It’s not a professional kitchen; it’s not richly appointed; it’s certainly not state-of-the-art; and you won’t find many expensive tools. But it works for me.
When we first looked at this house, I balked. One of my only requirements was a nice, roomy kitchen, with lots of workspace. Not only was this one small and narrow, but also it had a 1955 GE oven, avocado carpeting, and an ancient nonworking dishwasher. Eduardo assured me we could update it, but I was doubtful. Still, we chose this house; so I decided to make the best of it.
I found that it was deceptively functional – and quickly realized why. Most restaurants have a line (a galley-type kitchen), because the cook has everything within easy reach: cooler, sink, stove, prep area. Minimal steps are required to get from point A to point B. I could prep, cook and serve everything almost standing still. It also had some clever 1960s innovations: a garbage chute under the sink; a pullout butcher’s block; a buzzer to call kids to dinner! Now that’s state-of-the-art!
The diminutive dimensions required that I downsize my equipment and utensils – something I certainly didn’t view as a plus at first. But it forced me to see just how much unnecessary crap I was holding onto. I pared down to the bare essentials, even discarding some small appliances I’d thought were indispensable – which required me to do a little extra prep work…. but that allowed me to focus on the food, which is the whole point in the first place.
A splash of yellow paint, a new floor and some new appliances, and we’re good to go! Some food bloggers’ kitchens look like an upscale appliance showroom… and yes, I do feel a twinge of envy sometimes. But when I’m done cooking and photographing my food, my family sits down to eat it… because this is our home, and these are our daily meals. In our house, we live what we cook. And I’m quite content with that.
I gradually came to love my sunshiny little kitchen, even more than some of the really cool kitchens I’ve worked in. I hope you will too!