How to set up your kitchen like a Chef

besides questions about food I actually get a lot of questions about cleaning an organization and I also never did a kitchen tour since I moved so I'm going to do both of those things in one video so first just some backstory on me so you don't think I'm just some random guy well I am just some random guy but I happen to have worked in restaurants for the last 10 years and a number of those restaurants were open kitchens which means that you can see straight into the kitchen from the dining room so I am very accustomed to working in an environment where I have to be clean all the time that's me in the kitchen so I'm just gonna share some tips and tricks and habits that I've picked up along the way that you can translate over to your home kitchen so first I'm going to set up my workstation I have this little pan here I will link it below if you want to check it out it is kind of pricey though I like having a container like this because I can put all the things that I use the most like salt pepper flaky salt and since I use my camera a lot I usually put some memory cards in there and I usually tuck in my bench scraper since I do use it a lot while I'm prepping but having something like this is super convenient because you can just put the lid on and put it away when you're done or you can just pick it up and go with it you can bring it over to the stove you can take it outside and take it to the grill and it also just looks neat and organized and if your workspace looks neat and organized you're going to work neat and organized next I'm going to bring over my Bain Maries which hold my tools that I use the most so just go through your tools figure out what you use all the time and throw it in there so for me I have my spoons cooking spoons tasting spoons whisk spatula so I don't have to rummage through a drawer to look for something like everything is all in one place right where I need it all the time and just like the other container I can pick this up and I can bring it with me if I want to go over to my cooking surface but the idea is you bring all of these things closer to you so that when you're prepping you don't have to leave everything is right there next to you the next thing would be to grab my cutting board and my knife and then once I have that gathered I will get a wipe towel so that I can clean any messes and clean as I go now this is called my miseen plus a lot of people think miseen plus starts with the ingredient ingredients but no Meson plus encompasses all of your tools the equipment you're going to need everything is in its place and then once I actually start getting to work I like to bring a bowl over and this is my trash Bowl my trash can happens to be located on the other side of the counter so I bring it closer to me and I can just fill this up and dump it when I need to but I don't need to go anywhere I can just keep working and then once you get in the habit of setting up this way it actually makes cleaning a lot easier as well so let's say I just finished my prep and I'm going to start breaking down all I have to do is put away my leftover ingredients empty that trash bowl and then put away my cutting board and I can start wiping down and then I can wash my tools and put them away one of the advantages of setting up your tools in bayeries is that you can just pick it up and put it away and then the next day when you go to cook something you just grab it and pull it right out it's much faster okay let's go over to my cooking surface and let's say I'm about to cook something I set it up pretty similarly I'll bring my Bain ring over with my tools I always have a trivet nearby let's say I have something in the oven and I'm want to pull it out I have a small container of salt and then I keep my cooking oil in these little squeeze bottles it's a lot more appealing than a giant glass bottle of oil and then I keep them on a plate or in a little dish like this so it catches any drips and then all I have to do is periodically wash the bottle wash the dish and then refill them and then just like my workstation I keep a towel handy near my cooking station so that if I drip or spill anything I just wipe it really quick and clean as I go it makes it a lot easier than having to deep clean your oven and then when I'm done cooking I can bring my tools over to the sink and wash them if I need to put away my trivet and then I'm pretty much done now when it comes to storage of all my pots and pans and stuff like that I just try to keep like-minded things together and I bring whatever I use the most closest to me but of course do it in a way that makes sense for you and your space space is a luxury I remember in my last apartment it was so small I had no space I used to stack all of this stuff in my oven but I would follow the same Trend and keep all of the like-minded things together it just makes you flow a lot smoother in the kitchen all right onto the fridge now my fridge is actually pretty Barren right now we need to go grocery shopping but I keep ready to eat Foods on top and then anything that needs to be cooked like meat or seafood I keep at the bottom so that it doesn't drip on any of the ready to eat vegetables or leftovers okay your kitchen is super clean and super organized how do you keep it that way now unfortunately you do need to have everyone that you live with kind of on board for this to work but this is a great habit I picked up working in restaurants now in the in restaurants we would pick an area of the kitchen to deep clean every single day but a professional kitchen is much different than a home kitchen so what I do is I pick one area of my kitchen per week and I deep clean it so it'll only take about 15 minutes versus deep cleaning your entire kitchen which could take hours so this week I'm going to deep clean this right side of my range and I usually start from the top down so I'll remove everything and I'll Wipe Out the shelves and the reason I start from top down is because if you start from the bottom up you're just going to get everything dirty again if there's any dust or crumbs at the top and you just push it right back down to the bottom you're gonna have to wipe something twice and just save yourself some time so this is my spice drawer oh since we're talking about spices I usually buy my spices in bulk or in a larger container and then I put them into these containers and since these are going in a drawer I put a top label on it so I can read it from above but I do it this way because the spice containers they're not really meant to stack or be neat and these ones I got online they were actually really cheap and they look nice and they're glass so I can see into it see how much I have left and what I need to pick up thank you for coming to my TED Talk okay back on track but once I'm done with my counters and everything else floors are the last thing that I clean because again clean from the top down doesn't make sense to clean your counters and then push all that stuff onto the floor that you just cleaned right and that is it that's what I got guys some tips and tricks to help you set up and work cleaner if you like this kind of video let me know because I have a lot more stuff that I could do like tips on minimizing food waste I would love to do those kinds of videos if there's any interest for it but thank you for watching all the way until the end if you're still here as always when in doubt and the video

Channel: sad_papi

Views: 41,701

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Id: qh1uVPguDgs

Length: 6min 28sec (388 seconds)

Published: Thu Jan 06 2022