Perhaps best known for his use of offal, bones, tails and other normally discarded parts of the animal, chef Fergus Henderson is one of the innovators of modern cuisine. His dishes are derivatives of traditional British food, usually paired with French wines. However, perhaps the most impressive thing about him is that he’s actually an excellent trained architect (from no other institution than the AA) but one day decided he preferred food – and despite being awarded a Michelin star for St. John restaurant in 2009, he was entirely self taught as a chef and has never worked in anybody else’s kitchen.
Henderson was diagnosed with Parkinson’s in 1996, and has since undergone deep brain stimulation therapy which supposedly has increased his mobility in the kitchen – however, watching him work it’s clear that he wields most implements with difficulty (and in some cases, it’s just too dangerous) and relies on his deputy. However, when you talk to him, it’s clear that his disability has not diminished his ability, talent or passion for food – if anything, it’s enhanced it. He’s an animated, engaging speaker with a dry sense of humor and a disarming smile. I had the honor of running a food photography class with him once; it remains one of the most inspiring experiences of my photographic career to date.
All I can say is that I have enormous respect for the man, and his bone marrow and parsley salad (which he describes in strangely architectural terms) was quite excellent, too. MT
This series shot with a Leica M9-P, 35/1.4 ASPH FLE and Leica D-Lux 5 Titanium.
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