Tuesdays at 3:00PM EST
Michael Harlan Turkell captures the inner workings of kitchens and documents the lives of chefs in their restaurant world. On The Food Seen, he'll further explore the amalgamation of food and art by talking to artists from a multitude of media. Guest will range from photographers, food stylists, interior architects for restaurants, industrial designers -- all the players that make you want to eat with your eyes. Get ready to feast your ears!
For more check out Michael's website: www.HarlanTurk.com
Michael Harlan Turkell, a once aspiring chef and now freelance photographer, captures the inner workings of kitchens for his award-winning “BACK OF THE HOUSE” project, which documents the lives of chefs in the restaurant world. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 to 2011. Michael was nominated for a James Beard Foundation Award in Visual Storytelling and was featured in 25 Under 25: Up-and-Coming American Photographers V2 (PowerHouse Books). He received a Photo District News Photo Annual Award and his photos have been printed in an array of publications and cookbooks.
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On today’s THE FOOD SEEN, Ben Jacobsen’s relationship with salt began in Denmark, not while growing up in Vermont baking fresh bread and watching his mother’s spinach soufflé rise. He was studying for an MBA, when his then girlfriend gave him the gift of finishing salt. From then on, Ben would splurge on small packets of Scandinavian salt that he’d never be without. Upon moving back to the states, Ben started an experiment in Portland, Oregon, one that took 2 1/2 years of trail and error until Jacobsen Salt Co. was finalized on 2011. He found the watersof Netarts Bay, already know for it’s amazing oysters, perfect for thousands of gallons to be turned into his own brand of hand-harvest sea salt. Now, chef’s around the country use his salt as an important component to a dish, the same way Ben sprinkles it on the simple things, like eggs and toast in the morning. This program has been sponsored by The International Culinary Center.
Image by John Valls
Image by Jeff Scott Shaw
"It's just nice to bring good salt with you wherever you go." [23:55]
"It's very difficult to make good salt at home." [30:15]
--Ben Jacobsen on The Food Seen…read more