5 days in LA was not enough to eat and do everything I wanted but at least I was able to squeeze in a quick photo shoot with Bootleg Pizza. Kyle Lambert, the man behind Bootleg Pizza, started Bootleg Pizza early this year. When I caught up with him and his crew, he was making pizza in his brand new pizza truck. It was only their 2nd night out with the truck. If you’re in LA be sure to check them out!
Check out some of the photos below.
Chef Pascual Xg of Beebe’s in Long Island City has been making pizza for over 10 years. He talked passionately about pizza and it was super inspiring. He was nice enough to show me each step and explained his process. He has big plans for his future in pizza making and I wish him all the luck.
My behind-the-scenes project took me to Mama’s Too, a slice joint in the Upper West Side. I have eaten there once before and immediately felt in love with their square slices. The crust is crunchy and airy.
While my main goal for this project has always been to capture candid moments in the kitchen, another goal is to meet the people in the kitchen. Frank Tuttolomondo, owner of Mama’s Too, is super passionate about his craft. It was such a joy chatting with him about all things pizza.
Please check out some of the photos I took at Mama’s Too.
I’m starting a project within a project. So you know I’ve been doing my behind-the-scenes project, photographing at different restaurants, kitchens, bakeries, and etc. Well I decided to concentrate on a single subject for the next round, DOUGH! More specifically yeasty dough.
Check out these photos I took at Vaucluse with head baker and my friend Jacqueline Russo Eng. Jacqueline and her team are in charge of baking the breads for Vaucluse, Marea, and Ai Fiori.
