Organizing Kitchen Cabinets Like a Pro: My Nashville Kitchen Confessions

Okay, let’s talk kitchen cabinets. If you’re anything like me, they can quickly become these hidden zones of chaos behind deceptively calm-looking doors. You open one up looking for the paprika and suddenly you’re facing an avalanche of mismatched lids, expired cans from who-knows-when, and that one gadget you bought with great intentions but have literally never used. Sound familiar? I moved to Nashville a couple of years back from the Bay Area, and let me tell you, unpacking and organizing the kitchen cabinets in my new place felt like a monumental task. It forced me to confront my own clutter habits. As someone who writes about food and kitchens for Chefsicon.com, you’d think I’d have this down pat, right? Well, not always. Luna, my rescue cat, thankfully doesn’t judge the state of my Tupperware drawer, but *I* know when things have gone off the rails.

So, this isn’t just another list of tips on organizing kitchen cabinets like a pro. Well, it *is* that, but it’s also a bit of a journey, a thought process. We’re going to tackle this together, blending some practical advice with maybe a little bit of my own musings on why this stuff even matters. It’s not just about having a pretty kitchen (though that’s nice too!). It’s about reducing stress, saving time, potentially saving money by not buying duplicates, and making the whole process of cooking – whether it’s a simple weeknight meal or something more ambitious – feel smoother, more intuitive, maybe even more joyful. Does that sound too lofty for cabinet organization? Maybe. But stick with me. We’ll break it down, step-by-step, and hopefully find a system that works for *you*.

Think about it: your kitchen is often the heart of your home. It’s where nourishment happens, where creativity can spark, where you might gather with people you care about. Doesn’t it deserve to function well? Having disorganized cabinets is like trying to run a race with untied shoes – you *can* do it, but it’s frustrating, inefficient, and you might trip. We spend so much time thinking about recipes and ingredients, but the *environment* where we cook plays a huge role. Getting your cabinets in order is foundational. It sets the stage for everything else. So grab a coffee (or your beverage of choice), maybe put on some music, and let’s get ready to face the cabinet clutter head-on. I promise, the feeling of satisfaction on the other side is totally worth it. Or at least, that’s what I keep telling myself.

Tackling the Cabinet Chaos: A Step-by-Step Approach

Step 1: The Great Cabinet Purge – Honesty is the Best Policy

Alright, deep breath. The first, and arguably most crucial (and sometimes emotionally taxing) step is to empty *everything* out. Yes, every single cabinet and drawer you intend to organize. Pull it all out and put it on your counters, your kitchen table, the floor if you have to. This visual confrontation is powerful. You need to see the sheer volume of stuff you actually own. It’s often way more than you think. I remember doing this after my move and just staring at the mountain of mugs I somehow accumulated. Why did I need twelve novelty mugs? I live alone (well, with Luna). Seeing it all laid bare is the necessary first shock to the system. It forces you to acknowledge the reality of your clutter before you can even think about organizing it.

Now comes the **decluttering**. This is where ruthless honesty is required. Pick up each item and ask yourself some hard questions. When was the last time I *actually* used this? Do I have duplicates or triplicates of this item? (Hello, three can openers). Is it broken, chipped, or expired? Do I even *like* this thing? Forget the ‘spark joy’ thing for a second if that feels too abstract – just ask, does this item serve a real purpose in my kitchen *today*? Be strong. That avocado slicer you used once? The bread maker gathering dust? The promotional water bottle from that conference three years ago? It might be time to let them go. Donate usable items, recycle what you can, and toss the rest. Remember, the goal here isn’t just tidiness, it’s creating space for the things you genuinely use and need. Making an **inventory**, even a mental one, of what stays helps you understand your **essential items**.

This process can be surprisingly difficult. We attach memories and ‘what if’ scenarios to objects. ‘What if I suddenly decide to take up specialized baking?’ ‘But this was a gift!’ I get it. It feels wasteful sometimes to get rid of things. But think about the cost of keeping them – the cost of lost space, the frustration of rummaging, the mental weight of clutter. Maybe reframe it: you’re not losing the item, you’re gaining space and efficiency. If an item is genuinely sentimental but unused in the kitchen, maybe it belongs somewhere else in your home, displayed rather than buried? This step isn’t just about physical stuff; it’s about making decisions and reclaiming your space. It’s the foundation upon which all other organization rests. Don’t skip it or half-do it. Future you will thank you.

