Todd Selby. You’ll know the American photographer for his portraits of creative people at home, published via his eponymous website The Selby.
Todd’s photographs have a personal feel about them. His lens doesn’t discriminate between piles of mess or spic-and-span modernism. They do a good job of transporting you to the moment in front of his camera; places one is perhaps unlikely to encounter otherwise. Outside in the sun with Pharrell Williams, for instance, or looking at the dinosaur collection of Berlin artist Andy Hope. Partly, of course, this is the immersive medium of the Internet at play, since Todd very comfortably owns his website as a platform for photography. He uploads tens of photographs from each of his photographic sessions, putting shots of room corners right alongside a portrait of the homeowner.
And Todd's homely portraits are the perfect preparation for his latest project, Edible Selby. A book and website, it's a portrait of restaurant kitchens around the world, from Tokoyo to Sicily via London. In print, Edible Selby has a hand-made, tactile feel, with illustrations and hand-written, paper correspondence between Todd and the chefs. Curious to know more, I spoke to Todd about his second Selby. More on Edible Selby is over here.
How did you experience being a photographer in a busy kitchen environment? You must have felt a little in the way at times.
I had no experience of being in a professional kitchen before; you are in the way so you learn kitchen etiquette. And, I don’t know how, but I never burned myself. You learn to watch yourself; watch where everyone else is; stay against walls out of their way; to not shuffle backwards, ever, and announce yourself when going around corners. When the food is done, people want it to go straight out so I had somewhere between one and three seconds to get out of the way.
After your work on The Selby, where creative people at home are the subject, why did you move to photograph kitchens?
My focus has always been on artists and creative people and there’s been more recognition of the many artists in the food and drink world: food artisans. I was catching up on that by starting Edible Selby.Photo: A spread from the Edible Selby book featuring Violet Cakes, a bakery and cake shop in east London.
Do you have a favourite junk food?
Ice cream. But I don’t eat it anymore because I’m trying to be healthier. Instead, what I’ve been eating is frozen bananas. If you put one in a food processor it comes out like frozen yoghurt. Think about it in the right way and it tastes like ice cream.
Are food and cookbooks something you remember from growing up?
I never really looked at cookbooks before. Today, I’d say that I like photo-based cookbooks, like Breakfast Lunch Dinner by the Rose Bakery. The photos are great and the design is great, but you also get a feeling of the people who visit and the vibe.
Do you cook at home?
I’ve actually started to cook more and more since working on Edible Selby. Mostly, though, my girlfriend is the head cook and I’m the assistant. I have a lot of enthusiasm but I can’t actually do that many things. When you travel a lot for work you eat out all the time. So at home you crave a nice home cooked meal. You crave a salad.
Photo: Todd Selby's feature on Towpath a cafe in Haggerston, London, beside Regent's Canal.