Having been raised by a mother with a penchant for collecting useless things, I told myself early in life that simpler meant better. Throughout college and for years after, every material possession I owned could fit in my car, and I surely didn’t need whatever it was that couldn’t.
As a chef with a bad case of ‘wanderlust’ I have grown quite familiar with the challenges of cooking in small kitchens, as I moved from efficiency to efficiency in Boulder, Tahoe, Jackson Hole, Missoula, and Madison. One thing I found, upon looking into MTH was just how spacious a kitchen could be. Surely, I can bake my cake and eat it too in a 25 square foot kitchen, and that’s just what I plan to do.
After scouring many websites I gleaned these three bits of advice, which, in retrospect, I already knew, but was glad to be reminded of:
- No unitaskers. Everything in a kitchen should serve at least two purposes, from cutting board to stemless glassware.
- Living in a tiny home doesn’t mean living on ramen and microwave meals… in fact, you may not even want a microwave. But whatever you do, don’t skimp on refrigeration. When fresh food is your “thing”, make sure the fridge is large enough to keep you from having to visit the store daily.
- Nothing is worse than filling your tiny home with the clinging scent of last nights fish fry. Many affordable options and designs are available that will allow you to combine ventilation with your shower, for example, keeping your tiny home fresh and dry.
Have you ever noticed how people like to linger in a kitchen during parties? Kitchens matter. Make it count.
– Written by Melinda Dorn