"It's been said before by many people, but it is imperative to have both form and function whilst looking aesthetically pleasing. Although how to design a kitchen can be taught, getting all three things perfect is in the heart, and that can't be taught," expresses New Zealand-based Mal Corboy, a symbolic kitchen designer of global repute, in an interview with S.D. Khan.
I'm a qualified cabinet maker and for a number of years I was producing nice kitchens; however I always played it safe with my designs thinking that this would be the best approach for my clients. One day, I was listening to a person, who has now become a good friend of mine, speaking at a design event and his words were "I don't understand why Australasian designers don't push themselves and the boundaries of design, why do you always play it safe?" That really resonated with me and I believe that was the day that Mal Corboy the designer came to the fore. The next kitchen I produced has become one of the most featured kitchens worldwide and I've never played it safe since.
My journey has been a varied and exciting one with such a diverse range of clients it has seen me traveling around the world, not only for designing but also speaking at various events. I am passionate about design and always look for new adventures and challenge myself constantly.
What is the basic design philosophy of your kitchens?
It's been said before by many people, but it is imperative to have both form and function whilst looking aesthetically pleasing. Although how to design a kitchen can be taught, getting all three things perfect is in the heart and that can't be taught.
You have catered to a diverse clientele spread across various continents and cultures. How essential is it to incorporate the local flavour in kitchen designs?
I find the clients that engage me are often looking for what a number of people refer to as the "Mal Corboy factor" with their project. I listen to the needs of the clients first, then design their own perfect space with a twist. Obviously cultural considerations are taken into account with cooking and food preparation.
What's your take on the Indian perception of modular kitchens considering the fact that kitchen has traditionally been a housewife's bastion here?
Generally, I find both parties like to have input into the space, mainly because my clientele tend to be more affluent and are often making quite an investment. I can honestly say that I have found this to be the same across all cultures. It is important that everyone is in agreement, from the person using the space the most to the person paying for it. Some clients I can be working with for 2-3 years and as such we become quite acquainted, therefore they really get excited and involved.
Like any imported German or Italian kitchen it's about the brand and quality. The big difference with ours is you get the actual designer not a showroom sales person. Having things manufactured in New Zealand means I can personally oversee the production and being a perfectionist I can guarantee the outcome will be of the highest standard. I have three licensed manufacturers two in New Zealand and one in Australia. I'm always looking for outstanding manufacturers, you never know I may one day produce there as well.
Over the years, the word 'ergonomics' has become an inseparable part of the design lexicon whether we talk of buildings, furniture, or lighting. In that context, what is your definition of an 'ergonomic' kitchen?
Ergonomics plays an enormous role in the modern kitchen and the ability of custom design and build is we can tailor the entire space to suit the individuals' needs. Whether this is higher or lower counter tops, the heights of wall ovens and overhead units. For instance, I use LED lighting in a soft white for ambience, and for task lighting I use a bright white colour.
In your opinion, how symbiotic should be the bond between a kitchen designer and architects & consultants, since they interact with clients informally and understand their preferences quite deeply?
I work with a number of architects and it is extremely important that you all work well together. Respect for each other's specialty and wanting the best outcome for the clients is first and foremost. My role in the project is not to take away from the homes design, but rather add to it. I have one architect that literally leaves all the kitchen, bathrooms and interior design to me; he knows the outcome will add to his building. I also work closely with a number of interior designers; again it's about respecting each other's abilities. At the end of the day, we aren't working for ourselves or our egos, we are working for client who simply wants to enjoy the process and have a magnificent space.
What is your advice to budding modular kitchen designers? Globally, do we have the requisite training and education methodologies in place for people who want to pursue kitchen designing as a career?
That's a tough one as I don't do modular kitchens; I create bespoke designs that are then custom built for each individual. What would I say to a designer in general?
There are training/educational facilities all around the world that cater for design, go with the one with the best reputation. The most important thing for me is to find your own style and be passionate about it.
Please mention some notable projects of yours which have become benchmarks of kitchen design ethos with respect to functionality, clients' requirements, and how you addressed the same.
This is a big question. All of my projects have featured somewhere and not to sound pompous, but I am yet to have a client say I haven't met their requirements. All my project details can be viewed at www.malcorboy.com.
