and having them flying into my lens. Breaking down a 450lb sow in the field and keeping all the offal intact -- not wasting a part. I'm going lobstering soon for a shoot, and I've been dreaming about being on that boat, soaking it in with all my senses. What about food and restaurant photography is different from other areas of photography? I think it becomes better the more you know your subject. Be it photographing soup or a chef, coming in with either an inherent or studied knowledge of what you're about to work with is essential. I don't know if it's different than other forms of photography, but the preconception of what I do is often wrong. Everyone thinks it's just props and tabletops. I do shoot that -- and love doing so = but food photography can be verit too! It can be real, and not staged. I tend to lean towards that naturally-occurring aesthetic. You were once an aspiring chef. What inspired you to get behind the camera? Happenstance. Once I realized that I could be more frenetic, and get in more kitchens with a camera, I saw my point of view on food change. I always thought you had to strive to become a chef in order to be involved in the restaurant industry, but now I know I can do more good as a photographer than I ever could as a cook. Do you think having a chefs background helps you connect with your