Mise en place—”things in place.” It’s the first thing any student at culinary school learns, the first thing any rookie cook learns on the line at a restaurant. You have to keep your things in place, your workspace clean, your tools and ingredients organized. But there are so many moving parts: dinner plates and wine glasses, cereal bowls and flatware, spices and pantry items, serving dishes and roasting pans, utensils and baking supplies. Where should you even start?
To put you on the path to organized bliss, IKEA Interior Design Specialist Charlene Tea answered pressing questions you shared about kitchen storage on @goodhousekeeping. The best part? Her tips and product suggestions below are applicable for every kitchen, no matter how big or small, and whether you rent or own.
1. How can you best make use of lower cabinet organization? What are the strategies to use for under the sink, pots and pans, or countertop appliances?
Interior organization is all about inserts. For lower cabinets, Tea suggests using UTRUSTA partition wires to keep items like baking sheets and lids in check, and pull-out wire baskets for pots, pans, and small appliances.
“No more digging through your cabinets to