Poggenpohl’s flagship showroom in SoHo showcases luxurious home-like environments while representing the brand’s kitchen concepts: +SEGMENTO, +MODO, +VENOVO and +STAGE. The showroom was packed with NKBA Manhattan members who enjoyed touring the space while networking over drinks and a light buffet before heading downstairs for the educational portion of the evening.

Thank you to Angelo LoScrudato, Sales Manager and Kitchen Designer at Poggenpohl, and his team for organizing the evening and presenting the latest thinking on workflow and custom storage design.

Some takeaways from the CEU: More than a place to prepare food, the kitchen is the social hub of the home and many are upgrading this space as we put the pandemic behind us. Work zones can be used to divide the kitchen by tasks and functions to create easy movement throughout the space, and include: food storage; food cooking; storage for dishes, cutlery and glasses; food prep; cleaning and waste; serving/entertaining. Additional zones can be designed for baking, entertaining, hot beverages, technology, homework, and more.