As one of our most popular knives, we know that the 12-inch Chef’s Knife can handle any kitchen task we put it through. The stainless steel blade can move from job to job without ever compromising its sharpness.
One of our most popular knives, the versatile, multipurpose 12″ Chef’s Knife is a must-have for every serious cook. The high-carbon stainless steel blade is perfect for large chopping jobs and carries a lifetime warranty against defects in materials and workmanship. And the natural beauty of our Rosewood design is ergonomic, lightweight, balanced for extended use, and will not discolor or corrode.
- 12″ Stainless Steel Blade
- Ergonomic, lightweight, and balanced for extended use
- Will not discolor or corrode
- Lifetime warranty against defects in materials and workmanship
Lucito was born as the only child in a middle-class family in a small village famous for its ski resort north of Canada. An avid reader from before the time he started formally in school, he has had a lifelong interest in learning. He has always said;
“If you go do bed at night without learning something new that day, your day is not complete.”
The quintessential “Renaissance Man”, Lucito has always had deep passions for a wide variety of interest for as long as he can remember. He is self-learned on a wide variety of topics, and has developed a series of learning and creative techniques to assist him.
His early formative years were spent reading at least 6 books a week through the year while during his summers, while he was not reading, were mostly spent in the cold waters of a crystal-clear lake at his grandparent’s cottage deep in the mountains where he was born.
A gipsy at heart from that period on, Lucito has lived, worked, and traveled all over the world.
Lucito started skiing at the age of 3, as everybody from his village was born with skis on their feet. He was an avid skier and cyclist until he tore one of his knees apart on the day of the 25th wedding anniversary of his parents in a stupid accident that happened while putting on the snow tires on his car.
Lucito was training in archery for the provincial Elite team but a shoulder injury just a few months before the 1976 Olympics prevented him from going further on this path. During that time he became a certified archery instructor. He later participated in shooting sports of all types, but decided not to compete except for fun because of the high level of politics involved in any organized sport. He did coach members of a pistol shooting team as his love for teaching and the sport was too great to entirely abandon it.
During his youth Lucito worked as a shop assistant, a metal worker, an assistant machinist, a draftsman, a biologist, and a blaster in a mine in the arctic. He finally graduated with a B.Sc. in science, and then a D.D.S., Canada.
In 1989 he took a short sabbatical to write a science-fiction fantasy novel. The idea had been in his mind for a long time, but his hectic lifestyle never gave him the time to actually sit down and write it. He actually applied the techniques of directed dreaming, that he had developed on his own and always used in his other endeavors, to write the entire book.
Through the 80’s and 90’s another great interest in his life, gourmet cooking and wines was developed. He has a lifelong interest in cooking that he developed since early childhood at the side of his mother and grandmother, who were consummate cooks. He was involved in the professional side of the wine and food business both as a consultant and a buyer for a variety of private concerns during that period. It permitted him to travel the world for that business and during the late 1980’s he was all packed up to go manage a huge vineyard in Montenegro, part of the old Yugoslavia, when the war broke up in that part of the world. Luckily this happened before he had moved over there.
Another passion of Lucito is his love for anything having to do with technology and computers. At an early age, in the days he was spending his summers at the lake, he used to take apart everything mechanical around the cottage and actually put it back together in working condition. When electricity finally arrived with the new road deep in the woods, he started taking apart old radios and built himself a simple sound system from an old donated stereo turntable he mounted in a frame made of a few planks of wood, and the cassette recorder he had received that year as a Christmas gift. It was the start of an interest in technology that lasted until today. Those early experiences also lead him to build fine wood furniture and to become a licensed gunsmith and a metalsmith.
Being an avid photographer (1964-2016) and highly interested in the creative arts, Lucito in the early years of his consultancy, also offered graphic design, 3D animation, and multimedia creation services as the technology at the time was in its infancy and very complex. Most businesses could not afford having both the expensive equipment and the qualified personal to operate it on their staff so Lucito offered to fill the gap. Now he mainly uses his creative talents for relaxation, and occasionally for some interesting customer’s projects.
