Do you feel like you have a hard time finding things in your kitchen? Does it seem like it takes too long to prepare for a meal? Maybe you just don’t have your kitchen set up efficiently. There are some basic rules to keep in mind when organizing your kitchen. The following are some basic tips to get it organized and running efficiently.
Ideally, you want to store items you use regularly near the three main work areas in your kitchen: food preparation, serving, and cleanup. Each of these three areas has a different use, but they will all overlap.
The food preparation area, the busiest area in the kitchen, includes the stove/oven, refrigerator, and sink. In this area you should store the most frequently used items, such as utensils, pots and pans. Dry foods and spices are also great for this area if no pantry is available. For ideal storage, place utensils in a drawer next to the stove, and I recommend using a drawer organizer. If you want some of your utensils to be more practical, use a decorative ceramic vase or water pitcher to store those utensils on the counter. Pots and pans should be stored in large drawers or cabinets under the counter, or hanging from a pot rack that can be suspended over the kitchen island or stove.
The serving area is best located next to the food preparation area so that food platters and plates are easily accessible. Items in this area include serving platters and bowls, dinnerware, cutlery, and drinking glasses. In most kitchens, serving pieces and dinnerware are stacked in cabinets, but if you have the space and the budget, you may want to add glass doors or open shelves so you can display some of your pieces. Your cutlery should be stored inside a cutlery divider in a drawer under the counter.
The cleanup area, like the food preparation area, includes the sink. Today, it also includes a dishwasher. Cleaning supplies should be stored under the sink, ideally inside a pull-out bin or cabinet door accessory. Also in this area, you need a drying rack to air-dry hand-washed items. Consider purchasing a collapsible shelf that can easily slide under the sick when not in use.
By reworking the three work areas, food prep, serving area, and cleanup area along with a few little organization tips, you’re sure to improve your prep and cleanup in your kitchen!