27 January, 2020, 20:31

Tools They Use: Executive Chef Erika Bostick

Tools They Use takes a look at local food artisans, such as chefs, bakers, brewers, and more with a simple photo displaying their signature items and favorite tools.


Erika Bostick is the executive chef at the Coronet and aka Deli & Bakeshop as well as menu consultant for Agustin Kitchen. She was previously at Reilly Craft Pizza & Drink and Sparkroot Coffee Bar + Fare.

Lenox Tri-Ply Fry Pan

“This is the best pan I’ve used in a professional kitchen. It can handle a lot of abuse. I got lucky and found them at Home Goods for about a third of the price. And they are induction suitable, with a magnetized steel core.”

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Primo Digital Kitchen Scale

“A simple and durable scale with a low profile and comes in lots of designer colors online.”

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J.A. Henckels Honing Steel

“We use a commercial knife service and this honing rod keeps the knives beyond razor sharp between sharpening.”

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Stone Fruit Corer

“I found it at a yard sale years ago and have been using it since. It makes much quicker and cleaner work of a pretty mundane task”

Victorinox Fish Turner

“Here’s the fish spatula we don’t even use for fish. We use it to poach eggs. The slots drain well and the curve hugs the egg perfectly, so you don’t have poached eggs rolling out the door.”

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Benriner Japanese Mandolin Vegetable Slicer

“This works better than the $130 one I have at home and it was so cheap.”

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Progressive Bash’n Chop

“It cuts and portions dough, scrapes sticky foods off cutting boards and prep tables, smashes garlic. Such a handy tool.”

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Fiskars All-Purpose Kitchen Shears

“People forget how gunky scissors can get. These are pull-apart for easy, thorough cleaning and sanitizing. Plus they are super sharp and take lots of abuse.”

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Kuhn Rikon 3-Set Original Swiss Peeler

“These things are so sharp and stay sharp forever, You can use them left or right-handing, up-and-down or sideways, all comfortably. And they are light as a feather.”

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Taylor Weekend Warrior Waterproof Digital Thermometer

“Why guess when you can have perfect results?”

A thermometer is another key tool for consistency. Meats and fish will be perfectly juicy every time when a thermometer is properly used.

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Mini Box Grater

“This is great when I need nutmeg on the fly. Just a little bit. I was teased when I brought it in to the restaurant, but it’s lasted me for years and used everyday. I got this from Cost Plus World Market.

Epicurean Cutting Board

“This one has the Coronet logo stamped onto it. It’s made out of a wood fiber composite that helps prevent your knives from getting dull.”

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Executive chef Erika Bostick at The Coronet (Credit: Jackie Tran)

Executive chef Erika Bostick at The Coronet (Credit: Jackie Tran)

Jackie is a food writer and photographer native to Tucson. He loves corgis and still thinks rickrolling is funny. If you'd like to stalk him, visit jackietran.com and his Instagram @jackie_tran_.

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