COVER BLUE HORIZONTAL WORKING

I worked with Antonio before in New York when he  was included in a book I do every year with about 100 chefs. His work was always wonderful but now it’s exceptional. The Miami newspapers and magazines love him. He is featured regularly with the title of “best chef” in many categories.

The only place we could find to shoot was the chocolate room. Not much room but I’ve cut my equipment down over the years so it worked just fine.space

 Here’s a sampling of what the book will look like. It will be available in November and for a while exclusively on this site. We’ll keep you posted.

CAKE

BACHOUR-2

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BACHOUR-BOOK 1

BACHOURworkers

FLORIDA-CREW

We had 2 days to finish. But with the help of his extraordinary staff ,a very happy staff, we ended up having extra time.

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