Designing is like cooking – I guess cooking is a form of design. Yes, it certainly is. Whether it is graphic design, fashion design, architecture, musical composition, poetry, landscape or interior design – artists of all media – the art of creating, designing, composing, it is all about the right ingredients in the right amount to balance the scene. Proportion.
Even though I will be focusing on interior design, the”scene” could be the sheet music, the canvas, the poet’s screen or paper…the “scene” is the window that frames/encompasses the finished product. To compare these artistic endeavors, to the art of cooking, is so obvious to me.
Everyone must cook something. Whether it is merely heating up beanie weenies, with a sliced dill pickle tossed in, chased with a gin on the rocks, it is a composition that must result in a tasty scene – for someone. Having said that, we must also note that “beauty is in the eye of the beholder.” The more successful compositions appeal to a greater number of aficionados.
To cook, one must combine the right ingredients, in the right proportions, to combine to result in the best finished product. When I design, as with cooking, it is often “create as you go”…it is important to add an element and taste…re-think…evaluate…
At a glance, the significant distinctions between cooking and interior design is that in cooking, the finished product might be gorgeous, but taste terrible. Interior design is all visual – on the surface…or so you might think…until you evaluate function. A beautiful cake needs to taste as good as it looks. An interior must function as well as it looks. Both are dependent on the subliminal factors that result in a truly successful finish product.
Successful is also in the eye of the beholder…25+ years ago my mother and I went shopping for a leather sofa. She, at 5′ 3″, was a bit on the “vertically challenged” side of the ergonomic spectrum. Therefore, actually sitting in the contenders was important so that her feet comfortably rested on the floor and her back against the back – no propping up with throw pillows to make the fit. So we searched and sat and searched and sat until one day, like Goldilocks, we found one that was “just right.”
A few weeks later, having waited anxiously for this perfect sofa to arrive, Mom excitedly called me and said “they’re delivering my sofa today!” I told her I would be by after work to see it. But before I could finish my day and see this long-awaited focal piece, she called again exclaiming “It’s the wrong sofa!” To which I replied “hang on – I’ll be right there.”
Sure enough, I watched her as she sat on her beautiful new leather sofa and looked like Lily Tomlin doing Edith Ann! Her legs shot straight out and even with a scoot forward, her feet dangled in mid-air. We knew something was wrong. It looked like the right sofa, but we didn’t have the intended dimensions of what we ordered. So all we could do was go back to the showroom and hope the sofa that we thought we had ordered was still on the floor and go from there…
With great relief, we found the showroom model…Mom crossed the room and took a seat. A very comfortable seat. Everything fit just right. So what was with the sofa that was delivered earlier today? As it turned out, it was the right sofa, only hers was brand new. The one on the floor had been sat upon for months and by a thousand fannies…the answer was simple prompted by a simple question. Would they exchange the brand new cushion filling for the broken down stuffing that was in the floor model? And with that – voila! Her new sofa was modified to be the perfect fit – old, broken-down cushions and all!!!!! She still sits comfortably on that sofa today. Function. The outside looked great – the ingredients were a bit off. Ingredients make the difference.
I used this example with a client recently when she had a chair reupholstered. Per her request, the stuffing was not changed – but the upholsterer thought that the collapsed appearance was not good and would reflect a lack of attention on his part. So he plumped and made more firm the stuffing inside his new, tighter envelopes. She was not pleased and thought all was lost. I assured her that it was an easy fix and asked that it be redone. He is in the process of modifying the fill to accomplish the comfort she remembers. The chair looks great – but the ingredients/details are not creating the function that would make it a truly successful design.
As a designer, we often (especially in bidding environments) are faced with “or equal” substitutions to our design selections. The specifications have to be within a certain tolerance, but the results can radically change the complexion, success, look and effectiveness of the design. Imagine how this could affect a recipe? Well,sometimes great new recipes come from unintentional substitutions….take these cookies I baked last weekend.
Barbara Bush’s popular Cowboy Cookies – unplanned, I had a wild hair to bake cookies. I can count on one hand how often that has happened in the last 20 years!! So having had these fabulous cookies recently (thanks Feath), I rummaged through the pantry for the ingredients. Well, I had wholewheat flour, not all purpose, I had a few butterscotch morsels and a few more white chocolate chips. I had no chocolate chips nor coconut. I had steel cut oats not rolled oats. Too lazy to run to the store, I thought that the worst that could happen was that my cookies would be terrible and I would have wasted the ingredients and a couple hours of time…However, I am pleased to report that they are wonderful and resulted in a new oatmeal cookie worth sharing. Substitutions can work, but the harmony of ingredients is the key.
Another issue that can challenge a good design is when there are too many chefs in the kitchen. The ingredients can become imbalanced and substitutions can be made that alter if not spoil the intended results. In some projects, the”lead” shifts. The contractor, subs, and owner can all insert changes that alter the design. This usually occurs without regard for the design as a whole. Each person has their field of vision, their focus of expertise or special interest. Sweet, salty, acidic…each has its place – balance. A disregard for any of the ingredients, poor substitutions or imbalanced quantities – will alter the results.
Yin and Yang – the balance of our known universe – is all at the root of the balance of good design. Balance and the relationships of scale (which are also forms of balance). Rough/Smooth, Shiny/Dull, Dark/Light, Soft/Hard are all ingredients of good design. The balance of these are the equation of successful solutions. And this doesn’t even include the magic of color its balance and compliments.
Many people are good cooks. They have an innate sense of what works. Many people have an innate sense of good design. They often take it for granted. They might not be able to articulate it – but they can create it, they know it when they see it and they employ the rules of balance whether they realize it or not. In both of these cases, theses innately talented people often need reinforcement or encouragement – validation – affirmation.
From dinner guests to friends coming over to see the new furniture arrangement, talented cooks and decorators can get the job done – as with all professional chefs and designers – with the support and contribution of the talents around them.
