being jo

controlled clutter is an element i fully welcome in the kitchen. for maximum productivity i believe a chef’s work is much more conducive to being in close proximity to their apparatus, grab a pot from overhead, snatch a wooden spoon to smack the hand of impatient tasters. i like the look of a sleek streamlined kitchen (and myself am not exactly mario batali) but feel when my creative juices get flowing, a warmer room, cooperative of tomato sauce spills would be more inspiring grounds to create.