sandrogamba1.overblog.com

Ho my gosh! I just found this old picture from my library, in fact I remember very well this moment, I was in Chicago and I had to do an interview for the Chicago Tribune. The photographer that came to take the picture of me was very nasty and very unpolite....

I read this thing one day somewhere and today I just remember it, I am wondering why???? Amateur photographers are concerned about material, professional photographers are concerned about money, passioned photographers are concerned about light, I just...

Today it is Friday and usually it is the day that I am taking picture in the hotel. Everybody is off, my phone does not ring too much, so perfect timing.. We are going to start a tapas promotion very soon and I took few pictures of the selection that...

Nice article about what we do in our Sayad Seafood restaurant...

I worked for Mr. Ducasse for a couple of years at the Louis XV 20 years ago and I have to say that for the last 2 decades, I have always followed his philosophy and vision about food. At that time, I was coming from the Mr. Robuchon restaurant Le Jamin...

This morning I had the challenge to photographe some citrus fruits for a dessert buffet that I want to create for some VIP guests. Sincerely, I had the pression because taking picture to put on public is a big difference that just posting on a blog. Overall,...

Half kilo of black truffle fron Perigord this morning in my office. I am sure that we are going to have fun with them today in our Italian restaurant...

White truffle season is almost over and I cannot wait until next year to put my nose again back into this very special mushroom. In fact, it is more a condiment that something else as we only use like a special ingredient to put on top of a dish like...

Not sure that I will recommend that practice to my chefs... :)