THE CHEFʼS DISH After stirring up some sizzling conversation with Chef Eric Avila, he serves up his downright delicious reasons to dig into bon COOK. Straight from the pro's kitchen, here's some food for thought. Every kitchen should have the bon COOK soft touch. And I mean that in the literal sense. My kitchens – both in the restaurant and at home – are stocked with just about every piece in the collection, and what I don’t have yet, I will definitely get. The quality is professional grade, without a doubt, but it’s the awesomeness that is built into every flexible, non-stick option that can turn any cook into a culinary artist. I use them to whip up everything from mouthwatering roasted vegetables to desserts that delight the palate as well as the eyes. When it comes to results, it’s the details that make all the difference: the golden browning, the amazing oven rise, the perfect coloring, and the unique shapes that keep me reaching for them every time. As a chef, I have always been finicky about what I put in my oven and keep on my shelves. For taste that is out of this world, cooking ease and feasts for the eyes that leave guests speechless, I choose bon COOK, hands down. Eric Avila Townsend Hotel Executive Chef, Birmingham, MI.
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