With wide-ranging interests in technology, business management, and the food-wine business he offers a different and innovative approach to the traditional consulting business. He dedicates his work time on his consulting business, works daily on his line of software products, give conferences, workshops and classes on a variety of subjects.
In his spare he still writes extensively, enjoy cooking special meals for family and friends, and recently started teaching himself to play the guitar, something that had been on his extensive list of things to do in this lifetime, and that he never had the time to dedicate himself to do.
I was just doing some simple site maintenance on our various websites and I was adding my Curriculum Vitae to some others so I decided to add the food and wine related ones here too in English and Spanish. Here they are:
They are also listed on the “About Lucito” page of this blog.
As most of you might have noticed, posting has been slow for the past few weeks. The reason has been a combination of many things. First the big heat wave that passed through central Mexico left us with not much energy to do anything productive and it was compounded by power failures and communication problems. We also have been working hard preparing a bunch of new features that we wanted to launch earlier this month, but due to various delays and infrastructure problems we will launch them when things quiet down a bit around here, probably in late June.
Though this site is hosted on a commercial host, we also maintain our own servers here for our other businesses, and for some clients. We spend the part of last week updating out Windows server, and now the next task is to do the same to the Linux one. I also need to add storage to our file server, so this sounds like it will keep me busy for a while judging the fun I had last week with the Windows server.
We also have been intensively looking for a new place for the school as right now it is an ordeal for us to travel to the place we give the cooking and wine courses as it is on the opposite side of town from where we live. On a good day with no traffic it takes us close to 3 hours to get there from here, so it is a tad tiring to give the courses. Also it is far north on the other side of town and most people in the more central areas of the city do not want to travel so far. We have been looking for a commercial space to rent, or ideally for a large out with enough space for us, the Boyz, and for the school and of course at a price we can afford. IT seems very difficult to find something that matches all of our criteria.
I think that this slowness of posting might last a few more weeks as I would love to find a proper place for the school and settle that once and for all, and also I need to do a lot of work both for the new things we want to launch here, and also on assorted other projects around the office. I will try to post something occasionally when I have a few free minutes, and we are taking picture and preparing new material for the site all the time. In the meantime keep cooking and enjoying good food and good wine and we will resume our regular posting schedule soon.
The hot weather is back with us again today and after we had lunch we went back to the offices and after a few hours it was too hot to work. I went to give the dogs their supper and when I was coming back inside Normita wanted to go get a bit of fresh air. I joined her and we kept company to the boyz while they literally wolfed down their big bowl of food. I don’t know where they get the energy to eat so quickly on a hot day like this.
We walked around the yard a bit and then decided to harvest the peaches from the small tree next to the kitchen entrance. We had been saying we would do it since last week, but never got around to it. The neighborhood’s birds came down on that tree last week in day and feasted on the peaches and destroyed over 80% of the crop by eating half of most of the fruits and letting the other half rot. Normita went for a bad and a small stepladder and I went up in the tree and tried to salvage most of the peaches that were ripe and not half eaten by the birds.
Bacchus and Uriel, the boyz, were around us and catching whatever peaches they could grab that were falling from the tree. They eat them in one bite crushing the stone. It is awe inspiring to see them do it. I hope that tomorrow that tomorrow they do not wake up with a store stomach, but from past experience they have eaten much worse without any problems. They seem to have cast iron stomachs.
Here is a picture of the peaches that awaits in the sink the first one who will have the courage to go wash them:
We will keep the ripest ones to eat and tomorrow or Friday we will probably prepare some “compote de pÃªches” with the rest. We will use that as a dessert over ice cream and I think that I did see that we had a frozen Cornish hen the other day and we might roast it covered with the peaches next weekend if we have some time.
