Chef Sarah Band

This series is a roundup of the talented chefs in our community who have food themed tattoos and here are their stories.

Chef Sarah Band

Chef Sarah Band

Chef Sarah Band

Sous Chef at Joe Fortes Seafood & Chop House 

When did you get your first food related tattoo and what was it? 

I got my first food related tattoo in 2009 it was very spur of the moment and it was a fork and knife on the inside of my left forearm

Who was the Tattoo Artist? And which Tattoo studio did he/she work?

I can’t remember the name of the artist but it was a tattoo shop out in Langley called I Kandy tattoo. I believe the shop has since closed down.

What style of tattoo art do you gravitate towards? What is your favorite genre?

I don’t know that I gravitate to any one style of tattoo all of my tattoos are sort of different. I feel that tattoos have changed a lot in the last 10 years. When I got my first tattoo it was 14 years ago and there wasn’t such a culture back then or I wasn’t aware of it. I’d say that now my favorite style of tattoo now would have to be old school Sailor Jerry style.

What does your mother think of your tattoos?

My mother has no problem with my tattoos anytime I get a new one she just kind of shakes her head and laughs. Both of my parents have tattoos though. My dad when with me for my first tattoo when I was 14 years old and he ended up getting one too.

What is your next tattoo going to be?

My plan is to sit down with the artist who did the grilled cheese on the inside of my upper arm and create a half sleeve with more food related tattoos. Maybe a pint of beer, a pickle, some mac and cheese. All things I love to eat and drink.

How has having tattoos affected you culinary career, positively and or negatively?

Having tattoos haven’t really affected my culinary career in any way because most of them are hidden people don’t really know that I have them. I’d say that because most of them are hidden it’s kind of fun to show them off and get a laugh out of people.

What food do you most like to prepare?

I really like to make simple tasty food. I wouldn’t say I am a culinary genius, when I cook a great steak or a beautifully prepared piece of fish I’m happy. I’m also a big fan of slow cooking, throwing a pork shoulder in a tasty braise and having pulled pork sandwiches or slow cooked pork back ribs in the summer time is just the best.

Where have you worked in Vancouver?

I have only been in Vancouver for close to 3 years now and all that time has been spent at Joe Fortes. I helped out a friend at Bistro Pastis  for a couple of weeks, but most of my cooking experience has come from small family owned restaurants in White Rock and South Surrey.

Stay tuned for the next chef in the Chefs with Food Tattoos series.

By: Richard Wolak

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