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The value of lifelong learning
NKBA spoke to Wellington joiners Stephen Fairbrass and Josh Cooper about their decision to study the New Zealand Diploma in Kitchen Design.
Stephen Fairbrass began his career with a joinery apprenticeship before starting his own business at just 21 years old. After selling his business four years later, he worked in a busy joinery factory in London before returning to New Zealand where he has worked ever since as the manager of Well Hung Joinery in Wellington. Earlier this year, Stephen enrolled in the New Zealand Diploma in Kitchen Design, a qualifi cation delivered in partnership by NKBA and BCITO.
“Kitchen design is not part of a Joiner’s qualifi cation. Yet we are often called upon to give advice and to design kitchens. This is a large part of what we do now, so I felt it was important that I keep up to date with my training and knowledge of this growing industry,” says Stephen.
After almost 30 years in the industry, Stephen was not sure what to expect from his fi rst-year classroom course and sceptical that it would be worth taking a week off work. As it turns out, he was pleasantly surprised by how much he enjoyed the course.
“A big part of it was networking with other people in similar roles, and hearing about their work and how they go about things. There was also so much advice and expertise offered by the tutor. He had a ton of experience and knowledge of kitchen design, so it was extremely valuable hearing him speak and share his knowledge. I learnt so much during the week.” Stephen says the emphasis on spatial design in the course has given him a better understanding of kitchen fl ow, workspaces, and working relationships between the various parts of a kitchen.
“Understanding kitchen workfl ow and working spaces was probably the biggest learning for me. This will help me to design more functional kitchens, and to advise my clients better. A well-designed kitchen is all about how the user can move freely throughout the kitchen without compromise - this is an important part of kitchen design to get right.”
Like Stephen, Josh Cooper is a seasoned cabinetmaker with 20 years of industry experience both in New Zealand and overseas. Josh’s career started with a joinery craftsperson apprenticeship. Along the way, heg ained a Joinery Certifi cate and work experience renovating rental properties with his uncle, before joining the team at Mastercraft Kitchens by Healey. In recent years, Josh has been given the opportunity to move from the factory floor into the offi ce to design kitchens.
Josh sees becoming a qualifi ed kitchen designer as a way to back up his experience and give his clients confi dence in his abilities. “I decided to enrol for the NKBA kitchen design diploma because I want to grow as a designer. I also wanted to give my clients peace of mind knowing that they are entrusting their kitchen to a qualifi ed designer,” says Josh.
The course was an eye opener for Josh, who enjoyed the challenge of learning new skills and thinking outside the box.
“I found my first block course mind blowing! I enjoyed every aspect of the course - right from the first day my tutor had my attention with his open-minded concepts around designing a functioning, ergonomic kitchen that also looks the part.”
The course has already changed the way Josh works – from the fi rst consultation to designing and presenting to the client.
“The most important thing I’ve learnt is to question everything and never get ‘tunnel vision’ as a designer. Kitchen design doesn’t have to be cookie cutter for it to function for the client. Often designers get stuck in designing this way and aren’t expanding their horizons. The course has taught me to consider other ways of doing things,” says Josh.
Stephen and Josh will spend the next few months completing assignments and training on the job before taking the secondyear classroom course which shifts the focus from function to aesthetics. When asked if they would recommend the diploma course to other joiners, it is a resounding yes.
“I think it is important for all joiners to continue the journey of training. We often overlook further development and training as we get too busy in our day-today work. But it is important to take time out to upskill and train. This is a growing industry, and the knowledge we can learn from these courses is vital to keeping our industry skilled and moving forward,” says Stephen.
NKBA President Mark Bruce, who is also a qualifi ed joiner, an award-winning kitchen designer, and a tutor on the course, agrees. “The diploma provides reassurance to your clients and ensures that you can deliver the complete package – a kitchen that not only functions well but looks great too. Joiners who take the course, even with many years of experience under their belts, are always surprised about how much they learn and how much their confi dence in kitchen design increases.”
Stephen Fairbrass
Josh Cooper
