An ancient dish that is easy to prepare and will wow even the most cynical of your foodie friends.
When I am cooking there are two things that I always try to accomplish in addition to making something that tastes amazing: simple preparation (I’m a busy guy after all) and a great presentation (because I’m a food photographer, duh). Both of these characteristics are married together in one beautiful dish that is sure to impress your guests: Salt Crusted Fish.
If you’re shooting food for a commercial client, before you get to the actual shot you have plenty of time to prepare. You start by building your set and lighting scheme, you get your camera set, and then, using a stand-in dish, you tweak every detail until everything is exactly the way you (and the client) want it to be. Then the stylist prepares the “hero” version of the dish and you shoot it while everything is hot, perfect and beautiful. When shooting an editorial assignment, however, you usually don’t have that luxury.
Last month right before the print deadline, I squeezed in a quick shoot with Chef Wes Johnson for Feast Magazine. I met Wes at his downtown loft for an impromptu portrait session right before he was scheduled to head off on a “barbecue road trip.” I kinda wish I would have had the opportunity to tag along for that one!