clock menu more-arrow no yes

Filed under:

Notes From a Kitchen Volume Three to Feature Skenes, Stupak, Acheson, Crenn, More

New, 1 comment
Left: Volume 1 [Photo: Paula Forbes/Eater]; Right: A preview of what's to come: notes from Vinny Dotolo of Animal and Son of a Gun in Los Angeles.
Left: Volume 1 [Photo: Paula Forbes/Eater]; Right: A preview of what's to come: notes from Vinny Dotolo of Animal and Son of a Gun in Los Angeles.
Photo: Jeff Scott

James Beard award-winning photographer Jeff Scott tells Eater he's currently working on a third volume of his Notes From a Kitchen series, due out Fall 2014 on Scott's Tatroux publishing. The new volume will be the same size and shape as the first two — "like the Time-Life series, but about creativity" — and will focus on an entirely new lineup of chefs.

Included in the new volume: Joshua Skenes (Saison, San Francisco), Scott Anderson (Elements, Princeton, New Jersey), Linton Hopkins (Restaurant Eugene, Atlanta), Matthias Merges (Yusho, Chicago), Alex Stupak (Empellon, New York City), James Syhabout (Commis, Oakland, California), Dominique Crenn (Atelier Crenn, San Francisco), Dan Felder ( Momofuku Culinary Lab, New York City), Jordan Kahn (Red Medicine, Los Angeles), Vinny Dotolo (Animal, Los Angeles), Hugh Acheson (Five & Ten, Athens, Georgia) and more "unexpected" names yet to be announced.

According to Scott, the book will be "a visually revealing look into process and constant evolution of creativity as it happens" and will feature "Chefs' private notebooks, their sketches, daily notes, dish development and their wild obsession with specific ingredients." Part of the book involves Scott "going out into nature with Chefs to capture them foraging" as well.

As for how this book will be different from the first two volumes, Scott says, "I was aiming for a more pure emotional, human quality in Volumes One and Two, and this book will have that too, but also there will be a more serious resource aspect to Volume Three." Citing the current festival scene, and the collaborations and friendships it has allowed to develop between chefs, Scott says he hopes the books will continue chefs' "dialog with the public and dialog with each other." He has been tweeting sneak peeks and snippets of ideas from the new book if you can't wait til next year.

· Notes From a Kitchen [Official Site]
· All Notes From a Kitchen Coverage on Eater [-E-]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day