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Organise Your Kitchen Like a Chef


This episode is all about the basics of organising your kitchen. Bonnie and Lily chat to Chef Chayil Johnson from Community Matters Cafe to find out what essential items you should invest in and what are the gadgets taking up valuable real estate in your kitchen. They also chat about food storage, meal planning and how to avoid cross-contamination.






Chayil was born and raised in New Orleans, Louisiana, in the U.S. where the food culture inspired his passion for cooking.

He studied Culinary Arts throughout his schooling and graduated from Johnson & Wales University with a Bachelors in Food Service & Entrepreneurship.

Chayil currently works in Charlotte, North Carolina, as the head chef at the Community Matters Cafe, a full-service cafe and restaurant. This Cafe supports their local community by training men and women overcoming substance abuse in the food-service industry.

To find out more about the Community Matters Cafe, click here.


Episode Transcript

BONNIE: Hello and welcome. In today’s episode, we will be joined by Chef Chayil Johnson to talk about organising your kitchen. This episode is all about the basics that every kitchen should have, the gadgets even a chef doesn’t need and what to do with all those excess utensils.

LILY: Welcome Chayil.

CHAYIL: Hey guys how’s it going?

LILY: Great! Sso Chayil first things first, can you tell us where you are calling from?

CHAYIL: I am calling from Charlotte, North Carolina of the USA.

LILY: Oooh, all right and we of course Chayil would love to know a little bit more about you. So when I meet Chayil back when I was in the States in North Carolina I was definitely drawn to his personality and his use of the word “Ma’am”

BONNIE: It is very sweet, isn’t it,

LILY: It is

BONNIE: I love it.

LILY: It is very different to how we do things down here in Australia, but Chayil can you just tell everyone a little bit more about yourself.  Where you were born and how you became interested in cooking?

CHAYIL: Yeah, so originally I am from New Orleans, Louisiana for those who are not familiar with New Orleans to the degree of how you would be in America it’s a very food and hearty culture city and so even if you don’t cook, the food part of it is really part of your overall part of your life so I always like to say the grew up in the culture of food, even before I knew I wanted to be a professional at it.  So I only grew up cooking with my parents and with all my siblings and by the time I hit the age of 12 I joined a high school culinary arts class that I did from the age of 12. I graduated at the age of 18 and then I moved to Charlotte North Carolina to attend Johnson Wales University culinary arts school where I had a degree in culinary art and business and entrepreneurship  and from there I have just being going around working getting as much skill as I can and right now I work at a café and restaurant that is in partnership with the rescue mission that helps benefit many women who are going through substance abuse, and we train them in the restaurant and café and it helps them get back on their feet and basically re entering the world in a more structured and prepare way.

BONNIE: That is amazing.  What a background.

LILY: What a rap sheet.


LILY: That’s awesome.

BONNIE: Hang on, in America isn’t a rap sheet a bad thing, isn’t that doesn’t that mean like you have been a criminal?

LILY: Oh does it?

CHAYIL: It does actually.


LILY: And I am the one who has been over there and I am getting educated by my Australian sister.

BONNIE: I love that

LILY: Well, I am so sorry.

CHAYIL: It is all good, I was going to let is pass, I was going to let it pass.

LILY: Oh you are too kind, you are too kind

BONNIE: Ok, lets head into our questions.

LILY: So today’s episode is all about how to organise your kitchen like a chef and I think the idea of having a kitchen that is fully functional is very appealing to me, I am a huge fan of a fully functioning kitchen.  It is my zone in the house that I am really passionate about being beautiful but just really practical.  I love getting up in the morning and having a clean slate so that anything can be cooked and it is also super hygienic as well.

BONNIE: Chayil with a lot of our clients we have a lot of people who get really stuck on what to keep and there is a lot of that ideal versus reality problem that people are having that gap of I want to be that parent who cooks, you know a 10 course degustation and so I need all of these tools to help me be able to do that in the off chance that I actually do that even though it is probably not a reality.  So from your point of view as a chef what are the main tools that every house needs?

