An Appreciation of a Small Kitchen
If you’re like me, you love ogling photos of enormous home kitchens with islands the size of shipping containers, miles of white marble counters, ranges with six burners, multiple ovens, dishwashers, sinks, warming drawers, microwaves and more. They are surely spectacular, and are often described as “a chef’s kitchen” or “a gourmet’s delight.” However, I’m not convinced that these kitchens that resemble appliance showrooms translate into excellent home cooking.
My kitchen of the previous twenty-five years is very small: 4 burner gas range, average size refrigerator, one double sink, two feet of counter and six cabinets. I’ve never had a dishwasher or a microwave. A small nearby closet serves as a pantry for staples and a few small appliances. However, in this small space, I’ve created, cooked, and photographed hundreds of recipes as a food blogger and freelance vegan recipe developer while keeping my family well-fed. The kitchen’s compact size doesn’t dictate the quality or quantity of the food I cook, rather, it compels me to be extremely neat and organized. The French concept of mise en place, or “everything in its place,” is the key to culinary success to prepping and cooking in a small kitchen. Each tool and utensil has multiple uses and is chosen with an eye to excellent quality and is kept in perfect condition. No multiples of anything allowed! When succumbing to the desire to add a new knife, ladle, other gadget, it’s only allowed to be added if something less desirable is discarded.
My favorite television shows depict Italian or Greek families cooking outside under a vine-covered arbor or large shade tree, preparing pasta and vegetables on an ancient table, using only few knives, spoons, and bowls to make fabulous yet simple meals. I can truly say that I could probably cook a meal in this kitchen with my eyes closed. I’m at home in my space; I can prepare meals without traipsing all over a cavernous kitchen, looking for equipment. My three knives, two cutting boards, 6 pots and pans, and 4 bowls are all I need to be a happy cook.
