We are back!! After a couple months break, Knives and Needles Blog is back! Sometimes even bloggers need a break to recharge with new material!! And what better way to get back into things than with Jairo Acevedo!!!! He is one talented and tattooed chef, so read on and check out his food and tattoos….. You will not regret it!
Jairo: I’m a 27 yr old chef from Boston Mass. I’ve been here in Los Angeles for about 6 months now and I am currently the Personal Chef for Athletic Gaines, a professional athlete training group. The Head Trainer, Travelle Gaines, trains the athletes and I make their meals certain nights a week if not every night. Right now we are in the middle of a 8 week training camp for The NFL Scouting Combine. It’s been an absolute blessing to be able to move out here to California on a limb and be where I am.
J: I have a friend who is no longer in the industry and he would tell these great stories about work and a few horror stories, “And this happened and that and then we sat this many people…” etc. I was getting into trouble and I asked him to help me with a job and he got me hip to this cool ass chef named Cliff. He taught me so much and threw me under his wing, he let me crash and burn and never gave up on me. I was still fucking around, 20 yr old tatted working the grind of the kitchen. I fell in love with the grind and the partying. Mostly the partying but the grind drove me.
J: I like to mess around with odds and ends and whole animal eating (nose to tail), I don’t go to far off the map people are sometimes turned off when you start talking sweet breads and calfs brain or pigs tails. So I try to do simple things like veal breast with a parsnip puree and a raspberry jam. Which I’ll show you how to make later on. I like to eat Italian so I like to cook italian inspired dishes.
J: I was 14 when I got my first tattoo. I got my mothers name. She beat my ass. So I got more tattoos. To this day she still beats my ass. Love you ma.
J: I wanted to be cool. I saw a whole bunch of older kids with them so I’m like “I’m cool get me inked up.” So we got some ghetto ass jail bird to tatt me up with a guitar string I bought at guitar center.
M: What do you love about getting new ink?
J: When its over.
J: I’ve been to 1 in Boston, I brought my daughter and we did a little photo shoot. I had barley any ink and she got her first sticky tattoo. It was a cool experience to be there with my kid. My boy Keith miller ( Gippa Mills on Facebook) was at one of the booths. I didn’t get tattoos that day but my kid did, it was fun.
J: I wouldn’t say I read tattoo magazines, I’d say I browse thru them. I’m a visual person I don’t really read because my A.D.D sky rockets when I try to focus on reading. but I like tattoo society and skin art and inked. I like coloring books like dora the explorer those are a huge hit in my house.
J: You know I think it has something to do with the fact you rarely interact with guests. it also add personality and toughness. to be in the kitchen you have to be a “Hard Body” know how to take care of business. I think you wouldn’t want to fuck with the chef who’s tatted to the gils. I do it because i love tattoos I love art and fashion and I’m just super artistic, it goes hand in hand.
J: This is not a paycheck job your in my kitchen be here to work and hustle. #HARDBODIES only. Master your craft, and listen watch and do. Your title is ” I do whatever the fuck chef asks me to do” sometimes you’ll be looking for dingle berries in dry storage and other you’ll be breaking down a whole pig and learning charcuterie. I beat you because I love you.
Jairo was amazing enough to share a specialty of his, check it out and try it yourself!!
This sounds incredible…..
Oven roasted veal breast with parsnip puree and pistachio raspberry jam
For veal breast
5lbs cleaned veal breast
Pancetta curing recipe
follow these to a T do not skip a step
2.4 oz kosher salt
1.5 TBLS crushed black pepper
4 garlic cloves
4 bay leaves crumbled
4 rosemary sprigs rough chopped
in a PLASTIC container mix all together and then rub thoroughly all over the veal breast
place curing veal on a PLASTIC cutting board and place in the friedge for 24 hours and then rinse off with water or white wine.
Roast veal in oven at 375′ for 30-35 min or in till firm to the touch
For parsnip purée
3.5lbs parsnip cleaned and rough chopped
1qt heavy dream
.5tsp nut meg
while your veal roast
In a sauce pan add chopped parsnip and cover with heavy cream
And cook on low till tender
When ready add to a blender, first the pa
rsnip the the cream till smooth
Set a side
For raspberry jam
1.5lbs fresh raspberries
1/2 cup light brown sugar
Toasted and salted pistachios
And 1/2 cup of veal stock of beef stock if available if not no liquid is fine
Add all ingredients to a sauce pan and cook down for 5-7 min stirring constantly then turn heat down and let it slow cook until a loose but together jam forms.
Remove from heat and add pistachios taste, add water if to thick.
Thank you, Jairo for taking the time with us and submitting this mouth-watering recipe for everyone to try!!
Also, thank you to all our readers for sticking with us for almost a year now! We are back in action for our weekly blogs on food and tattoos…. : )
You can catch more of Jairo Acevedo on his instagram, @easties_veryown_chef, he is definitely worth following!
If you are a tattooed chef or a foodie tattooer and you have something you would like to submit, email us at firstname.lastname@example.org – we would love to feature you!!