One thing I hate about watching cooking shows is the kitchen and prep. Who wouldn’t love to cook in those large kitchens with granite counter tops, multiple sinks, multiple ovens, and pre-chopped, pre-measured ingredients? Of course it looks easy and delicious!
As a result of those glorious and glamorous tv kitchens, many people I’ve met tell me that their kitchen is “too small for cooking.” I don’t believe it. If you have a stove, a sink and a chef’s knife, you can cook. Our kitchen is 36 sq. ft. It is a tiny galley kitchen – a mere nine feet long and at the widest point, 4 ft wide. No stainless steel in my kitchen. We’ve got the renter’s white. Countertops? Don’t even get me started.
A small kitchen taught me the importance of kitchen cleanliness and organization. Take it out, use it, put it away. There is just no space to lay out all of the ingredients for prepping and measuring. I have room for a cutting board, a waste bowl and maybe a small plate on my counter top.
While I drool over and envy the luxurious kitchens in magazines and on tv, I must admit that I love the challenge of a small kitchen. That’s my competitive spirit. The limited space creates a challenge in and of itself. Homemade pasta? I’m not gonna let lack of counter space get me down! Italian rainbow cookies? Yes please! If I can make it in my tiny, out of date kitchen, a small kitchen is no excuse for eating out.
I’d love to see how a celebrity chef functions in my kitchen and challenge them to a small kitchen throwdown!
