Food forms an important part of any city’s culture and nowhere is that truer than in Boston (Beantown, as the locals like to say). Food and Portrait Photography in Boston often go hand-in-hand – yes, the locals enjoy their cuisine that much. And, it’s not just about beans, either! New England clam chowder draws tourists from around the world, as do numerous other dishes featuring other types of seafood, including cod, oysters and, of course, lobsters. Chefs throughout the city relish the chance to create culinary masterpieces with the exceptional fare that the waters around Boston shares with them. This portrait of Marco Pierre White (British chef, restaurateur and television personality) brings those talented Boston chefs to mind. His stance seems to give the impression that he is about to roll up his sleeve, step into the kitchen and produce one of the scrumptious meals he is known for – perhaps something from his cookbook classic White Heat. There are three other elements within this portrait that grasp and hold my attention each time I look at it. They are the sharply contrasting shades in his suit; the subtle changes in direction of lines in the wall behind him; and how those two seemingly unrelated components work to make the portrait a cohesive unit. The simplicity of the portrait in no way matches the complexity of flavors White is able to pull out of ingredients, nor the layers of taste he imbues his dishes with. White is a true master of his chosen artform – just as anyone working in Portrait Photography in Boston, or elsewhere, could hope to be. Much of his skill is undoubtedly innate but admirers of his craft must realize that his talents also lie in years of practice. White became a junior chef, or commis, at the age of 16. At that time, he worked under brothers Albert and Michel Roux, renowned chefs at the critically acclaimed Le Gavroche Restaurant in Mayfair, London.
Location: Boston, MA.