One of the things that always interests me about food blogs is the setting. I wonder what lies beyond the pictures, which are often cropped down to just the food…what do the kitchens look like that create these wonderful foods…what kind of equipment does the cook use…where does the cook store things in the kitchen?
I live in Hong Kong in a flat provided by my employer so we have a little more space than the typical Hong Kong flat. But we didn’t get to choose the place and we can’t do any renovations so we’re working with the kitchen we got. Nothing fancy, but here is my work bench.
The work space is small so I try to keep it clean and clutter free. Nothing gets to stay on the counter if it isn’t going to be consumed (fruits, vegetables, bread) or put to use within 2-3 days (toaster, kettle, food processor).
We have also had to use vertical space to keep things off the counters, and the hanging spice basket and utensils are one of the things that make the small kitchen functional.
Actually I think it is important to make do with what you have and to not stress about having the fanciest tools and set up. I tend to outfit a kitchen with the basic, entry level equipment and then if I find I really love something (like my food processor) and use it all the time, then I consider upgrading to a higher quality model (like my Cuisinart wafflemaker).
So that’s it; a few feet of counter space, 10 cupboards, 4 drawers, 3 gas burners, 2 sinks, 1 small fridge.
Have you ever seen behind the scenes of your favourite food blog? Where you surprised? Share the link!
