When it comes to hosting, it's easy to underestimate the power of having the right tools.
Perhaps it had something to do with the rising popularity of high-stakes kitchen shows like The Bear, but last year, I made the decision to take some tips from the professionals, and I have to say, it's been a game-changer. There's a reason that professional kitchens run like a well-oiled machine, and it's not just down to talent and lots of yelling (at least, not completely); it's because they've perfected the system. There's a place for everything, and everything is in its place - or, in its mise-en-place, I should say. And that's the kind of organization I've been striving to replicate in my own kitchen — starting with my kitchen sink.
