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Toronto, Ontario, Canada
"To take a photograph is to align the head, the eye and the heart. It's a way of life." ~ Henri Cartier-Bresson

Monday, May 7, 2012

Jeff Scott Wins James Beard Award for Photography

Photographer Jeff Scott and chef Blake Beshore bring you the re-envisioning of the modern American cookbook. Notes from a Kitchen redefines the cookbook genre in a spectacular two-volume, 900 page cloth-covered collection that feels more like a beautiful museum artifact and private chef's journal than a traditional cookbook.

Notes from a Kitchen: A Journey Inside Culinary Obsession is the first book of its kind to accurately portray the daily creative life of a world-renowned chef in a visceral, cinematic format. Never before has a cookbook focused more intently on who a chef is as a person and why they place their culinary passion and obsessions before almost everything else
in their lives.

This beautifully-crafted collection explores today's most exciting young chefs in their kitchens and in personal conversation. Featuring over 1,000 vibrant color photographs, uniquely edited documentary film footage and private journals, this new form of modern cookbook studies the unique artistry that surrounds their emotional craft.

Who is James Beard you ask? Check out the link below. I have a few of his books. A must for any foodie/chef:

Notebook Obsession: The Private Obsessions of Sean Brock (Short Version). Directed by Jeff Christopher Scott from jeff scott on Vimeo.

 Here's a peek inside this fantastic book

FEATURED CHEFS INCLUDE: Sean Brock (Husk and McCrady's, Charleston, SC), George Mendes (Aldea, New York), Johnny Iuzzini (Jean Georges, New York), Jason Neroni (Osteria La Buca, Los Angeles), Emma Hearst (Sorella, New York), Joel Harrington (Stephen Pyles, Dallas), Neal Fraser (Grace, Los Angeles), Matt Gaudet (Aquitaine, Boston), Michael Laiskonis (Le Bernardin, New York), and Zak Pelaccio (Fatty Cue and Fatty Crab, New York).


  1. Indeed! So well done.

    Thanks again for your comments Sergio! Always appreciated :)