At Hot-10 pick Battersby, in Brooklyn, chefs Walker Stern and Joe Ogrodnek conjure magic in a super-tiny space. Here are their tips for setting up an efficient, pro-style kitchen at home.
1. OPEN UP
An open kitchen allows both you and your guests to be a part of the action. Bonus: the gratification of watching friends and family enjoy.
2. MAKE AHEAD
Build your menu around no-fuss dishes you can prep in advance, like braised lamb or beef,
or fish poached in 135-degree oil or duck fat.
3. MAKE A TRIANGLE
In well-designed kitchens, the sink, prep space, and stove (or fridge) are placed at the three points of a triangle for the most efficient work flow.
4. CLEAN AS YOU GO
A tidy workspace = a calm mind. You'll have more space to prep and plate your food--and less mess after the meal--if you keep your area clear.
5. CUSTOM FIT
Your back will suffer if you're prepping at the wrong height. Counter too low? Add height with two cutting boards. Too high? Use a step stool.
Maximize Space
Store essential tools (knives, corkscrew, shears) on magnetic racks within arm's reach and everyday ingredients (soy sauce, vinegars, spices) on eye-level shelves.
Mise en Place
Keep squeeze bottles of oils, dressings, and sauces within reach. Organize prepped ingredients in compact, stackable plastic containers.
Diffuse the Heat
Lay a 1" to 2"-thick steel plate (available at metalsdepot.com; $60) over two burners to increase the surface area of your stove--you can fit more pans than there are burners.