Best. Burger. Ever.

Recently I did a chef's take on a classic, the burger. Every chef has his or her way of making it their own, from the type of grind on the meat, to the toppings.  I worked with San Francisco chef Daniel Brooks to come up with the Best. Burger. Ever

The breakdown:

  • Brioche Bun
  • 80/20 ground chuck
  • homemade mayo
  • homemade steaksauce
  • white onion & iceberg lettuce
  • aged cheddar
  • fried egg

Eleven Hour Day

I recently documented fishermen who were fishing for dungeness crab in the San Francisco Bay. The experience gave me a new perspective on what actually goes on behind the curtain of our food culture. I couldn't help but continue this ongoing exploration (obsession). I contacted a friend who is a chef in Southern California, and asked if I could shadow him for his eleven hour day. In the series of Fishing for Local Fare, I talked about the hands that touch our food—this is an extension of that thought. Exploring a more personal look into the life of a chef at a fine dining establishment.

View the story here.