To Marissa Hardie, it was as clear as a mason jar: You don't launch a private cooking class business in a cramped 1980s kitchen. A graduate of the Culinary Institute of America and an early line cook at the lengendary Blue Hill at Stone Barns
in Pocantico Hills, New York, Hardie knew her Chappaqua kitchen just wouldn't inspire groups of foodies eager to learn techniques for the perfect brioche.
She called Annmarie McCarthy—principal, with husband Mark LePage, of Fivecat Studio Architecture in nearby Pleasantville—and handed them an inventory of her kitchen equipment. "It was pages and pages," recalls McCarthy, whose firm specializes in residential design.
The clincher? It all had to fit into 320 square feet.