What your workspace can(’t) do for you

Wildly biased tips on how (not) to build a workspace.

Early in their careers, chefs learn to keep their workspace tidy. It’s not a matter of personal preference or style: it is a must. Non-negotiable. And boy, do they learn the hard way. I have no verifiable data on this, but I suspect that one or two kitchen apprentices are ritually sacrificed for not keeping a tidy workspace every other month. It makes sense — the keeping tidy, not the ritual sacrifices. To prepare great, tasty food, you need a clean, sterile workbench. Free…