Kitchen Psychology - Introverted vs Extroverted Clients

This is food for thought in the layout planning of the kitchen design process:

There are many types of kitchen layouts that can be designed in a space. Taking note of the clients "expression" and/or psychology can be a key to where the client is placed in one or all of the working triangles.

For example, introverted personalities do not like to 'be watched" while cooking, preparing, and or cleaning up. Positioning these individuals in the working triangle with their back to the public areas, provides safety and security for them. They can always turn around and talk to the visitors without eye contact. It is not "rude" but it is just the way it is.

On the other hand, if the client is extroverted, theatrical, and or a story teller, the client position in the working triangle should be facing the doors, and the public areas, so that they can perform and be the center of the working triangle nucleus.

If a client is burned out on the design process, what should they do?

Many people just 'shop till they drop.' This shopping includes the comparison of products, (what is new, what is in,) and multitude of demands that force the decisions to a variety of products. The the compulsive worrier, it is all about the 'what ifs.' This includes what my husband wants, what my wife wants, what my kids would distroy, where is the dog going to eat, what about our old cat, what is the price, what is the warranty, is it green, do I get a credit on energy if I use such and such, does it work, will it break and on and on...etc etc. The frustration of the selection of the product for starters is quite overwelming.

What is the advice? Find a designer that will listen to the dream list, and listen to the concerns to step into the clients head to really 'get' where they are. The client is responsible for providing the wish list, the dreaming, the pictures, the essence of what they really want. They, the client can also be liars, and try to create something that really is not in their heartful intention. This could be to please "the Dad, and or Mom and could be based on parental imprinting." The design professional must be trained to read between the lines, and inately use their intuition to locate the truthful dreams of the client.

Most designers and or architects follow the role of psychologist, mediator or referee in the design process and selection process in a kitchen. Should there be more than one room, it gets even more complicated. The CLIENT is responsible for finding the right empathizer that provides the solutions and expertise that is needed to accomplish a most rewarding kitchen design and space.

HERE IS A BASIC RULE IN THE PROCESS OF DESIGNING YOUR KITCHEN:

Design your kitchen with the heart first, the mind second, and your intention third. This is the best way to make decisions on the product ingredients to distinguish the design of your kitchen as YOURS. Apart from cooking, storing, cleaning, discussing the day, the kitchen is the hub of how we begin each day. When planning this space, it is important to observe the energy zones and where they are used by the visitors as well as the users. "The COMFORT zone" is usually three feet between people. There is an invisible thread between the major cook and others visitors of a five foot distance. Think about these boundary zones. Where are your zones in relation to the visitors and users around you? This 'boundary' is important in the initial planning and design, and should be contemplated by the designer as well as the homeowner. For further information, contact Bev Adams, CMKBD at http://www.interiorintuitions.com/.