CHAYIL: Yeah, so the biggest ones are you want really really good knives on top not only is a sharp and high quality knife the safest piece of equipment it can also be one of your best investments.  So if you are buying you know this pre multi-coloured $10 knife and all of the knives are serrated and you are buying that again another 3 months later then that is defeating the purpose of what you are doing and also dull knives are the most dangerous tool in the kitchen.  It causes the most damage and that is how you end up loosing fingers.  So dangerous.  So investing in a really good knife kit or knife set which really wont break your bank that much because if you invest in a good one and you are able and learn how to take care of it, it can last you for years.  I have had 4 knives that I have been using since I was 11 years old.

BONNIE:  Really?

CHAYIL: I probably spent, yeah, I probably spent anywhere between $80 on a knife to I think the most expensive knife I own is probably $350 maybe $400.


LILY: But these are like sure investments and again if you are at home you don’t have to invest $400 in a knife if you are not using it for your professional work.  But yeah so knives um really good cutting board I recommend buying at least 2 or 3 one centred on raw meat and one centred on vegetables  and fruit.

LILY: Because chopping boards are one of those things that there are so many different varieties of them

BONNIE: Do you go wooden? Do you go plastic?

LILY: Yeah and you have the thin plastic and you have the thick plastic and then how do you actually keep them hygienic? So one of the things that you just mentioned there that you have boards designated fully for meat and then boards designated for everything else, it that right?

CHAYIL: Yeah correct.  If you want to cute and pretty wooden boards are the way to go

LILY:  They are cute and pretty


BONNIE:  Well isn’t that why we cook

CHAYIL: They really are, they really are and I would be lying if I said I didn’t have a couple of wooden boards in my cabinet, but for functionality and longevity especially for the at home cook it is a lot more functional to order and buy, I would say like on the thicker side of plastic cutting boards.  I especially when dealing with raw meat, you don’t want to have the accident of not properly cleaning a wooden board after you cut chicken, raw chicken on it.

LILY: Yeah


CHAYIL: And then you cut vegetables on it a day later.

BONNIE: This is making me rethink all of my practices

CHAYIL: And you really want to clean those.


CHAYIL: A great way of cleaning that is simply like soaking in bleach overnight for the plastic ones and that is a really easy way of maintaining them and they clean much easier than wooden and never buy glass cutting boards please it is literally one of the worse things you could ever do to your knives, is using a glass cutting board

BONNIE:  Arrrhhh

LILY: Not to mention the sound when the knife hits it.

BONNIE:  Ooohh yes.

BONNIE: Nails on a blackboard.

LILY: Not a fan.

CHAYIL: And some really good pots and pans, stainless steel, avoid most aluminium.  I am more considering the bottom base of the pan in terms of how they induct heat.  So for some there is a higher, there is like a alloy aluminium or aluminium.

BONNIE: Oh very good

LILY: Oh very good

CHAYIL: There are some alloy version of those that are pretty high quality but um I always work with stainless steel, cast iron some form of alloy or aluminium or not stick Teflon which technically isn’t healthy for you but you know it makes clean up a lot easier.

LILY: Especially if you are a busy mum it is so annoying to cook and have than have everything get stuck to your pan, so if you know you can rely on a non stick surface I just feel like it is a much quicker process for you.

BONNIE: So Chayil at our house we switch maybe a year ago to cast iron and we have just got two frying pans, one which is a stainless steel Raco which we got 11 years ago when we got married and I love it, it is just that small kind of sauté pan and then we have got like a big cast iron one and I love it but it is so darn heavy and I can’t actually tip anything out of it because the pan is too heavy for my wrist to hold.  So we have actually just ordered a new smaller cast iron one so that weak old me can now use it.

LILY: To be fair it is pretty heavy.

BONNIE: It is.

