fritto misto. Maybe a bit of beef tartare, with the traditional accoutrements; cornichons, whole grain mustard, baguette (grilled bread is best!). And then nice crisp salad with a bright, acidic dressing with a round of late-night oysters (again) and a negroni on the rocks as a nightcap. And I'd do it all again the next day! What made you start your "Back of the House" series? I was working in kitchens, having been attracted to the idea of working in one since high school. When I took my first documentary photo class, it just made sense. First I took pictures of my prep work and plating in order to assemble a manual for myself on how to cook, but it was the people, the places and the stories behind them that caught my eye more than the beauty shot of a finished dish. I started shooting the BACK OF THE HOUSE over a decade ago and my love for the industry grew with every photo taken. I kept documenting the lives of chefs in kitchens, which eventually led me away from the line, and out in the field, meeting the growers and makers who are the cogs of the industry. I don't see an end in sight for this project. It's a constant source of inspiration. I hope to archive what I've seen, heard and subsequently learned, in book form someday. If there's one thing I've taken away, it's the ultimate power that food has to convey a message. How