After reading the other tattoo thread inculinary student forum, and a few in there were asking to see others, I figured what better than a foodie tattoo thread?
This is my first food related, but my 30th tat overall (I think...they start all becoming one huge one). Next will be a hop-vine either up my leg or to complete my left sleeve (I brew, and grow my own...hops that is [in print anyway]). I found it in an old cookbook and fell in love (I might have a thing for pork) I was orginially going to change belly to bacon, but didn't wan't to stray from the original when the time came.
Meet 'Puff the Magic Dragon' named after the kid's song from back in the day. He's holding a chef's knife, and then some other stuff that means something to me. It's my favorite one so far; my next will be Tazmanian Devil from Looney Tunes eating Meatwad from ATHF /img/vbsmilies/smilies/biggrin.gif
This was my first tattoo probably 4 years ago. Its a Glestain honesuki that one of my first chefs brought back for me from his travels to Japan. He had it engraved on the bolster with my name.
I dig it Kaique! I'm thinking of a new food tattoo as well, but so many are played out right now. Ideas that are floating around are the Maillard reaction bond structure, the Tapatio hot sauce Mexican guy, maybe a cocktail themed tattoo since Im a good drinker. I'm sure there are others out there that can post in this forum!
My next tat is gonna be a grape vine that sprirals around my arm ( its food related and personal )
I also wanted to get a tattoo on my calf , but of a restaurant waiter ( or server ) carving a turkey XD its an image that is on the start of every chapter from one of my most favorite , informative and greatest cook books.
I love the earth ice cream cone, it was pretty cool. Wish I had some work to share but I only have the one tat and it's a Vonnegut quote. Maybe one day though
And yes that's the zwilling twins on the head and not a swastika
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!