Chris IliasInterview
Chef at Sweet Basil, Colorado
Adapted from Chris Ilias's interview on Uses This, published 13 June 2012. The kit is drawn from their answers and each reason is an excerpt, lightly edited. Shared under CC BY-SA 4.0. Read the full interview ↗
Is this you? Claim this kit →Hardware
We use the Vita-Prep 3 for our blenders.
We have an UltraSource Ultravac 225, which is a tabletop chamber machine.
The PolyScience Sous Vide Professional is a device that enables you to heat and circulate a bath of liquid with an accuracy of ±0.1°F.
The chef's knife is a Shun Ken Onion 8-inch that I've loved ever since I first held it.
I keep all my knives sharp with an Edge Pro Apex.
I've tricked out this rig with Naniwa's Chosera stones, which cut faster and wear slower than stock ones.
Dick Multicut][f-dick-multicut], and I always have a Microplane with me, the one without the handle.
I have four Gray Kunz spoons, one solid, one perforated, in each of the two available sizes.
Pencil geeks know the Twist-Erase as the QE405, and it gets special mention because it's the best mechanical pencil ever made.
At work, all I have is an old Wintel box; luckily, I get to supplement it with my iPhone 4S, which is with me at all times.
Communication
Productivity
I work with lots of spreadsheets in an office environment, so Excel is a necessity.
Anything I don't have time to read in the moment gets sent to Instapaper.
I can't use a Mac without QuickSilver.