How to spot one: These cooks are covered in tattoos of cleavers, whisks, and pork cuts, carry a pair of plating tweezers on them at all times, and prefer small plates to large portions. They are most commonly found in gastropubs, fine-dining restaurants, pop-up events, and farm-to-table institutions, and they have the biggest ego in the kitchen.
Favorite thing to cook: Anything sous vide (have they mentioned they're the best at using a Cryovac machine? Here, let them show you!), Asian fusion, molecular gastronomy, tapas (with a modern twist), and anything that has a spoon drag or quenelle on the plate.
"Make it soigné."
"When you work with the best ingredients, everything you add to them is just taking away from their natural beauty."
"Blank space on a plate gives the food room to breathe."