Brent Herrig is a culinary photographer whose work has been seen regularly in The New York Times, GQ, Departures Magazine and Bon Appetit. He photographed over 100 recipes for Scott Conant’s award-winning The Scarpetta Cookbook, and recently shot the Dead Rabbit cocktail book, out in 2015. He has produced portfolios for brands like Ketel One Vodka, Patron, American Express, Dinosaur BBQ and Northern Spy Food Company. A frequent travel and lifestyle photographer as well, he’s shot at locations in Italy, Portugal, Iceland, Morocco, and throughout the United States, to name a few.
Jacqueline Raposo is a freelance chef and food culture writer. She has worked with over 200 chefs internationally for publications including Tasting Table, The Village Voice, Serious Eats, Imagista, Easy Eats magazine and Plate magazine, and is regularly quoted by additional news sources like New York Magazine, Grubstreet, Zagat and Eater. She focuses on pieces that resonate personally with chefs and eaters, like the reconstruction of the restaurant scene after Hurricane Sandy, the disparity of gender and ethnicity in top kitchens, and the complicated national allergy-eating scene. A twenty-year aversion to gluten grew into the blog The Dusty Baker, and she often advises pastry chefs in adapting their menus for a gluten-free crowd. She is a 2015 Specialty Food Awards judge, a panelist at the New School Gotham on a Plate conference and a Taste Talks moderator.
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