As part of our ongoing organizing series this month, we caught up with David Lebovitz, writer, baker, and cookbook author extraordinaire, to see how he organizes the shelves in his home kitchen in Paris!
Today he shares with us his system for why everything is where it is, and the two tools that changed everything.
How do you keep this area organized?
I try to keep everything positioned by how often I'm going to use it. So things like flour and granulated sugar are closer and easier to reach than things like cornmeal and brown sugar. (The chocolate is farther away — but that's to keep me from dipping my hands into it…!) Tools are close at hand, especially things I use a lot, like whisks and silicone spatulas. I find that I use my All-Clad pans a lot more than the copper ones, so those usually get placed where I can grab them first.
(In the photo, you can't see it, but my other All-Clads were in use, so it's mostly just my copper and vintage Le Creuset that I’ve scored at Paris flea markets, you see.)
I'm also nutso about keeping a lot of kitchen towels on hand, having them folded, and ready to go.
The main rule I have is that I make sure that anyone else using my kitchen puts things back exactly where they found them.
What organizing trick or tool was a game-changer?
The combination of Cambro tubs, and a label-maker that someone gave me for my birthday. Because I spent most of my life in restaurant kitchens, using Cambro tubs are second nature to me. They're great because they all fit neatly with each other, and you can see what's inside of them, and they last. (I avoid the clear plastic ones, though, because they tend to get brittle over time and break.)
The label-maker helps me keep track of everything, so I know where it is and can find it fast. Those two are the winning combination for me.
Thanks for sharing, David!