Creative Director / Photographer
Food photography has become a mainstream phenomenon. Restaurants, food bloggers, home cooked meals, it’s #foodporn everywhere. In the mass of all these sharable photos, food tends to turn into something superficial.
MENU shows a fresh unique take on photographing food. Like art, or actually anything in life, food will gain more emotional value when you know the story behind it. So, instead of focusing on a finessed dish on a plate, MENU takes you back to the origin of creating a menu. Sticking to the same principles and values a chef would when creating a menu.Paying a lot of attention to details, composition and preparation. Considering the sequence of serving and keeping each ‘course’ exciting and surprising.Served the closest place you can get to a chef’s mind: on his face.
A dinner through the eyes of a chef and a photographer.
Welcome! As a first course we serve you an exciting variety of vegetables.
When creating a menu play around with different shapes and colours.
We have all these beauties of nature we can turn into an experience on a plate.
Ingredients: A variety of carrots, radish and courgette.
A small serve captured from the great waters of the earth.
When serving a multiple course menu, serve just enough to keep your guest gasping for more.
Ingredients: Octopus ink, lobster, mussels, mackerel skin, octopus suckles, sea urchin, razor clams
Serving this red wine to compliment the deep red tones of the meat.
When pairing the right drink with your dish you can create an explosion of taste.
Ingredients: Glass & red wine
Now serving an aged, smoked and barbecue grilled prime rib.
Different cooking techniques can help to create variety and intensify flavours in your menu.
Ingredients: Charcoal, smoke, aged prime rib
Before you, a more complex dish with different kinds of spices.
Combine different flavours when creating a dish but keep them identifiable.
Ingredients: Vanilla, rock salt, star anise, coriander seeds, nutmeg,
mace, white pepper, red peppers, cardamom, cinnamon, curry powder
The following dish contains carefully selected varieties of starch.
The most important thing in making a menu is balance and attention to detail.
Ingredients: Black rice, white rice, yellow peas, Borlotti beans, quinoa, wheat
As a final dish we're serving this sweet sensation.
Try to build up to a climax when building your menu.
Ingredients: White chocolate, dark chocolate, raspberries
How would you like your coffee?
One single ingredient can be used in endless variations.
Ingredient: Coffee beans
To respect the art of craftsmanship we avoided any digital manipulation and did everything by hand. Just like you would in a great restaurant.
Lurzer's INT'L Archive - 2017
Robert Harrison — Interview for 'VICE 'MUNCHIES'
“We wanted to take the audience back to the origin of a menu. In fact, you could say we deconstructed a traditional menu, and put its raw, individual elements back together again on my face. The whole series actually follows the path of a traditional menu. Starting with the light flavors first, moving on to the stronger flavors. It keeps building up. For example, serving vegetables before fish, and fish before red meat.”
Robbie Postma — Interview for 'SHOTS MAGAZINE'
“The devil is in the detail and that’s something we really took to heart when shooting the photography. Each single ingredient was painstakingly hand-placed onto the face, resulting in literally hours of preparation for each shot. For us it was important to work in a very organic way, shoot everything in camera and use no digital manipulation at all. This attention to detail and technique, combined with the unexpected scenarios – I guess some would say downright disturbing images - is what has this such a compelling project to work on.”
Robert Harrison — Interview for 'The Independent'
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