dishwashers and Quooker or Franke Boiling Water Taps are excellent examples of this.

  5. Absolute amazing designs ... I really impress by your ideas ... I really love it .!! Kitchen Designs

  6. This is beautiful. Appreciate this post. Will try it out.
    Kitchen designs

  7. Love the entire kitchen setup, with the best of equipments and appliances.

  8. I would like to have an island in the center of my kitchen at some point. We run out of counter space with so many hands busy preparing meals and groceries stored everywhere. Modern kitchen design often has no separation between the kitchen and the t.v. room; I'd like to avoid that for the sake of keeping the carpets and couches clean.

    Paul |

  9. The essential kitchen series is pretty good and I call it an ultimate kitchen design series!! why? because it educates you about the fundamental kitchen design principles that can really master you in kitchen designing!!

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