Eating at a restaurant isn’t about the sustenance —It’s about the experience. A good menu is a story, with its own narrative arc. Tension is built and released, emotions are evoked and questions are raised. With Several photos of grotesque human faces spread across a canvas, covered with distinct food materials, this is a project by two Netherlanders ; photographer and journalist Robert Harrison and chef Robbie Postma attempting to create a visual exploration of that experience . and keep it personal they collaborated on a visual photographic experiment they called MENU .
In their series of portraits, Robbie Postma (chef) and Robert Harrison (photographer) take the viewer back to the origin of a menu. Through visual imagination and culinary flair, they evoke every step of a fine dining experience, but rather than focusing of the final, finessed dishes, MENU makes the raw, unprocessed ingredients the heroes. Served on the closest place you can get to a chef’s mind: on his face.
“ we decided to use a very personal canvas. This is why our menu is not served on a plate, but on a face. And to capture the love and attention that goes into creating a good menu, we avoided any digital intervention.Every ingredient has been attached manually, no photoshop,
handcrafted with every attention to detail. Just like in a good kitchen.” Robbie say.
When creating these images, Postma and Harrison stuck to the same principles and values a chef would when creating a menu: paying a lot of attention to the details, the composition, the preparation and of course the ingredients. From cutlery to coffee bean, every component is painstakingly prepared to produce the ultimate effect. And every grain of rice was added by hand, without the aid of digital manipulation. MENU is hand crafted. Just like the best food.
The whole project took a year to complete from start to finish ; and each image is the result of a lengthy process of research, testing of materials, preparation, art direction, planning and of course experimenting – most shots taking sometimes up to nine hours to prepare.
Robert Harrison or Robbie Postma on email@example.com