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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.
Blanco Tacos + Tequila executive chef Ryan Jones began his culinary career in Tucson’s iconic Cafe Terra Cotta when he was 18 years old.
After several years at CTC, he moved on to an executive chef position at Nimbus American Bistro. After opening Yard House restaurants in California and Tucson, he joined the Fox Restaurant Concepts family.
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“Ice cold and it’s always within arms reach. Have to be able to keep cool under pressure and in the heat of the kitchen.”
“What can I say? It’s a staple at Blanco. We use it as much as possible. My favorite is Herradura Reposado.”
“It’s one tool that does the work of several other kitchen gadgets — think immersion blenders, graters, stand mixers, juicers, and more! Helps to make salsas and purees on the fly.”
Jones keeps his durable Wusthof knives in his tool box.
“My box is my life. It carries all my tools and I don’t go anywhere without it. It carries two of my pride-and-joys I use everyday: my eight-inch and ten-inch Wusthof chef knives.”
“With all the quality control we do, I have to have a great thermometer that is quick and accurate. This one means a lot to me due to the fact that my mentor chef with FRC, Eddie Coronado, gave it to me.”
“Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching. The way it retains heat is amazing. I can sear meat at higher temperatures and keep meals warm for a long time.”
“This is the best precision fish culinary tool that has been crafted to exceed the demands of professional chefs. The handle itself can withstand temps up to 450° F. This is my go-to spatula.”
“It’s a must-have if you want to be a great taquero. It allows you to scrape, pound, peel, and scale items.”
“Perfect for putting that last touch of freshness on our tacos with a little bit of lime or orange zest.”
“The small narrow blade tapers to a point and is easy to handle, making it the perfect knife to trim, slice and peel small produce like garlic cloves and herbs. I also love using it to cut beautiful strawberry roses for our desert platters.”
“I don’t leave home without it, especially on a taco Tuesday. Pounding the meat helps to tenderize it by breaking down the connective tissues. It also makes the meat thinner and flatter, which helps the meat cook faster and more evenly.”
“Perfect for turning and serving meat, fish and vegetables. They’re my go to for precise plating applications, so I can add detail to any dish.”
Although the scraper is traditionally used for doughs, it also makes for a safe and effortless tool for picking up chopped veggies.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...
