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First Aired - 05/25/2010 03:00PM
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This week on The Food Seen, Michael spoke to a trio of food photographers: Quentin Bacon, Francesco Tonelli, and Andrew Scrivani. The guys spoke about the world of food photography in its current state.
Photo by Francesca Tonelli
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The Food Seen Introduction (20:20)
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Michael Harlan Turkell, Edible Brooklyn, Edible Manhattan, Hearst Ranch, Quintin Bacon, Francesco Tonelli, Andrew Scrivani, food photographer, Blue RIbbon Bakery, Martha Rose Shulman, Andrew does 95 percent of his own cooking and styling, Culinary Institute of America, La Cucina Italiana, food photographers seemed mystical to Francesco, large format cameras, Quinten's mother had one of the first cooking shows in Australia, digital SLRs, transition from analog film to digital cameras, food bloggers taking photographs, Food Spotting, amateur food photography, anger at food bloggers for interrupting the dining process, Randy Cohen The Ethicist, natural light and a prime lens, you want to shoot food as quickly as you can, tungsten bulbs, mixed light situations, shooting theatrical food, eating the food you photograph, the inexpicable ability of photos to make the deliciousness of food evident, how important is it to work with stylists?, mutual respect in the kitchen, lacking the control of a studio environment, being frazzled at a shoot, making do with what's there, seeing what happens as it progresses,Quentin Bacon, Francesco Tonelli & Andrew Scrivani (12:48)
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Good to the Grain, unmodified grains, studio setups sans Chef, food stylists, Martha Rose Shulman, Recipes for Health, a new image everyday, never stop shooting, projects can always potentially expand, favorite assignments outside of cookbooks or magazines, career highlights, Eleven Madison, Pasta y Tome, getting fed on set, favorite recipes from shoots, pork vindaloo, Maxim Magazine, sucking pigs, everyone is salivating and you would not want to see it, molecular cuisine, Jackson Heights, direct from the ingredient source, Curry Hill, Chinatown, Little Italy, Sri Lankan cuisine, New Asha,To comment on this episode click here. There are currently Comments
First Aired - 11/01/2011 03:00PM
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On today’s THE FOOD SEEN, the duo behind Eleven Madison Park, Chef Daniel Humm and GM Will Guidara, leaf through the pages of their new magnum opus, Eleven Madison Park: The Cookbook. We’ll be joined on air by their food photographer, Francesco Tonelli, to discuss the process, plating, and photography, behind such a tome. This episode is sponsored by Whole Foods Market.
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First Aired - 10/30/2011 12:00PM
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This week on The Main Course, Patrick is joined by Terrance Brennan, the Chef-Proprietor of the successful and acclaimed restaurants of The Artisanal Group, including Picholine, Artisanal Fromagerie, Bistro & Wine Bar and Bar Artisanal. Patrick opens the show with some thoughts and clips from the recent Occupy Against Big Food Rally and discusses why he thinks there should be a "maximum wage" and why anybody working at Goldman Sachs should be ashamed. Later on, Terrance explains how he took his idea for a local bistro into the world of fine dining. Tune in to hear how he's implemented artisanal cheese in his restaurants and learn how his cheese caves and affinage ensure maximum quality. This episode was sponsored by Hearst Ranch.
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The Main Course: Week in Review (15:22)
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The Main Course, Patrick Martins, Heritage Radio Network, Occupy Wall Street, Anna Lappe, Marion Nestle, Occupy Against Big Food, Anne Saxelby, diet, Steve Jobs,Chef Terrance Brennan (16:44)
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Terrance Brennan, Artisanal Fromagerie and Bistro, Picholine, cheesemongers, cheese caves, affinage, diet, fine dining, Lincoln Center, local bistro, Steve Jenkins, cheese aging, Slow Food USA, Upper West Side, Francesco Antinucci, New York Restaurants, quality of ingredients, cooking technology, food access, sous vide, tasting menus,To comment on this episode click here. There are currently Comments
