I’ll Have One To Go
Every once in a while the New York Times Sunday Magazine comes up with something really original. A few weeks back there was a story called “Chef d’Oeuvres” by Oliver Schwaner-Albright with photos by Tom Schierlitz that showed how committed some chefs are to their trade and the people and objects that inspire them. So much so that some chefs have had tattoos of their mentors, favorite knives, radishes, even the word “duck fat” (try the French fries cooked in duck fat at Hot Doug’s in Chicago and it will all make sense to you) permanently etched. If you know of anyone with a culinary tattoo send a photo our way. We’re starting a collection.
