A Gourmet Grilling Gig

I’ll never forget my first time.  After surveying some friends who had done it before I brought all kinds of lubricants to get the job done. Corn syrup, food coloring, tweezers, glossy photo spray, and of course my camera.  I mean, I was really excited for my first project photographing food, cause I really love to eat (what did you think I was talking about).  This was for a small cafe in Evanston, Jilly’s Cafe, and they used those photos for over a decade (these are not my photos on their site anymore). In the meantime I’ve done social media channels for Seattle’s Best Coffee, Scharffen Berger Chocolates, and one of the most charming cookbooks for kids I’ve ever seen brought to me by Bean Sprouts Cafe. I don’t sell myself as a food photographer but when the opportunity arises I’m thrilled to be there.

This past srping Kalamazoo Gourmet reached out to me to cover a private event they were holding in their Chicago office featuring internationally acclaimed and James Beard Award winning chef, Paul Kahan. For those who love food in the great city of Chicago, he is a major culinary force responsible for foodie magnets like Blackbird, Avec, The Publican, and Big Star. With him he had Chef Perry Hendrix from Avec, and Greg Wade, Head Baker for Publican Quality Bread.  A very lucky and intimate group of people were invited to watch the trio cook an outstanding menu featuring the high end indoor (and outdoor) grilling systems only found at Kalamazoo Gourmet.  Hearing about the event I was very eager to watch these masters in action, but I had to know how they found me since I’m not a known food photographer.  Funny enough, when she did an online search my name came up on Google.  I didn’t ask how many other photographers she had called before me, but from the negotiating process it sounded like I was the only one in the running.

While packing my car the morning of, I had the idea to bring my step stools with me.  Whenever possible I love taking food photos from a bird’s eye view, and knew I’d need some height to get the job done.  Looking at the schedule this was going to be a busy event and no one was going to stop just so I could arrange myself to get the perfect shot.  With my lightweight two-step and a collapsible one-step that I can clip to my camera bag, I was ready for some delicious fun. Thankfully I brought them both since the chefs were cooking behind a rasied counter with the participants sitting on stools facing the kitchen. Towering at 5″6 (and a half) I couldn’t see anything without the extra lift.

Even though the event ran from 9:30am to 2:30pm, they didn’t have the budget to keep me working all day, so with my client we reviewed the schedule to chose the two-hour window that would showcase the most hands-on prepping and cooking of the entire event.  Participants were encouraged to particpate in the cooking, working side by side with the chefs on the Kalamazoo Gourmet systems. They were each given a copy of a cookbook with all of Chef Kahan’s recipes for the day, and would end the event with a gourmet lunch. As much fun as I had capturing all the superstar activity around me, it was definitely a bummer not to sick around to enjoy this once in a lifetime meal. Good thing I packed snacks.

Funny enough, my favorite person to watch out of this top notch crew in the kitchen, was Kalamazoo’s own Russ Faulk, Chief Designer and Head of Product. With that big bushy beard, leather apron, and hands that can clearly take the heat, he was warm, gentle, and patient while demonstrating the products. He reminded me of an Irish fisherman crossed with a blacksmith.  When I was leaving the event I told him what I blast I had at the event and how much I enjoyed watching him in action to which he replied, “Me? I barely did anything” with a sheepish smile and I silently disagreed.