Chef's Kitchens

"Chef's Kitchen" isn't a technical term, and sales descriptions are prone to puffery.

Yes while not a tech term, just like to bust the agents who say that and its not true. Long time renovator here with an industrial full on commercial kitchen in my home and seeking others opinions.
Wanted others opinions on what constitutes a real CK.

It has to have charm.

Right, looking lived-in and sort of patched together with stuff from the Bowery. Thinking of the one from "Big Night". Or the opposite of charm, the kitchen in the late Buckleys' apartment, obviously used only by a hired chef to do a job, and set up for caterers.

Anthony Bourdain writes something somewhere about the folly and affectation of trying to make a home kitchen look like a restaurant. Can't be done.

I'd want my kitchen to be a chef's kitchen just about as soon as I'd want my bedroom to be a maid's room.

I don't think the term 'chef's kitchen' exclusively encompasses professional appliances and miles of stainless steel. The term, in my mind, also infers that the space has been laid out for efficient and pleasurable cooking. The flow between different stations and work areas needs to make sense. Important details -- a high-functioning faucet, appropriately placed lighting, effective ventilation -- do not always have to come with a super high price tag.

kas is on it - get the triangle down, buy the finishes and appliances you can afford - it's your kitchen you're the chef.

I agree with Kas - it's not a technical term that is worth "busting" a broker on. Not really an argument you can win since there is no clear line. To me, at least for NYC, a chef's kitchen is any kitchen that makes it easy to prepare food from scratch. This may sound silly to non-NYC'ers, but roughly 4 out of 5 kitchens you come across in NYC are in no way designed for anything other than removing take-out food from plastic containers and reheating left-overs.

OTNYC, I couldn't agree more.

Like these highly-polished "open kitchens" that serve as little more than glorified wet bars.

I think the most-utilized appliance in those kitchens is the TELEPHONE -- to place the take-out order.