Charlotte Gomez / BuzzFeed

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.

Favorite sayings:

"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."