LILY: And that is not great on your wrist but cast iron is awesome for keeping all those flavours in your pan

BONNIE:  Yeah and you can leave the stove on for 3 hours burning your cast iron pan and it actually good for it.  Confession


LILY: That wasn’t intentional was it?

CHAYIL: I absolutely love cast iron.

LILY: Yeah

CHAYIL: I absolutely love cast iron and it is great to use.  Specifically, for flame it kind of struggles a little bit on electric stove tops um in terms of heating but it is one of the best conductors and its inductors of heat it is also healthy for you.  The natural iron that comes out of cast iron is actually healthy for the body.  Seasoned well over time.  I mean my grandmother is 83 years old and she has the same cast iron pan from when she was 17.


CHAYIL: Honestly if you take care of a cast iron skillet it will last generations.

LILY: That’s amazing.  That is so cool. Are you getting inspired now?

BONNIE: I am feeling like the money we spent getting buying this extra $80 cast iron smaller frying pan is going to be well worth it.

LILY: Yeah

BONNIE: Definitely.

LILY: Yeah you just need to take care of it.


CHAYIL: Absolutely

BONNIE: That’s amazing

LILY: Chayil is there anything else you think is essential for homeowners to have in their kitchen

CHAYIL: This may not necessarily be essential but it will be a great buy, I am not sure how this company is internationally but Vitamix blenders.

LILY: I think we have Nutribullet.

BONNIE: We have a Nutribullet which is a similar sort of thing

CHAYIL: Nutribullet is also very good especially for at home but even in professional kitchens everyone has the Vitamix and I have a personal one where I live, um its just has so many uses um the company does a great job of like lifetime warranty so being able switch out parts and pieces whenever you need them for when it breaks down but it never does so that is a great investment and a great buy

LILY: Bonnie and I both have a product that is here in Australia, it is German made, you may have it in the states too, call a Thermomix, I don’t know if you have heard of that Chayil.

CHAYIL: Thermomix..

LILY: So it is similar in the sense that it is like an all in one machine where it like does a bunch of different functions like it

BONNIE:  But it is much bigger than a nutribullet

LILY: Oh yeah like it takes up a lot of kitchen space but for us it was like that, it was an investment but it has changed how we cook.

BONNIE:  Because it cooks, it sautés, it chops, it kneads

LILY: It steams

BONNIE: Yeah It does a whole host of things, it is a $2000 machine and so when people buy one they generally get rid of the blender, the food processor, the kitchen master and that sort of stuff and kind of because it is all in one now.

LILY: And bench space is prime real estate and so you want to be able to get rid of excess appliances and combine them into one if that is a priority for you and of course if you can afford it.  Like we acknowledge that is a crazy amount of money to spend on a appliance.  Like for me my wishing well at my wedding was so I could buy it because it was something that meant a lot to me.

BONNIE: Mmm.  Now I question I have for you Chayil that we talk about here a lot in Australia and I kind of think why do we have it, is a melon baller?  Do we really need one?

CHAYIL: Absolutely not, no one needs a melon baller.

BONNIE: You heard it here first

CHAYIL: My biggest pet peeve against what you don’t need in your kitchen is uni-taskers


CHAYIL: They are the captains of taking up space.  You see it on Pinterest or Instagram.  It is something you can do pretty things with it and you never use it again.


CHAYIL: So melon baller’s, banana holders, strawberry de-pitters.  Like guys come on.  Lets be smart, lets be strategic about this

BONNIE: You are a man after my own heart.

LILY: Yeah. I think a lot of Tupperware ladies just fainted hearing that news

BONNIE: Sorry.

LILY: They are pretty passionate about the melon baller.

BONNIE:  Or they are very passionate about the uni-taskers.

CHAYIL: Uni taskers, that’s right ma’am.

BONNIE: I love it, that’s great, he called me ma’am.

LILY: The novelty, it never wears off. I think it is important like if you are looking at your kitchen and you are looking at your draws and you are thinking oh this space is cluttered, if you can go through and maybe pull out all your uni-taskers and go have I got something else in my kitchen that will do this function and then maybe that’s a good opportunity to remove it.

