The Cook’s Kitchen

I love to peek inside other people’s kitchen, and am even more enthralled when it’s the ktichen of a popular chef. Last week, it was Mark Bittman. This time? Someone who needs no introduction - Julia Child.

Her first show, The French Chef, premiered in 1963 and was shot mostly from her home in Cambridge, Massachusetts. In 2001, the entire kitchen was picked up and moved to the Smithsonian National Museum of American History in Washington DC - how cool is that?!

In a recent issue of Quick and Simple magazine, they gave a behind-the-scenes peek on how Julia kept it all organized:

Go vertical. Julia’s kitchen was only 14×20, so she had to make good use of the space she had. Her husband, Paul, covered their kitchen walls with inexpensive Peg-Board that held tools and made them easily accessible. She also stashed her baking sheets on their sides next to the dishwasher.

Embrace your junk drawer. Julia’s was filled with the typical odd items like rubber bands, candles and toothpicks, but it also held a small comb and lipstick in case unexpected guests showed up!

Label everything. Julia kept her kitchen organized (and lighthearted) by designating areas with simple labels made with masking tape and black marker. Her sppons were stored in a “spoonery” and spatulas were kept in a contained labeled “spats.” She also tacked Polaroids on her Peg-Board walls to remind herself where certain pots and utensils belonged.

Photo from PBS.org.