Step 2: Assess Your Space & Workflow – Know Thyself (and Thy Cabinets)

Okay, the purge is done. Feels good, right? Now, before you start shoving things back in, take a moment to actually *look* at your empty cabinets and drawers. I mean, really look. Notice the heights of the shelves. Are they adjustable? Is there a lot of wasted vertical space? Where are the deep corner cabinets (the Bermuda Triangles of kitchen storage)? Where are the prime, easy-to-reach spots? This **cabinet assessment** is crucial. You need to understand the landscape you’re working with. Measure depths and widths if you’re thinking about buying organizers – nothing worse than ordering something online only to find it doesn’t fit. Think about the physical limitations and opportunities your specific kitchen offers.

Next, consider your personal **workflow analysis**. How do you *actually* use your kitchen? Where do you do most of your prep work? Where do you plate food? Where does the coffee maker live? Think about the paths you walk most often. The old ‘kitchen work triangle’ concept (linking sink, stove, fridge) is a bit dated, especially with modern kitchen layouts, but the principle remains: you want to arrange things to minimize unnecessary steps and make your common tasks flow logically. Store everyday dishes near the dishwasher for easy unloading. Keep cooking oils and spices near the stove. Put baking supplies together in one zone, maybe near your stand mixer if you have one. It sounds obvious, but consciously mapping this out can reveal inefficiencies in your current (or previous) setup. **Accessibility** is key – make sure the things you reach for constantly are in the most convenient spots.

Don’t just think about *what* you store, but *how* you access it. Are lower cabinets better for heavy items like pots and pans? Are higher shelves suitable for less-frequently used items or lighter things? If you have mobility issues, accessibility becomes even more critical. Maybe pull-out shelves or drawers are a better investment than deep, fixed shelves where things get lost in the back. This stage is about planning and strategy. It’s about designing a system tailored to *your* space and *your* habits. There’s no single ‘right’ way – the best system is the one that makes your time in the kitchen easier and more pleasant. Is this overthinking it? Possibly. But a little planning now saves a lot of frustration later.

Step 3: Cleaning – The Unsung Hero of Organization

Okay, I know, I know. Cleaning isn’t the most glamorous part. After the emotional rollercoaster of decluttering, you just want to start putting things back and making it look pretty. But trust me on this: don’t skip the **deep cleaning** phase. Your cabinets are empty, maybe for the first time in years. This is your golden opportunity to get rid of lingering crumbs, sticky spots from that leaky honey jar, dust bunnies that have taken up permanent residence… you get the picture. It’s way easier to clean an empty shelf than to try and wipe around stacks of cans or dishes later. Think of it as prepping the canvas before you paint your masterpiece of organization.

You don’t necessarily need fancy cleaning products. Often, some warm soapy water and a good microfiber cloth will do the trick. For tougher grease or grime, a little diluted vinegar or a dedicated kitchen cleaner might be helpful. Pay attention to corners, shelf edges, and the inside of cabinet doors. Wipe down the shelves, the walls, the base – everywhere. Let everything air dry completely before you even think about putting items back. This step isn’t just about **sanitization** (though that’s important, especially in a kitchen). It’s also psychological. Starting with a truly clean slate feels incredibly refreshing. It reinforces the idea of a **fresh start** for your kitchen habits.

Honestly, finding sticky residue or ancient crumbs in the back of a cabinet is just… unpleasant. Cleaning them out provides this sense of closure on the old, chaotic system. It makes the whole space feel renewed and ready for its new, organized life. Plus, it ensures you’re not putting your nicely sorted items back into a grubby environment. It might seem like a chore, but it elevates the entire project from just ‘tidying up’ to properly ‘resetting’ your kitchen storage. It’s a step that respects the space and the items you’ve chosen to keep. So, put on some tunes, roll up your sleeves, and give those cabinets the spa day they deserve. You’ll appreciate it every time you open a door to a clean, fresh interior.

