This project began around the colors red and beige.  At that time, my friend Chris L’Hommedieu was the chef de cuisine of Michael Mina Restaurant at the Westin St. Francis hotel in San Francisco, CA.  He was creating a tasting menu using lamb, rhubarb, cherries, duck and foie gras.  A schoolmate of mine at the Academy of Art University wanted to collaborate on a fashion shoot.  So, we took the colors from Chris’ tasting menu, started tossing around words like “decadent, provocative and erotic,” and asked a stylist to put together a wardrobe based on the colors.  I asked Chris if we could shoot inside the restaurant, and if he had a cook that would be willing to participate.    We got access and they cooked up some food from the tasting menu.  The result is a narrative of hungry and deviant behavior.