5 KITCHEN ORGANIZATION TIPS FROM A PRO

1. Set up your cooking station

This first tip is the foundation of my cooking process. In a professional kitchen, every cook has their own "station" where they keep their most frequently used tools, so it's a good idea to set one up in your own kitchen. It's usually best to set it up next to your stove; that way, you'll have all of the main things you need at your fingertips during the cooking process. (I affectionately call mine my "Bennett Station.")

Here are the key items you'll want to round up:

• A large cutting board at least half an inch thick. (Place a small towel underneath it so it doesn't jiggle around while you are chopping.)
• A pinch cup of kosher salt (for seasoning pasta water, etc.), and another of flakey salt for seasoning meats and veggies.
• A pepper grinder (because freshly-ground pepper tastes so much better!).
• A bottle of cold-pressed olive oil for cooking at low heat.
• A bottle of grapeseed oil for high-heat cooking.
• Red wine vinegar for splashing onto roasted veggies and salads. (You can also use apple cider vinegar if you prefer.)
• A utensil holder for the essential tools you'll use most frequently: ladles, spatulas, wooden spoons, a whisk, and cooking scissors. (Lesser-used kitchen utensils can be stored elsewhere.)
• A Dutch oven that lives on the stove. It's perfect for making pots of beans, soups, stews, and family style meals. (And if you have a brightly-colored one, it can also add a fun pop of color to your kitchen.)
• An 8-inch nonstick pan and a 10 to 12-inch stainless steel pan. (Pro tip: hanging your pots behind your stove is a great way to conserve space AND give you extra easy access!)
• A sharp 8 to 10-inch chef's knife. (You can keep it either on your cutting board or in a nearby drawer.)

The beauty of my "Bennett Station" is it's got everything I need to season, prep, cut, heat, and cook whatever meal I'm making. And because it's always there, I never have to look for anything. (After you use it, be sure to wash and put everything back where it was. It's so simple, but makes such a difference!)

2. Think ahead

The saying "when it rains, it pours" is especially true in the restaurant industry. On most evenings, it's common for a huge rush of food orders to come in all at once, so being prepared and organized BEFORE that happens is essential to success. (This is what professional chefs call mise en place.) For example, if your recipe calls for chopped onions, cut them all up ahead of time; it not only helps you get ahead, but it also ensures you aren't missing any ingredients and have the correct amounts.

3. Label everything

Yes, EVERYTHING. This includes your pantry bins, fridge drawers, and plastic food storage containers.In professional kitchens we label everything so there's never any confusion about what ingredient you are about to grab. (If you're feeling ambitious, you can also add the date so you know when to throw things out.)

Adhesive kitchen labels are easy to use and work well. Personally, I love using erasable chalk markers label all my ingredients--the chalk ink is easy to wipe off and re-label as the contents of my pantry or fridge change.

4. Keep everything visible and sorted properly

Whenever possible, use transparent or translucent containers for food storage. Clear containers are perfect for storing dry ingredients because you'll instantly know when you're running low on something and need to restock.

I also suggest grouping similar items together. For example, all canned goods should be stored on the same pantry shelf, and then sorted into groups of like-items. Dry goods (lentils, dried beans, rice, etc.) should be stored in matching containers and stored together as well. In the refrigerator, I like to have all liquids (such as milk, juice, and canned beverages) on the top shelf. I use clear bins to group different veggies instead of just having a big drawer full of random veggies that aren't labeled. In my lower fridge drawers I keep all the dairy products on one side and raw proteins on the other to prevent cross-contamination. Every drawer and bin is labeled, and this allows my husband and friends to know exactly where to look for what they need.

5. Shop smart