Step 4: Categorization is Key (Or is it?) – Finding Your Groups

Now that your cabinets are sparkling clean and you’ve assessed your space, it’s time to start thinking about *where* things will actually live. The most common approach is categorization: **grouping** like items together. This seems straightforward, right? All the baking supplies go here, everyday dishes go there, glasses in this cabinet, mugs in that one, food items organized into pantry zones. And for the most part, this works brilliantly. Creating distinct **item categories** makes things logical and predictable. You know exactly where to look for the flour, the cereal, the wine glasses, or the spatulas. It stops the random scattering of items across multiple cabinets.

But… life isn’t always neatly categorized, is it? What about items that serve multiple purposes? Where does the immersion blender go – with small appliances, or near the stove where you use it for soups? What about those cute ramekins you use for both baking custards and serving dips? Sometimes rigid categorization can feel… limiting. This is where the concept of **zoning** comes in, which is closely related but perhaps a bit more flexible. Think about zones based on activity: a baking zone, a coffee/tea station zone, a food prep zone near your main cutting board, a cooking zone near the stove. Within these zones, you’ll naturally group related items, but the focus is more on workflow and convenience than strict item type.

Is this the best approach? Let’s consider… For instance, instead of having *all* spices in one place, maybe you keep frequently used cooking spices near the stove, while less common ones or baking spices live in the baking zone or pantry cabinet. Maybe your everyday glassware lives near the sink/dishwasher, but special occasion wine glasses are stored elsewhere. The key is to find a system that makes intuitive sense *to you* and how you use your kitchen. Don’t feel locked into one method. You might use broad categories for some things (like canned goods) and more activity-based zones for others (like your cooking utensils). Experiment! The goal isn’t perfect taxonomy; it’s finding things easily when you need them. My advice? Start with broad categories, then refine based on your workflow. It’s okay if it evolves over time.

Step 5: Choosing the Right Organizers – Tools of the Trade

Ah, organizers. The promised land of tidy cabinets! Walk into any home goods store or browse online, and you’ll find a dizzying array of **cabinet organizers**: turntables (Lazy Susans), tiered shelves for cans and spices, pull-out drawers, lid racks, undershelf baskets, drawer dividers, clear bins… It’s easy to get overwhelmed and, frankly, spend a fortune. Do you *need* all this stuff? Maybe not. But the *right* organizers, used strategically, can be absolute game-changers for **space maximization** and accessibility. They transform cluttered piles into neat rows and make the back of the cabinet usable.

The first rule of buying organizers: measure first! Measure your cabinet depth, width, and height. Measure the items you intend to store in them. Don’t just eyeball it. Second, think function over form (mostly). While those beautiful matching acrylic bins look amazing, will they actually hold your oddly shaped bags of flour efficiently? Sometimes a simple, less aesthetically pleasing wire shelf does a better job. Consider clear bins for pantry items so you can see contents easily. Use vertical dividers for baking sheets, cutting boards, and pot lids – storing these items upright saves a ton of space and prevents precarious stacking. Turntables are fantastic for corner cabinets or deep shelves, bringing items from the back abyss to the front with a simple spin. Tiered shelves work wonders for seeing all your canned goods or spices at once.

I’m torn between recommending specific brands and just focusing on types. There are great products out there, but often you can achieve similar results with more budget-friendly options or even DIY **storage solutions**. Can you repurpose shoeboxes or other containers you already have? Maybe. The key is choosing organizers that fit your specific needs and items. Don’t buy an organizer just because it looks cool; buy it because it solves a specific storage problem you have. Think vertically – utilize the height of your shelves with stackable bins or under-shelf baskets. Think visibility – use clear containers or labels. Think accessibility – make sure the organizer allows you to easily get items in and out. A few well-chosen organizers can make a world of difference, turning frustrating cabinet spaces into models of efficiency.

