Let me just start this post out by saying that a man appeared at our front guard desk with a large garbage bag slung over his shoulder and asking for me.
This truly can only mean trouble but I am a journalist and therefore I am game for such a thing.
I knew the man, Chef Matt Kelly, was coming for a scheduled portrait for our monthly feature, Five Questions with a Chef. I just didn't know about the garbage bag.
I said nothing. He said nothing.
After a couple shots in the studio he mentioned the bag and it's contents: a somewhat fresh boar's head.
So, of course, I took a deep breath and we took photos with the head.
A couple years back I had the misconception, as a news photographer, that food was "fluffy." I think that is often the sentiment in newsrooms. I never imagined that food photography could be as odd, enlightening or grisly as news. I have met so many interesting people and learned much more about food through our community's eyes.
See Andrea Weigl's short interview with Kelly here.
Traditionally trained as a documentary news photographer,
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Chef Matt Kelly is so serious about his culinary education
Fri, 09/18/2009 - 17:40 — dantesWith a resume that begins at age 18 as a dishwasher and goes on to include a degree from the Culinary Institute of America and work at a number of acclaimed restaurants (including Fearrington House and the nationally acclaimed Inn at Little Washington), Kelly ought to be up to the task.
Giorgios Bakatsias has hired chef Matthew Kelly to return Vin Rouge to its French bistro roots.
Chef Matt Kelly is so serious about his culinary education that he travels to New York City at least once a month to eat at restaurants. "Eating out is something that helps me more than anything," says Kelly. It is like keeping a food diary