TaStE WiTh ThE EyEs: Restaurant Kitchen Photography

2.15.2008

Restaurant Kitchen Photography

My photographs are of restaurant kitchens in Northern and Southern California, Chicago, and New York.

A note to the Chefs: Thanks for the fabulous meals!

14 comments:

Simona said...: Very interesting photo essay.; February 15, 2008 12:47 PM
Maryann said...: I love black and white photos. Good job!; February 15, 2008 12:49 PM
Cynthia said...: In black and white they are powerful.; February 15, 2008 6:33 PM
Proud Italian Cook said...: It's amazing how clean those kitchens are, they look imaculate!; February 16, 2008 7:51 PM
Lisa said...: I love those photos! Wonderful.; February 17, 2008 6:59 PM
Susan said...: Great shots, Lori Lynn. The severe angles of cold, clean steel really rock in monochrome.; February 19, 2008 5:52 AM
Lori Lynn said...: Hi Simona, Maryann, Cynthia, Marie and Lisa - Thank you very much. I think the black and white photography unfies these four different kitchens into one point of view. I was happy with the results.

And Marie - the kitchens were all pristine, as professional as you can get. When I saw your comment I thought about Colette in "Ratatouille" where she admonishes Linguini about the dirty sleeves on his chef coat :); February 19, 2008 9:02 AM
Lori Lynn said...: Hi Susan - thank you. I look forward to taking more shots in the future. This was a fun project.; February 19, 2008 9:04 AM
Sandi @the WhistleStop Cafe said...: Great photos. A kitchen is such a hotplate of activities!
I know that for sure!!!; February 21, 2008 7:35 PM
Vienna for Beginners said...: I know from my brother's place how hard the work in a restaurant kitchen is. Still, I keep dreaming about cooking in one.; February 27, 2008 9:26 AM
Nina's Kitchen (Nina Timm) said...: How I would like a couple of these posters in my kitchen - stunning.; February 27, 2008 10:38 PM
Lori Lynn said...: Hi Sandi and Merisi - I cooked in restaurant kitchens years ago. Wouldn't trade those days for anything. Tony Bourdain's "Kitchen Confidential" sure rang true.

Hi Nina - let me know if you would like me to email you higher resolution shots, happy to do it. Thanks for the compliment.; February 29, 2008 4:43 PM
Nate said...: Hi there - I stumbled in from Google - love the pictures! I'd like to echo Nina's comment - I'd love a couple of these to put in my kitchen. Do I recognize Tru in there?; May 25, 2008 9:26 AM
Lori Lynn said...: Hi Nate - Welcome and thanks for commenting. If you are serious about art for your kitchen, I am happy to email you high resolution prints. Email me at sweetbay AT cox DOT net. And although I have enjoyed a lovely meal at Tru, the Chicago kitchen pictured here is Charlie Trotters.; May 25, 2008 2:13 PM

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Some Food Related Quotes

"Ask not what you can do for your country. Ask what's for lunch."
Orson Welles

"Tell me what you eat, and I will tell you what you are."
Anthelme Brillat-Savarin

"Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."
Charlie Trotter

"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore. "
Thomas Keller

"I love to make people happy."
Wolfgang Puck

"Fish sauce is to Vietnamese cooking as olive oil is to Italian."

The Little Saigon Cookbook by Ann Le

"I wish, I wish lunch could last forever...waiter, bring us one more bottle of wine..."

Jimmy Buffett

"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
Emeril Lagasse

"Gordon Ramsay makes me laugh because he knows that I'm not a chef."
Nigella Lawson

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
Mario Batali

"I always knew the importance of it, since I was three or four years old my mother used to feed me wine and water. I grew up with wine as liquid food."
Robert Mondavi

Julia Child Quotes - TOUJOURS BON APPETIT!

“You should never apologize at the table. People will think, ‘Yes, it’s really not so good.'"

"In France, cooking is a serious art form and a national sport."

"It's easy to get the feeling that you know the language just because when you order a beer they don't bring you oysters." Paul Child on speaking French

"I was 32 when I started cooking; up until then, I just ate. "

"Life itself is the proper binge."

"It was a Morsel of Perfection."

"I was in pure, flavorful heaven at the Cordon Bleu."

Julia Child sees herself on TV, July 1962, she saw room for improvement, and still she can say it was fun : "There I was, in black and white, a large woman sloshing eggs too quickly here, too slowly there, gasping, looking at the wrong camera while talking too loudly and so on...But it had been fun."

She has her own opinions on kitchen equipment: "Clairborne sniffed at our use of a garlic press, 'a gadget considered in some circles to be only one cut above garlic salt or garlic powder.' I happened to like garlic presses..."

Understanding Julia's captivation by French food: "This is the kind of food that I have fallen in love with: not trendy souped-up fantasies, just something very good to eat. It was classic French cooking, where the ingredients have been carefully selected and beautifully and knowingly prepared. Or, in the words of the famous gastronome Curnonsky, 'Food that tastes of what it is.' "

"You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always." Julia's instructor, Chef Bugnard at Le Cordon Bleu

"Oh, 'crise de foie,' that French sole was so delicious!"

Julia's passion comes through loud and clear as she describes a fish dish: "La Truite's true glory was the Sole a la Normande, a poem of poached and flavored sole fillets surrounded by oysters, and mussels, and napped with a wonder-sauce of wine, cream, and butter, and topped with fluted mushrooms. 'Voluptuous' was the word. I had never imagined that fish could be taken so seriously, or taste so heavenly."

Julia's unique way with words, on Crepes Suzette: "The creature named Suzette may or may not have been the mistress of the Prince of Wales, but whoever she was, she long ago inspired a magnificent dessert that is still one of our favorites."

"I am probably one of the few people around who saw the real Caesar Cardini making his salad. I was about 9 when my parents took me to his restaurant in Tijuana. They were so excited when big jolly Caesar himself came to the table to make the salad. And it was dramatic: I remember most clearly the eggs going in, and how he tossed the leaves so it looked like a wave turning over."

"With a handsome package such as Jacques's, you can neatly cut the top open at the table with a pair of scissors..." Julia on Salmon en Papillote, haha

"There's no reason to be intimidated by the idea of making pâté. You can just think of it as meat loaf."

From Julia's dear friend Jacques Pepin, "You are what you cook."

"Understanding egg yolks will make you a master of hollandaise sauce."

Julia encouraging us not to be intimidated: "When you know how to saute your meat so it browns rather than steams, you're cooking. What's difficult about that? You heat the pan, you dry the meat, you don't crowd it into the pan, and you're browning it. Is that difficult?"

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2.15.2008

Restaurant Kitchen Photography

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