BONNIE: That is very true.  Ok so on that point a lot of people fight with me and I say fight, because I will say, do you need two sets of measuring cups? And they will fit me on it because they say yes I do what if one gets dirty? But I am a firm believer that you just wash it up as you go and you use it again. So what is your thoughts on this Chef Chayil.

CHAYIL: Ok unless you are in a professional kitchen and your trying to cook for 300 people within the next 5 hours and you need to be measuring multiple things at the same time for multiple different reasons then no you do not need two sets of measuring devices or unless I can see maybe a justification of if someone in your family or household who has severe allergies and the possibility of cross contamination.

BONNIE:  That’s true

CHAYIL: Outside of those um it is really not a use for it again, you know most people, the average family has 4-5 members if not less and if it is easy just wipe or rinse out and remeasuring whatever it is.

BONNIE: Beautiful

LILY: Bonnie feels so vindicated

BONNIE:  I so do, and salad tongs? Or serving tongs? Are another thing that people feel like they need to have ½ dozen pairs.

LILY: You know what I think that is, I think it is that idea of I am going to entertain and have a party and I am going to put out a bunch of different dishes like buffet style and so I need to have serving tongs for each of that.  But I think it would depend on how often you actually do entertain.


LILY: As a big thing to consider.

BONNIE: Yeah because a lot of people are trying to organise their kitchen so that ideal of I am having a big party and lots of people over, when realistically you might do that once every year or two and how many people do you have in your village that you can have in your village, hey can you bring a dish and please bring your serving tongs or something like that.  We borrow.

LILY: Yeah you can borrow and then that helps you to get back that space you are looking for in your kitchen.  So Chayil as a Chef obviously it is super important that your kitchen is organised like as you just mentioned, cooking for 300 people you have to have good systems in place it cannot be chaotic, so what are the benefits of having an organised kitchen?

CHAYIL: The benefits of having an organised kitchen oh wow like that is cool.  You are going to need me on for another 2 hours to go into the detail that is necessary for it.  The biggest one, keeping on a professional level, which also translates just to being at home, is speed and timeliness. If you are not having to waste time trying to find where you put your black pepper and your cumin and why it is not next to the salt.  Why is your sugar in your refrigerator? And there is just no structure, everything is all over the place then something that should have taken you 30 minutes has now taken you 2 hours and the exact same things translates to the professional kitchen.  If I am wasting time trying to find where my butter is or trying to figure out why my jasmine rice is in the bin that is labelled converted rice then it wastes so much time and time is what keeps us employed.  Honestly like how quickly are you able to get this much done with this amount of effort and organising your space both right in front of you and on the more macro level can make life so much easier for you and as professional and at home.

LILY: Yeah time management is key.

BONNIE:  It is your most precious resource.

LILY: Yep, one of Bonnie’s favourite mantras.

BONNIE: Absolutely. Ok Chayil I think it is time for you to have a little bit of a fess up so were are going to take a break now and we are going to hear Chayil’s clutter confessions


CHAYIL: I would definitely have to say baseball hat/caps. I have been collecting baseball caps since I was a kid, right now currently I have 64 baseball caps and I have had multiple times where I just went out and given a whole lot away and donated them or threw some out just because they got too dingy or whatnot.  So I would definitely say over my lifetime I have owned anywhere between 150-200 hats.

LILY: Ok so two questions. 1: Have you tried putting all the caps on your head at one time?

BONNIE: That was my question

LILY: And then question 2: Where do you store them.

CHAYIL: I have not ever tried to put them all on my head at one time.  I am a cap connoisseur like the storage.  Lily knows the storage she has seen me how I am with my hats.  Like I clean my hats every other week depending on usage and based on the storage on them I have two closets like a smaller like basically like a broom closet and then my clothes closet so I have designated this broom closet with shelves in them that I have stored each of my hats in and then for the excess I have certain hats that are like the exact same size so I just have them very neatly stacked with paper towels in between them.

