8 Professional Tips to Help You Organize Your Kitchen Like a Chef

How to organize your kitchen like a chef – 8 pro tips |

Get the Layout Right

For any endeavor, setting the foundation is crucial. When it comes to organizing your kitchen like a chef, getting the layout right is essential. After all, kitchen organization is more than just about aesthetics. It’s about functionality, efficiency, and ease of access.

In professional kitchens, there is a concept called “mise en place”. Translated from French, it means, “everything in its place”. This ensures that every utensil, ingredient, appliance or tool you would need while cooking has a designated spot that makes sense.

When gearing towards having a chef-like organization in your kitchen, consider the work flow. The idea here is to keep everything needed for a particular task within arm’s reach of where the task is performed.

Take Martha Stewart’s kitchen as an example. Her kitchen is organized into five activity zones: baking, prepping, cooking, cleaning, and storage. In each zone, she keeps the necessary tools and supplies gathered together.

• Baking Zone: Mixers, baking sheets, scales, etc.
• Prepping Zone: Cutting boards, knives, peelers, etc.
• Cooking Zone: Pots, pans, spatulas, seasonings, etc.
• Cleaning Zone: Brushes, scrubbers, gloves, etc.
• Storage Zone: Tupperware, labels, leftover food, etc.

The Power of Labeling

Another trick chefs use is labeling. Imagine being thrust into a bustling restaurant kitchen during dinner rush; without ample labels, you’d probably feel lost. Similarly, in our own kitchens, good food storage manners include keeping things visible and clearly marked to avoid confusion.

And it’s not only about marking containers with the contents. Including key information such as the date and potential allergens can be handy. This practice not only helps you keep track of what’s in your kitchen, but also helps manage food waste more efficiently.

Remember, every professional kitchen is regularly busy, coordinating a flurry of activities. Labelling is an indispensable aspect for them to function proficiently.

Consider how Rachel Ray manages her spices. She stores them in magnetized tins stuck to a metal sheet hanging by the stove for easy access. Each tin is labelled at the top with the name of the spice.

• Paprika
• Cumin
• Chili Powder
• Dried Basil
• Oregano
• Cinnamon

Incorporate Open Shelving or Hanging Storage

Chef’s kitchens often have open shelving or hanging storage systems. Such an approach doesn’t just offer a fresh look to your kitchen, but it also improves functionality. Open systems allow the chef to see their tools and supplies at glance without rummaging through closed cabinets.

Glassware, dishware, pots and pans – everything can be within sight and reach. Not to mention, it gives you an opportunity to showcase your finest kitchenware. Plus, hanging systems for items like pots and pans can also benefit from this set-up.

Think about Michelin starred chef Gordon Ramsay’s kitchen. He utilizes open shelving for his plates and bowls with his pots and pans hanging above his island for easy access.

• Pots hanging from hooks
• Pans on a hanging rack
• Glasses on an open shelf
• Bowls displayed on wall shelves
• Mugs hanging under cabinets
• Plates stacked on a rack within reach

Sorting Kitchen Utensils by Use

When organizing your kitchen, grouping tools according to their usage can be a game changer. It’s an effective method employed by chefs to make the kitchen space work adaptively with them. Instead of storing all utensils in one drawer, sort them by their use and keep them close to where they would typically be required.

So, for instance, you could store all your baking utensils (whisks, measuring spoons, spatulas) in one drawer, cutlery in another, and specialty gadgets in another. This removes the guesswork from locating the right tool at the right time.

Let’s reflect upon Jamie Oliver’s utensil arrangement strategy. He keeps everyday cooking utensils in a pot near his stove. His baking tools are kept in a large drawer near his oven, and his cutlery is divided into organizers in a dedicated drawer close to his dining area.

• Cooking utensils: wooden spoons, ladles, spatulas
• Baking appliances: measuring cups, cookie cutters, rolling pin
• Cutlery: forks, knives, tablespoons
• Gadgets: garlic press, can opener, cheese grater
• Knives: Chef’s knife, paring knife, bread knife
• Serving pieces: salad servers, cake server, pie server

Optimal Organisation of the Fridge and Pantry

The organization spree should definitely extend to your fridge and pantry as well. After all, these are the places where you primarily store your ingredients. Chefs usually follow the ‘First In, First Out’ (FIFO) rule meaning that older supplies should be used before newer ones.

This prevents wastage due to expiration and spoilage. Hence, making this rule a part of your kitchen habit helps in smart resource usage.
Moreover, keeping the visibility factor in mind goes a long way. Store items in a manner so that everything is visible at once. Out of sight often equals out of mind in a busy kitchen!

For instance, I quite find Marie Kondo’s refrigerator-organizing philosophy inspiring. She prefers using clear containers for storing items like fruits, vegetables, and leftovers, organized by type and meal.

• Dairy products together
• Fruits stored separately from vegetables
• Condiments contained on door shelves
• Leftovers in visible, properly labelled boxes
• Bready and pastries in their own space
• Cleaned greens ready to cook or eat

Mastering Vertical Space

In a kitchen, every square foot counts. And that includes the walls. Going vertical is a surefire way to multiply your storage space. You might observe that professional chefs make excellent use of their kitchen walls to hang tools, display ingredients or even to store pots and pans.

Magnetic knife strips, hanging racks, floating shelves, bars with hooks – they all offer more storage without taking any counter space. Additionally, they can add tons of character to your kitchen.

Think about Julia Child, a renowned chef known for her extraordinary culinary skills. Her native kitchen made headlines with her infamous blue pegboard wall fitted with outlines for each tool. Such a layout ensures she never misplaces an item and is a brilliant testimony of effective vertical space utilization.

• Magnetic knife rack against the wall
• Hanging pots and pans
• Floating shelves for glasses and cups
• Wall-mounted spice rack
• Hanging fruit basket
• Pegboard for tools, lids, and cutting boards

Investing in Quality Items

At first sight, a chef’s kitchen might intimidate us with all their high-tech gadgetry. But the reality is different – chefs usually prefer sticking to basics. They invest in tools and appliances that provide resilience and highly value quality over quantity.

Yes, having fancy gadgets at disposal could seem interesting, but having robust basic equipment can elevate your cooking experience tremendously. Choose appliances that serve multiple functions and the ones that you are sure to use often.

We know that renowned chef Anthony Bourdain swore by just a handful of utensils – a chef’s knife, a paring knife, a plastic scraper, and a pepper mill. Inspiringly, he manifested how even simple tools could cook up a storm.

• Quality chef’s knife
• Reliable paring knife
• Multifunctional blender
• Durable roasting pan
• Heavy duty cutting board
• Efficient pepper mill

Keeping it Clean

Lastly, cleanliness plays a pivotal role in maintaining an organized kitchen. Chefs follow a strict protocol of keeping their workstation spick and span. As the old saying goes, “clean as you go”. Whether during the preparation or post-cooking, mess should be constantly cleared.

This not only makes your kitchen a pleasant cooking place but ensures safety too. Little food spills might become home to bacteria or even cause accidental slipping. Furthermore, a clean kitchen promotes healthy food.

Celebrity Chef Bobby Flay is a huge proponent of keeping the kitchen clean. Every time he uses a utensil, plate, or even an ingredient, he cleans it immediately before moving on to the next step making his kitchen always in order.

• Clean your dishes immediately after eating
• Wipe down the counter after every task
• Clean up any spills instantly
• Steam-clean your microwave regularly
• Sweep your kitchen floor daily
• Periodically organize cupboards and drawers

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