8 Organizing Strategies from Professional Purgers
Keep Your Kitchen Clean
Purging: Even Emeril doesn't need six spatulas and four whisks; two of each will do, so start by tossing extras. While you're at it, check expiration dates on foodstuffs and pitch anything that's past its prime. Next, tackle seldom-used appliances like cappuccino and bread makers. "Those things don't need to live in the kitchen," says Ellen Kosloff, senior professional organizer at TaskMasters New York. "Put up a rack in the garage, or store them on a hallway closet shelf."
Prevention: The number one rule: Keep the counters clear. "Counter space is only for
items you use daily," says Barry Izsak, president of the National Association of
Professional Organizers. "Everything else can be stored in a cabinet or
pantry."
From the
January 2007 issue of
O, The Oprah Magazine
