It’s been a year… I’m sure most of you all feel similar. A few ups and a whole lot of downs. During the pandemic in late summer 2020, we decided to pick up and move out of the city of Chicago. Truth be told I’ve been wanting to leave Chicago for quite some time as I was craving that small-town feel I grew up while in St. Louis 25 years ago. Well, I found it in Northwest Indiana in a little town called Crown Point and it’s been nothing short of amazing.
Not only did I have to move my family, but I also had to sell my studio in Chicago and start over from scratch here in CP. I was pushed back into the house kitchen for the last year and although I did a good job of hiding it, I was miserable. The lighting was bad, there isn’t a whole lot of room to move my video production equipment around, and the appliances left much to be desired. I was clawing at my face the last few months in that kitchen until the new place was finished up.
After 14 months, an insane lumber cost increase, labor shortages, and a boatload of other obstacles, BPMVC studio’s part 2 are up and running and I couldn’t be happier, and I can’t wait to show you everything.
The Kitchen
Starting with a clean slate I really wanted to make sure I got the new kitchen right because after all, this is probably the last stop until whenever it is I’m done doing this gig. When I was doing my research, I was looking at pictures of professional kitchens and no matter if I was looking at images from the 1950s or 2020, one thing kept ringing true. They all had a ton of stainless steel and subway tile. It’s timeless and it always looks good.
As you can see this kitchen is very heavy on stainless, subway tile, and some walnut butcherblock wood (including the floating shelves over the sink). It’s 100% smaller than my studio in Chicago, but dang am I in love with this space.
Appliances
It’s hard enough to get a microwave much less some major kitchen appliances during this unprecedented time. I ordered everything 10 months ago just to make sure it would be available once the space was completed. The space is decked out in Subzero/Wolf and Cove, which is what we had in our old Chicago house. It works well, I can beat it up a bit, and it’s beautiful. Yeah, the red handles always get me.
Island
I wheel around heavy video equipment and I was always running into my kitchen island, so to do away with that I went with two 5 feet long restaurant prep tables. One is stainless steel and the other is a butcher block which is perfect for making doughs, pasta, and bread.
Since I don’t have the space, I used to, storage is prime real estate so I had to get a little crafty when it came to shelving and where I would put all my plates, ramekins, and food styling tools. Each table is equipped with two drawers and two large lower shelves which are jam-packed with everything. Yeah, I’ve got a lot of junk.
Wrapping It Up
I’m beyond thrilled with how everything turned out and geez do I owe you all a huge thank you. I have such admiration and gratitude for each one of you that has helped grow all these social media channels and this website to where it is today. Simply put, I am not here if it isn’t for you, and I thank you.
Making more videos and recipes in this new space is just the beginning as I’ll look to really start pounding on this cookbook and dream up other ways to teach fundamental cooking basics to you all while also being more in touch with you all. Thank you.
Trish says
Love your new space, sleek and efficient So glad you left Chicago, difficult place to rear children. I too am from St. Louis and in my case, suburbs. I no longer live there.I am also half Italian. No wonder I love watching you prepare dishes. Oddly, they often feel familiar. Happy Holidays to you and your family. Keep up the wonderful work, you really fill a cooking gap for us all.
Jan E. says
So sorry you had such a struggle. Change is often difficult, but when it gets you to a better place, it’s SO worth it.
You are such a great teacher and I’m looking forward to what comes next. Regardless, it’ll be delicious.
All the best 👍!
Lori J Jankowski says
Hey Chef. I love your new studio! I love how practical it is, and so many tools for efficiency! I would love to work in a kitchen like yours! I tried one of your recipes for the first time this morning: Homemade Pumpkin Bread with the pepita/brown sugar crunch topping! I haven’t sliced into it yet — waiting for the cooling period. But it looks incredible, and my kitchen smells awesome! Cheers to more recipes from you, Chef, in your new studio!
Ingrisano AJ (Tony) says
Billy!
Love watching you cook.
It’s obvious that you are passionate about your profession.
Keep up the good work and congrats on the new digs.
Fellow “cooker”
Ciao, Tony🎶
Jeff Lockwood says
Welcome to Indiana! A little history you might already know: Back in the day, John Dillinger posed with the Sherriff up there and then broke out of jail. You have virtually taught me how to cook and I appreciate it.
Jeff Lockwood, Anderson, IN.
Juan Martinez says
Congratulations again Chef. It is a beautiful space and, I’m sure, will provide you many years of service and joy. Thanks again for sharing your life, knowledge and culinary expertise with the rest of the world. I also appreciate you for inspiring me to do better in the kitchen for my family and friends. May your day be a blessed one.
Tracie Holub says
Thank you so much for all of your wonderful videos and recipes! Any hints that you can give us on good coffee makers especially for when we are traveling would be great. We are purchasing a travel trailer and need some thing that is small but will produce great coffee. Your help is always appreciated!
Michael Hurley says
Very nice kitchen setup, but waiting for cookbook. Any ETA? Love your recipes.
Mike Hurley
Sarah says
I am so thrilled for you! Small town life is so much more comfortable. I am sure you and your family will have a better quality of life. I first discovered your posts when I was looking for some help making beignets. Not only did you help out with that but it was so fun to watch you cook. I thoroughly enjoy watching your videos. You are so down to earth and you make me feel comfortable about stretching my cooking skills. If there are uncharted waters there you give me the courage to expand my territory a bit. Thank you so much. You mentioned a cookbook. I will be looking forward to that. I find that when I am in a hurry which is about always, it is faster to find a recipe I need in a book that to search for a video. I have tons of cookbooks but I would love to add yours to my repertoire.
Best wishes to you and your family.
Peter says
Ha! I was born and raised in CP and then moved to Chicago (then alot of other places). I’ve been following the blog for years and find it such a funny coincidence. Glad it’s working out for you and the studio looks great!
Wanda says
Love the new kitchen. Thank you so much for sharing
collette jacobs says
Happy for you and enjoy watching you cook. Love your recipes.
Mary says
Dear Billy and family .
Wishing you and family years of happiness, love and health.
love your new working area . lucky you.
Happy cooking, Billy !
enjoy your emails, now get back to cooking.
Mary Kahler says
Your new kitchen is beautiful!!
I love your recipes. Let’s get cooking.❤️
Mary Ann Lublin says
Billy you have such an engaging personality. Your final taste on creations tickles me. I wish you the utmost success with the new kitchen and look forward to what is next.