Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “tattooed chef”

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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Tattoo Tuesday!!

ImageBy Shane Bellinger, Thanks Shane!!  You can see more of Shane’s stuff at @shaneybell.

Send us your food tattoos, recipes or anything related to knivesandneedles@gmail.com

Cheers!!

 

Jacob Lyons

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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.

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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.

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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.

KeyLime Tat

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.

Knife Tat

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…

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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

Preparation:

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

DISTRICT DINE

Chef Jacob Lyons

863.202.6540

JJAceCatering.webs.com

If you are a tattooed chef or a foodie tattooer, we would love to interview you! We love sharing talent with the world!

knivesandneedles@gmail.com

Have a great day!

Cheers!

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