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The Kitchen's Ink: A tribute to Boston chefs’ tattoos

By CASSANDRA LANDRY | October 9, 2012

PHOTOS BY CONOR DOHERTY :: SHOT AT JM CURLEY

Jamie Bissonnette, Chef-owner at Coppa and Toro

"I started getting tattoos when I was really young. I was a punk kid; I was a hardcore kid. I didn't want to be the same as everybody else. When someone looked at me, I wanted them to know that I wasn't the lacrosse player from the suburbs. I wanted people to know, 'Fuck your society — I'm different,' and I feel like a lot of chefs are similar in that way. We've chosen a career path where we can look however the fuck we want. Can you have blue hair and tattoos and be a lawyer? Probably, but you've got to be really accomplished before you go there. Here, you can start out with piercings and tongue rings, and nobody cares."

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How local chefs are using Instagram to pretty up and reach out
Facebook jumped on it for $1 billion, so it must be true: Instagram, with its stable of custom filters turning any snapshot into a keepsake-worthy print, is this online-addled generation's manifestation of meaningful.
Bondir’s tiny kitchen welcomes its first sous-chef
Rachel Miller and Jason Bond are standing side by side — as they do for roughly 13 hours a day, every day but Tuesday — in Bondir's subterranean prep space.
Going meal for meal with Jamie Bissonnette in food heaven
It's just over an hour after we've touched down in Hong Kong, and Jamie Bissonnette has already sniffed out a street joint where a woman snips piping-hot lengths of tripe into a bubbling broth with kitchen shears.
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April Bloomfield, exec chef and co-owner of the Spotted Pig in NYC and a native of Birmingham, England, originally wanted to be a policewoman, which we think is pretty badass.
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I'm standing in an alleyway behind American Provisions, a specialty grocery shop in Southie with a cheese display that's borderline pornographic, watching Andy Brooks shove his hands into a barrel of future compost.
You're doing it wrong: Oysters edition
Island Creek Oysters president Shore "Bug" Gregory guesstimates he's shucked 30,000 bivalves during his six years with the company. And he's adding to that tally daily: fall is oyster prime time, so we caught up with Gregory at Kenmore's Island Creek Oyster Bar, where he's a co-owner, to get some pearls of wisdom.
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Topics: Food Features , Jamie Bissonnette , Andy Husbands , tattoos , More

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