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Having been a chef and home cook for years, I am used to setting up my kitchen a certain way. I like my mixer, my food processor, and my pans that I’ve collected over the years. I have tools and gadgets, spices and ingredients, and a collection of kitchen paraphernalia that makes up most of my moving boxes. Moving into the camper was a shock! This is going to be a study in minimalism and an ongoing challenge!
A move to minimize
Over the years, many of us accumulate detritus in all aspects of our lives. This comes into very clear focus when we are forced to move. Packing up all of ones things shines a bright light on just how much stuff one has. Moving into a camper has forced me to evaluate my values and the things that are the most important for me to live. There is just no space for any extraneous “stuff”. Everything that goes into this space must have maximized usage. Gone are the kitchen widgets and gadgets. Gone too the stacks of tiny bowls, specialized pans, and single use utensils. In there place I have only what is needed:
- A good sharp knife
- 3 quart saucepan
- .5 quart saucepan
- 10″ Sauté pan
- Tongs
- Whisk
- Scraper/Spatula
- 2 medium sized mixing bowls
- White polyethylene cutting board
- Metal Colander
- Fine mesh sieve/strainer
- Wooden spoon
This list seems very constrained, but there’s actually a lot here. There is almost too much for the space available. Each thing on this list has multiple uses or and extremely important one.
How can I work in this tiny galley kitchen? Come with me on this journey and lets see what deliciousness we can cook up! Let’s maximize meals in a minimalist space. Let’s find out what we can accomplish with three little propane burners and 2 square feet of prep space!