Three Tattooed Chefs Dish On Their Best Ink And Best Knives

Love a man who's got a taste for good ink and good food? Bite on this.
Courtesy of Ernest Cornelius Knives & Needles Blog
In an article from Ottawa Citizen, they featured three fine, tattooed men from the culinary industry and grilled them on their ink. They also talked about their trusted kitchen tools, their best knives, and their foodie flick picks.

It's good to see talented tattooed chefs (and not to mention, nice-looking men!) appreciate ink as much as the rest of us do. They not only know where to get the best food but the best ink as well! We're getting hungry in all the best ways! Tattooed Chef #1 Zach Thompson, Chef at Supply and Demand
Bruce Deachman / Ottawa Citizen Style
Bruce Deachman / Ottawa Citizen Style
On his favorite tattoo

My favourite tattoo is my octopus. I was fortunate enough to have my boss, Steve Wall, send me to New York for a few nights to stage (an unpaid internship) there, at Momofuku Milk Bar, Momofuku Ssäm Bar and Battersby, a little place in Brooklyn that’s similar to Supply and Demand. And, on one of those nights, I decided to get a tattoo. I got it in one sitting, over six hours. It was really painful, but it turned out really nicely.

I just really love cooking seafood. I think octopuses are really awesome and different, and not a lot of people eat it. And it represents my outlook on food: I like to eat fresh seafood.
Knife
On his best knife

The hammer marks are from the forging process. They don’t buff them out; they just leave them on there. The handle is an African wood and there’s the stamp of a master blacksmith. He’s like third-generation, 60 years old. Been making knives forever.

On his foodie flick pick

Chef, with Jon Favreau. It came out a year ago. It’s an accurate representation of chefs nowadays. They’re kind of forced from what they really want to do, to go smaller scale. This guy is a really high-end chef, but the owner won’t let him do what he wants to do, so he kind of says to hell with it and opens his own food truck and does his own menu. Tattooed Chef #2 Michael Helmer, Chef at Back Lane Café
Bruce Deachman / Ottawa Citizen Style
On his favorite tattoo

The koi on my leg. I got it when I first really decided to get into cooking and make it my career path, after I decided to go to culinary school, maybe five years ago. The story with koi is that they swim up a waterfall and the strongest ones get to the top and they turn into dragons. So it represents the start of my journey up the waterfall, when I went to culinary school.

I’ll never be at the top. The day I think I’m at the top is the day I should retire.
Bruce Deachman / Ottawa Citizen Style
On his best knife

It’s an eight-inch MAC chef’s knife. It was the first real chef’s knife I bought. It’s my baby.

On his foodie flick pick

Ratatouille. It’s kind of the dream of everyone in this industry. It starts at the bottom, and you end up owning your own place. Tattooed Chef #3 Erik Brookman, Chef at Back Lane Café
Bruce Deachman / Ottawa Citizen Style
On his favorite tattoo

I have a portrait of Tank Girl on my side. It’s a memorial for one of my friends who passed away a couple of years ago. Tank Girl is a character in a movie, and my friend was exactly like her; she looked like her, she talked like her. We were really good friends. I got the tattoo in 2011 or 2012.
Bruce Deachman / Ottawa Citizen Style
On his best knife

It’s a seven-inch Santoku knife. It’s light, it’s agile, and it does what I want it to do. All the cuts are super precise. I got it for Christmas two years ago and haven’t really taken my Henckel chef’s knife out since.
Bruce Deachman / Ottawa Citizen Style
On his foodie flick pick

Spinning Plates. It’s a documentary about three different restaurants, and it goes through the lives of the restaurants and how they’ve all worked out.

Read more about these tattooed chefs here.