I tried to think of a really sexy title but what can you say about food equipment and a bunch of pots and pans, knives and miscellaneous cooking items? Because I am in the kitchen constantly cooking for pleasure and business, I designed my kitchen about 40 years ago to make it as easy as possible to use.
When we remodeled our small kitchen, I wanted an island which gave me a lot of prep room, but it had the effect of making the kitchen smaller. I wanted to keep my work areas as of free of clutter as possible. That goes for under and over the counter storage as well as drawers. When we were ready to remodel, we gutted the kitchen and everything went. All of my small utensils were put in a box and stored in the basement. I also had a box that held questionable utensils. These were items that seemed like a good idea when I bought them, but didn’t seem to get much use. I decided if I didn’t use any any of these for six months, they would go out. I kept one. The others I gave away to Goodwill. Hopefully, someone enjoyed them.
I don’t think anyone ever has enough storage for food equipment. I certainly don’t. To help solve the problem I looked at any vertical flat area we had and basically used kitchen gear in various forms as decorative pieces. I covered walls with pegboard, hung racks and my husband designed a knife rack to keep my knives out of a drawer and accessible. The outcome was a kitchen where I never have to take more than three or four steps to get anything I want to use. Small definitely has its advantages. Continue reading