I had the opportunity to shot an incredible event -- one that solidified both my passion for photography and my admiration for cooking. Tru Restaurant in Chicago celebrated its ten year anniversary two weeks ago, which is quite an extraordinary feat in the fine dining world.
Ten chefs plated ten courses for 100 people. The hustle of the kitchen staff, the servers, the expediters, the planners - it was all incredibly well executed and quite beautiful to watch. I felt a part of a community of people so passionate and excited to be surrounded by great chefs, accomplished professionals.
I couldn't choose less photos to show you, I want to share them all.
The menu, signed by all ten chefs, in the dining room before guests arrived.
Chefs Susur Lee and Ming Tsai participate in a group effort to plate dishes in time.
Beets simmering for Jose Andres' dish.
Prepped kumquats.
Chef Ming Tsai presents his dish to the Tru staff.
Amuse bouche plating.
Chef Michael Symon
Chef Susur Lee, Shang, New York - Sashimi of Madai With Winter Black Truffle Soya Vinaigrette, Salmon Caviar, Artichoke & Puffball Potato
Chef Ming Tsai, Blue Ginger, Boston -Sake-Miso Marinated Alaskan Butterfish, Wasabi Oil, Soy-Lime Syrup and Vegetarian Soba Noodle Sushi
Chef José Andrés, Jaleo, Washington, D.C. Squab with "Gargouillou" of Young Vegetables and Early Summer Fruit
Chef Michael Symon, Lola and Lolita, Cleveland - Roasted Beef Marrow with Spicy Pickles and Grilled Sourdough
Chef Tim Graham, Tru - Pork Belly, Corn Pudding, Pickled Leeks, Popcorn, Nasturtium
Chef Michelle Bernstein, Michy’s, Miami Fennel-Crusted Sweetbread, Sour Orange
Chef Michael Laiskonis, Le Bernadin, New York -'Pain au Chocolat' - Maralumi Chocolate, Crèmeux, Cinnamon Toast Ice Cream
Chef Tim Graham
The entire group of chefs.
Ten chefs plated ten courses for 100 people. The hustle of the kitchen staff, the servers, the expediters, the planners - it was all incredibly well executed and quite beautiful to watch. I felt a part of a community of people so passionate and excited to be surrounded by great chefs, accomplished professionals.
I couldn't choose less photos to show you, I want to share them all.
The menu, signed by all ten chefs, in the dining room before guests arrived.
Chefs Susur Lee and Ming Tsai participate in a group effort to plate dishes in time.
Beets simmering for Jose Andres' dish.
Prepped kumquats.
Chef Ming Tsai presents his dish to the Tru staff.
Amuse bouche plating.
Chef Michael Symon
Chef Susur Lee, Shang, New York - Sashimi of Madai With Winter Black Truffle Soya Vinaigrette, Salmon Caviar, Artichoke & Puffball Potato
Chef Ming Tsai, Blue Ginger, Boston -Sake-Miso Marinated Alaskan Butterfish, Wasabi Oil, Soy-Lime Syrup and Vegetarian Soba Noodle Sushi
Chef José Andrés, Jaleo, Washington, D.C. Squab with "Gargouillou" of Young Vegetables and Early Summer Fruit
Chef Michael Symon, Lola and Lolita, Cleveland - Roasted Beef Marrow with Spicy Pickles and Grilled Sourdough
Chef Tim Graham, Tru - Pork Belly, Corn Pudding, Pickled Leeks, Popcorn, Nasturtium
Chef Michelle Bernstein, Michy’s, Miami Fennel-Crusted Sweetbread, Sour Orange
Chef Michael Laiskonis, Le Bernadin, New York -'Pain au Chocolat' - Maralumi Chocolate, Crèmeux, Cinnamon Toast Ice Cream
Chef Tim Graham
The entire group of chefs.
3 comments:
Looks more like fine art than food... I'd be intimidated to eat the dishes. Beautiful shots! : )
It was too early for me to look at these. I'm hungry and lunch is hours away.
Beautiful. I really like the photo of Chef Symon.
some great stuff in here... my favorite is the chef bending over the plates to put a dab of something on there. gorgeous d.o.f.!
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