FOUR Questions with People Behind Food

12 Aug 2014
< 1 min read
With a plethora of chefs at the forefront of gourmet cuisine, FOUR talks to The Photo Kitchen, to find out about their People Behind Food project that delves behind the scenes and reveals the intentions, thoughts and skills of the chefs and shows the people behind food, products and preparation.

What inspiredPeople Behind Food?

A new era has been born within the hospitality industry; technology and guests’ expectations are changing, and so are chefs’ work processes. We wanted to capture the people and the processes behind the innovative cuisine we eat.

What is the aim of People Behind Food?

Our project reveals the intentions, thoughts and skills of the chefs and shows the people behindfood, products and preparation. We document their work and produce beautifulimages and reports to give a valuable insight into what is happening in workshops and kitchens.We investigate why sustainability is more and more important and how it is takingplace in different cuisines; where meat isobtained from and how it isproduced.We were facing all these ideas overthe Chef of the year event in Hamburg (Koch des Jahres), and areexploring and exposing what goes on behind closed doors.

So how are you planning to do this?

We will take readers on various journeys through countries, restaurants, cultures and products with spectacular images. You will eat with your eyes first.

What kinds of journeys can we expect?

For example, based on the novel from “Jean-Luc Bannalec – Bretonisches Gold”, discover how fleur the selis produced in the salines of the Bretagne/France and how it is used in the regional dishesandproducts. Or find out how dishes are produced and how newcomers design their food depending on the new designs ofthe dishes.How other cultures prepare their dishes and how Michelin-starred restaurants translate typicaldishes into high-end menus.How the future influences our eating habits and sustainable development.

Find out more