Here's how a pro organizes her kitchen.
Over the years she’s maximized every square inch of the narrow space, and because she rents, she’s done it all without making any structural modifications—or spending too much money. “Chefs are very smart with budgets; we’re always forced to be thinking about the bottom line,” she says. “Also, I'd rather spend my money on cheese than an expensive built-in kitchen.
Schiff says hobby bakers and home cooks can achieve some of the same restaurant-level functionality in their own kitchens if they’re willing to get creative with storage. “It’s not so much an investment in major equipment or remodeling. It’s how you set things up and think about maximizing your space,” she says.
Here are her top tips for creating a more efficient, professional-style kitchen—and 17 products to help get you started.It’s hard to see what you have to work with when it’s tucked in a cabinet or behind a pantry door, which is why Schiff stores everything—ingredients, utensils, small appliances, cookbooks,, I was still surprised to learn just how dedicated she is to her system.