Yesterday when I posted the Daily Express I mentioned that I came in so quick that I did not even think of take a picture of the finished hamburger. Today I could correct my mistake as we thawed 2 of the frozen patties and made hamburgers again with some grilled potatoes. Normita had her’s Mexican Style with avocados, ketchup, mustard, tomatoes, onions, pickles, Oaxaca cheese, and a nice big chipotle.
I am a lot more simpler in my taste and I simply put some ketchup and some pickles over the Oaxaca cheese and it was enough for me today.
We have been very silent since the middle of last week as we had lots of meetings in town last Thursday and Friday and we had a very successful wine course on Saturday. Sunday we totally collapsed from the back and forth driving between here and the center of Mexico City we had business. With a drive of between 2-3 hours each way we were exhausted from the ordeal. Sunday we totally collapsed and I prepared some hamburgers with some nice ground beef we had bought on the way back from the course Saturday night. It was as complicated as I could manage in the condition I was.
I like my hamburgers nice and juicy and well flavored. Depending of my mood I used different ingredients and on Sunday it was a combination of ground beef, rum, soy sauce, Worcestershire sauce, dried onions, some chipotle-based seasoning, and some sesame oil. The recipe is easy you first put the meat in a bowl, put the ingredients on top, and then with your hand you make a big mess like my Chinese cooking teacher used to say.
Once the mess is made I like to hand-form thick patties and it made a lot more than Normita and I could eat in one sitting. I individually wrapped the patties and froze them so that we can enjoy some nice burgers in the coming weeks with even less effort than I did Sunday.
I went outside to cook the hamburgers on the barbecue, and of course the barbecue was barely hot when it started raining. When I finished cooking them I ran inside and we had a great meal, but with all the excitement I only remember to take a picture of the final product when only crumbs remained. Too bad… It will be for next time…
Debido al gran Ã©xito del Ãºltimo curso de â€œIntroducciÃ³n al Vinoâ€ el sÃ¡bado pasado y la falta de lugar para acomodar a todos lo que querÃan participar, abrimos una nueva fecha para el curso, el prÃ³ximo sÃ¡bado 22 de mayo. TodavÃa tenemos algunos lugares disponibles. Tenemos una promociÃ³n especial si te registras con un amigo, tendrÃ¡s un 10% redescuento. Todos los detalles estÃ¡n AQUÃ, o llÃ¡manos a 1736 9016 o 04455 3191 2732 en el Ã¡rea metropolitana de la ciudad de MÃ©xico.
Durante el curso aprenderÃ¡s todas las cosas bÃ¡sicas que necesitas desmitificar del maravilloso mundo del vino. Al final de la parte teÃ³rica del curso hacemos una degustaciÃ³n formal de 7 vinos diferentes. Todo el material del curso estÃ¡ incluido en un CD, incluyendo una copia de nuestro software profesional de degustaciÃ³n de vino.
El costo del Curso es de $1,350.00 M.N. ($1,250.00 M.N. si te registras con un amigo) y requerimos un depÃ³sito de $350.00 para reservar tu lugar. Reserva ahora ya sÃ³lo quedan muy pocos lugares.
AquÃ un poco de lo que te espera:
Due to the great success of last Saturday’s “Introduction to Wine” course and the lack of space to accommodate everybody who wished to participate, we opened a new date for the course this coming Saturday May 22. We still have a few available places left for it. We have a special promotion if you register with a friend, you get 10% off. All the details are HERE, or call us at 1736 9016 or 044 55 3191 2732 in the Mexico City metropolitan area.
During the course you will learn all the basic things you need to demystify the wonderful world of wine. At the end of the theoretical part of the course we do a formal tasting of 7 different wines. All the courseâ€™s material is included on a CD, including a free copy of our professional wine tasting software.
The courseâ€™s price is MN$1350 (MN$1215 if you register with a friend) and we require a MN$350 deposit to reserve your spot. Reserve now as there are only a few spaces left.
Here is a little bit of what is in store for you: