While providing my services to cook at the homes of several friends recently, I was amazed how unorganized and cluttered many of the kitchens were. Now, this may be due to the fact many people are 1) eating out instead of at home or 2) eating frozen and quick-prepare meals that don’t need kitchen preparation. But some of these folks cook (you know who you are), and to my surprise, the access to needed products and items in some of these kitchens about made me lose my mind.
So, let’s start with basic organizational common sense: have the items you use most in the handiest places in the kitchen. We’re talking about pots and pans (and even specific ones at that), hand tools like cleavers, potholders and mixing spoons and other items. Don’t bury these in cabinets — have all the most-used items in one place (unless you categorize by function and not usage). Unless you need things arranged according to color or something, I say organize the most-used items into a few drawers (near the stove/cooktop/preparation area) so they’ll always be ready for you.
One other note: if you have a bazillion kitchen appliances — things like toasters, toaster ovens, can openers, coffee pots and even a George Foreman grill — keep the ones you use most on the drainboard or counter. If you only use that coffeepot for special occasions (when relatives visit), why does it need to take up space on that counter? Are you using it as a decoration? Just a few tips on making your kitchen as efficient as possible, because if it is, you’ll enjoy working in it more, right?