Hey hey, it’s Ellen here — reporting in from culinary school (again!), always inspired by the way professional kitchens set themselves up for success before a single onion is even chopped.
I’ve said this before, and I’ll keep saying it: how you set up your kitchen is just as important as what you cook in it.
Today, I’m walking you through how I organize my own space at home — the setup I lovingly call my Bennett Station (aka your home kitchen station). It’s not fancy or fussy, just wildly functional — and a little bit magical once you feel the flow.
This is how chefs in restaurants typically stay sane in the kitchen. And yes, it works even if you’re cooking for two kids and a dog with 20 minutes before bedtime.
Mise en Place: The Pro Secret That Changes Everything
In culinary school, they drill this into your head from day one: mise en place. It means “everything in its place” — and it’s the unsung hero behind every calm, clean, in-control kitchen moment.
It’s not just a chef-y trick. It’s how you can cook faster, cleaner, and way more confidently at home too.
The Core of My Home Kitchen Station Setup
Right next to my stove, I keep my station locked and loaded. Here’s what lives there, and why:
- A sturdy cutting board with a towel or grippy pad underneath so it doesn’t slide around. Safety first, always. I love this one: Prep & Serve Cutting Board (Two-Toned).
- Magnetic Knife Stand — because if your knife isn’t sharp and within reach, you’re already behind.
- An open salt bowl, a pepper grinder, a bottle of vinegar (I’m addicted), and two oils: one high-heat (grapeseed or avocado) and one good olive oil for finishing.
This is my ride-or-die setup. It ALWAYS stays in the same spot, ready for action.
The Tools I Keep in My Bain-Marie (AKA Tool Holder)
In pro kitchens, we use a bain-marie to hold our tools. At home, a crock or tall jar works great. You don’t need a thousand gadgets — just the right ones:
- Spatula
- Turner
- Tongs
- Utility Spoon
- Spoonula
- Ladle
- Kitchen shears
- Slotted spoon
- Fish spatula
- Zester
- Bench scraper (an underrated MVP!)
Keep it simple. Keep it tight.
Shop My Go-To Tools
- H&B 6-Piece Tool Set in Harissa Red — includes Spatula, Turner, Tongs, Utility Spoon, Spoonula, and Ladle.
- H&B Bench Scraper in Shiso Green — amazing for scraping off your board and moving prep without mess.
We spent over two and a half years developing these tools. They weren’t just designed to look good — they were tested in real restaurant kitchens with real chefs, tweaked again and again, and finally perfected for everyday home cooking.
How I Stay Organized While I Cook
Here’s where mise en place magic really kicks in:
- A quarter sheet tray nearby to gather raw ingredients.
- Deli containers for prepped veggies, herbs, and chopped ingredients.
- Clean towels folded and ready.
- A small compost bowl so scraps don’t pile up.
- And yes — a damn good Essential Apron so I’m not ruining another shirt.
For sauces, oils, and vinegars, I pour them into squeeze bottles. It’s faster, cleaner, and makes me feel like I’m back on the line.
Pro Tip: Work in Order of Time
- Plan ahead. Write out your to-do list before cooking. Anything that can be prepped a day ahead (like dressing or marinades), do it early.
- Start long-cooks first. Stocks, braises, and stews should go on the stove before anything else.
- Prep proteins and veg next. Break down meat, chop veg, and organize as things simmer.
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Garnishes last. Always finish with the smallest, quickest elements.
Try It — You’ll Feel the Difference
I promise: setting up your Kitchen Station is one of the simplest ways to feel less overwhelmed in the kitchen. You’ll cook with more confidence, clean as you go, and actually enjoy the process more.
Try it tomorrow night — or this weekend. Take 10 minutes, set up your zone, and cook something simple. Eggs, pasta, whatever. Just feel the difference.
Happy cooking!!
Ellen Marie Bennett
Founder + Chief Brand Officer, Hedley & Bennett
@ellenmariebennett | @hedleyandbennett