BONNIE: Nested wow.

CHAYIL: and some towels stuff on the bottom so that they are able to keep their shape.

LILY: You know Chayil, judging from what you have described and how you take care of your cats your hats.  You are not a cat lady, I would feel really confident going to a restaurant where you cook knowing that I would get a meal that is completely like hygienic.  You know what I mean.

BONNIE: Like if he is taking care of his hats like that what is he doing in the kitchen

LILY: He is going to be really good with his food, yeah

BONNIE: You know that also brings up a really interesting point because a lot of people when they have collections like you do they have really good ideals for it and they might say okay I want a build a space to be able to display all these things but in the meantime they get stuck in these boxes and that just turns into years and years of storing them in boxes which is not presenting them or displaying them, but I love that you have actually got a dedicated space.  You have a system for how they are stored and you know it keeps them in good condition.

LILY: And you are actively taking care of them.

BONNIE: Yeah but I want a photo of that like

LILY: Yeah you will have to send us a photo

CHAYIL: Yep absolutely.

LILY: What a great confession

BONNIE: Yeah I love it

LILY: So Chayil our next question for you is meal planning, now meal planning is a big buzz work, lots of people do it and it how you set yourself up for the week.  Some people do that big cook up on like a Sunday night where they have everything sorted and then it goes into the freezer and some people might just have, do the big grocery shop and then have the meal plan and a list of what we are going to cook each night.  So is meal planning something that is important to do?

CHAYIL: Yes I think meal planning is incredibly important to do, at any level.  You are obviously going to hear me keep comparing at home to in a professional industrial restaurant which also see why you know we do them in profession industrial restaurant and why it coincides with success in organisation in your at home kitchen.  So if you are able to like just going into the week plan out what your specific meals, maybe not even every meal of the day, so maybe just planning out what your dinner is going to be for every single night or what snack or lunch you are brining to work.  It will one; going back to the essence of time is not having to worry about oh man what am I going eat today, what am I going to have to go out to the grocery and you know go and shop for, it also helps with budgeting and getting time to set up what the specific meals going to be, looking at the recipe, what the cost of it is and it just frees up so much of your mental basically of what you are able to do in that time which in doing that allows you to have more free time to kind of get adventurous with your food. If I am making gumbo and I know I am making gumbo for Tuesday Gumbo day in New Orleans for those who don’t know.

LILY: I was about to say thanks for clarifying that

CHAYIL: I know I am making gumbo on Tuesday

LILY: People will be going gumby what?


LILY: Is Gumbo like creole?

CHAYIL: Gumbo is both creole and Cajun.  I will not go into great detail between the difference between creole and Cajun because that will be a long wind.  Gumbo is actually the state dish of Louisiana.

LILY: Oh beautiful

CHAYIL: But I know I am making gumbo on Tuesday and I have everything planned and ready for that then I know based on my meal plan and my preparation of it that it is only going to take me an hour and a half. Then I am like okay I can make rice with it too and now I have the time and space with my meal plan. The fact that everything is stocked out and organised lets me mess around and make something different with the rice. Let’s do a nice black pepper and baileys rice or lets do a rice with pulled chicken and tumeric.  So you know its when you have the outline of laying something out it allows for you to be more adventurous, for you to kind of freelance on these dishes.

LILY: Yeah and that is interesting how structure does give us freedom, like we can apply that in many areas in our house and being organised like with kids, if you can provide like structured plan but the space for creativity it really can help them blossom.

BONNIE: Yeah I think a lot of people avoid boundaries because they feel like they are too restrictive but boundaries actually work in opposite because if you know that you can go anywhere in this room, you are free to explore anywhere in this room knowing that you are safe and that it is an area that you can just do whatever you want in, but if you don’t know can I go over to that corner or can I go out that door, then that is where it actually starts becoming a problem for people not knowing if it is okay and if it is going to hurt them.

