I recently documented fishermen who were fishing for dungeness crab in the San Francisco Bay. The experience gave me a new perspective on what actually goes on behind the curtain of our food culture. I couldn't help but continue this ongoing exploration (obsession). I contacted a friend who is a chef in Southern California, and asked if I could shadow him for his eleven hour day. In the series of Fishing for Local Fare, I talked about the hands that touch our food—this is an extension of that thought. Exploring a more personal look into the life of a chef at a fine dining establishment.
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