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, Roberta Bendavid’s eye for beauty was cultivated through years in NYC as a fashion publicist. When she left Manhattan for Blooming Hill Organic Farm in the Hudson Valley, she began exploring her passion in floristry. Roberta would sell what she grew at the Union Square Greenmarket, meeting Danny Meyer in his pre-Gramercy Tavern days. When the restaurant was opened, Roberta was asked to display her work on the harvest table. Two decades later she still arranges her elaborate flowerscapes which pair perfectly with not only the feel, but also the food of the restaurant. This program has been sponsored by Rolling Press.
photo copyright of Maura McEvoy
"No one understood why I was leaving this fabulous career to work on an organic farm, but it was divine intervention." [11:10]
Roberta Bendavid on The Food Seen.…read more