Throw 'Em A Bone

Depending on where you work, a staff ‘meal’ can be anything from a formal, pre-service sit down to a bite of something rancid the chef was going to bin but let you scarf down at your station.

Photographer Per-Anders Jörgensen, whose new book, Eating with the Chefs, will be published in spring, 2014 (Phaidon), captures the full range - from The French Laundry, St John, Le Chateaubriand and Chez Panisse, to Mugaritz, Attica and El Celler de Can Roca - to name just a few.

Along with photos, the book will feature family (or staff-size) recipes from each restaurant. You may need to adjust your own or your staff’s expectations accordingly.


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