Step 6: Strategic Placement – Prime Real Estate Logic

You’ve purged, cleaned, categorized, and maybe acquired some organizers. Now, the final puzzle piece: putting everything back in a logical, strategic way. This is where **item placement** becomes critical. Think of your cabinets like real estate: some spots are prime, easy-access locations, while others are more like the distant suburbs. Your goal is to assign items to locations based on frequency of use and **ergonomics**. Put the things you use every single day – everyday dishes, glasses, silverware, your favorite coffee mug, maybe your go-to cooking utensils – in the most easily accessible cabinets and drawers, ideally between waist and shoulder height. This is your **prime cabinet space**.

Items you use regularly, but not daily – maybe serving bowls, certain small appliances, mixing bowls – can go in slightly less accessible spots, like higher shelves or lower cabinets. Items you use infrequently – holiday-specific dishes, large roasting pans, that ice cream maker you use twice a summer – should be relegated to the least accessible spots: the very top shelves, the back of deep cabinets, or even storage outside the kitchen if space is really tight. This seems like common sense, right? But it’s amazing how often we end up storing bulky, rarely used items in prime locations simply because they fit there, while constantly used smaller items get shoved into inconvenient corners. Consciously applying the frequency-of-use principle makes a huge difference to daily kitchen flow.

Also, consider weight and safety. Heavy items like stand mixers, Dutch ovens, or stacks of plates are best stored in lower cabinets or on sturdy, easily reachable shelves to avoid straining or dropping them. Lighter items or things you don’t mind reaching for can go higher up. Think vertically within shelves too. If you have tall shelves, use shelf risers or stackable containers to avoid large gaps of wasted space above items. Don’t just fill the bottom of the shelf; utilize the height. Strategic placement isn’t just about finding a spot for everything; it’s about designing a system that makes accessing what you need feel effortless and intuitive. It reduces friction in your daily routines.

Step 7: Taming the Spice Monster – A Perennial Challenge

Ah, spices. The bane of many a kitchen organizer’s existence. They’re small, numerous, often come in different-sized containers, and crucial for flavor. How do you keep them organized and accessible? There are countless **spice organization** methods, and honestly, what works best is deeply personal. You’ve got tiered racks for cabinets, drawer inserts that lay jars flat, wall-mounted racks, magnetic containers that stick to the fridge… the list goes on. I’ve tried a few systems myself in my various kitchens over the years, with varying degrees of success. My current setup in Nashville is a drawer insert, which I’m… mostly happy with?

The first step, as always, is to declutter. Check expiration dates (yes, spices expire and lose potency!). Consolidate duplicates. Get rid of anything you bought for one recipe and know you’ll never use again. Once you have your core collection, decide on a system. Alphabetical? It sounds logical, but requires constant rearranging if you buy a new spice. Grouping by cuisine (Italian, Mexican, Indian)? Can work if your cooking style fits that. Grouping by frequency of use? This is often the most practical – keep your salt, pepper, garlic powder, paprika, etc., right at the front or in the most accessible spot. Decanting spices into uniform jars looks beautiful and can save space, but requires consistent **labeling**. Whether you decant or not, clear labels are non-negotiable unless you enjoy mistaking cayenne for paprika.

Consider **accessibility** based on your cooking style. If you do most seasoning at the stove, having your core spices within arm’s reach there makes sense. If you bake a lot, maybe cinnamon, nutmeg, and vanilla belong closer to your baking zone. Some people use a combination – a small rack near the stove for essentials, and the rest stored alphabetically in a cabinet or drawer. Is there one perfect system? Probably not. My advice? Don’t overcomplicate it. Choose a system that feels intuitive to *you*, label everything clearly, and put the spices you use most often where you can grab them without thinking. And be prepared to tweak the system as your collection or cooking habits change. The spice monster can be tamed, it just requires a bit of thought and consistency.

Step 8: Pots, Pans, and Lids – The Bulky Bunch

Let’s face it: pots, pans, and their corresponding lids are often the most awkward items to store. They’re bulky, heavy, oddly shaped, and prone to creating noisy avalanches when you try to retrieve one from the bottom of a stack. Traditional **pots and pans storage** often involves nesting them inside each other, which saves space but can be a pain when you need the bottom pan. Stacking non-stick pans can also damage their surfaces. So, what are the alternatives? One popular solution is using vertical dividers or racks. These allow you to store pans and baking sheets on their sides, like files in a cabinet. This makes each item individually accessible without having to lift the entire stack. It works particularly well in deep lower cabinets or large drawers.

