POSI2900535-CoffeeTableBook2019 LR_DEF

After my traditional
photography studies, I
ended up working with
Max Schneider at a
photography studio in Beveren,
where culinary photography was top
of the menu and where I really got a
taste for it – literally and figuratively!
Then I did a six-month traineeship with
Tony Leduc, which was a real eyeopener
in terms of creativity.
I did have an advantage because my
mother was the best chef I have ever
met. One of the things she learned me
was to appreciate the real flavours of
every season.
Loving to taste and to recognize
flavours is something you have to be
passionate about, otherwise you can
never make the right food pictures.
It has also enabled me to travel all over
the world, from New Zealand to New
York, India, South Africa and quite
almost the whole of Europe.
I am currently working on an EU
project which means I am travelling all
over Europe.
Next June Sergio Herman’s fourth
cookbook is coming out, for which I’m
proud to tell I did the photography.
Next to those bigger projects, I work
for Knack, Lannoo, Unilever and Over
Amstel publishers, and I do a lot of
work directly for restaurants such
as Nuance, ’t Zilte, De Pastorale,
Brabohoeve, Tafeltje rond and so on.’
Kris Vlegels
PAPIL bvba
www.krisvlegels.be
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