The eye eats with you
Masterful creations of the Munotblick team put into perspective…
Client
Restaurant Munotblick, Feuerthalen
In the ten years since Daniel Riedener took over the Munotblick restaurant, he has developed the venue enormously. Today, he and his team prepare some of the most amazing dishes in the Schaffhausen area in one of the smallest kitchens in the region. Dani and Jeeva, along with their two apprentices Veronika and Orlando, cook like world champions. Indja, Corinne, and Fina ensure that guests feel at home at the table.
It was a great honor for me to photograph fifteen dishes prepared by Daniel, Veronika, and Orlando, as well as to photograph the team . The portraits are always shot in black and white. Their request was met with open ears.
«Are you sure?» - «Yep, it'll be fine.» ;-).
Plov
The art of cooking the Uzbek national dish is reserved for the Plov masters. And I had the honor of accompanying a group of them with my camera.
Client
Free work as part of my Magnum photography course in Bukhara, Uzbekistan
I, too, am back in school every now and then. Because – as the old saying goes: You never stop learning. And so I'm taking a photography course in Uzbekistan with the renowned photo agency Magnum to see what I can still learn from the best. I'm sitting in the "schoolroom" (a room in the art museum in Bukhara), when suddenly Abdou, one of the four course instructors, tugs on my sleeve. "Peter, come immediately. Take your camera with you. Do you have a wide-angle lens on it?" Yes, I do. A 21 mm fixed focal length. There's no time to bring a second lens or change it. I dash after Abdou, and after a short walk, we're standing in a backyard where a group of men are preparing two pots of the Uzbek national dish:
Plov
Some background information
Some wisdom from Wikipedia: "Plov, also known as pilaf, pilav, pilau, or palau, is originally an oriental rice dish. It is traditionally made from long-grain rice, onions, broth, and possibly meat, fish, or vegetables. In Central Asia, a stew is first cooked for Plov. At the end of the cooking time, rice is sprinkled over it, and the whole thing is covered with a little water, boiled, and then steamed. The stew contains meat, onions, and carrots, as well as other vegetables and sometimes dried fruit. Plov is traditionally cooked by men and is both an everyday dish and a festive meal. In Uzbekistan, Plov is prepared for weddings by a Plov master in a huge pot."
That's exactly how I saw and photographed it, including tasting the wonderful Plov, along with some high-proof liquids offered by the Plov master himself. After preparation, the two giant pots were wrapped in plastic wrap, loaded onto a small truck, and off they went, the precious cargo to a wedding reception.
A huge thank you to Abdou, who introduced me to the Plov chefs and also took a few making-of pictures:
More photo galleries of Uzbekistan:
Cooking class with Urs
Urs Leu of Leu Event Catering also offers cooking classes. I was able to film one of these classes.
Client
Leu Event Catering GmbH, Thayngen
For Leu Event Catering, I was able to document a cooking class with my camera. Reportage photography, the kind I love. In keeping with the theme, I gave the pictures a special look. What was special about this cooking class: about every 20 minutes, everyone involved, including the photographer, took a sniff...
Photos for Rahel's Pumpkin Seed Cookbook
Photos for Rahel's pumpkin seed cookbook, which we were also allowed to design.
Client
Brütsch earth-connected GmbH, Schaffhausen
Rahel Brütsch of Brütsch erdverbunden GmbH had the idea of publishing a pumpkin seed cookbook. To make the project as efficient as possible, she cooked all the dishes on the same day (!). A group of invited guests were able to sample the exquisite dishes, and we photographed all the menus, along with atmospheric shots. These images and Rahel's manuscripts formed the basis of the cookbook , which we were also commissioned to design.
