Tastiest assignment of the year.  I got to go to Bryan Voltaggio’s restaurant, Range, to shoot Esquire writer Chris Jones’ crash course in cooking.  He was a delightful Canadian who had never even cracked an egg.  It was a peculiar privilege to witness someone learn how to cook- especially when the teacher is a true master.  I documented the making of a crab cake sandwich.I’m not a food photographer, but I could TOTALLY get used to it.  I was nervous at first, but quickly realized shooting a food still life is just like shooting a portrait.  It’s all about evoking and capturing the personality of your subject.