“Jane,” a 25-year-old food-media professional, has been dating various chefs for the last two and a half years. She explains the allure of being a chef groupie to Time Out New York:

There’s sex appeal that working with one’s hands brings. There also seems to be a common thread of cute hair and good tattoos. And the boys look very hot in whites. The chef coat is a flattering piece of clothing.

Um, that’s all well and good, but it still doesn’t explain why People magazine dubbed Tom Colicchio one of 2007’s Sexiest Men Alive. (Sorry, but I just don’t see it.)

Granted, there are plenty of attractive chefs out there, and several of them—like Degustation’s Wesley Genovart and Allen & Delancey’s Neil Ferguson—were suited up for Esquire’s March 2008 feature on hot New York food industry dudes. The Time Out story also name-checks Tailor’s Sam Mason, David Chang, Del Posto’s Mark Ladner, and Harold Dieterle, the Top Chef winner who opened Perilla last year.

Are there any crush-worthy chefs from other cities that the article neglected to mention? And, more importantly, is it fair to call chefs “crush-worthy” at all? Personally, I can kinda relate to rock star groupies, as I’ve always been a sucker for a sweet, scatterbrained guitarist (and no, I’m not talking about Bret Michaels here), but in order to run a restaurant kitchen, one has to be a bit of a ball-buster, and possibly a little anal and crazy, right? Is that what the ladies are into these days?

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