To organise a great kitchen it often helps to have had years of experience cooking in a crappy one. When you cook in a crappy kitchen you have to figure out routines and practices to work around the problems of your crappy kitchen which means you effectively have to design your crappy kitchen, or rather design how you work in your kitchen, to get the most out of it. This engages you in the relationship between cooking and the environment in which you are cooking. It is very hard for someone who has only ever worked in a beautiful hi-tech perfectly designed kitchen to really know what makes a kitchen great. In a perfect kitchen you have far fewer decisions to make, far fewer ideas to come up with and far fewer opportunities to grow as a chef and a kitchen worker.
Also, if you have been working way in a crappy kitchen for years you have also almost certainty been doing something else: you have been designing your perfect kitchen in your head for all those years. You have been working through all the little bits and pieces: will you have an island? How much work surface? Where will you position things in relation to each other? What of kitchen carcasses and laminate flooring? Do you want marble? Like, do you want marble though? Yeah but like, are you going to marble bruv? Can you even marble? Is it? Can you though? Can you marble though? Go on, marble. Marble yeah? Like yeah marble yeah? Na man, for real. Marble. Yeah.
The real question that you’ve got to ask yourself as someone who is building there own kitchen, before you get down to the nitty gritty of drawing up papers and picking colours and buying an oven and picking out the fittings and choosing the cupboard doors is ARE YOU GOING TO MARBLE THOUGH?