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He’s not only the first photographer I’ve ever met who can set up and be ready to shoot within five minutes of arrival, but he’s the only one I’ve ever heard of who rides up with full camera and lighting equipment on a bicycle! He shoots real food. Crisco masquerades as a scoop of ice cream, paper towels push up a bowl of pasta for an ample look, and a collection of plates, wooden boards and table cloths help bring the food to life.īattman throws all of that out the window. And the lights start burning into your eyes. There’s the recipe creator, a food stylist, the photographer, maybe a few assistants… and they’re long.
Now if you’ve ever been to a photo shoot, particularly a culinary one, you’ll know how labor intensive they usually are. Each volume is filled with vividly colored photos of dishes that are passionately created, uniquely representative of the chefs inside, and paired with simple recipes for anyone at home to recreate. (Check out the full line of books here ) And they certainly don’t disappoint. But mostly they’re only gently guided toward what they’ll design whether the dish should be petite, seasonal, pasta, pudding, or Pie. Sometimes, as was the case with the book Colors of Dessert, they’re forced to literally pick out of a hat to see what they’ll be working with. From Jean Georges, Daniel, and Eric Ripert to the “little guys”, each chef is given carte blanche to create any dish they like as long as it’s within the realm of the theme given. This last time around, it was all about taking photos for the upcoming book Pies the latest in his line of cookbooks that feature some of the greatest and most iconic chefs in the country.
“Heeeello, it’s Battman!” he’ll croon and immediately dive in to what’s going on next at The Chef’s Connection.
It’s always a pleasure hearing Battman’s voice on the phone.
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