LILY: For sure

BONNIE: Okay so on that thought of safety and boundaries, what are some habits that people should be avoiding to keep their kitchens safe?

CHAYIL: Mmm that is a good one, I would say the biggest one and this really only goes if you have a gas stove

LILY: The dream

BONNIE: I have a gas stove

LILY: I know my envy.

BONNIE: Okay, there you go

CHAYIL: I very much wish that I had a gas stove in my house but to regularly clean the eyes of the stove, if you have a gas stove you know what the eyes mean.  To clean out the eyes of that I would do at least once every two weeks

BONNIE:  Woops

CHAYIL: Avoiding that too long can cause blockage within freeing up the gas line which can eventually take out your pilot light unknowing to you and no one wants an unlit pilot light over night and then you light the fire back and yep.  Another one I would say is the junk draw, everybody has a junk draw in the kitchen

BONNIE:  Yes I know

LILY: We know

CHAYIL: Everybody does, if you claim that you don’t, you are lying to yourself.  Which is fine, it is actually fine to have a junk draw in my opinion but are you cleaning.  If you are constantly throwing forks and knives and your melon ballers and your two pairs of measuring cups in this draw and it is constantly covered, you never see the bottom then you never think of having to clean it right, so it’s constant build up of dust, every now and then if you don’t dry something off properly a little bit of water will get into it, I am assuming most peoples cabinets or draws would be wood, mildew  builds up and that is something that you definitely don’t want.

LILY: Yeah it is not hygienic and you touched on earlier as well having like the separate chopping boards, like I think there are plenty of people out there who cut everything on the same board, so that is a really good point is you don’t want to like, Bonnnie

BONNIE: I am putting my hand up

LILY: Oh no

BONNIE:  I mean I clean it in between but now talking to Chayil I think I probably don’t clean it as well as I should, but we are all still here.

LILY: For now.  One of the things that.

CHAYIL: Immunity

BONNIE: Yeah that’s right

LILY: Keep ‘em strong.  One of the things that they liked have done in shops is they have started creating those little plastic packs there it is like oh red is for meat, and this is for that, but again you know as we were talking you still want to be getting a good quality chopping board so just making sure that you are keeping things hygienic.  So there is a high risk of cross contaminating with chopping boards, is there anything else that we should be mindful of with cross contamination that we may not necessarily think of.

BONNIE: Like food storage.  How long should we be storing our food in the fridge?

CHAYIL: Yes.  So okay I am so glad you asked me this because I don’t think people realise how big of a deal that this is within the industry of how we store food and how long we store food and why we do it today.  So we are allowed to keep products only for 6 days at a time, right and we have to have a labelled date of when that product was made.  So if I make braised chicken thighs and I cool them down and the day that they go in that fridge I have to put that days date and then also I have to put the closing date of 6 days later.  If a food inspector comes in and sees that the closing date is August 17 and it is August 18 then I can lose points on my health score just for being one day off because I don’t know all the science behind it but they have kind of like measured how quickly bacteria grows in food items. In refrigeration I would not keep anything outside the realm of … you know if I have like a cheese that is not going to bad within 6 days, this mostly pertains to cooked food items.  I would not keep any cooked food items over 6 days and there is also a standard of how we put things in our fridge based on like a pier system. So it goes at the top of your fridge you want ready to eat food, food that you can literally take out of your fridge and heat right then and there, then prepared foods are foods that are cooked but you are probably going to rewarm, egg products, seafood products, meat products are all of your proteins, beef, pork and then always at the very bottom chicken.  Chicken should always be stored at the very, raw chicken should always be stored at the very bottom of your fridge.


LILY: It is so interesting because crispers are always at the bottom.

