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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The Food Seen - Episode 143 - Diana Yen, The Jewels of NY
On today’s THE FOOD SEEN, Diana Yen, of the multidisciplinary creative studio The Jewels of NY, reveals her approach to setting the mood around a menu. Built out of a home product design background, Diana’s vision of culinary arts draws from her collection of antique flatware (e.g. cornichon ejector forks), her love of fancying food with gold leaf and caviar, and setting desserts on fire! As she works towards completing her first cookbook, based around New York’s finest seasonal moments, like summer rooftop BBQs and fall apple picking, she shares the thought process behind her brand of “lifestyle design”. Thanks to our sponsor, Bonnie Plants, and thanks to Cookies for THE FOOD SEEN theme.
"Designing a menu is kind of like writing a song. You don't really know the details, but you know the basic structure, what should come first, and how it should flow." [22:40] -- Diana Yen on THE FOOD SEEN…read more