Frederick Piccarello Remembers with Ink

Frederick Piccarello Remembers with Ink

  “It was a design for a friend of mine who passed away. That’s why there’s a black rose. My friend was a performer and he used black roses as his logo. It was a way of remembering him. He was a very close friend. I also turned 35 when I got my first tattoo. I...
Peruvian Inspiration with Chef Eric Ripert

Peruvian Inspiration with Chef Eric Ripert

Gathering photos for his next book “Crossing Borders,” Battman met up with Eric Ripert, Chef and Owner of Le Bernardin. Comprised of black bass, ceviche and chicha sauce, the dish was finely captured by Battman’s lens. Here’s a look at the behind-the-scenes photo...
Chad Brown Unleashed

Chad Brown Unleashed

Executive Chef Chad Brown’s culinary background is impressive. He became the executive chef of Zaza’s Cucina Restaurant at age 21, worked his way up from chef de partie to banquet chef at Del Posto, was the executive chef at Bond 45, and opened the contemporary...
Anastacia Song, the Illustrated Sous Chef

Anastacia Song, the Illustrated Sous Chef

“I have 26 tattoos. I was 18 years old when I got my first one, and then within the first four years of the first one, I got 19. “My favorite is either the heart ribbon on my neck. It’s simple and it was my second tattoo. That or the two-foot long tiger on my thigh,...
Hold the Cheese for Chef Lauren DeSteno

Hold the Cheese for Chef Lauren DeSteno

“I’m lactose-intolerant. I was a pastry sous chef at Eleven Madison Park, so that made daily existence … really interesting. And here, it’s the same thing. It’s nice though, because when cooks make something for family meal, they’ll give me [a plate] and say, ‘Chef,...

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