Why Do So Many Chefs Have Punk Pasts?

Photo: Saveur

Plenty of people know that Del Posto pastry chef Brooks Headley was once the drummer for Born Against; Steve Albini has a food blog; and even Le Bernardin pastry chef Michael Laiskonis readily talks about his past in the Detroit punk scene. Well, today Saveur is looking at exactly why there’s such a strong connection between the hardcore scene to the food scene. One theory: Both fields require “a desire for personal expression, unrestrained creativity, disdain for orthodoxy, and the need to connect with an audience.” It’s an interesting read, but even more interesting is their slideshow of punks turned foodies, which includes an excellent 1978 snap of their own editor-in-chief, James Oseland. [Saveur]