Whereischefjason on LTK

Whereischefjason

We are currently in Peru and I am here to find the best recipe for the ceviche. And today we are making one at our airbnb.

Let me share with you the best knife you can prep with, I got mine from Sur La
Table.

And, do you want a recipe ? 🐟

#LTKfoodie #LTKTravel

We are currently in Peru and I am here to find the best recipe for the ceviche. And today we are making one at our airbnb. Let me share with you the best knife you can prep with, I got mine from Sur La Table. And, do you want a recipe ? 🐟 LTKfoodie LTKTravel

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Miyabi Hisho 5.25" Prep Knife | Sur La Table

Do you have a microplane????

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One of our most unexpected stops in Lima had nothing to do with a restaurant—but everything to do with food.

Because the truth is, great cooking starts long before the ingredients hit the pan. It starts with the knife in your hand.

In a country where ceviche is a way of life and food is part of the culture, knives are treated with incredible respect.

We met Mijal at his knife shop, where he shared the philosophy behind his craft. He walked me through how he designs and builds each knife, what makes a great blade, and why small details in geometry and balance completely change the way you cook.

I honestly left with a whole new appreciation for knives and the craftsmanship behind them.

I can genuinely call Mijal a knife master, and it got me thinking…

Would you be interested in an online masterclass with Mijal? A session where he shares his knowledge about knives, explains how to choose the right one, care for it properly, talks about his years of experience, and answers all of your questions.

I think it would be an incredible conversation. Let me know in the comments if you’d watch it!

P.S. i added some knifes I am using now and stones for sharpening.

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Day 1 cooking in South Africa and bringing my restaurant Elizabeth there for a chef residency. We are happy to meet the team, see new ingredients from local farms and learn to show you more. Subscribe to my page for new recipes and my favorite tools in the kitchen

Chef Jason

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I am super excited to announce that I am now an ambassador for Sur La Table, and they are a sponsor of the Where Is Chef Jason journey.

Traveling with me, I have my favorite tools—everything I need for anykitchen in the world: my Miyabi knives, my Hestan pan, and my peelers. I wanted to bring an espresso machine with me, but it was just too heavy. Luckily, every kitchen in the world has some sort of coffee,
which is necessary for all these trips and the jet lag.

If you’re looking for a new set of knives or tools, send me a message and I’ll help you figure out what works best for you.

Thank you so much, Sur La Table!

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Currently in Peru , learning how to make the best ceviche in the world. And it’s been an amazing journey.

Follow my page for more cooking tips, recipes and stories.

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Today is a shooting day and just wanted to show you guys absolutely amazing knifes to work with.

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Let’s make ceviche at home.

Posting this straight from Peru because I couldn’t wait to share this one with you.

I also wanted to show you the knife that travels with me everywhere. If you’ve been following my journey, you know I’m a huge fan of Japanese knives, and this one has honestly become my go-to for just about everything I cook. Whether it’s fish, vegetables, or everyday prep, it feels perfectly balanced and incredibly sharp.

I’m so glad I found it at Sur La Table, and I’ve linked it for anyone who’s been asking what knife I use.

Now it’s your turn to cook.

try the recipe, let me know what you think, and if anything isn’t clear or you have any questions, leave them in the comments. I’ll be happy to help!

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My first package from Sur La table. Let’s see what chefs order

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