Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the category “Breakfast”

Love Is In The Air!


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Love is in the air, Lizette Gonzalez and RL Boyd are getting married! Why is that of any relevance to knives and needles, you might ask? Because they met through this blog! Lizette is an uber-talented baker and I interviewed her last year. We follow Chef RL Boyd on instagram and have featured some of his mouth-watering food photos. RL saw Lizette’s Knives and Needles blog interview, took one look at her beautiful photos and requested her friendship on IG. IG led to Fb friending which led to chats, long phone conversations and finally leading up to a love at first sight meeting (Lizette lives in Vegas, RL in D.C.)!
Please check out LIzette, RL, their food (respectively), and of course their tattoos!
Congratualtions Lizette and RL, we wish you an eternity of happiness and love!!

Thank you for sharing your story with us!!

You can catch more of Lizette and RL on their IG’s

Lizette Gonzalez: @l1zzyg03

RL Boyd: @jefeosito


Dominic Ramos!

Today we have the talented Dominic Ramos…

So read on!!


Hello my name is Dominic Ramos; I’m a cook who has obtained an Associates Degree in Culinary Arts from The Art Institute of San Antonio. I currently belong to a club that goes by the name Cutthroat Culinary. We are a worldwide group that believes in the passion of cooking. The passion of cooking, and tasting the most wonderful foods began immediately after I cooked my first egg at the age of six.

Molly: How long have you been a chef?

Dominic: I don’t consider myself a Chef, as a chef to me is a title that is earned, and may take many years to gain the respect required in being called a Chef. I am just a cook.

M: Where do you work now?

D: I own a food truck, Gourmet on the Fly. We have been in business for almost one year. I love being my own boss and I love that I make my own hours.


M: When did you start getting tattooed?

D: My first tattoo, along with several others, was a homemade one a cross and the word “mom” on my left hand. It was about 10 years ago when I experienced my first professional tattoo.

M: What was it and do you still have it?

D: My first professional tattoo was a dragon on the inside of my right arm, I do still have it, and it still looks new. I couldn’t believe that I was spending hundreds of dollars on a tattoo, but it was well worth a thousand dollars.

M: What is your favorite piece and why?

D: My favorite piece is my Chef tat. Two reasons why: first, it was a cover up and second it represents me.


What drew you to tattoos initially?

I think what drew me to tattoos was the fact that my body would be a walking canvas. I have always loved art. Most of all my tattoos are free hand. I didn’t want to have the same tattoo as anyone else or someone having the same tattoo as me.

M: Why do you think the tattoo industry and the culinary industry are so intertwined?

D: Well both industries have artist. The tattoo artist, his canvas is the body; to a Chef, the plates are his canvas. Both industries can create beautiful, Tasteful, and respectful art.


M: Have you noticed this correlation (or lack thereof) in your travels in other countries?

D: Yes I have.  I believe tattoos on Chefs and Artists are battle scars or small stories of their lives. Everyone has a story to tell.

M: Do you have a tattoo experience that stands out for any reason? Funny/sentimental?

D: As stated earlier about my favorite tattoo, which is the Chef one, was a cover up. I was a girls name on my arm.  Well, one of my favorite tattoo artists, Mike Adair, was going to be in Austin. I called him to setup an appointment to do a cover up. When we starting talking about what I wanted and where I wanted it; I showed him my arm with the girl’s name. He laughed and said, “I figured you would want that covered up.” It was his sister’s name and he was the one who tatted the name in the first place.

M: Any cooking advice for a novice?

D: Stay true to your heart. Your food will taste of happiness.


M: What recipe would you suggest for our readers?

D: I would say my Avocado Cilantro dipping sauce.

Dominic’s Avocado cilantro dipping sauce

4 Avocados (ripened)

1 bunch of Cilantro, trimmed

2 lemons, juiced

1 cup of sherry wine

1 tbsp of garlic powder

1 tbsp of onion powder

1 pinch of salt and pepper

4 tbsp of mayo

Place on ingredients in a blender or ninja. Chop or blend until all corporate. Add more salt and pepper to taste. Serve or chill covered.


Thank you Dominic!

If you have any food tattoo photos or recipes you would like to share, we would love to feature you!

Colin Dowling

Colin and I have known each other for quite a long time. Over 12 years ago, he gave me one of my very first tattoos! I am so grateful that after all this time, I have the privilege of working for and with him at Gold Rush. An incredibly well-rounded artist, he seamlessly creates beautiful Japanese pieces, American traditional, and portraits as well. I’m always asking him for input on my tattooing, life, and everything else, so of course I wanted to hear about and share some of his culinary talent!

Brynne- How long have you been tattooing?
Colin Dowling-I’ve been tattooing for over 12 years.

B-Do you have any chef clients?
CD-I do have clients who are chefs. One in particular that stands out is Colin. He caters larger parties and special events.

B-What is your fondest food related memory?
CD-My fondest food related memory would have to be a food fight in 6th grade at Disney Elementary. They served us chalupas in the cafeteria. One thing led to another, and soon all hell broke loose.

