— Restaurant / Process
The angle of a blade before it meets the meat. The second a cut is judged clean enough. Salt measured by feel, not a spoon.
This is the part of food I keep returning to: what happens before the plate. The repetition, instinct, and decisions behind a dish that disappear by the time it reaches the table.
I photograph the finished plate. But I’m just as interested in everything it took to get there.
