I wanted to share this post mostly to provide ideas, and helpful hints to help you organize your kitchen and hope it will inspire you to organize your kitchen in a way that works best for you. Whenever I come across food blogs, I always wonder what their kitchens look like. Food bloggers are in their kitchen quite a bit, so I’m always curious to know their strategies in maintaining an organized kitchen. Now, I certainly don’t feel that I have the most organized kitchen and I certainly don’t have my dream kitchen but I make it work for me. I’m always grateful for that one bit of helpful information I come across that brings that “a-ha” moment for me and information that is even sometimes life changing. Because organizing is life changing, you know? 😉 If you’ve been following my blog, I just posted about my pantry organization and explained each section at a time, so I will follow that same method here.
I drew a lot of my personal inspiration from one of my absolute favorite dream kitchens ever, which is none other than Ina Garten’s Kitchen. She is my all time favorite cooking icon. Her tips in the mentioned article are priceless and were especially helpful when we were building our home. Of course I adapted it to fit my budget and my kitchen is nowhere near as glamorous but I can always dream. The article recommends having a wide, deep sink with no partitions. This was the best decision I ever made. I can fit my baking sheets, and big pans without any items sticking out. If you are looking to build, or are building I highly recommend this option.
Also, as a side note I wanted to keep my overall kitchen very basic because I change my kitchen colors as far as accessories go every season. I currently have hints of green for springtime. I love the fresh, clean feeling that color brings into my kitchen.
On the left side of my sink, I have what like to call my baking center. I love having these glass containers to store my most used baking ingredients. All-purpose flour, granulated sugar and bread flour. I love the wide open top that allows me to scoop my measuring cup easily without any spillage or problems of running into the sides. Since I am constantly baking and catering for others, I go through these ingredients quite frequently. If you like this idea but don’t necessarily go through flour or sugar as often, there are smaller sizes available. I also empty the contents about every 6 weeks, and place the containers in the dishwasher to keep them clean.
To the bottom left of my containers, I have a drawer with other baking essentials. Fine kosher salt that I use in all of my baking, and table salt which I only use in my favorite bread recipe. I also have baking powder, baking soda, cornstarch, demerara sugar, bakers fine sugar and cream of tartar. I love having these ingredients in a drawer that’s easily accessible. I also like to keep my baking powder and baking soda in airtight containers to maintain freshness.
In the cupboards above my “baking center” I have on one side a variety of bowls and on the other, plates. The cereal bowls on the bottom right are amazing for serving all sorts of foods, and I love the wide bowls for soups and salads. Most stores that carry white dinnerware have some sort of variety similar to these bowls and I actually purchased these at an outlet. When I switched my bowls to be all in the same cupboard, it was easier for my kids to put dishes away and to be able to do their kitchen chores without me having to rearrange it after.
I clearly love clean lines and all white dinnerware. I like food to be the star instead of a pattern on a plate. Right after we chose kitchen cabinets, I immediately regretted not doing just open shelves. Oh well. Also, if you are looking for great quality, durable and inexpensive dinner ware, CB2 is the place to buy from. Love that store so much.
My utensil drawer is nothing special but in addition to my utensils, I do keep my measuring cups and spoons in that same drawer. Every month I take out the trays and empty the drawer and clean it out.
Does this picture feel out of place in my all-white, no color kitchen? Ha! It’s so helpful to have all of my fruit and veggie tools in one drawer. It’s a great help when searching for the right tools. One thing about kitchen tools that I’ve realized over the years is that I have collected way too many. They go on sale, or a new gadget comes out and it suddenly becomes a must have. This realization that I had collected too many came when I moved. I decided to separate the ones I hardly ever used, and put the most used ones together in my drawers and it made my life so much more simple.
I have to keep the stainless steel tools in a separate drawer for visual purposes, of course. I wish I had a link to share for these drawer organizers because they are the perfect size and are just a great way to separate different tools. This drawer is in my kitchen island and I love the how big and wide they are. I recently switched what I initially had in this drawer for these cooks tools because they were taking over my counter space. I initially had my spices in here but I will show what I did with those here soon. I do use all of these tools though which include tongs, serving utensils, spatulas, scoops, whisks and graters.
