Photography

What do you do if there is little natural light for a chef's plating in Madrid?

You look for the table where the chef's point can be seen, and plate there. If in the whole venue the sauce turns black, the hour is moved, the plate is not forced.

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You look for the table where the chef's point can be seen, and plate there. If in the whole venue the sauce turns black, the hour is moved, the plate is not forced. Try one of the chef's plates on two tables and keep the one they recognise. In Madrid it is shot anyway and the chef cannot tell the point. The series is made on the table and at the hour when the chef recognises the plate.

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