Evan Leichtling started listening to punk rock when he was 12 years old, a self-described “weird kid” who felt isolated growing up on Whidbey Island. As he started his training to become a chef — in culinary school and at Seattle fine dining restaurants like Lark — Leichtling spent weekends getting tattoos and going out wearing colorful clothes to local venues like the Funhouse and the Lava Lounge. “The small punk rock community embraced me with all of my weirdness,” he says.
Though Leichtling loved the creativity involved in cooking, he often felt trapped by the dress codes, the white tablecloths, the jazz music, the pretension, and the
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