And then there are the lids. Oh, the lids. They slide around, get separated from their pots, and generally cause clutter chaos. **Lid organization** is key to maintaining sanity. There are specific organizers designed to hold lids vertically, often mounted on the inside of a cabinet door or placed within a deep drawer or shelf. Some racks combine pan and lid storage. Even a simple sturdy basket or bin designated just for lids can help corral them effectively. The goal is to give lids a specific home so they’re not just floating around randomly. Finding the right pot should automatically lead you to its corresponding lid nearby.

When deciding how to store these **heavy item storage** pieces, consider location. Ideally, store pots and pans near the stove where you’ll be using them. Lower cabinets or deep drawers are generally best due to the weight. If you have hanging space, a pot rack can be a great option, freeing up cabinet space entirely, though it does put your cookware on display (so keep ’em clean!). Maybe nesting isn’t always the enemy – nesting sturdy stainless steel or cast iron pots might be fine, but be cautious with delicate surfaces. Evaluate your specific cookware and space. Is stacking unavoidable? Perhaps use felt pan protectors between non-stick surfaces. The best solution combines accessibility, space efficiency, and protection for your cookware.

Step 9: The Food Pantry Cabinet Conundrum – Order for Edibles

Whether you have a dedicated walk-in pantry or just a few cabinets designated for food, keeping these areas organized is crucial for efficient meal planning, reducing food waste, and preventing unpleasant surprises (like finding expired items or pantry pests). **Pantry organization** often starts with grouping similar items: canned goods together, pasta and grains in one spot, snacks in another, breakfast items consolidated, etc. Within these categories, you can refine further. For canned goods, using tiered shelves or risers allows you to see everything at a glance, preventing cans from getting lost in the back. No more buying a third can of diced tomatoes when you already had two hiding!

Using clear **food storage containers** for items like flour, sugar, pasta, cereal, and snacks can be a game-changer. It allows you to see exactly how much you have left, keeps food fresher for longer, protects against pests, and often makes more efficient use of shelf space than bulky original packaging. Plus, let’s be honest, it looks much neater. Label these containers clearly. While decanting everything might feel like a lot of effort initially, many people (myself included, sometimes) find it simplifies things in the long run. For items you don’t decant, like boxes or bags, use bins or baskets to corral them. A ‘snack bin’ or a ‘breakfast bin’ keeps loose items contained and easy to pull out.

What about rotation? The **FIFO method** (First-In, First-Out) is the gold standard for reducing waste: put newer items at the back and move older items to the front to ensure they get used before expiring. Does anyone *actually* do this perfectly all the time? Let’s be real, probably not. But even making a conscious effort helps. When you buy new groceries, take a quick second to check dates and place the new items behind existing ones. Regularly scan your pantry shelves for items nearing their expiration date and plan meals around them. Keeping your food storage areas clean and organized makes this whole process much easier. A tidy pantry cabinet isn’t just aesthetically pleasing; it’s a tool for better meal management and less food waste. Which, in Nashville or anywhere, is always a good thing.

Step 10: Maintenance – Keeping the Order (The Hard Part?)

Okay, you did it! Your cabinets are purged, cleaned, categorized, organized, and strategically filled. Everything has a place. It looks amazing. You feel like a domestic superstar. Now what? Well, here comes the potentially tricky part: **organization maintenance**. Because let’s be honest, life happens. You get busy, you’re in a rush, someone else puts something away in the ‘wrong’ spot (or maybe that’s just me being particular). Entropy is real, folks. Without ongoing effort, even the most perfect system can slowly slide back into chaos. So, how do you prevent this?

The key is building **regular tidying** into your routine. This doesn’t mean reorganizing everything every week. It means taking just a few minutes each day or every few days to reset things. Put items back in their designated spots immediately after use (or at least by the end of the day). When unloading the dishwasher, take the extra second to put things where they actually belong. If you notice a shelf getting cluttered, take 5 minutes to quickly straighten it up. This ‘little and often’ approach is far less daunting than letting things pile up until you need another major overhaul. Think of it like making your bed – a small daily habit that maintains order.

