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Professional Organizer Gives Us Some Kitchen Organizing Tips

Mar 07, 2017 05:38PM ● Published by Linda Ditch

A place for everything . . .Spring-cleaning season is the perfect time to get your kitchen in order. Professional organizer Deb Fleischman owner of A Clear Space answers a few questions to help you get started.

Q: What is the worst space in the kitchen to keep organized?

Pantries, or cabinets that function as pantries for dry and canned goods, seem to overflow to the point where you forget or can’t see/find what you need. Pantry storage containers and shelf expanders are essential to keep things organized and labeled. A wide variety is available at places like Bed, Bath, & Beyond and The Container Store.


Q: Organizing a kitchen can seem overwhelming. Where should you start?

In general, it is best to approach kitchen reorganization in stages.


Stage 1: Countertop

Start by clearing and extending your counter space. Your counter is your premium kitchen workspace, and most that I see are cluttered with paperwork, cat toys, and small appliances. Your space should be efficient, reflect your aesthetic, and inspire you to cook.

Besides the French Press or electric teakettle, place only the appliances you use regularly on the counter—food processor, blender, juicer, mixer. Crock-pots, for example, can live in the cabinet and come out for occasional use. Keep cooking utensils—spatula, whisk, stirring spoons, microplane grater—in a container next to the stove. Spices should be easily accessible. 

I prefer a rotating or a hanging spice rack. Make ample room for a large cutting board and space for a cookbook or iPad stand so you can follow a recipe easily. The rest of your counter should remain clear so you have ample room for food and ingredients you will need to cook.


Stage 2: Cabinets

Take an inventory of your pots and pans. Give away those you never use. Get a hanging rack if possible to clear out space from your cabinets and hang your favorite pots and pans to make them more accessible. Purge the Tupperware. Use glass or Pyrex, not plastic, and limit yourself to one set of containers of various sizes. The same goes for mugs. If you open your cabinets and they are stuffed with dishware, take the minimalist approach. Keep what you use. Give the rest away.


Stage 3: Food staples

Take an inventory of your dry goods. Sort and organize. Baking goods in one place. Pasta in another. Buy containers to keep smaller items together.



Visit Deb Fleischman of A Clear Space to learn a little bit more about Deb and her business.

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