Todd Selby is known for documenting the homes of designers like Jonathan Adler. But "food is really my obsession," he says, so depicting the life of chefs was "a natural next project." For Edible Selby, a new column for the New York Times T magazine, Selby follows chefs from home to market to restaurant, shooting up to 4,000 photos a day. The resulting collages of images might, for instance, show baker Chad Robertson of San Francisco's Tartine rolling bread dough and also waxing his surfboard. Selby includes handwritten recipes and Q&As that might reveal favorite ingredients of Paris chef Inaki Aizpitarte (venison, frog legs, truffles). Ultimately, Selby cares more about creativity than Michelin stars. "It's great to do a mix of high and low, longtime masters and up-and-comers," he says.
Todd Selby: The Food Takeaway
"The chef at Hartwood in Tulum, Mexico, introduced me to chaya. It's like spinach but poisonous if eaten raw."
- Food as Art: The New Food Visionaries
- They Draw & Cook
- Jeff Martin: Sketching Kitchens
- Marvel Superheroes' Cookbook and More Comics
"Chad Robertson at San Francisco's Tartine fries a thick slice of bread in a cast-iron skillet until it's crispy on one side." Left: Before shooting Tartine in San Francisco, Selby ate its fig tarts and bread all day.