Another crucial aspect is ensuring the **system sustainability**. Is the system you created actually working for your real life? If you find yourself constantly fighting the system – like shoving spices back wherever because the designated spot is too inconvenient – then the system itself might need tweaking. Maybe that bin isn’t the right size, or that shelf is too high. Be honest with yourself and adjust as needed. Organization isn’t a one-time project; it’s an ongoing process. Involve other household members if applicable – explain the system (briefly!) and encourage them to help maintain it. Maybe I should explain it to Luna? Probably not. But seriously, a quick reset regularly is the secret weapon against cabinet chaos creeping back in.

Keeping the Calm: Final Thoughts on Cabinet Zen

So, we’ve journeyed through the depths of cabinet despair and emerged (hopefully) into the light of organization. We’ve purged, planned, placed, and pondered the very nature of spice storage. Was it worth it? I genuinely think so. Organizing your kitchen cabinets isn’t just about achieving Pinterest-perfect aesthetics, though a visually calm space is definitely a perk. It’s about creating an environment that supports you, that makes the daily act of preparing food less stressful and more efficient. It’s about reclaiming control over a small but significant part of your home.

Will it stay perfect forever? Probably not. Life, cooking, and grocery shopping are messy. But having a solid system in place makes the inevitable tidying up much quicker and easier. It provides a framework to return to. Maybe the real takeaway isn’t just the ‘how-to’ of shelf risers and drawer dividers, but the ‘why’. Why does an organized space feel better? Perhaps it frees up mental energy, reduces decision fatigue (‘Where IS the darn whisk?!’), and allows us to focus on the more enjoyable aspects of cooking and eating. Or maybe it just satisfies that little part of our brain that craves order in a chaotic world.

My challenge to you (and myself, let’s be honest) is to not just tackle this project, but to maintain it. Find the system that resonates with *your* way of living and cooking, even if it defies conventional organizing wisdom. Let it be functional, flexible, and forgiving. After all, it’s *your* kitchen. Now, if you’ll excuse me, I think I need to go check if my own spice drawer is still behaving… or maybe just pet Luna for a bit.

FAQ

Q: How often should I reorganize my kitchen cabinets?
A: A major reorganization like the one described might only be needed every few years, or when you move or make significant changes to your kitchenware. However, maintenance is key. Plan for quick 5-10 minute tidy-ups weekly or bi-weekly, and maybe a more thorough decluttering session (checking expiration dates, reassessing needs) once or twice a year.

Q: What are the most essential organizers to buy if I’m on a budget?
A: Focus on items that solve your biggest frustrations and maximize space. Often, simple shelf risers (to utilize vertical space), drawer dividers (for utensils or spices), and a turntable (for corner or deep cabinets) offer the most bang for your buck. You can often find budget-friendly options or even repurpose containers you already own.

Q: Is it really necessary to take *everything* out of the cabinets first?
A: While it might seem like extra work, yes, I highly recommend it. It’s the only way to truly see everything you have, properly clean the space, assess the cabinet layout effectively, and make intentional decisions about what goes back where. Trying to organize around existing clutter rarely leads to a lasting solution.

Q: My kitchen is tiny! How can I possibly make organization work?
A: Small kitchens require even smarter organization! Focus heavily on vertical space (using risers, stacking, under-shelf baskets), utilize door space (with racks for spices or lids), be ruthless about decluttering only essential items, and consider multi-functional tools to save space. Every inch counts, so strategic placement and clever organizers are your best friends.

You might also like

• Small Kitchen Solutions: Maximizing Tiny Spaces
• Kitchen Workflow Design: Beyond the Work Triangle
• Pantry Organization Ideas for Foodies

@article{organizing-kitchen-cabinets-like-a-pro-my-nashville-kitchen-confessions,
    title   = {Organizing Kitchen Cabinets Like a Pro: My Nashville Kitchen Confessions},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/organizing-kitchen-cabinets-like-a-pro/}
}