So you kinda learn – let the knife do the workDallas Green
As a popular DJ Dallas traveled widely. That meant he ate widely as well, and he loved all the different cuisines he encountered.
It sparked a genuine interest in cooking as a way to recreate the wonderful tastes he enjoyed. Once an eager novice, today he’s quite adept in the kitchen. Now he’s taken his love for a world of different tastes to a new level by creating a popular food truck as a way of spreading his take on great food .
What are your guiding principles?
I cook to make bellies happy, but I know people eat with their eyes first. So I feel that the visual presentation of how I cut and carve is an essential part of how I prepare food.
What inspires you?
I want people to experience foods that they probably would never, ever try. So I want people to trust me enough to say, “I’m going to try this for the first time.” And they’ll find out they’ll like it.
What do you look for in a knife?
My hands are pretty large, so when I pick up a knife the first thing I check for is balance. Because the balance lets me know how much pressure or force I need to put into the knife. So you learn to let the knife do the work.
What‘s your moment?
My moment is hanging out on a boat with my friends catching fish. My WÜSTHOF is the Classic Ikon 7” fillet knife .
Classic Ikon – Fillet knife
A Classic Ikon 7" fillet knife has a very thin flexible blade used for deboning and filleting fish. The long narrow blade enables the knife to move smoothly along the backbone of the fish and easily removes the fish skin.