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  • Archives: press

    Fresh Prince: Charleston Chef Sean Brock Reinvents Southern Cooking

    July 10th, 2012 | Vogue

    John T. and I were discussing Sean Brock’s arm, the one pictured above. “Five years ago it seemed like every chef in the South was getting a pig tattoo,” John T. recalled. “Now they’re getting collard-patch half-sleeves and cornfield full-sleeves. The vegetables depicted are heirloom varietals, of course.” I have examined Sean’s arm in person without touching it in any way, and you can clearly identify pink-striped beets, nicely trimmed baby leeks, little radishes, what look to me to be potato flowers (though I’m no expert on potato flowers), and an ear of corn that may just be purple. Insisting on anatomical accuracy, he took seed catalogs to the tattoo artist he had engaged for his full-sleeve job.

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    Going to Seed

    July 1st, 2012 | Hemisphere Magazine

    Lots of chefs today sport food tattoos: inked-on images of sunny-side-up eggs or pigs diagrammed into butcher’s cuts. Sean Brock, head chef at the celebrated restaurants Husk and McCrady’s in Charleston, S.C., has an ear of corn. It’s actually part of a full sleeve of botanical tattoos on Brock’s left arm that includes pea shoots, candy-striped beets and black radishes, but the corn — the brick-colored, nearly extinct Jimmy red corn — gets special prominence, as well it should. It helped make him what he is.

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