Jacob Lyons is one talented chef !! Read on and see what makes Jacob tick… and get tattooed!
Molly: Tell me about your background and a little bit about what you are doing now.
Jacob: My name is Jacob Lyons I am a caterer and personal Chef from the Florida keys. I am a member of Cutthroat Culinary, I represent for the 1%er chefs pushing the envelope of the culinary scene. I grew up in restaurants with my pops, absorbing as much knowledge as I could and began creating my own dishes at the age of twelve. I continue to learn and develop daily. I have a high passion for cooking, and I appreciate the artistry in this industry and feel as if there is no limits in between. The transformation of ingredients to the finished product is a story within the journey. In 2010 I received a culinary expertise award. As of now I am currently working on finalizing a seafood blend which will be available online, as well as a couple of pop ups i am still in the planning stages. And I am leaning towards a food truck to share my passion with the masses and ultimately see where my knives take me…. The future is now.
M: So what was your first tattoo?
J: My first tattoo was done at my house while my mom was out of town. I got the word KREW In old English writing. it’s an acronym for Knowledge Reigns Especially Wisdom, Something i made up listening to a lot of Nas.
M: Haha, I love Nas! Do you still have it?
J: Yes its on my right arm
M: Why do you think so many chefs are so heavily tattooed? Is there some sort of connection?
J: I feel chefs are heavily tattooed because of the art that correlates between food and tattoos. There is an underlying love for the both. They coexist perfectly being rebellious from thought to action. I mean most tattoos tell stories or are in remembrance of something. In cooking we tell stories on a plate our form of canvas and skin and ink is to the tattooist what ingredients and preparation are to us culinary minds.
M: Totally get the memory thing. A particular dish definitely can be an homage to one thing or another from that chef’s mind. I can see that connecting with tattoos. If you could get tattooed by any tattooer in the world right now, who would it be and why?
J: It’s going to sound crazy but i’d say Cesar from Black Ink in New York, I respect his hustle and grind as far as urban artists goes plus he’s got dope ink abilities.
M: What is your next tattoo going to be?
J: That is a great question I am probably going with a bed of seaweed with oysters on half shells and halved lemons!
M: Yum! One last tattooer question: Who do you admire in the tattoo industry?
J: I like Nikko Hurtado ,Yoji Harada, Chris Garver, Henk Schiffmacher, Caesar from Black Ink. I admire all artists though I pull inspiration from everywhere. I remember listening to a song where the lyric was “So Tell the kids to keep coloring outside the lines and lose their limitations till there minds are free.” I find admiration in the art industry period. I love it.
I can totally agree. Thank you Mr. Lyons, for taking the time with knivesandneedlesblog! Now for the goodness… Jacob was kind enough to share a mouth-watering recipe! Read on…
Chili-Lime Mango Grilled Chicken Bao
(Bao Dough Recipe)
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.
Chili Lime Mango Sauce:
1 6 0z Package Chili Mango Candy
1/2 cup ketchup
A few splashes soy sauce
2 teaspoons fresh chopped ginger
1/4 cup lime juice
Add all ingredients in a small sauce pan and simmer till candy breaks down and becomes smooth continue to cook on low heat to meld the flavors.
Quick Pickled Cabbage:
1/2 cup rice vinegar
1 teaspoon sugar
1/4 head of red cabbage
1 plum diced
2 cloves garlic finely chopped
Add all ingredients to a bowl and let chill.
Lightly salt and pepper the chicken breasts and grill over medium high heat glazing with the chili lime mango bbq sauce assemble with the steamed buns add more sauce and finish with pickled cabbage and plums
And you have an amazing asian fusion dish.
Try it at home, let us know how it turned out!
For more on Chef Jacob Lyons:
JJ Ace Catering & Personal Chef
Chef Jacob Lyons
If you are a tattooed chef or a foodie tattooer, we would love to interview you! We love sharing talent with the world!
Have a great day!