do you go about shooting your subjects in their element/kitchen? Observation first. I watch how they work, try to understand their flow, and then figure out how I can fit into that. It's a collaborative process, as is running a restaurant. You can't do it alone. You have to take cues from each other, find opposite but complimentary angles. You have to have patience and know the shot is going to come. It's about respect -- for their space, time, and how they want to portray themselves. The honesty in showing what people do means a lot to me. What makes them comfortable? The shared knowledge. The footwork. Understanding where to stand and when to get out of the way. There are calms and swells during service, and you have to know when to be in the mix, and when to wait quietly. I don't stage anything; I wait for it to all happen naturally. As in all kitchens, there are foundations and procedures on how to go about things. Since these actions are repeated over and over daily, I know I'll most likely have another opportunity to catch that same image. Which shoots are particularly memorable to you? A morning spent next to Polane's century-old basement bread oven in Paris, when my lens fogged up and I just inhaled the experience. The early morning shifts at Flour Bakery in Boston, watching bread rise way before the sun came up. Rooftop Honey in Manhattan, smoking bees out of their hives