By Molly Kitamura
Reblogged from: http://knivesandneedlesblog.com/
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!
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.
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.
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.
“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.
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.
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.
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.
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 : ) !!
Baguettes with a Twist
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
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 follows:
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.
Thank you Lizette again! You can check out more of Lizette and her creations at:
If you have a food tattoo or recipe you would like to share, please contact us at either
firstname.lastname@example.org or @knivesandneedles on IG.