We are thrilled to introduce Chef Jim Sullivan of Medium Raw Arts who we met on a lark at The Hood Kitchen Space last summer. Chef Jim is also a talented culinary photographer who captures food and pretty much anything associated with food. The best thing about Jim is his boundless enthusiasm for his craft. He will be cooking up the good vibes at our 1/30/16 DTLA lark at the Lawrence Fodor Loft.
What is your idea of the perfect meal?
I always think about this and ask my friends. What would my last meal be if I could pick anything? For me that’s easy, a hot spicy bowl of ramen w pork belly, poached egg and fresh herbs.
What living chef do you most admire?
I wouldn’t necessarily say a chef, more like person, my grandmother! This is a woman who was in WWII as a prisoner in a camp, left everything with just the clothes on her back and came to the US. Worked her ass off to raise 5 children (all are very successful) and has 16 grandchildren. That’s what inspires me!
What is you best, most simple, culinary advice?
Have FUN!
What is your motto?
Work hard, be humble…repeat!
What came first, food or photography?
Food/chef. I was doing pop up events after culinary school and people were taking images of my food with their iPhones, which were terrible. So I finally decided to get a DLSR and delve into food photography. This was about 3 years ago and since then my focus has been food/cocktail photography but still cook as much as I can.
How does your food and food photography influence each other?
For me they go hand in hand. My love for food drives my photography.
What foods/ingredients do you consider over or under rated?
I think a lot of “foodies” get caught up with the fancy ingredients i.e., foie gras or truffles. I like to keep it simple and just focus on fresh ingredients. I’m more of the adage less is more, which I feel you can see in my food and photography.
What was your most favorite dining experience?
Well Per Se in NYC definitely was the best restaurant dining experience. The way the FOH/BOH work in symmetry was amazing. BUT I will have to say the absolute best “food” experience was when I spent time in Paris. I stayed in a flat just a few blocks from the Eiffel Tower and was able to walk across street to all the available purveyors on a daily basis. I would walk to the fishmonger, pick out some fresh seafood and then walk over to vegetable stand and then go back and cook! The ability to have such amazing fresh and various purveyors right there was awesome! I wish I could have that every day! Being able talk to the purveyors and get what was fresh was so inspiring. Definitely want to have that experience again, soon! (on a side note: I do have this secret love for street food. The best thing I’ve eaten in awhile has to be in Tijuana. The food at Carwash del Torta is badass!)
Who is your favorite person to cook for?
My wife! Hands down. She is a foodie at heart, a great baker and my toughest critic.
What do you consider your greatest achievement?
Being able to provide for my family. My family is everything to me.
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We love how this Chef/Photographer captures the heart of the culinary community. See Chef Jim’s delicious Baja inspired menu and come on a lark with us!
