I recently went home to Los Angeles and did a photo shoot with Lucky Bird at Grand Central Market. You know I can’t stay away from fried chicken. Lucky Bird opened in Aug 2018 by Chef Chris Dane and Christine Dane. While they are the new kids of the current wave of new fried chicken restaurants opening in LA, Chef Dane has been planning and building out Lucky Bird since 2016.
Behind the Scenes
Thank you to the crew at Barbuto for letting me photograph them as they were getting ready for dinner service.
I've been a fan of the restaurant and their roast chicken dish ever since I went there for one of my birthday lunches. It was mid March. I ordered the roast chicken with salsa verde and a glass of house wine. The weather was mild for March and I took advantage of it by sitting outside. It was perfect.
Barbuto was opened by Jonathan Waxman back in 2004! I didn't know it has been around for that long. Good for them!
Every morning at 5am, the oven at Black Seed Bagels is already on. When I arrived on a Friday morning at 5:30am, Dianna Daoheung was already tending to the oven, setting things up, sweeping, getting the place ready to open at 7am. Most of the crew rolled in around 6am. Waking up at 4am that morning, I was thinking to myself.....WHY?! Why did I decide to wake up this early in the morning to go photograph at a bagel shop? But I really wanted to see what actually happens before the shop opens at 7am. I wanted to experience, even though it was just that one day. And I wanted for you to see as well. Bagels and croissants and pastas and pulled pork sandwiches don't magically appear. There are hours and hours of work that go into making it. Bakers are up at 3 in the morning to get that delicious bagel ready for you at 7am. Working on this project really made me appreciate the work that goes into running restaurants and the people that are running the restaurants.
People always ask me who or what I'm shooting for when I'm with my camera in their kitchen. I simply tell them, it's for me. Annnnnndddd then I go onto explain how I'm more interested in the behind-the-scenes stuff/the process of cooking a dish/the things rarely people see or care to think about. I also love to just hang out in the kitchen. The orderly chaos during service time. Recently I got the chance to visit Toro NYC in Chelsea and spent couple hours in the kitchen before service on a Sunday night. Thanks to Chef Jamie Bissonnette and his crew for letting me snap some photos.
Also, you should check out the foie gras farm trip I took with Chef Bissonnette and Chef Ken Oringer.