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Scott Shrake
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Food to be photographed is sent via overnight express to New York. “Just as if it were an order,” Florencia says.
The agency uses conventional film photography and shoots in natural daylight, which gives a fresh, open, inviting feeling that artificial lighting often can’t replicate.
Where’s the Beef?
Florencia points to her background in meat processing, and says she thinks real chefs have more respect for products that reflect an expertise in meat-cutting. “Cooking always hides that. … If the product is sold raw, they should see it raw and know they get it raw,” Florencia says.
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