Food prep – mise en place, technically speaking – is something we love to talk about at Alta Editions. If you've been following our blog over the past few years, you know that. And you’re probably wondering why we’re broaching the topic again.
But, I promise, we’re coming at this with a fresh approach. Because, you know who we don’t brag about enough? The brilliant photographers we’ve been privileged enough to work with. They’re the people who turn a chef’s mouth-watering flavors into an utter feast for your eyes, who work with our food stylists to get the most craveable food porn. Yeah, I said food porn.
The photographers we’ve worked with, Shimon and Tammar, Penny De Los Santos and Quentin Bacon, each have an inimitable and enunciated voice – like our chefs and their recipes. You know whose hands were involved with each edition from Laurent Gras: My Provence to The Journey to The Journey, Part Two by simply looking at an image.
One of the most distinguishing and comparative examples of each photographers’ style is in the way they shoot mise en place and food prep. So, enjoy the following images from some of the best, most lauded photographers in the business.
(If you’d like to know more about the importance of mise en place and food prep in terms of cooking, read this.)
Shimon and Tammar
Traditional French Vinaigrette with Dijon and Shallot, Laurent Gras: My Provence
Pan Bagnat, Laurent Gras: My Provence
Orange Tuiles, Laurent Gras: My Provence
Penny De Los Santos
Arctic Char in Banana Leaves, Alex Raij, The Journey
Maryland-Style Crab Cakes, Katy Sparks, The Journey
Quinoa Pomegranate Chaat, Maneet Chauhan, The Journey
Farro with Cucumbers, Radishes, Red Onions and Purslane, Sara Jenkins, The Journey, Part Two
Muhammara (Spicy Red Pepper and Walnut Puree), Sara Jenkins, The Journey, Part Two