Top left, Chef Jared Van Camp (Element Collective, Chicago) positions his plates at “6 and 12.” Top right, Chef Scott Poff (Guyan Golf & Country Club) ads a touch. Below left, a chance to work with the masters. Bottom right, Chef Ben Grupe (ACF Culinary Team USA) all about teamwork. In my career as a photographer I have recorded a lot of things that rely on teamwork, whether it be in a corporate board room, manufacturing a product on a factory floor, a NASCAR race or an NFL game. I have seen firsthand what it takes to be a success. The Food & Wine Weekend was one of such events. On Friday evening guests spent the night sampling tasty creations from some of the best chefs in the country, and tasted wines from the world over. The chefs, busy all day mixing, cooking, seasoning and nourishing their creations, were now ready to plate their prize. At this point in the game, it was like the chefs were quarterbacks calling out where to position a single raspberry or where to place a schmear of pâté or a drop of reduction. Sous chefs eagerly stood by, ready to execute their chef ’s play. The entire staff eventually buzzed into a crescendo: There was a sense of urgency in the delicious air of The Inn’s kitchen. Managers scrutinizing pages of seating charts reminded me of NFL coaches strategizing game plans on the sideline. Waiters queued up to receive the chefs’ presentations. Tonight was the Super Bowl.
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