"Something I learned from working in high-stress, high-volume kitchens for years is that a system only works if you pick it and stick with it. A fridge only stays organized if you decide, once and for all, what lives where - and you keep that geography and economy of space intact from that moment on. With this in mind, I follow this rule for an organized fridge: pick a system and stick with it."
"Eggs always go on the bottom left shelf. Leftovers and meal prep sit beside them, labeled in clear fridge organization containers with a name and date. Cheese stays in the cheese drawer. Short tubs of sauces or pastes - think things like curry, various types of miso, or Korean gochujang - all belong on the low middle shelf. That way jars can line the sides of the highest shelf -"
Assign consistent, specific locations for fridge items and maintain that layout to preserve order and efficiency. Treat ingredients like tools with designated homes so mental effort to store items is minimized. Keep frequently used or time-sensitive items front and center and arrange jars by height for visibility. Use drawers and shelves for types of items—eggs low left, cheese in the cheese drawer, short tubs on a low middle shelf, cartons and bottles on the door. Label leftovers and prep containers with names and dates to reduce waste and speed meal preparation.
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