How'd You Get That Scar? Chefs' Tales From the Kitchen Wars

by Slashfood Editor, Posted Oct 11th 2010 @ 2:30PM

Photo: Getty Images

Every cook has 'em. And there's a story behind every single one -- the burns, the cuts, even (deep breath) the missing digits. Over at the New York Times, writer-illustrators Leanne Shapton and Ben Schott ask the likes of chef Johnny Iuzzini, of Jean Georges (arm shut in oven door) and Andrew Carmellini (close encounter with a red-hot counter) about their battle wounds, and then they drew them. Head over to the Times to view the damage.

Filed Under: Chefs
Tags: andrew carmelini, Johnny Iuzzini, new york times

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Reader comments (Page 1 of 1)

10-11-2010 @8:44PM Bren In MA said... One day I happened to mention to a chef that I had owned two different food establishments. He immediately grabbed my hands and turned them over back and forth, looking at my fingers, wrists and forearms. I asked him what he was doing and he said that he can always tell the "faker bakers" from the REAL food people by the appearance of their hands. Given the scars, burns and cuts all over my paws he was able to tell I was the real deal. That day I became enormously proud of my beaten up digits instead of embarrassed by all the battle marks.
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