Ah, spring is right around the corner. But before you fire up the grill or hit your favorite farmers' market, make sure your kitchen is organized and ready for the season. Use these four simple tips from professional organizer, Amanda LeBlanc, to get started.
Ergonomics: Before you start to organize the kitchen, step back and take a look at the space. Think about how you want the space to flow. When you stand at the stove everything you need to cook should be right at your fingertips. Other examples of ergonomics are placing pots and pans by the stove, drink ware near the fridge and coffee filters by the coffee maker.
Purge, purge, and purge again: My husband is a very talented cook and LOVES to spend time in the kitchen. As sous chef, I've learned that you don’t need a lot of fancy tools to be a good cook. My coined phrase as a professional organizer is; “too much stuff in too small a space can never be organized.” In the same way the less you have, the less you have to keep up with. The first round of purging will be the easy round. This is the time to get rid of anything you no longer want or items that are broken. The next step is to group like items and then purge again. If you see that you have 10 spatulas and you look at them side-by-side, donate duplicates.
Add adjustable storage: Like many of us, there's not enough space in our small, cramped pantry. The easiest way to solve that problem is to add freedomRail adjustable storage. This allows you to place shelves around what is being stored; eliminating wasted space.
Everything has a home: Maintain home organization by giving utensils and cookware a specific home. Use organizing tools like drawer dividers and divided trays. My favorite tools are modular drawer organizers because you can customize them to fit any drawer to make the most awkward drawer an organizational dream!
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