FEATURE: CHEF INK
Unveiling the reasons behind why so many chefs sport tattoos.
Tattoos are almost de reguier in the world of professional cooking these days. We speak to five
chefs about the ink on their bodies.
Step into any professional kitchen these days, and you're more often than not, greeted with the sight of much inked flesh—on the chefs that is. Tattoos, once thought to be the mark of bikers, gangsters, and iconoclast-types, have entered the mainstream, and are nowhere more evident in the world of cheffing.
Is there something about the job that drives chefs to get inked? For one, chef-types tend to be a specific breed. You need a combination of unbridled passion, and slight masochism to be able to take the long hours and mental stress of working in a bustling kitchen—oftentimes with little recognition. It also helps that kitchens are spaces where your appearance doesn't matter so much. "No one cares what you look like in here, as long as you get the work done. Out there [at the front of house], it's a different case because you're interacting with guests." shares Sam Aisbett, chef-owner of Modern Australian fine dining restaurant Whitegrass.
Of course, people get tattoos for a multitude of reasons: for sentimental reasons (which makes a good story), low impulse control while inebriated (which makes a not-so-good story), artistic self-expression (i.e "I like how it looks"), and of course, as a mark of passion.