Knife Kit

It took me almost two years to collect these “knife kit” tattoos around my calf.

Submitted by: Rick Tramanto, Knife Kit, Restaurant R'evolution

Knife Kit Tattoo 4

It took me almost two years to collect these “knife kit” tattoos around my calf.

Submitted by: Rick Tramanto, Executive Chef, Restaurant R'evolution

Cartoon Silverware Tattoo

This was the first food tattoo I ever got.

Submitted by: Rick Tramanto, Executive Chef, Restaurant R'evolution

CHEF Tattoo

This one’s obvious, a loud and clear message about who I am and what I do.

Submitted by: Rick Tramanto, Executive Chef, Restaurant R'evolution

Fleur-de-lis tattoo

I got this tattoo just a few months ago. The fleur-de-lis is the insignia for hospitality and the symbol of the city of New Orleans, where I’m currently opening a restaurant with my partner Chef John Folse.

Submitted by: Rick Tramanto, Executive Chef, Restaurant R'evolution

I was originally going to get a flying pig tattoo in Seattle, when the tattoo artist found out I'm a chef, he did this one.

Submitted by: JEFF GOLDFARB, World's Tallest Chef

my logo incorporates chicago and food, hops, and the black eyed susan (state flower of Maryland, my birth state) done by Nick Colella at Chicago Tattoo Company

Submitted by: cleetus friedman, city provisions

Fork and Knife

Submitted by: Brandon Baltzley, fork and knife, Tribute

My piece is reflective of my personality. Cartoony & colorful. I sat with my tattoo artist Kevin Starai (a+ tattoo, chicago) and brain-stormed ideas for the peice. The tattoo is fun, and it rhymes with my passion for this industry. It captures the Chaos-ity of a kitchen, with a bit of a smile. My rib peice is in dedication to seafood. My left rib-cage is being started this april, and it will be an hommage to all things pork.

Submitted by: Jim Papadopoulos, Sam and Harry's

Randy the Robster

Submitted by: Jim Papadopoulos, Randy the Robster, Sam and Harry's, Schaumburg

Submitted by: Jim Papadopoulos, Sam and Harry's

Chef

Submitted by: Chris Revercomb, Chef, Zing at The Canal

Chef Life

Based on the lifestyle of Chefs..and pulled from Tupak Shakur's tattoo of "thug life" .. I created "Chef Life" and the picture is from "Chaos in the Kitchen" a painting from Roger Blachon's "Chaos in the Kitchen"

Submitted by: Tony Marciante, Chef Life, Chef Tony's

Primal Cuts

To the right a replica of the original primal cut sheets I worked through while apprenticing with a butcher/chef in Germany. The originals were wood cut and 4ft wide, containing massive amounts of scribbled (with a heated needle, no less) notes by the butcher's grandfather. To the left a knife with "Mise En Place" engraved into it.

Submitted by: Jonas Luster, Chez

Eggs

Two sunny side up eggs on my foot.

Submitted by: Derek Simcik, Chef, Atwood Cafe

Spoon

Wooden spoon with rice grains on my forearm.

Submitted by: derek simcik, Chef, Atwood Cafe

Chili

A hot chili pepper with flames on my neck.

Submitted by: Derek Simcik, Chef, Atwood Cafe

Chef Skull

a "sugar" or "candied" skull with a chef hat

Submitted by: Derek Simcik, Chef, Atwood Cafe

Ragn Cajn

Submitted by: Brandon Baltzley, Ragn Cajn, Tribute

Hobart Mixer Ink

This photo's of a Hobart mixer on a calf.

Submitted by: Mixed Up Jake , Hobart mixer ink, Hobart

The Retail Cuts of Pork

I'm in love with bacon and all things pork. That's why I got this little piggie tattooed on my, uh, ham, back in 2003.

Submitted by: Gwyneth Doland, The Retail Cuts of Pork

food is important

My restaurant's logo is "food is important." and when someone gets that tattoo they get free french fries....for life. 12 takers, so far!

Submitted by: matt steigerwald, food is important, Lincoln Cafe / Lincoln Winebar

chef knife

I wanted a Knife that had Japanese futures and a fish is the place of the name

Submitted by: Jacob Solomon, chef knife, Four Seasons

upper body ink

koi "sushi"

Submitted by: Ted Cizma, upper body ink, Enchantment Resort & Mii amo spa

pots and pans

Submitted by: Ted Cizma, Enchantment Resort & Mii amo spa

Knives

knives

Submitted by: Ted Cizma, Enchantment Resort & Mii amo spa

Upper body

honeybees & grapes

Submitted by: Ted Cizma, Chef, Enchantment Resort Sedona, AZ

More tools and food chain

more tools & food chain

Submitted by: Ted Cizma, Chef, Enchantment Resort Sedona, AZ

Never Trust A Skinny Chef

Submitted by: Josh Upton, Chef, Carrabba's

God sends meat/Devil sends cooks

Old english quote from 1607

Submitted by: Corey Shoemaker, Enchantment Resort

Butchered Pig

Submitted by: Shaun Connolly, Nightwood

Lavender Cake

Baking cakes is what led me into a professional culinary career. I wanted something whimsical because layer cakes are incredibly fun for me. My 4 year old nephew has trouble understanding he can't eat this cake, and he always asks where the missing piece is.

Submitted by: Charis Rose, Goat Lady Dairy

Vegetannual

Full calf piece showing off some of my favorite veggies (no I'm not a vegetarian). Artist: Judith White, Looking Glass Tattoo, Topeka, KS

Submitted by: Brady Hall, Vegetannual, Le Barricou Bistro

Chicago Style Hot Dog

I grew up in Chicago. This was my tribute to home before taking on my R&D Job in California

Submitted by: Jerome Rejano, Chicago Style Hot Dog, CTI Foods

Bacon

This little piggy sliced himself into delicious bacon!

Submitted by: Jerome Rejano, Bacon, CTI Foods

Cows wear bibs?

Steak that is lip smacking good, that this happy cow needs a bib

Submitted by: Jerome Rejano, Cows wear bibs?, CTI Foods

Sriracha Tattoo

My favorite hot sauce!

Submitted by: Travis Mason, Sriracha Tattoo, Foodandink.com

Sabatier Knife Tattoo

This is a tattoo of my favorite old Chef's knife, its a 10" Sabatier!

Submitted by: Travis Mason, Sabatier Knife Tattoo, Foodandink.com

Darth Vader eating a cheeseburger

darth vader eating a cheeseburger... enough said!

Submitted by: keith Fuller, Darth Vader eating a cheeseburger , Root 174

New World

All my favorite ingredients with focus on onions and chiles. Pigs head with trotters, shrimp, corn, cilantro......

Submitted by: William E. Long, New World, Johnson & Wales University

Chef

A Chef in any life must be ready!

Submitted by: Jacob Wisniewski, Chef, M&I Bank