11
Apr

On the Road with Roomscapes: Design Director Judy Whalen Visits Sub-Zero and Wolf

Things change… constantly. From design trends to technology, and new products to updated building codes, the home building and design industry is in a continuous state of flux. It is just one of the things that make our industry so exhilarating.

With this in mind, the design team, craftspeople and technicians at Roomscapes Cabinetry and Design Center regularly attend seminars and conferences to ensure that we’re always up-to-date on the exciting news within our industry. We were particularly excited when Judy Whalen, our design director, was invited to the Westye F. Bakke Center at the Sub-Zero and Wolf headquarters and training center in Madison, Wisconsin, for a behind-the-scenes look at the heart of this cutting-edge appliance manufacturer’s operation.

The new demo kitchen in The Barn at Harvest Haven is an eclectic mix of satin and polished stainless steel with warm rustic woods.

The new demo kitchen in The Barn at Harvest Haven is an eclectic mix of satin and polished stainless steel with warm rustic woods.

Beyond manufacturing top-of-the-line refrigeration and cooking appliances, Sub-Zero and Wolf has long been at the forefront of the farm-to-table movement. They began growing organic produce at Harvest Haven, an on-site two-acre organic garden, more than a decade ago. The produce is used in cooking demonstrations that are devised not only to showcase the company’s products, but also to inspire people to incorporate fresh ingredients when preparing meals.

The Westye F. Bakke Center: Named for the founder of Sub-Zero and Wolf, it is the company’s education hub. Visitors to the Bakke Center are greeted by custom-made glass chandeliers created by renowned glass sculptor Dale Chihuly.

The Westye F. Bakke Center: Named for the founder of Sub-Zero and Wolf, it is the company’s education hub. Visitors to the Bakke Center are greeted by custom-made glass chandeliers created by renowned glass sculptor Dale Chihuly.

In 2016, Sub-Zero launched Fresh Food Matters, a website dedicated to empowering people to choose fresh foods. More recently, they completed a new learning and cooking facility, The Barn at Harvest Haven. The barn represents the founders of Sub-Zero and Wolf, the Bakke family, and their Wisconsin heritage.

The interior of The Barn at Harvest Haven is the epitome of rustic chic.

The interior of The Barn at Harvest Haven is the epitome of rustic chic.

From the outside, the barn looks much like a traditional dairy farm. Inside, rustic details are combined with the professional stainless steel appliances for which the company is known, and custom cabinetry rendered in reclaimed historic beams.

sub zero and wolf

A cow suspended over the bar in The Barn at Harvest Haven offers a whimsical nod to its Wisconsin location.

This trip was not Judy’s first to the Sub-Zero and Wolf training facility. She had also been there 10 years ago. In addition to the new barn, what stood out most to Judy was the change in the company’s overall philosophy, which includes referring to employees as their family, and a deeper understanding that it is human touch that makes their products so important to consumers.

“This newfound knowledge provides exposure to new and exciting experiences that are beneficial to both our firm and our clients,” says Judy of the shift in the company’s culture. “It provides us with the knowledge to recommend a vast array of appliances, and plan spaces that meet the needs of our clients.”
It is the level of quality and commitment that goes into every Sub-Zero and Wolf appliance that allows us to so confidently recommend these products to our own clients.