This is a piece for Jensen’s, a classic supper club in St. Paul, Minnesota. I love this image because it captures the working kitchen, an aspect of the restaurant that most never see, and is a good example of how I integrate into the operations to execute the shoot.
Paul is the head chef and great guy. But when I introduced myself and the concept for the shoot, he (and the leadership team) was a little hesitant–and rightly so! Setting up lights in a working kitchen while not disturbing the kitchen process would be challenging. But this is what I am proud of: Building a rapport with the talent and integrating the shoot seamlessly into the normal operations so as to not throw things off in the process.
Setting up lights in a working kitchen while not disturbing the kitchen process would be challenging.
While appearing simple, this was a three-light set up. Four if you include the fire we set! While I was setting up and adjusting the lights, I worked and joked with the other staff, keeping the atmosphere light. And they were very accommodating! This is importation because I want it to be a good experience for everyone and not another source of stress. (Dare I say we have fun!)
For the shoot itself, Paul and I did have fun–especially lighting the vegetable mix on fire several times to get just the right look. Maybe some sort of a caveman, fire thing?
And no, we didn’t serve the very over cooked, three-time Flambéd vegetable mix! 😉