Todd Selby's guest appearances

Todd Selby

After the Jump

THE FOOD SEEN

alphabetiii

Grace Bonney

Kristina Gill

Paul Magazine

John Bush

Sarah Suzuki

David Stark

Gaby Dalkin

Priya Krishna

Alison Roman

Jody Williams

Lia Ronnen

Adam Perry

Jon Bonné

Richard Betts

Joe Campanale

OwlTail

On the last THE FOOD SEEN of 2012, we welcome Todd Selby in our place. Best know for his blog, theselby.com, in which the photographer takes portraits in personal spaces, now has a tasty extension into the food world. His book, “Edible Selby” follows chefs like Chad Roberston of Tartine in SF, Susumu Kakinuma-San’s Neapolitan pizza in Tokyo, and Christophe Vasseur’s bakery Du Pain Et Des Idées in Paris, documenting their cooking lives. Found out how Todd learned to navigate the culinary scene, what he eats around the world, and the mountain man miso soup dish he cooks at home. This program has been sponsored by S. Wallace Edwards &amp; Sons.   “I think there’s a big cross over between fashion and food because they have so much to do with aesthetics at a certain level.” [21:10] “It’s not about pure luxury… fine dining is now about re-defining what it is to be a restaurant, and challenging you and themselves. And that’s what is exciting to me.” [30:50] — Todd Selby on THE FOOD SEEN

On the last THE FOOD SEEN of 2012, we welcome Todd Selby in our place. Best know for his blog, <a href="http://theselby.com" rel="nofollow" target="_blank">theselby.com</a>, in which the photographer takes portraits in personal spaces, now has a tasty extension into the food world. His book, “Edible Selby” follows chefs like Chad Roberston of Tartine in SF, Susumu Kakinuma-San’s Neapolitan pizza in Tokyo, and Christophe Vasseur’s bakery Du Pain Et Des Idées in Paris, documenting their cooking lives. Found out how Todd learned to navigate the culinary scene, what he eats around the world, and the mountain man miso soup dish he cooks at home. This program has been sponsored by <a href="http://www.surryfarms.com" rel="nofollow" target="_blank">S. Wallace Edwards &amp; Sons</a>. <h2>“I think there’s a big cross over between fashion and food because they have so much to do with aesthetics at a certain level.” [21:10]</h2> “It’s not about pure luxury… fine dining is now about re-defining what it is to be a restaurant, and challenging you and themselves. And that’s what is exciting to me.” [30:50] — Todd Selby on THE FOOD SEEN

Episode 128: Todd Selby & Edible Selby

Grace Bonney sits down with photographer, artist, and author Todd Selby on this week’s episode of After the Jump. Todd has made a name for himself by documenting people and their personalities in their own homes. Todd is also notable for his websites, TheSelby.com and EdibleSelby.com, and his recent book, also called Edible Selby. Tune into this episode to hear Grace and Todd discuss the role of film and video in the realm of photography, how to make subjects comfortable in front of the camera, and his background in art and hand-lettering. Todd explains his transition from the fashion and lifestyle world to photographing chefs and restaurants. Todd also talks about his admiration for the DIY aesthetic, and the passion of food professionals. This episode has been sponsored by Clarkson Potter Publishers.   “The way that I came into this was not from a design or architecture perspective… I’m a lot more personality-driven. I’ve always been looking for big personalities and spaces, so I think I’m coming from a different viewpoint.” [5:40] “I think that a big movement in the food world, as well as with interiors, is the DIY movement… There’s a lot variation within that- it’s the opposite of mass-produced.” [28:50] — Todd Selby on After the Jump

Grace Bonney sits down with photographer, artist, and author Todd Selby on this week’s episode of After the Jump. Todd has made a name for himself by documenting people and their personalities in their own homes. Todd is also notable for his websites, <a href="http://www.theselby.com" rel="nofollow" target="_blank">TheSelby.com</a> and <a href="http://www.edibleselby.com" rel="nofollow" target="_blank">EdibleSelby.com</a>, and his recent book, also called Edible Selby. Tune into this episode to hear Grace and Todd discuss the role of film and video in the realm of photography, how to make subjects comfortable in front of the camera, and his background in art and hand-lettering. Todd explains his transition from the fashion and lifestyle world to photographing chefs and restaurants. Todd also talks about his admiration for the DIY aesthetic, and the passion of food professionals. This episode has been sponsored by <a href="http://www.scribd.com/collections/3570875/Home" rel="nofollow" target="_blank">Clarkson Potter Publishers</a>. <h2>“The way that I came into this was not from a design or architecture perspective… I’m a lot more personality-driven. I’ve always been looking for big personalities and spaces, so I think I’m coming from a different viewpoint.” [5:40]</h2> “I think that a big movement in the food world, as well as with interiors, is the DIY movement… There’s a lot variation within that- it’s the opposite of mass-produced.” [28:50] — Todd Selby on After the Jump

Episode 21: Todd Selby