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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

Will Gilson, Chef-owner at Puritan & Co.

" 'Eat' [see feature] was my gateway drug. I knew I wanted to do the dogwood on my arm, and if I didn't do this one, there was no way I was going to commit to the big one. I got this done in the kitchen of my former GM. . . . If all else fails, and I'm not a chef anymore, it could be 'meat' and I could be a butcher, 'beat' and I could be in a band! But after that, I got the dogwoods on my arm. The dogwoods were the two trees that were growing in front of my family's farm and restaurant; it's the name of my dad's landscaping company, and when two of my relatives passed away, I put dogwood branches right on their caskets. This was really the only thing that meant enough to me to do on such a large scale."

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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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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
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Topics: Food Features , Jamie Bissonnette , Andy Husbands , tattoos , More

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