Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “baking”

Asia Witherington Large

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I saw Asia on IG and had to get an interview with this beautiful and talented lady! Check out what inspires Asia cook and her thoughts on tattoos!

Molly: Tell me about yourself, please include what you are doing now

Asia: I am a born again Christian, child of God! I’m a mom of 3 and a newlywed wifey! In my past I was a tattoo artist of 17 years and a pinup model. I’m now a baker and established cake decorator and owner of Jireh Cakes!

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M: So how did you get into baking?

A: After surviving a tragic divorce and loosing everything I had down to my tattoo shop equipment, I was given an opportunity to cook and bake when looking for a new profession. The Lord basically threw baking in my lap! I hit the ground running and haven’t looked back since.

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M:  Wow, that takes guts. What do you enjoy most bout cooking?

A:  What’s not to enjoy. Cooking and baking is everything to me. Feeding others and helping them create happy memories! Mainly knowing its something God provided me with to survive. The Lord is really good.

M: So, what was your first tattoo?

A: At 15 I took a needle and thread with India ink I had from art class, I tapped a small yin and yang onto my left ankle. Hideous.

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M: Haha! Who do you admire in the tattoo industry?

A: Being in the industry for so long I have many people I admire. Since I’ve removed myself from that scene I don’t talk to anyone. I’m very out of the loop.

Clint Cummings, Johnny Jackson, Myke Chambers, Anthony Zamora, Zack Ross, David De La O (butter), Michael Oureque, Jesse Alvarado, Bunny Switchblade…the list goes on.

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M: If you could get tattooed by anyone right now, who would it be and why?

A: I’m out of space so there will be no more tattoos for this girl!

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M: Why do you think so many chefs are heavily tattooed?.

A: You can’t explain it, it’s just you are, or your not.

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M: I know you said space is limited, but what would your next tattoo be?

A: I do want to put Jehovah Jireh in a banner on an anchor on my left hand I did about 6 years ago. It comes from Genesis 22. God told Abraham to sacrifice his son Isaac. He took his son to build an alter and obeyed Gods command. Just when he was about to sacrifice his son, he saw a ram tangled in the bush by him. God had provided for them. To thank The Lord, Abraham named where the alter was Jehovah Jireh because God provided for him. God provides for us all (hence Jireh Cakes). He will make a way out of no way and will turn our mess into His message!

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Thank you, Asia! You can catch more of Asia on FB or IG here…

Www.facebook.com/jirehcakes

Instagram:  @Jireh_cakes

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Are you a tattooed chef or a foodie tattooer who wants to share their work inside the kitchen or studio? Contact us at knivesandneedles@gmail.com, we would love to talk to you!

Cheers!

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LIzette Gonzalez

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I am super stoked to introduce Lizette Gonzalez today! She is an incredible talent, a beautiful girl and a woman who knows whats she wants! Check out her interview and get inspired to bake your ass of!

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Molly: Tell us about yourself, background and what you are doing now.

Lizette: My name is Lizette Gonzalez.  I am a Chef de Partie (Pastry), residing in Las Vegas but originally from Rosemead, California.  I’ve been baking since the age of 6.  I grew up baking and making cakes galore with my mom in our kitchen at home.  She has taught me so much.  It’s because of her, I am the gal I am today.  I am a proud member of Cutthroat Culinary.  The ideas, convictions, and passion this group has towards the art of what we do amaze and inspire me every day.  I’m currently in the process of starting my own cake business, and possibly a catering business on the side.  I am not your average person, I am different.  I know who I am and what I want.  Every day I am challenged, I learn, and I continue to grow.  Every day I am that much closer to achieving my dream.

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M: Wow! Strong-minded person, very cool! When did you start getting tattooed?

L: It was the summer of 2004, I was 19

 

M: So what was your first tattoo?

L: It was 3 little music notes, the size of a quarter.  Later on it became part of a musical piece.

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M: What inspired you to get it and to get more?

L: I was anxious and nervous about my first tattoo, I did not just want anything, and it had to have a story… a meaning.  This may sound cliché, but it is very true.  Music has always been a part of my life since day 1.  In all that I do I’m always surrounded by music.  I listen to almost everything and anything.  From my rock ‘n roll and jazz, to hip hop and alternative.  And let’s not forget my Mexican music.  From this the ideas of self expression bloomed.

