Tag Archives: Cooking

The Chef’s Table

If you’ve seen my Instagram feed, you’ll know that I’m a huge fan of food — Eating it, cooking it, photographing it. Whatever.

It shouldn’t be a surprise, then, that I took to my assignment to photograph Theo Friedman, a recent Tufts graduate who’s been making a name for himself with various pop-up dinners around town, with much enthusiasm.

Theo had graduated just a few days before I stopped by his apartment two blocks off campus in Somerville, and had unfortunately packed up most of his things. That didn’t stop him from whipping up a small plate for me to photograph for a profile the Tufts College of Arts and Sciences was writing about him. Theo doesn’t have any formal training in the culinary arts, but his creativity was on full display with notes for the tasting menu from his most recent pop-up taped to his walls.

It was a delight to pick his brain a little bit while he was working to see if I couldn’t leave with a few tricks for myself.

05/20/2015- Somerville, Mass. - Theo Friedman, A15, poses for a portrait in his apartment kitchen on May 20, 2015. As an undergraduate, Friedman would prepare a variety of dinners for his friends and other guests. (Kelvin Ma/Tufts University) (Kelvin Ma/Tufts University)

05/20/2015- Somerville, Mass. – Theo Friedman, A15, poses for a portrait in his apartment kitchen on May 20, 2015. As an undergraduate, Friedman would prepare a variety of dinners for his friends and other guests. (Kelvin Ma/Tufts University) (Kelvin Ma/Tufts University)

05/20/2015- Somerville, Mass. - Theo Friedman, A15, prepares a beet salad in his apartment kitchen on May 20, 2015. As an undergraduate, Friedman would prepare a variety of dinners for his friends and other guests. (Kelvin Ma/Tufts University) (Kelvin Ma/Tufts University)

05/20/2015- Somerville, Mass. – Theo Friedman, A15, prepares a beet salad in his apartment kitchen on May 20, 2015.
(Kelvin Ma/Tufts University) (Kelvin Ma/Tufts University)

05/20/2015- Somerville, Mass. - Theo Friedman, A15, prepares a beet salad in his apartment kitchen on May 20, 2015. As an undergraduate, Friedman would prepare a variety of dinners for his friends and other guests. (Kelvin Ma/Tufts University) (Kelvin Ma/Tufts University)

05/20/2015- Somerville, Mass. - Sample menus from a prior dinner party hang on the wall in the kitchen of Theo Friedman, A15, on May 20, 2015. As an undergraduate, Friedman would prepare a variety of dinners for his friends and other guests. (Kelvin Ma/Tufts University) (Kelvin Ma/Tufts University)

05/20/2015- Somerville, Mass. - Theo Friedman, A15, prepares a beet salad in his apartment kitchen on May 20, 2015. As an undergraduate, Friedman would prepare a variety of dinners for his friends and other guests. (Kelvin Ma/Tufts University) (Kelvin Ma/Tufts University)

05/20/2015- Somerville, Mass. - Theo Friedman, A15, prepares a beet salad in his apartment kitchen on May 20, 2015. As an undergraduate, Friedman would prepare a variety of dinners for his friends and other guests. (Kelvin Ma/Tufts University) (Kelvin Ma/Tufts University)

Controlled Chaos

Here’s a few shots from an assignment last week at Menton, a restaurant from local chef Barbara Lynch. You may remember her from the Boston Center for the Art‘s event I shot back in February. My friend, Justin Ide, took care of the stunning photography for the site — big shoes to follow, but at least I got a lay of the land.

Making photos for the Boston Herald, my style was more focused toward the action and ambiance of the restaurant — “Diner’s Dining” they call it. Unfortunately, that particular night, I wasn’t allowed to photograph in the dining room because of some “high-profile” guests. No biggie, as I was invited into the kitchen, where — let’s be honest — I’d rather be anyway.

Much thanks to Executive Sous Chef Wyatt Maguire for letting me hang out with the good guys.

5.24.2010 — BOSTON — Executive Sous Chef Wyatt Maguire, left, and line cook Ian Maschal prepare dishes of Maryland softshell crab at chef Barbara Lynch's Menton on May 24, 2010.


5.24.2010 — BOSTON — Executive Sous Chef Wyatt Maguire puts the finishing touches on a dish of Maryland softshell crab at chef Barbara Lynch's Menton on May 24, 2010.


5.24.2010 — BOSTON — A waiter begins serving portions of Maryland softshell crab at chef Barbara Lynch's Menton on May 24, 2010.


5.24.2010 — BOSTON — Line cook Ian Maschal wipes down a countertop in the kitchen at chef Barbara Lynch's Menton on May 24, 2010.