Service industry professionals are well-known for being inked to the max, and Houston's chefs and bartenders are no exception. We asked a dozen restaurant pros to show off their food- and drink-themed ...

As body art has grown increasingly popular, one trope has bubbled to the top of dining culture: the image of the tattooed "hipster" chef. And it’s no surprise; after all, kitchens are one of the ...

For Chef John Rudolph III of Downtown's Millioke restaurant, tattoos are a way to keep life from growing stagnant. "Body art is really a unique form of expression," he says. "And I love how artists ...

“Not only are chefs total badasses, they also look like total badasses,” Fitzgerald writes in the introduction of his book. “Almost every chef I ever worked with was covered in tattoos. … A lot of ...

They reveal their hearts when they roll up their sleeves, wearing their passions like the scars of their first blistering burn or cut from the slip of a knife – with pride. Tattoos provide some chefs ...

Several local culinarians show skin: Powisset Farm manager Meryl LaTronica bears a beet tattoo, and you’ll also see Jim Buckle of Brookline’s Allandale Farm sporting tattoos of a carrot, a beet, and ...

You can trace the origins of the chef-as-outlaw archetype roughly to the year 2000, when Anthony Bourdain released his surprise hit Kitchen Confidential and images of toqued gourmands were replaced by ...

Get your news from a source that’s not owned and controlled by oligarchs. Sign up for the free Mother Jones Daily. “I said, ‘So wait, you actually want me to be doing 30 things at once, and play with ...

Is there any other career path — besides, well, motorcycle gangs — with more body ink than chefs? From short-order diner cooks to top toques, there are tattoos adorning their spatula-wielding hands, ...

Tattoos. They seem to be a chef thing (as well as a brewer's thing). Chalk it up to being creative. Or artistic. Or just liking them. Isaac Fitzgerald, co-author of "Knives & Ink: Chefs and the ...

Tall white toques are gone. The white coats are slowly disappearing, too. The restaurant professionals who cook our food no longer adhere to a one-size-fits-all look. Like the anti-cookie-cutter food ...

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