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“A picture is worth a thousand words”.  All I ever wanted to do was to tell my stories.  Show the world how and why I am the person I became to be.  So much thought has been put into each piece as well as the placement.  For example; My “smile” tattoo created by my beautiful niece, Gina, was originally drawn by her.  Gina has a form of Down Syndrome.  Each day that she is with us is a blessing, as she wasn’t suppose to see past 2 and now she is going strong at 25.  She is my heart and she inspires me.  This tattoo is very visible and those who have noticed it, smile.  Not only has Gina impacted me, but those around me as well, with just a simple smile J.  That joy and happiness people get from seeing this tattoo has the power to change a bad day into something wonderful.  That’s more than I could ever ask for.

There is so much more to share, I’m far from being done with telling my story.

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M: Very touching and interesting! Why do you think so many chefs are heavily tattooed?

L: We express our minds, our feelings, and convictions through our food.  It’s our art, our passion, our story.  Tattoos are another way to show our freedom to express our ideas and emotions through another form of art.  It’s a beautiful thing.

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M: Do you own any tattoo magazines, if so which ones?

L: Inked and Tattoo.  On Facebook I’m following Addicted to Ink, and Inked and Sexy, and Women with Ink.

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M: Nice! Who do you admire in the tattoo industry? Do you have a tattoo done by him/her?

L: Tim Mueller of Tim Mueller’s Secret Tattoo and Charly Reynoso of Black Diamond Tattoo.  These two artists have a gift in what they do.  I’ve been blessed to have crossed paths with these guys and be able to call them friends.  I have gotten work done by Charly, and I’m currently getting work done by Tim.  It’s amazing to see them work.  Without having to say much they know the ideas and concepts of what I want, and with that I allow them to have the freedom to add their artistic twist to the piece.

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Thank you Lizette!! Its always nice to interview talented people who have something to say and thank you all for taking the time to read our little blog : ) !!

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Lizette shared an amazing recipe; check it out, try it out, tell us about how it went!

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Baguettes with a Twist

Poolish Prefrement

Bread Flour       5.5 oz

Hi-Gluten Flour   5.5 oz

Water                11 oz

Fresh Yeast      5 grams

Combine bread flour, hi-gluten flour, water and yeast. Mix until water is incorporated and the consistency is smooth.

Cover product so that it does not form a skin.

Ferment over night in walk-in

Baguettes

Poolish

Star Anise      ¼ tsp

Honey             1 oz

Vanilla Extract  1 ½ tsps

Salt                 1 TBS

Cranberries   5 oz

Cinnamon      3 tsp

Poppy Seeds 3.5 oz

Infuse ¼ tsp star anise in half of the water.

Combine poolish, water, water infused with star anise, yeast, bread flour, honey, vanilla extract and salt. Mix at a low speed for 3 minutes (scrape bowl after 2 minutes)

Continue to mix dough at a medium for 2-3 minutes.

Divide the dough into three equal parts. Add ingredients as follo

Dough 1: Add 2.5 oz cranberries

Dough 2: Add 2.5 oz cranberries and 1 ½ tsp cinnamon

Dough 3: Add 1 ½ tsp cinnamon

In a well-oiled container, cover each of the three doughs, with plastic wrap, and ferment in a warm environment until the internal temperature reaches 75ºF. Stretch and fold after 45 minutes. Total fermentation will be 1.5 hours.

Once fermentation is complete, scale 4 equal strands from each of the 3 doughs (making 12 strands all together). Spray strands from doughs 1 and 3 with water and cover with poppy seeds. Pre-shape into mini baguetttes and let sit for 20-30 minutes, covered in plastic wrap.

Braid 3 strands (one from each different dough mixture) forming 4 different loaves.

Optional  Once braided, shape the braided dough into the form of a wreath. (Do this to all 4 loaves).

Proof for about 40 minutes

Bake at 400ºF (with steam). Bake for 20-25 minutes

Cool down and enjoy!!

Cream Cheese Topping

Cream Cheese, softened    16 oz

Powdered Sugar             1 ½ cups

Vanilla Extract                1 TBS

Combine all ingredients and mix until well blended

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Thank you Lizette again! You can check out more of Lizette and her creations at:

IG: @l1zzyg03

FB: http://www.facebook.com/lizette.gonzales.311

If you have a food tattoo or recipe you would like to share, please contact us at either

knivesandneedles@gmail.com or @knivesandneedles on IG.

Cheers!!

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