BONNIE:  Yes and that is where they tell you to put your fruit and vegetables

LILY: And then they end up being under the meat like


LILY: One of the things that I do is meat goes on the bottom and the fruit and veges are in the draw underneath that, but I put the meat trays on top of paper towels so I doesn’t like leak anywhere

BONNIE: Yeah I use a plate, if I stick anything into defrost in the fridge I will stick a plate or a bowl under it so

LILY: I am feeling grossed out

CHAYIL: The reasoning behind that system of stacking and storing your food is two hours or something, right your fruit and vegetables are obviously not going to go bad for hours with no refrigeration but you have raw chicken above that.  The raw chicken then starts to seep just enough from the lack of refrigeration and there is bacteria from one chicken that can travel down that you can’t see like it won’t be a liquid necessarily and if it is getting into your ready to eat food like fruits or vegetables and you are going to grab an apple and now you have salmonella on this raw apple that you are eating, no that is not going to end up a fun night.  So it is just always having safety and I then I know Bonnie you asked about how long do you store something in the freezer? Really storing something in the freezer isn’t based on safety because things aren’t going to go bad but just knowing that the quality wont be the same.  So I can store fish in my freezer for over a year but you know it is going to get freezer burnt which is when all the water molecules and within the food are affected and fully frozen and then it starts affecting the flavour and the texture so in terms of meat and protein I wouldn’t keep anything frozen for over a couple at least 2-3 months and it is also depending on the protein so like chicken I don’t keep my chicken frozen for any more than a month or two at the most.  For thicker cuts like beef and pork maybe like 3-4 months plus you get to like 5 or 6 and then fish I wouldn’t keep it probably for more than firstly a couple of weeks maybe like a month.

LILY: That’s some good stuff to know because we eat everyday and we just store our food how we have come to know how to do it.  So there is some really good information in there Chayil.

BONNIE: Chayil I really appreciate you taking the time to chat with us today and lend us your expertise and I think there will be  a lot of people breathing a big sigh of relief that they don’t need to keep 10 pairs of salad servers or you know 3 sets of measuring cups.  Although I do need to go and buy some

CHAYIL:  Or a melon baller

BONNIE: Oh a melon baller yes that is right.  I do need to go and buy some chopping boards now I think.

LILY: It is definitely great food for thought so a big thank you to Chef Chayil Johnson for joining us today.  Chayil one last question for you, where would you recommend someone has to dine if they end up finding themselves in Charlotte, North Carolina in the States

CHAYIL: I would most definitely recommend if you come to the café that I currently work at called Community Matters Café, you know I am always here so if you do happen to come in, come and give me a shout out and say high.  I am also welcoming new faces and guests.

BONNIE:  And it sounds like you make a terrific gumbo.

CHAYIL: Ah you know I am not one to brag but I put up against anybody.

LILY: Awesome, thanks for joining us today Chayli.

CHAYIL: Absolutely, thanks for having me.

BONNIE:  Alright so today’s tidy task for those who are wondering, today’s tidy task is all about organising the four basic draws in your kitchen.  So most kitchens have a bank of 4-5 draws and our task for you this week is to organise your cutlery, your utensils, your plastic wraps or your bees wax wraps if you are that sort of person and then your last draw is tea towels and aprons and things like that.  So make sure that you organise those draws as your tidy task this week, and send us a photo we would love to see your progress.  Come and join us on the Facebook community group Little Home Organised Community.

LILY: And if you are ready to get your kitchen organised and you are not quite sure how to begin head to our website littlehomeorganised.com.au/organisingcheatsheet. It is just a basic  5 step system that you can implement in any room of your house even in the kitchen to get started today.

BONNIE: That’s it for this weeks episode.  Thank you so much for tuning in, we know how busy life can be and really appreciate you lending us your ears, and remember progress not perfection

LILY: See you later



ANNOUNCER: Hey we would love to keep the conversation going head over to the Little Home Organised Community group on Facebook, ask questions, find motivation and share your before and afters, and if you enjoyed the show please help us keep it going by hitting subscribed on apple podcasts, spotify or where ever you listen.  It is free and ensures you do not miss an episode but if you really want to share the love, leave us a rating and review. Trust me it makes all the difference in the world.




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