5 easy ways to organize your kitchen—restaurant secrets revealed
A baking stash, cleaning as you go, and a compost bowl—culinary professional reveals easy tips to organize your kitchen and free up more cooking space, even if you only have a few square meters to work with.
1. Clear some space for yourself
Being organized starts with giving your cutting board a dedicated spot. That’s more important than having a bunch of extra square meters (square feet).
“In a restaurant kitchen, your cooking space might be only slightly larger than a cutting board—fine dining dishes are still prepared there,” says food writer and chef Satu Koivisto.
Ensure there’s enough space around the cutting board to work, and keep a bowl for organic waste next to it. In a restaurant kitchen, there’s always a separate container for vegetable peels and scraps, so they can be dropped in right away. The same trick works in a home kitchen and keeps the countertop clean, Koivisto advises.
2. Less stuff, better functionality
What do you really need in the kitchen? Less than you might think. A couple of pots, a good frying pan, and a sharp knife go a long way.
Many people store bulky items in the kitchen, thinking they might someday start making homemade ice cream or baking macarons again. If you haven’t used a certain tool in years, you probably won’t start today either. For example, you can keep baking tools in a sealed plastic box somewhere else, taking them out only for baking. That leaves space in the kitchen for the things you need on a daily basis.
3. A waste-prevention basket and the golden rule
The fridge works like a grocery store: older items up front, newer ones in the back. Similar products should be grouped together so nothing gets forgotten.
Leftover food can easily disappear into the depths of the fridge. Put leftovers in transparent, lidded containers marked with the date so you can immediately see what’s inside and how old it is. Clear organization and visibility help keep the fridge in check—and prevent any mysterious expired surprises.
A waste-prevention basket works the same way in a dry pantry.
“Place a basket on the countertop and bring forward items forgotten at the back of the cupboard a few at a time,” Koivisto suggests. “When they’re in plain sight, you’re more likely to use them. It’s also a good idea to regularly check the freezer so it doesn’t become a food graveyard.”
4. Clean as you go to save time and stress
In restaurant kitchens, the key to staying organized is constant cleaning. Once a task is finished, the space is tidied up before moving on to the next step.
“It’s worth adopting this practice at home. That way, your kitchen won’t be a complete mess by the time the food is ready.”
Cleaning as you go also applies to cooking tools. A knife stays in good shape if you wash and dry it immediately after use and then place it in its holder.
5. A place for everything
Keep the most essential kitchen tools easily accessible and in logical places, since many people may use the kitchen. If the knife sharpener is always lost, it’s not the users’ fault but the lack of proper organization. Similar items should be grouped together so they’re easy to find.
Pull-out drawers are especially brilliant for storing pots and pans, because they reveal everything in one go. Don’t store your knives in a drawer, as that dulls them. A magnetic knife holder is best.
“Your kitchen doesn’t need to look like a showroom. We have a sofa and art! When the kitchen feels like your own, it’s a pleasant place to be, and it inspires you to cook.”
