Let me know if this resonates with you. Your Pinterest feed is full of beautiful images of organized pantries and kitchens, but hey… Too Perfect, I can't be the only one looking at her social feeds and wondering why others don't cook in the kitchen. Seriously, after a few days of productive meal prep sessions and making the simplest lunches, my kitchen sometimes feels *experienced*.
After researching, testing and learning about the layout and configuration of kitchen cabinets and drawers, I realized the only thing that was frustrating me was poor planning and a lack of a system for maximizing the space.
When it comes to the kitchen, not everyone's space is the same. Everyone has a different approach to cooking, so naturally, your kitchen setup should work for you, too. Luckily, to get some insider tips that can help us all, we spoke to Ellen Bennet, founder of Hedley & Bennet and host of Kitchen Glow Up, for the inside scoop on how to most effectively and intentionally approach kitchen design.
Ellen Bennett
Ellen Bennett is the Founder and Chief Brand Officer of pioneering kitchen essentials company, Hedley & Bennett. A multi-talented woman, Ellen balances her roles as a business owner, chef, television personality, home remodeler, wife, and mother of two.
Storage is a key element in any kitchen – how do you approach it?
Once you've prepared your kitchen so it functions at its best, it's time to think about how to make it look beautiful. In a professional kitchen, there are zones for prep, cooking, serving, storing and cleaning. I like to keep this structure in my home kitchen. My prep station is always on my counter with a giant cutting board and a set of Hedley & Bennett knives.
In my kitchen, functionality is the first priority.
In my storage areas, everything needs to be easy to find and have labels readable for easy access while cooking. I love having two sinks, especially one oversized sink that can fit dishes of all sizes. Depending on your particular passion, you may have different ways of arranging your stations. It's easy to customize and prioritize these zones and stations while still maintaining the structure of your kitchen.
What ingredients do you always have on hand?
I always have ground beef, ground turkey, and chicken on the bone in my freezer. Eggs and canned tuna are also great proteins to have on hand. I also keep Zojirushi rice on hand so I always have fresh rice. I always have avocados on hand, and the fridge is stocked with lettuce, greens, and pickles.
With these ingredients, you can create your rice bowls and customize them with what you have on hand. I also always have pre-cooked beans in the fridge. I like to have a variety of vegetables on hand that are easy to steam. For fresh veggies, I have Persian cucumbers, which are an easy addition to a bowl or to have when I leave the house. I also have onions, shallots, and citrus fruits on hand to add flavor to any dish. Other staples are olive oil, Fly by Jing chili crisp, and good quality butter. With all of these, it's easy to make anything.
What are your favorite storage tips?
There is a clear basket container for vegetables in the bottom right corner of the refrigerator. I take all the vegetables out of their packaging and place them on a cloth. This keeps them from getting damp and helps them last longer. Clear containers are essential so you can easily see what's in the refrigerator.
If you see it, you can eat it.
What are your must-have spices?
Peppercorns, Maldon salt, and kosher salt are essentials. Diaspora has high-quality, ethically sourced spices. I recommend getting your spices as seeds whenever possible; powders are much older when you get them and will lose flavor. If you get them as seeds, you can crush, grind, or toast them to make them more delicious. Botanica has a spice called Magic Spice that is great to have on hand. Garlic powder, sumac, and za'atar are also great choices.
What are your best tips for organizing your pantry?
Use only one type of container. Don't just put everything in the original containers you bought it in. You can buy a set of containers for cheap on Amazon. They look better and make it harder to lose things. Get rid of anything you haven't used in the last 6 months to a year. I tend to keep a lot of stuff, so be honest with yourself about the spices you use and get rid of the rest.
It's ok if you don't have all the spices needed for every recipe you use.
Also, label all your spices the same. The more varieties you have, the harder it is to see. Labeling is important. You can also buy a little museum putty to keep your spices in place when you open the drawer.
What do you consider to be essential items in the kitchen?
The following are non-negotiables in my kitchen:
- Fish spatula
- Whisk
- Tongs
- A larger than normal spoon for tasting, serving and plating
- Microplane/Zester
- A set of knives – a chef's knife, a utility knife, and a bread knife (make sure they are sharp)
- A good cutting board and neatly stacked kitchen towels (place a towel under the board to keep it in place).
What special kitchen appliance do you think is worth splurging on?
Generally speaking, I don't like disposable tools. A good tool should have multiple uses. For example, you can use a zester instead of a garlic press. Some tools have specific uses, like using a cherry pitter when baking a pie, but I generally like to have these tools available for multiple uses.
What have you learned from helping others renovate and reorganize their kitchens?
The power of a dedicated pantry is real because you can see all of your food versus not knowing what's in each cabinet. Eliminating expired foods from your kitchen is important. People don't realize how much expired food they have in their lives until they go through and get rid of everything.
The kitchen is like a magnet for all the things you don't need in that space. Giving everything a place will allow you to get rid of things you don't need in your kitchen and move them to other parts of your home. This will give you a lot more space in your kitchen and will also impact your daily cooking life, etc.
