Okay, so now we're diving into a space that almost everybody can relate to, it's the kitchen. In this case, we've got a kitchen that was built in the early 60s 70s. So it's got some typical cupboards that are really, really high and really deep. So of course, there's some frustrations that come along with this in the pictures that you're seeing here, you're seeing that before, and you're seeing a during, because the reason being that even if you've gone through some of the things, if you're following our system of decluttering, you know that you have to touch every single item in the space. So we go ahead and we pull everything out of the cupboards of this kitchen to not only assess because it's fruit food products, what's maybe expired or doesn't belong and so that we can kind of categorize because as you'll see all we'll let you know how we set up the kitchen afterwards.

Our clients goals, the things that we had them think about before we got started with the physical project was that they wanted to have a clear countertop. They wanted to have a station for breakfast because I'm sure we've all will get up in the morning. And all you want to be able to do is make yourself a toast and a cup of coffee or tea. And things are not where they need to be. They also wanted to improve the flow of the kitchen. So just how it feels when you're working in it or when you're entertaining in it.

They wanted to improve that flow. And then they also wanted to have easy access to the upper covers. So I know what you're thinking, how do you do that, but there's a couple key tricks that we use for this example. And the why our client was a you know, someone who is often going out and buying a lot of meals impulse purchases, because coming home to the kitchen, it was very something that they considered cluttered, disorganized, they couldn't find what they needed, they weren't sure if they had enough of something and they couldn't really find it easily. So instead it was just easier to go out and buy a duplicate of that. And you know, they wanted to curb that habit.

They also wanted to feel comfortable. They wanted to feel as if the space was designed by them and they never really felt like that in the kitchen before. So here, you're seeing And after of the covers. How do we do this, we set things up in zones. zones are really important because it helps your brain know where everything is, but also for efficiency, or efficiency, what's the right word that I want to use for efficiency sake, everything is in the place where you might be using it. So baking is the zone.

In this case you're looking at canned goods are all in the same area. starches and passes are in the same area sodas in the same area. So we're really setting up zone so it's making it easier when you bring those groceries home, you know where they're going to be stored where their home is or their permanent place. And we've also got the breakfast station setup. So if you're looking in the bottom right corner of this image, you're seeing the honey, the coffee, the tea, the sugar, and just above that the filters and the peanut butter and things like that for the toasts. So that's kind of the breakfast zone.

It's literally popping down and having everything there. So you're seeing there's a toaster, the coffee grinder and a coffee Coffee Machine right underneath where we've set up all of their coffee, condiments, if you will. And you can see in the upper cabinets to make it a little bit more accessible. Instead of just having things in bins, we have them with bins with handles, and the handles allow people who are a little bit more vertically challenged, be able to access those things easier. And also you've got all your you know, your bulk spices or your sauce packages all in one place, easy to grab. And then on the very top shelf, what do you really put in those, if you don't have items such as food to store in them, we recommend staging items that you like like maybe a favorite teapot set or a set of fancy mugs that you just never really use but you don't want to get rid of, it's a great place to stage so that way you don't have to be reaching it every day.

Or in this case, we put all the yummy treats and desserts on the top so the chips, the chocolates, so he has to take that extra step of pulling out the step stool, which is allowing him to access the top covers and in and around the cutlery and plates you know again We're dealing with a really kind of small size, but a lot of items. So how we did that is with really inexpensive items to test ideas, but also to just you know, leverage and maximize the space that's available. So coffee mugs, just an extra extended shelf allows you to put duplicates on top, which you don't have to pick things up off each other to access them. And also this tiered stacks of plates, nothing has to be lifted off of something else to be able to get at something. So it's really maximizing the space that's there.

And then we always really we benefit a lot from using the Lazy Susan turnarounds and cupboards. Especially for oils and vinegars or different types of spices. That way you're not having to divide and try and reach into the back. You're just able to spin around on that Lazy Susan and see what you need to see