We all stare eagerly at the beautiful kitchen in the movie, where a character opens her refrigerator at will, revealing a landscape of carefully curated bottles, produce, drinks and fresh herbs. Although it is enviable, it is also easier to achieve than you think. Follow the steps below and you will soon (well, kind of) star in your own movie, adjust your food budget, and start working.

To make this process as efficient as possible, start from the end. Before you change anything in it, take an inventory of what is in your refrigerator. Write down every major category you know exists (you will break them down into smaller categories later): fruits, vegetables, cheese/dairy products, eggs, canned drinks, wine, and bottled sauces/condiments, to name just a few A few cases. Once you have a broad definition of your category, you can draw a rough map. What will be stored on the door instead of on the shelf? You don’t necessarily intend to put things back in place-take some action to meet your specific needs. Oh, make sure to leave room for leftovers.

Although most refrigerators have a lot of built-in storage space, there is no harm in adding your own storage space. Glass or plexiglass baskets, trash cans and bottles make it easy for you to maintain your soon-to-be gorgeous refrigerator. Organizing experts with clear trash cans and cans can do more than just get rid of the visual clutter that labels may cause; these storage systems allow you to see what you have and what needs to be replaced. Gone are the days of forgetting to put items on your shopping list or accidentally buying doubles.

Pro tip: Lazy Susan is a hero, and she can easily access a large number of sauce bottles with a single wave of her wrist.

Now that you have a plan, it's time to clean up. Take out everything (everything), throw the extremely perishable things into the refrigerator, and get it. Nothing is safe: small scraps in the produce drawer, strange water circles on the glass shelf, and chaos caused by leaking soy sauce bottles. Removable drawers and shelves should pop out and wash in the sink with soap and water. Dry everything completely before replacement. You will wonder why you didn't do this earlier. 

Think of yourself as a ruthless purification machine. Check the expiration date and astutely evaluate what you actually want to use versus what you bought for the recipe a few months ago and what you haven't touched since (hello, random artichoke hearts). Throw away, recycle, and wash old jelly and jam jars and reuse them as storage containers, but don't hold anything you have questions about. 

After cleaning and removing, you may need to put back far fewer items in the refrigerator. This is a good time to make any last-minute pivot points for your refrigerator map. Maybe you have realized that you don't use a lot of meat and cheese, but you do have a lot of soda, such as LaCroix or Topo Chico. The deli drawer is an ideal place to store those large cans and bottles. final hit? Add labels to shelves, baskets, and jars to keep everything in place. Springs with pre-printed stickers on Amazon, or create your own stickers using butcher's paper strips with clear packaging tape. Store freshly cut herbs in an open glass jar with water, get creative and continue to beautify. Soon you will be inspired to start creating masterpieces of cooking, knowing that your refrigerator is suitable for making movies.