Recent Work By Brandon Tietz

At some point this stopped being about food.

“Tell me, what can people expect from Artisan?” The digital tape recorder rests between New York culinarian, Chef Tairy Livingston, and myself on black sheepskin acting as tablecloth. According to the editor-and-chief of Neo Gourmet Magazine, it’s now standard practice to do interviews with the emotionally unstable and eccentric of the culinary world. “Rock star hash slingers,” they’re called—guys that attend an anger management meeting before outsourcing their pent-up aggression on a filet of veal.