Blood+Ink is a collaboration between photographer Michael Piazza and awesome + inked chefs. The local chefs profiled each contribute to their posts via recipes, stories, interviews, playlists, and of course, their body art.
B+I: WHERE DO YOU LIVE?
I’m based in Boston, but I grew up in northern California. Probably some little part of me still lives there.
B+I: WHAT BROUGHT YOU TO PHOTOGRAPHY?
I studied Art History and Film, before wandering into still photography and moving to New York City. Somewhere along the line, I connected my love of cooking and food with my love of making pictures.
B+I: WHAT ELSE DO YOU DO, BESIDES THIS BLOG?
I’m a freelance photographer, and Chief Photographer and Creative Director of To Market and Edible Boston magazines. And I mentioned the cooking thing, right?
B+I: WHAT ARE SOME OF YOUR FAVORITE PROJECTS?
I love doing editorial stuff and cookbooks are great because they feel very luxurious and extravagant. I feel I’ve been lucky to have had such a long collaboration with Edible Boston and now To Market because we really go out and do stories on farms and fishing boats and wherever real people are growing and producing real food. And it gives me an excuse to wear my “Wellingtons”.
B+I: WHAT’S THE MOTIVATION BEHIND THIS BLOG?
I’ve been shooting food for about 10 years, but before that I was mainly a music photographer which is a whole different world. But I’ve become aware of a certain rock ‘n roll edge to a lot of chefs and cooks and the tattoo culture that goes along with it. So I felt like I wanted to dig into that a little deeper and see what kind of connections exist in a chef’s attitudes about the food they cook and having a certain fuck-you attitude to social norms and the whole sub-culture of body art. And photographically it’s an excuse to get back to some of my own roots and not worry so much about everything being pretty. I think the whole thing is about “attitude”.
B+I: WHAT IS YOUR FAVORITE TATTOO?
Umm… I don’t have any.
Check out my portfolio at