B-What is your favorite style of food?
CD-My favorite style of food would have to be Japanese cuisine. Sushi and beef sukiyaki are my favorites, to be specific. There was a Japanese restaurant in our neighborhood growing up, and I loved it from an early age.

B-Have you noticed a correlation between the tattoo and culinary industries?
CD-Both chefs and tattooers seem to have a distinct taste in style and flavor. One strong correlation would be creativity within the craft. Artists alike come together in all forms and mediums. Food is an art, but also a visual art and sensory experience. There is also a correlation between industries, such as training, time for research and study, and trial and error.

B-How do you balance your diet with your work schedule?
CD-I try and maintain a balanced diet throughout the day. At the tattoo shop, I usually bring a lunch or some snacks. Mostly fruit and some nuts. I eat often, but in smaller amounts. We have many options for different foods, so sandwiches, rice bowls, and Mexican food are sure bets for lunch.

B-Do you have a favorite restaurant?
CD-My favorite restaurant these days would have to be Nesai in Newport Beach.

B- What do you usually cook at home?
CD-At home, my wife cooks most of the time. She is a vegetarian so we eat mostly healthy meals, which include quinoa, salads, and different pasta dishes. I try to get my proteins by way of game hen, yard bird, or a filet, but it can be a struggle.

B-If given a choice, what would your last meal be? Please include drink and dessert.
CD-My last meal would be broiled chicken with white rice and mushroom sauce. I would have a salad on the side and a Hansen’s grapefruit soda to drink. To top it off, a dutch chocolate yogurt with almonds and chocolate chips from Yogurtland on 17th street.

B-How has traveling for work exposed you to new culinary experiences? And do you have any funny stories?
CD-Fortunately speaking, traveling and working has exposed me to many different cultures and foods. One of my favorite styles of food is Malay. Upon working in Kuala Lumpur, Malaysia, I ate wonderful curry, fish, and rice dishes. It was much like a mix between Indian and Cantonese cuisine.

Colin would like to share with you his favorite recipe,
Veggie Eggs Benedict!

Serves 2

Although traditional eggs benedict uses poached eggs, canadian bacon, and hollandaise sauce, I opted to cook my eggs over-easy, substitute meat for some greens, and use salsa to make a lighter version of one of my favorite breakfasts.

• 1 small-medium tomato (heirloom tomatoes work well)
• 6 stalks of asparagus
• 2 tbsp. extra virgin olive oil, divided
• 2 cups of fresh spinach leaves
• 1 lemon wedge
• 4 eggs
• 4 crumpets, or 2 english muffins, halved lengthwise
• butter (optional)
• 1/2 of a ripe avocado, cut into slices
• salt and pepper, to taste
• salsa (optional)

Turn-on broiler and place rack in top position of oven.

Cut tomato into 1” slices and place on baking sheet. Place asparagus stalks on baking sheet. Broil tomatoes and asparagus for 8-10 minutes, rotating pan half way through. Meanwhile, heat 1 tbsp. of extra virgin olive oil in a skillet over medium-high heat. Add spinach and saute for about 5 minutes. Once wilted, add a squeeze of lemon. Set aside.

Over medium heat, heat oil in a skillet [amount of oil will vary depending upon how many eggs you cook in skillet]. Cook eggs to your liking (e.g., over easy, sunny side up, etc.). As eggs are cooking, toast and butter (if preferred) english muffin/crumpets and set aside.

Place toasted bread on plate and top with sauteed spinach. Divide roasted tomato slices among bread and place on top of spinach. Gently place eggs on tomato slices and season with salt and pepper. Top eggs with asparagus stalks and avocado slices. Add a spoonful of salsa, hot sauce, or other preferred condiment to top it all off, and enjoy.




Knives and Needles Blog is my latest blog, welcome! This is a blog that I started because I have a passion for food and a love for tattoos. I am a professional sushi chef of over 13 years and have worked all over the world for more than a decade. Over my travels working in various kitchens, I always noticed how many chefs are tattooed. Not only tattooed, but many heavily tattooed. I myself am pretty heavily tattooed. Not to get too deep but this has always interested me and I think that chefs and tattooers have similar personality types; artistic, transient punks who are traditionally low-lifes of society working in a thankless profession. Tattooing and the chef profession have both seen a 180 to their popularity and reputation in recent years with t.v. shows and celebrity stars being formed in this modern-day atmosphere. I want to give all those tattooed chefs the chance talk about something other than food  and  give foodie tattooers a chance to talk about something other than their work with this blog! My friend Ellen Murphy, a tattoo artist from NYC, and Marcus Bui the shop-guy at State of Grace Tattoo are contributing writers as well as myself. And there may be others in the future…! My friend Eric Alegria is helping with this blog as well! Thank you for reading this blog and follow us!  There will be interesting interviews with your favorite chefs and tattooers, amazing recipes, cooking tips and beautiful photos of food and tattoos being shared here, don’y miss out!

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