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Ik vond deze plaatjes van chef-koks die zo gek zijn op eten dat ze er hun lichaam mee hebben laten tatoeëren. Ik heb de tekst bewust in het Engels gelaten om een beetje van de atmosfeer mee te pakken. Top left: Duck Fat ''I love duck fat,'' said Jill Barron, the executive chef at De Cero, a Mexican restaurant in Chicago. ''I love cooking with it; I love rendering it. It's my favorite fat.'' Barron originally wanted ''duck fat'' tattooed in ornate English letters, but decided the words needed a feminine feel.

Bottom left: Corn ''I got the corn tattoo when I lived in L.A. and I was becoming very proud of my Midwestern roots,'' Barron said. ''I love the corn woman on the Argo box, so I took that to my tattoo artist. He made each kernel separate. It took about two hours. That was 15 years ago.''

Top right: Radish Hugh Acheson, the chef at Five and Ten in Athens, Ga., takes simple but stellar ingredients and nurtures them into great food without fanfare. ''I redrew a radish from one of the Chez Panisse cookbooks,'' he says. ''Of course, you don't cook with radishes, but I wanted something ingredient-based that reflected my work. The radish is something pure.''

Bottom right: Sausage Chefs don't put just any old sausage on their arms. Barron's commitment to cooking is total, and her sausage is a Landjager, a smoked German variety. ''It's a very good snacking sausage,'' she said. ''You slice a little, and you dip it in whole grain mustard. I only make them fresh.''

bron: tastespotting
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