Whether it’s carryout, coffee, cocktails, or conversation, the kitchen’s where it’s happening — which is likely why they’ve grown larger and larger over the years. But bigger isn’t always better. “The giant kitchens are fun,” says chef George Vutetakis. “But one of the toughest things for a chef is what they do to their legs. I tend to put Persian rugs and hardwood floors in because it’s softer on the legs and more aesthetically pleasing.” On the pages that follow, Vutetakis and his wife, Sara Hill, share a recipe for Indian sweet-potato cakes and their tips on designing a kitchen for cooking.