1. Don’t touch – From the culinary student who chops the onions for the French onion soup, to the chef that cooks the food and puts it on the plate, every team member in a professional kitchen knows that touch spreads germs. Home chefs can reduce the spread of germs in their own kitchens by minimizing the need to touch key tools, like the faucet.

Touch-free faucets, like Kohler’s Sensate Touchless Kitchen Faucet, allow you to control the flow of water in your kitchen sink without ever having to touch a potentially germy surface. A state-of-the-art sensor allows the faucet to respond in 20 milliseconds, and eliminates the need for bare-skin taps or awkward waving to activate the sensor. To learn more about the latest in kitchen faucet design and technology, visit www.Kohler.com.

2. Always be prepared – In professional kitchens, staff use separate cutting boards – and often utensils – for preparing meats, vegetables and fruits. Storing utensils, pots and pans according to their tasks facilitates quick and easy access when preparing food. Mis-en-place (pronounced meez-ahn-place), a French adage and popular chef’s practice, involves gathering all ingredients and implements needed before cooking begins. With everything in its place, you’ll be able to move smoothly and efficiently through a recipe without halting food prep to dig through the refrigerator or pantry.

3. Countertop savvy – Countertop savvy goes beyond just keeping them clean. Just as you use separate cutting boards for meats and vegetables, consider the value of task-specific countertop surfaces. Avid bakers, for example, can benefit from marble countertops because the material helps keep the dough cool. If such an installation falls outside your budget, consider a marble pastry board instead. Place it on the kitchen table to transform your eating area into an impromptu bake station. Bonus: rolling dough on a surface slightly shorter than standard 36-inch countertops provides a more comfortable, ergonomic experience.

4. Work the triangle – You may be familiar with the concept of the work triangle: arranging the refrigerator (food storage), sink (food prep area) and range (cooking space) in a triangle configuration makes the kitchen more efficient. But improving efficiency in your kitchen encompasses more than just the arrangement of these three key areas. Expand the concept to include other items that fall into each of these categories. For example, positioning the pantry beside the refrigerator ensures food is stored in the same general location – and increases the efficiency of your triangle flow. In short, the fewer steps taken to navigate the triangle, the more efficient it is.