As far as behind-the-scenes go, an outdoor dining setup like Souterrain seems ideally suited for photographs. No walls hem you in and you’re blessed with natural light (not some windowless, dimly-lit kitchen). But the reality is, it’s still a compact workspace. Getting in close to the action means you’re also an extra body, potentially hampering the task at hand. Ever mindful of the intrusion, I still made it a priority to grab a few shots before each course was served. There is a different energy as courses get fired and plated. Without the benefit of also hearing the minimal, clipped dialog, these photos fall a little flat in conveying the kitchen’s laser-beam focus and constant race against the clock.
For those unable to recognize leFarm’s Chef Bill Taibe, we can alternately call him Mr. Delicious. Besides the colorful collection of t-shirts and tattoos, I hope these shots help to illuminate the intense prep and teamwork required to serve brunch (on a farm) to 50 lucky guests.
My biggest take-away lesson for next time? Bring a telephoto lens and use it! I shot mostly with 18-55 or 35mm lens.