$12,804.20 - for cooking at home for dinner for four versus going out to eat
182 hours - for cooking dinner at home instead of eating out
134,685 calories- for ONE person for cooking at home for dinner versus eating out
Cooking at home can make quite a difference for time, money and calories saved. This article will help you get more organized in the kitchen so you can learn to develop and love your inner cook!
Let's get organized in the kitchen and learn some tips for faster meals.
Love your space!
Did you know there are three main areas of a kitchen? They are prep, cook and clean. Each key area needs adequate space, equipment and organization:
1. Prep Area Must Haves:
Big, non-slip cutting board
Sharp knives, peelers
Elbow room
Mixing bowls
Utensils: spoons, spatulas
Clean refrigerator and freezer
2. Cook Area Must Haves:
Spices and herbs, oils (spray or drizzle)
Variety of pots/pans
Elbow room
Utensils: spoons, spatulas
Clean stove and oven
Oven mitts
3. Clean-up Area Must Haves:
Apron
Room to land for dirty items
Great scrubbing brushes
Adequate detergents
Elbow room
Drying rack
And a note about the refrigerator:
Won’t ever use it? Throw it out!
Messy = #1 stifler for “what do I make”
Too packed = can’t find anything
Make soup to use items up once a week
Consider zip lock bags to save space
Have a place to land to “chill it quick”
Prep ahead, store it in the refrigerator
Planned leftovers, store in the freezer
Love Your Equipment:
Here are great pieces that save time and money and won't get permanently stashed under the counter:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
From The Kitchen
A Cook Can Make All The Difference
Annual savings for cooking dinner at home:
Love your space!
And a note about the refrigerator:
Love Your Equipment:
Love Your Time: Cook it once, serve it twice ideas
Love Your Budget
Finally, don't forget to love your plate:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
Roasted Vegetarian Dinner
No Battles Better Eating