Because chefs are organization pros.
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Hey! I'm Jesse and I've worked in kitchens my whole life. Lately I've been sharing some of the best cooking tips, secrets, and bits of humor I picked up along the way.
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But one thing I haven't touched on yet is how chefs manage to keep their kitchens so. damn. organized. It's maybe the most important take-away.
Chefs set up their kitchens differently than home cooks and spend a TON of time thinking about efficiency. Mise en place is life, and a proper set up makes cooking easier, faster, and more enjoyable.
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Have at least two cutting boards and reserve one for sweet recipes...
In restaurants, we have different colored cutting boards for different applications to prevent cross-contamination. At home, I like to keep two boards ― one for cutting savory items and one for cutting sweets. That way, my chopped chocolate doesn't taste like garlic.
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And set them up as though it was your work station.
Typically, a line cook only has a few feet of work space, so it's important to set it up for success. Secure your board with a nonslip mat used to secure rugs ($9.18 on Amazon) or a wet paper towel and keep everything in arms reach.
Avoid storing food in places that get hot (like above the stove).
Cabinets above the stove or next to large appliances can get pretty darn hot. Avoid storing items that could go bad (like canned goods) in these spots and reserve them for plates and cooking tools. In restaurants, we tend to keep dry storage away from the hot line for this very reason.
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Get yourself a pack of big squeeze bottles for oils and vinegars, and mini ones for condiments.
Sure, it may sound excessive to transfer things into squeeze bottles, but cooking with them gives you a level of precision that a giant jug of olive oil can't. Tiny squeeze bottles (such as this set of 12 on Amazon for $14.75) are also great for condiments and hot sauces that you need just a small amount of.
Don't put heavy shit on the top shelf.
This might seem obvious, but you'd be surprised how much easier cooking will become if your heavy food processor is stored under the sink instead of above the stove. The same idea applies to pots and pans ― keep the large ones low and the small ones up top.
Hang a dry erase board on your fridge to keep inventory of everything you need.
I once worked in a restaurant where line cooks would be in charge of their own ordering by writing down what they needed on a white board. I use this same technique at home and write down anything that I use the last of (such as oil or flour) so I don't forget to buy it during my weekly shopping trip.
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Let's get organized!
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via BuzzFeed/Food