As a soon to be college grad, I feel that I should pass my extensive knowledge about college kitchens and cooking onto all the incoming and future students. Let me preface this article by say that all college kitchens are small. Once again, ALL COLLEGE KITCHENS ARE SMALL. Do not think big and extravagant. Just because you are out of the dorms and have a kitchen does not mean that you should cram it full of gadgets or multiples of anything. You won’t have any space for the important things! So here are a few tips and tricks that I have learned!

The Do’s and Don’ts of the College Kitchen
    
First of all, do not bring multiple sets of dishes.  One, maybe two, sets of dishes is all you need. Anything more than that is excessive.
    Second, don’t bring big, bulky gadgets. You don’t need a hand mixer or a baster and there won’t be room for them anyways. Unless you plan on cooking a full turkey dinner at your apartment, you don’t need most gadgets, even the ones that seem practical.
    Just because there are ten cabinets in your kitchen does not mean that they are all for you. Same goes for the fridge and freezer. You may want to go and buy everything in King Soopers, but remember that no one likes a freezer hog, especially around finals.
    
    The first “do” I would tell you is to check with your roommates before stocking up on kitchen needs. Chances are, one of your roommates has already gone to Target and the Container Store and stocked your kitchen. Therefore, the items you need to bring may be minimal. If none of you have looked into kitchen needs yet, get together and figure out what you will realistically use. Split up the list and go shopping.
    You need to make sure that you know what your kitchen looks like before going kitchen  crazy. A lot of kitchens that I see in Boulder come equipped with a fridge, stove, and microwave. I made the mistake of bringing the microwave from my previous house to my current house.  This is a waste of space and energy. No one wants to be spending extra money on the second microwave.
    When it comes to buying food for your self, be smart. Don’t go and buy three weeks worth of salad fixings. Half of it will go bad before you even think about eating it. I go to Costco for all the big, non-perishable items like nuts, breakfast bars, teas, etc. Like I’ve said, college kitchens are small so even though you are saving money buying in bulk, you need to be careful of your methods of storage. I have taken my Costco boxes and arranged my space to be half bedroom, half pantry. There is space under your bed for boxes. You can put what you will eat immediately in the kitchen and store the rest for later.

Views: 249

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Kathryn Sahr on January 27, 2012 at 12:35pm

The lessons I have learned in my college kitchens will definitely be helpful once I graduate. Like you said, its hard to shop for one (especially produce) and apartment kitchens are just as tiny as the ones in college housing! I've also found that minimizing dishes, utensils, pots, etc helps a ton!

Comment by Michele Wagaman on January 27, 2012 at 12:31pm

Nice post, Kathryn! I definitely agree on the do's and don'ts of a college kitchen, but I think this can even go for young couples. My boyfriend and I live together, and we often times end up buying too much produce or bread that is being thrown out a week or two later. It's hard to shop for one, two and three people, since a lot of what you find in the grocery store is made for a family of 4 or more.

Costco is great for those non-perishable items, and when you're in college, you have little-to-no money, so you're trying to save everywhere you can! The idea of storing some in your bedroom, and in the kitchen is a good idea, especially if you have sneaky roommates that try to eat your food! :)

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service