If you want to organize your kitchen like a chef, you’ll have to think like a chef. Space is always required in the kitchen so the tools should be stored strategically while the work counters are kept clear.
Here are some crucial tips:
Have everything in its place
The spoons never migrate in a chef’s kitchen. The pans have a special spot and never moves. You should have a designated spot for all these items. It is the first step in organization.
Keep everything within arm’s reach
Pots and pans should be hung from S hooks while utensils are suspended from a rail. The knives need to be stored in a rack to prevent them from becoming dull. Drawers may not be too necessary.
Pare down
Chefs often limit themselves to the most important equipment because of the space restrictions and cost.
Purchase staples in bulk
Repackage these items in tinier tubs that are easy to store. Chefs advocate decanting as well for items like sugar, flour and cornmeal. Lugging is not required. In the new containers, the staples will be lined up and easy to access whether in a shelf or a drawer.
Buy items from restaurant supply stores
Such stores are ideal for purchasing items for the home. Some items you can get include white plates, cutting board and stainless steel pot racks. They are also well priced and work well for heavy use.
