About Small Kitchen Design Ideas
Grey’s first book The Art of Kitchen Design (Cassell 1994) that included the first social history of the kitchen,has become an industry bible, selling 125,000 copies worldwide, a large proportion in the USA and in print continuously for fourteen years. In 1997 Grey published The Hardworking House (Cassell). Grey's Kitchen Workbook (1997) spearheaded a new series of home design books by Dorling Kindersley and has now sold over 150,000 in 11 languages. The Complete Home Design Workbook followed in 1998, co-authored with others from Dorling Kindersley's Home Design series. Kitchen Culture was published by Jacqui Small in 2004, with English, American, Russian and Asian editions.
Grey has spoken at over 40 conferences on design, creativity and innovation in the USA, Australia, New Zealand and Canada. He has worked as a consultant to the kitchen industry in the UK and Australia. In the US he spearheaded Leo Burnett's 1996 campaign, Turning Kitchen into Living Rooms, for the clients Maytag and Jenn-Air. This created 46 million consumer impressions in six weeks and was followed by The Kitchen of the Future campaign in 1997. Weber Shandwick commissioned two NKBIS stands and a design spokesman role by Grey for Electrolux in 2005-6. A 2006 design tour, Sociability and Sanctuary in the Kitchen, was supported by Fisher and Paykel, Hettich, The Australian Housing industry and the New Zealand National Kitchen & Bath Association.
In 2008 Grey was invited onto the judging panel of the Electrolux Global Design Awards in Stockholm. He joined the panel of the Hettich International Design Awards in 2009.
In December 2012 Grey was appointed Visiting Professor of Design and Kitchen Culture at Buckinghamshire New University, one of the top 30 universities in the UK. His role with the School of Design, Craft and Visual Arts is to help set up the first kitchen design course at degree level and to create links between the kitchen industry, design professions and tertiary education. In a Global Furniture conference at Bucks New University on 20 November 2013 Grey is to present a keynote speech on the role of the domestic kitchen in society and its relevance to the furniture industry.
The Long Kitchen is a one-day conference at Newcastle University on 28 November 2013 in which Grey collaborates with Prof. Peter Gore in exploring the emerging needs for the age inclusive kitchen, or "universal design". The proposal is to design kitchens in which ageing occupants can continue to cook, socialise, keep independent and enhance health and well-being for as long as possible. Techniques for collaborative design, emotionally durable products and environments that work with our instincts, food for health and pleasure, and other issues related to ageing will be covered.
Grey's private clients include Elizabeth David OBE, Sting and Howard Jones, musicians; Sir Cameron Mackintosh, impresario; Steve and Laurene Jobs, Apple founder; Sir Peter Bazalgette, Chairman of the Arts Council; Loretta Tomasi, CEO of English National Opera; Felix Dennis, poet and publisher; Aubert de Villaine, chief wine maker at Domaine Romanee Conti; Rory Tapner, CEO of Coutts Bank, Arthur De Curtins, Vice-Chairman of UBS Wealth Management, Michael Sharp, CEO Debenhams; Tony Purnell, ex-head of Jaguar Racing; Stuart and Grania Bromley of Russell & Bromley, Roy and Janine Naismith, CFO of French Connection, Peter Macdonald, owner Body Shop Ireland, Alix Van Buren, senior reporter at La Repubblica – along with many other leading figures in commerce and the arts.
Kitchen is designed by user experience and aesthetic concerns to generate a whole biological cycle for preparing, cooking and recycling a system for open kitchen restaurants. It is a sustainable kitchen which produces electricity from food waste. It was designed to place in open restaurants kitchen. It consists from 2 sided surfaces for chopping, preparing the food and two fermentation units, one cooker, one herb garden, one lighting. This system was designed all in one to present the journey of the food from preparing till the recycling.
In terms of its functioning process, in Bio-Lab Kitchen food waste goes through the stages of composting, anaerobic digestion, VFA converter and goes out as; water and electricity. Electricity uses in the kitchen lighting system and water, after it is filtered, uses in the N.F.T herb growing system.