New York based photographer Alan Batt, commonly known as Battman, has been working as a photographer in the city since 1981. His career began with a greeting card company, which lasted twenty-five years. His cards showcased the beautiful cities of New York, San Francisco & Washington DC. During this time, for a period of about ten years, he was the lead photographer for Macy’s Thanksgiving Day Parade. For fifteen years, Battman also had a permanent exhibition in The Empire State Building spanning the entire 80th floor. Among his clients were the Virgin Island Tourist Board, NYC Tourist Board, Bustelo Coffee and The Empire State Building.
Passionate about giving back to the city he loves so dearly, Battman photographed and published the beloved NYC Firefighters calendar from 1996-2020, raising $600,000 for charities including the Staten Island University Burn Center. After switching to food photography in 2001, he continued his charitable efforts in the food world. In 2004, he founded the Great Gathering of Chefs, an annual event that hosts about 150 chefs to raise money for various children’s charities across NYC. This popular event quickly became the largest gathering of chefs for a non-awards event in the world. Battman also runs a free Line Cook Course to train and place unemployed New Yorkers in some of the best restaurants in the city.
Despite not considering himself a “foodie,” Battman has photographed and self-published twenty-eight cookbooks and worked with over 700 chefs from around the world, most notably Daniel Boulud, Eric Ripert, David Burke, Joel Robuchon, Michael White, Charlie Palmer and Andrew Carmellini. His most recent project is SAVOR/ TOQUES IN BLACK, a cookbook highlighting 101 Black Chefs from around the country with recipes photos & stories about their experiences growing up and what led them to food. It was a two-year project for which Battman travelled all across the country to meet and interview some of the countries most talented chefs. He considers it the highlight of his career thus far.
Feel free to contact Battman at email@example.com with an inquiries for photo shoots, book ideas, etc.
Since graduating college from Wesleyan University in 2018, Lu has worked as a marketing manager for small food businesses and gained food industry experience working at Union Square Hospitality Group’s restaurants, Manhatta and Gramercy Tavern. In addition to her passion for food, in her free time, Lu works on a photography project she founded in 2013 called The Family Portrait project where she teams up with local non-profits who introduce her to families. From there, Lu takes portraits of families and raises funds to deliver professionally mounted prints to them at no cost. She recently enrolled in NYU’s Food Studies Master’s program and is choosing to focus on food health and wellness as well as media and marketing. She’s excited to use her love of food and photography as part of the marketing team at the Chef’s Connection.
Sarah Strong is a New York City based food writer interested in restaurants, recipes and pop culture. She studied physics at Yale before earning her master’s degree in food studies at New York University. Sarah has worked for Food & Wine Magazine, Downtown Magazine, Heritage Radio Network and Beyondish. When she’s not reading or writing about food, you can find her sneaker shopping, binge watching television or at the archery range.
Yasmin Alishav is a photographer, chef and food stylist.
She has been a board member of ASMP local chapters for 7+ years and served as President of the Los Angeles Chapter for 2.
Her curatorial capability has afforded her the opportunity to organize exhibitions for Month of Photography Los Angeles, ASMP and Photo LA.
A graduate of both Art Center College of Design and Le Cordon Bleu College of Culinary Arts Los Angeles, she changes hats constantly.
Zoe is a first year Food Studies Master’s candidate at NYU. She grew up in New Jersey and completed her Bachelor’s degree in Scotland, at the University of St Andrews. Following her undergraduate graduation in 2019, she attended the Ballymaloe Cookery School in Ireland. This inspired her to pursue a Master’s in Food Studies, and start her career in the food world.