Kitchen Ink
Paul Bocuse’s “Coq Gaulois” on his bicep is now a part of the previous Chef generation and so are the 30cm hats and long-sleeved chef’s jackets.
Head Chefs promoted to the face of the restaurant, open kitchens, social media have exposed culinary talents, their look, style and tattoos to the public.
The kitchen is intense, the life roadmap staggered, the emotion disconnected and the need to be grounded and reminded what matters most in life great. Tattoos are just another expression, alike food it is powered by chef’s love for people, experiences, and culture
Often associated with being ‘rebellious, less intelligent, and unhealthy’, a “ No ink” policy is seriously limiting your talent pool available. Ultimately impacting the business negatively for what most dinners are saying that they really don’t care whether the chef has a knife set tattooed on his arm or not, as long as the food is delicious.
“Show me a man with a tattoo and I'll show you a man with an interesting past.” ― Jack London
Good Day Chefs
#empoweringaustraliankitchen #Passionateaboutchefs #chefconnect
