Chefs are masters at making big things happen in small spaces. Here, three chefs share their wisdom on how to prep ingredients in the style of a kitchen cleanliness ninja.
1. Grab a tray. “I use cafeteria trays for everything! Any time you are peeling a vegetable, do it on to a cafeteria tray. It makes cleanup a lot easier: you take your tray with all your peelings right to the trash. This avoids having to clean your board or table every single time you finish a task.” – José Ramírez-Ruiz, Semilla, Brooklyn
2. Spread out—at least a little. “Use a large cutting board with plenty of room on it. It will make working through tasks easier and more efficient than trying to finagle space on a little one.” – Matt Louis, Moxy and Franklin Oyster House, Portsmouth, NH