Definitely not free flow, but also not so highly organise to the point of being difficult
Everything has its place and my kitchen must always be tidy, even when I am busy cooking. I also clean up as I go so there is not a lot to clean-up when I’m done with the cooking.
I am relatively organized, but very interested in learning how to do a better job. I like to keep my mess cleaned up as I go so that there is not a big clean-up job after enjoying the food.
I used to be a helter-skelter cook when I didn’t cook very often. Now that I’m cooking more, I’ve found it makes sense to be organized and to prep before cooking. It saves time and and it goes smoother.
Free-flow. I will be the the first to admit I am a messy cook. “In the mist of chaos comes creation” my own personal saying to myself. I do want to be more organize in the kitchen and will adopt these methods.
I am organized. Everything has a place and is in it’s place. Like items are together. Things are in proximity to their place of use. I compost, and recycle to keep waste down. My downfall is disliking the clean up after the creation.
I would say that i am in the middle of the two. Before i cook or do anything i take all the things i will need out however they are not as immaculately placed.
I like to think that i am very organised. I make sure that I have all the ingredients out of the cupboard or fridge before I start to cook, but I have never set up a proper workstation. Will try it tonight.
I am usually a very organized person, yet when it comes to cooking I am all over the place. I have 14 things going on at once and forget where I am in the process.
I work in a well-planned and orderly fashion in the kitchen as well as in my woodworking workshop. I like everything to have it’s place and to work in a clean and orderly environment. It makes life so much easier than spending hours looking for things, be it ingredients or tools. A clear workspace must always be available to work on, so don’t clutter your working space. Clear things away as you work.
Definitely not organized in the sense of a professional. But then again cooking is fun for us. Music and conversation, sampling as we go. The kitchen has to be clean and we have things in their places, but not your formal format.
I used to work as a waitress, bartender, and manager in restaurants, bars, hotels, lodges, etc. So, I know the importance of being organized when it comes to cooking as well as serving food. Luckily, I am also a very organized person, so my cooking process is organized and efficient. I even do dishes as I go and by the end of the cooking process, the kitchen is clean!
My kitchen is very small, with almost no workspace. I use my freezer top as extra work space, I need to put everything back where it belong. I see my self as free flowing not very organised.
I am generally very organized. Being a bit OCD, everything has it’s place. Dirty equipment goes in the basin immediately. All skins and not used veggies to the compost, etc.
Definitely not free flow, but also not so highly organise to the point of being difficult
Everything has its place and my kitchen must always be tidy, even when I am busy cooking. I also clean up as I go so there is not a lot to clean-up when I’m done with the cooking.
I am relatively organized, but very interested in learning how to do a better job. I like to keep my mess cleaned up as I go so that there is not a big clean-up job after enjoying the food.
I used to be a helter-skelter cook when I didn’t cook very often. Now that I’m cooking more, I’ve found it makes sense to be organized and to prep before cooking. It saves time and and it goes smoother.
Free-flow. I will be the the first to admit I am a messy cook. “In the mist of chaos comes creation” my own personal saying to myself. I do want to be more organize in the kitchen and will adopt these methods.
No organization. It all flows and I work with what I find first to do the job.
I am partly organized in the Kitchen but I HSVE seen the need to step up now and be more organized. I am changing for good.
HIGHLY ORGANIZED, EVERYTHING HAS ITS OWN PLACE. EVERYTHING MUST ALWAYS BE CLEAN WHEN I AM WORKING. CLEAN AS YOU GO.
FREE FLOW
I am organized. Everything has a place and is in it’s place. Like items are together. Things are in proximity to their place of use. I compost, and recycle to keep waste down. My downfall is disliking the clean up after the creation.
I currently cook donuts and pizzas in a gas station. I’m very well organized, i think.
I would say that i am in the middle of the two. Before i cook or do anything i take all the things i will need out however they are not as immaculately placed.
I am somewhere in the middle. Lots of room for improvement
I am a free flow… but my girls are much more organised than me.
I am generally organised. I have a designated work area, where I prepare my food.
Semi organised
Mostly work clean and in advance. Never thought to do a workstation method. Will try the set up.
I like to think that i am very organised. I make sure that I have all the ingredients out of the cupboard or fridge before I start to cook, but I have never set up a proper workstation. Will try it tonight.
I prefer to be organized I can’t start a dishes if I don’t have all the ingredients.
I am usually a very organized person, yet when it comes to cooking I am all over the place. I have 14 things going on at once and forget where I am in the process.
I work in a well-planned and orderly fashion in the kitchen as well as in my woodworking workshop. I like everything to have it’s place and to work in a clean and orderly environment. It makes life so much easier than spending hours looking for things, be it ingredients or tools. A clear workspace must always be available to work on, so don’t clutter your working space. Clear things away as you work.
Definitely not organized in the sense of a professional. But then again cooking is fun for us. Music and conversation, sampling as we go. The kitchen has to be clean and we have things in their places, but not your formal format.
I used to work as a waitress, bartender, and manager in restaurants, bars, hotels, lodges, etc. So, I know the importance of being organized when it comes to cooking as well as serving food. Luckily, I am also a very organized person, so my cooking process is organized and efficient. I even do dishes as I go and by the end of the cooking process, the kitchen is clean!
Order in Chaos! But it works. Free flowing small kitchen..difficult.
My kitchen is very small, with almost no workspace. I use my freezer top as extra work space, I need to put everything back where it belong. I see my self as free flowing not very organised.
I am more of a free flow type.
I prefer to be organized.
I am generally very organized. Being a bit OCD, everything has it’s place. Dirty equipment goes in the basin immediately. All skins and not used veggies to the compost, etc.