There’s something humbling about standing in a kitchen so small that opening the fridge blocks the only drawer you need to get into. Or balancing a cutting board over the sink because there’s no counter space to spare. I’ve been there—and still am.
At one point, my entire kitchen measured about the size of a walk-in closet. One drawer. One lower cabinet. A minuscule counter. No dishwasher. It felt like the universe’s way of saying: “Good luck cooking anything beyond toast.”
But what surprised me the most wasn’t how hard it was to cook in that tiny space—it was how resourceful and creative I became because of it. Over time, that little kitchen started working more like a big one, and I began enjoying cooking in a way I never had before.
This isn’t just about kitchen hacks or minimalist storage tips (though those are helpful, and I’ll share a few). This is about something deeper: learning to work with limits rather than against them. Whether you’re dealing with a small kitchen, a small apartment, or a season of life that feels cramped and limited, the mindset shift is the same—and just as liberating.
Let’s talk about how to make the most of what you have, not just in your kitchen, but in the way you show up for yourself every day.
The Mental Shift: From “Not Enough” to “Just Right”
At first, I saw my tiny kitchen as a problem to fix. I spent hours looking up space-saving gadgets, fantasizing about open shelving and marble countertops I didn’t have. Every time I tried to make dinner, I’d grumble about the lack of space and give up halfway.
According to the NKBA, the average kitchen in a new single-family home is about 161 square feet—but in apartments and older homes, kitchens are often under 100 square feet.
Eventually, I realized that my frustration wasn’t coming from the kitchen itself—it was coming from the expectation that it should be different. I was waiting for my space to change before I allowed myself to enjoy it.
The moment I stopped fighting the limits, something shifted. I started thinking like a puzzle-solver instead of a victim of bad square footage. What can I do with what I have? What needs to change—not in the space, but in how I use it?
And just like that, the kitchen stopped feeling like a limitation and started feeling like a challenge I could meet.
Function Over Fantasy: Designing for Real Life
When you’re working in a small kitchen, aesthetics take a backseat to function—but that doesn’t mean you can’t create a space that feels beautiful and personal.
Here’s what changed everything for me:
1. Only Keep What You Actually Use
It sounds obvious, but most of us hold onto far more kitchen gear than we need. I did a ruthless audit of everything in my drawers and cabinets. Did I use that fourth spatula? That slow cooker I hadn’t touched in two years? Out they went.
It wasn’t just decluttering. It was a reclaiming of space—and mental energy. With fewer items, everything became easier to find, use, and put away.
Try this: for one week, keep track of what tools, dishes, and appliances you actually use. Then see what you can donate, store elsewhere, or let go of entirely.
2. Use Vertical Space Creatively
With limited counter space, I had to think in layers. I installed a pegboard on the wall (thanks, Julia Child), added magnetic strips for knives, and hung a few shelves for spices and pantry items.
This gave me a whole new level of usable space—without crowding my counters or making the room feel claustrophobic.
3. Give Everything a “Home”
This was non-negotiable. In a small kitchen, leaving things out isn’t just messy—it’s paralyzing. I designated a place for every tool and ingredient, even if it meant stacking items creatively or using baskets inside cabinets. The goal was flow: I knew where things lived, and everything had a purpose.
The Power of Limits: Why Less Can Mean More
Living with less can feel frustrating at first. But eventually, it starts to breed a kind of clarity.
With fewer gadgets and ingredients, I began to focus more on technique. I learned to make better meals with fewer tools. I learned how to clean as I go, how to prep smarter, and how to think like a chef rather than a kitchen collector.
This isn’t just about cooking—it’s about how we engage with our lives.
When we’re surrounded by excess—be it stuff, information, or even options—we can lose sight of what we actually need to thrive. Constraints help us see more clearly. They push us to adapt, to create, to innovate.
You might be surprised by how capable you are when things aren’t ideal.
How a Tiny Kitchen Taught Me Big Lessons
Beyond the organizational wins, living with a small kitchen taught me some powerful life lessons that spilled into other areas of my life:
1. Simplicity Breeds Confidence
I used to think I needed fancy tools to be a good cook. But the truth? Some of the best meals I’ve made happened with a single pan and a wooden spoon.
I stopped overcomplicating things. I found joy in simple recipes. I trusted myself more in the process.
This taught me that confidence doesn’t come from having more—it comes from making the most of what you already have.
2. Preparation is Everything
With limited space, I learned that a little prep goes a long way. I started chopping ingredients before I turned on the stove. I measured spices in advance. I learned to clean as I went to keep clutter at bay.
That prep mindset—do the little things now so you’re not overwhelmed later—showed up in other areas of my life too: my work, my relationships, even how I plan my days.
3. Let the Process Be Part of the Joy
Before, I rushed through cooking because it felt like a hassle. Now, even though my kitchen is still small, I slow down. I play music. I enjoy the quiet chopping and stirring. I allow myself to be in the process, not just chasing the end result.
Nook Nugget! It’s a gentle reminder that sometimes, the way we do things matters more than what we do.
Practical Tips That Worked for Me
I promised you this wouldn’t just be about “hacks,” but here are a few practical strategies that genuinely made my kitchen—and my life—flow better:
Think Multipurpose:
I ditched single-use gadgets and invested in tools that could do more than one job—like a cast iron skillet, which I now use for everything from sautéing vegetables to baking cornbread.
Build Vertical Zones:
Use hooks, magnetic racks, and wall-mounted storage to keep essentials within reach. Even the inside of cabinet doors can become storage real estate.
Embrace “Mise en Place”:
This is a French culinary concept that means “everything in its place.” Prepping your ingredients and organizing your space before you start cooking reduces chaos and increases calm.
Use Baskets or Bins in Cabinets:
Instead of letting things sprawl loosely on shelves, I used small bins to group like items. One for baking, one for spices, one for oils and vinegars. It made grabbing what I needed fast and intuitive.
Rotate and Reassess Regularly:
Every few months, I revisit my kitchen and ask: What’s working? What’s in the way? This keeps the space (and me) evolving with my needs.
Bringing It All Home: It's Not Just About Kitchens
Learning to make my tiny kitchen work like a big one taught me something surprisingly profound: constraints can be our best teachers.
They show us what really matters. They challenge us to be creative. And they remind us that fulfillment often doesn’t come from more stuff or bigger spaces—but from how intentionally we use what we’ve got.
Maybe your challenge isn’t a tiny kitchen. Maybe it’s limited time, or energy, or resources. Whatever your version of “small” looks like, know this: small doesn’t mean stuck. Small can be strategic. Small can be sacred. Small can be enough.
You don’t need a perfect setup to make something beautiful. You just need to begin—where you are, with what you have.
And that, I think, is the real magic.
