Alright, so this is just a shot for me. These ranunculus were ailing and on their way out by the time I showed up at Talented Creative Director Leah Faust’s office in LA. I love ranunculus with their romantic and delicate ways. I just had to snap a shot since I hadn’t seen fresh ones in years (okay, wilting but beautiful nonetheless). Ranunculus, spray roses, peonies and hydrangeas…my top favorite flowers.
These were taken at the end of June 2009 in Athens, Alabama and I’ve been needing to blog them for ages. This is a family member and her baby boy, Kyler, who was just 5 weeks old when we did this impromptu photo shoot in the morning. Kyler is adorable and such a good ‘lil model! So alert and content. Such a cutie!! I love his sweet little face.
–Bonus Pic– Jon & Kyler. This one makes me smile. Look at Kyler’s incredulous face.
Meet Chef Sam Marvin. He’s the mastermind behind the gorgeous dishes I’ve photographed in the past 3 months (many of which are still awaiting their shining moment on the blog). He makes a gorgeously elegant Shrimp Scampi and a beautiful Modena salad that reminds me of a blossoming rose.
Chef Marvin, thank you for bringing me into your kitchen and for treating me with such courtesy even during the most stressful moments of the lunch rush. I do appreciate your professionalism.
Chef Marvin. Gettin’ things fired up in the kitchen.
Kitchen Duality.
I tucked myself into a wall crevice to take this shot featuring the hustle & bustle going on behind the scenes vs. the chefs up front where the customers can view the dishes as they’re created. I’m a fan of diptychs and I love the wall separating the two similar yet different worlds.
Chef Tony Calderon cooks up a meal.
I shot for about 2.5 hours during the wildly frantic lunch rush at Bottega Louie. I was right on the line for most of it, up close & personal with the inner workings of what it takes to feed an explosion of hungry people at a popular restaurant. I don’t know how the chefs do it. It’s like Hell’s Kitchen in there. They must all have high blood pressure. It’s incredible the speed at which they work and the pressure they work under to produce beautifully plated items in a timely manner. All I can say is, “WHEW!!” I definitely respect them for what they do. It’s an art, for sure. I have to say thanks to all the chefs I came in contact with. They were always courteous to me, even when under pressure. I do appreciate their professionalism.
I love the whimsical beauty of this dish. Reminds me of the fanciful, slightly odd, yet endearing movie Edward Scissorhands. Bottega Louie’s Burrata & Grape Tomatoes is quite the imaginative dish for me. I just love the simple beauty of this dish.
Powered by WordPress
