Kitchen Makeover

Just as a painter gets her brushes and paint ready, or a potter gets his clay and wheel ready, so does the chef prepare. How? With an organized kitchen. For me it is necessary. The first thing I recall from culinary school was mise en place. Mise en place, according to the Food Lover's Companion, is a French term referring to having all ingredients necessary for a dish prepared and ready to combine up to the point of cooking. So, in order to allow for creativity and to remain focused on a finished product you must be prepared and remain organized. I do lots in my small San Francisco kitchen. I keep busy with recipe development, food styling as well as housing equipment for cooking classes and catered events. I need to be organized! Chaos is not hanging out in my kitchen. I would go mad! I appreciate the simplicity of things in order. It makes it inviting. My shelves stocked with shiny mixing bowls, stacks of glass dishes and utensils of all sorts, it makes me feel like I have my own kitchen store. I love it!

I put together a new chrome rack today, and got to organizing all my kitchen ware. Just like a kid with their toys, I appreciate what I have and I do all I can to care for it. I maintain a stocked pantry of spices, condiments and staples as well. Hey, who knows, the Food Network may have a new home ambush show for chefs...and well..I'm ready! Lights, camera, get cooking!

Until next time keep it simple and organized!
Alex
The Food Diva