Being a food-tographer, one of the many perks is being able to meet some of the culinary masters of our time. I recently had the pleasure of meeting Tyler Atwell of the Lafayette Bakery in New York. The Lafayette is a cafe and bakery which celebrates French cuisine by providing both traditional and contemporary takes on it. The place has a warm and welcoming atmosphere which matches the warm feeling that comes with eating the food. Both Atwell’s pastries and his stories were worth the visit, and I will be sure to come back soon!
Sometimes being a photographer shifts into being a food-tographer! On my trip to Italy, I was lucky enough to be able to go on a walking food tour around Rome. For foodies like us, it was an awesome experience, and really added to our understanding of the culture. Though you can never go wrong with New York pizza, getting to taste authentic Italian meals ranging from mouthwatering deli meats, pizza fresh out of the oven, and my favorite, gelato, was a real treat. Of course, we got to pair the delicious treats with wine... a lot of it! All in all, it was, as the Italians say, una bella giornata!
Outside of food photography, I have a deep rooted passion for boating. Luckily for me, I was able to “seas” the day by attending a sailing race and capturing the race as it proceeded. The City Island Yacht Club holds sailing racing throughout the season, which I was very excited to attend. Though I have photographed several sporting events, I had never photographed sailing, so I didn’t know what to expect. Knowing that I loved sports and boats, I assumed that it would be a win-win for me, and it was. From the excitement of the sport itself, to the beautiful views on the water, it was an amazing experience.
It is said that if you do what you love, you don’t work a day of your life. Chef Douglas Hernandez, executive pastry chef of Oceana New York, is the prime example of this mantra. When students were given a tour of the restaurant kitchens, Hernandez described the fast paced environment that inhabits the workspace. Being a chef for many years and working at many high-end restaurants has proved to Hernandez that without passion, work is impossible. He talked a great deal about how working in a kitchen pushes people, and tests both their mental and physical strength. If I learned anything from this amazing experience it’s that when you are a chef, you have to love what you do, because it takes so much out of you.
In May 2016, I received a phone call from Miles Saggau, that he had an idea. He wanted to discuss with me a book he had recently read written by Jesse Itzler "Living With A Seal", where Jesse learns the meaning of the "40% rule" by former Navy Seal and trainer, David Goggins. I had the privilege of documenting Mile's journey.
Sometimes spur of the moment decisions end up being the ones that create the best long-lasting memories. When I visited Iceland with two of my closest friends, as a result of a spontaneous decision, I was lucky enough to have my camera to capture these moments. Together, we immersed ourselves in the beauty and culture of the country. From the massive glaciers and waterfalls we gawked over, to the beautiful black sand beaches, Iceland’s amazing landforms left an impression on our group. In addition, to get the full experience, we explored the town where we were staying, and ate with locals. To get a glimpse of our trip, be sure to check out the Shop for prints!
Eisenhower once said, “Some people wanted champagne and caviar when they should have had beer and hot dogs.” At Strong Rope Brewery, giving the people beer is an everyday occurrence, however in April, Award winning chef Louise Leonard came together with the SRB crew to make a collaborative dinner. I had met Louise Leonard at ICC, where she taught a food styling class. Coincidentally, a few weeks later, I got an email from her asking if I could photograph this dinner collaboration. The event included a four course family style meal prepared by Leonard, with beer pairings by SRB. Overall, an amazing event with great eats and good people.