Underneath my utensil drawer, I have two drawers that pull out where I store a few of my pots and pans. I use the ones in the front more frequently but I do use them all on a regular basis. In the future I will do a separate post in cookware and kitchen tools but for now my selection includes a 4 qt saucepan, 3 qt wide saucepan, 2 quart, 1.5 qt and a 1 qt. Also a strainer and a double boiler insert.
Underneath that top drawer, I store all of my non-stick and stainless steel sauté pans. It’s good to have a variety of sizes for different cooking needs. I have anywhere between 14″ wok, a frittata pan, to a tiny 8″ fry pan.
Above my refrigerator I keep my bigger pots with the ones I use most in the front, and the pots I don’t use as much in the back. On the top shelf I have a few electrics that I rarely use. I have two different styles of waffle makers and yes, I’m admitting now that I rarely use my crock pot.
My glasses are in a cupboard right next to my refrigerator. I like to keep a good variety on hand for different occasions. And again, I keep the most commonly used ones on the lower shelf and the fancier ones we use once a month, are on the top shelf. I don’t clean my shelves out as often as I should but that is what spring cleaning is for. Which is when I also take the time to get rid of glasses I don’t use as often.
My cook top is where I spend most of my time. I chose a 36″ cook top so that when I cook multiple items, the pans aren’t running into one another. I like to use a magnetic knife rack to hold my knives, so I can keep my counter space free. Plus, it’s much easier to see what knife you are grabbing.
I use every single one of these knives quite often. Beginning at the left I have two serrated knives I use mostly for cutting fruits and veggies such as tomatoes. Two santoku knives which translates into “three uses” and those are chopping, slicing and dicing. I have three different chef’s knives, a carving knife, a bread knife, deli knife and a sharpening steel. For a bit of knife info, the sharpening steel is one of the most important pieces in maintaining your knives. It is recommended to be used before and after each time you use your knife to maintain the sharpness of the knife but not to be used on serrated knives.
I keep all of my often used spatulas within reach of my cook top for easy access. I also keep extra-virgin olive oil on hand, a pepper mill, and this lovely salt container that has sadly been discontinued.
So I mentioned before that I had changed my spices from my drawer, to these long narrow shelves that are located to the upper sides of my cook top. I have gone through so many different varieties of spice containers. Like probably 8 different kinds in the 16 years I’ve been married (I’m not even kidding). I love these jars because they are small and wide. Wide enough where when you put a spoon in, you don’t have to worry about whether it fits or not because the opening is wide enough. I have the jars I use the most at the bottom, and I actually keep an extra jar of the same kind behind the ones in front because I don’t like to run out.
I keep my most common baking spices all in one side as well. Vanilla, vanilla bean paste and vanilla bean pods. Above that I have cinnamon, cardamon seeds, whole nutmeg, ginger, poppy seeds and maple flakes with a few varieties of salt on the shelf above that.
The next two pictures are where I keep my cutting boards and baking sheets. I don’t know why it’s so hard to find the perfect space for these items. I feel like I’ve seen pins all over pinterest on how to get creative with where to put them. These drawers are below my cook top and the best location and size for me to hold these essential kitchen items.
So that’s my kitchen but I’m adding one more small feature I have that’s on my wall. It’s a chalkboard that’s 20 x 14 in size for my weekly menu. Having a weekly menu is so helpful to organizing your family meals. I set aside a day where I can sit down and plan the menu for the week. Now it’s not the same day every week because things come up in life and it doesn’t always work for me to say I’m going to do this every Sunday, or Monday. Just please overlook my handwriting. It’s definitely not the best, but it works for what we need it for. Underneath this chalkboard I have another one just like it with my kids chores written on it. That one was definitely not picture worthy 😉
I hope there was some bit of information on this post to inspire you to organize, declutter and create your kitchen to fit your needs. Happy kitchen organizing!