I'm not a dude, obviously (hopefully obviously!?), so I don't really have any cause to visit barbershops. Unless, of course, that barbershop happens to be The Standard Barbershop in Fairfax, Virginia, where my sister is the receptionist/manager and they (the good staff of The Standard) need portraits and photos for their website. From my morning spent at the Standard, I can happily and enthusiastically recommend to my gentlemen friends and readers to frequent the Standard if you're in need of a haircut, beard trim, or dope-ass fade. Make sure to say hi to my sister and Sega, the family/shop dog.
I have lots and lots and lots and lots to catch up on photo editing, and I promise I eventually will, but for now here's a preview of family photos I did with my coworkers Raul & Sarah (Restaurant Eve and PX, respectively) and their adorable kiddos, aka my new best friends that I bribed with ice cream. I heart this family!
Visiting my good friend An and Barclay in her studio/home in DC. An and I met back at George Mason University in the art department. We were both graphic designers who hung out in the printmaking studio, and both champions at procrastinating to the point of panic - I'm talking about “the project we've had three weeks to do is due in ten hours” levels of procrastination. You tend to bond with someone when they have that same panic-stricken look on their face at two in the morning in a big empty art studio (we looked like this all the time). Thankfully we both grew up, kinda, and An is the reason why I'm part of the Lemon Bowl. She recommended me to Ms. Holley as a possible workshop teacher and the rest is history. An also teaches at the Bowl (fabric dyeing), is a fearless traveler, works at ISL, creates beautiful florals, and is just a funny and creative spirit. Love her to bits.
I had the great pleasure of photographing a friend of mine, chef Angel Barreto of The Source by Wolfgang Puck (and my friend Brandi's beau), and a few dishes he was trying out for his culinary repertoire. For example: Japanese Curry emulsified with uni, Icelandic cod crusted with black tiger shrimp, English peas, roasted fingerling potatoes and chili oil - he's definitely going somewhere, y'all, and I'm not just saying that because Asian cuisine is near and dear to my heart. In fact, I'm saying it BECAUSE Asian cuisine is near and dear to my heart. The word fusion runs a cold shiver down my spine (get it, get it? cold fusion, low-energy nuclear reactions?) but Angel's food combines spectacular ingredients, modern technique, and my beloved Asian flavor profiles. It was a real pleasure watching him work and I loved spending time with them in the kitchen (she's a trained pastry chef & current manager at Restaurant Eve). Even better, I loved tasting everything after putting down my camera in between dishes. Follow him on instagram.