Sous Chef, Chinese Restaurant, San Francisco

This is a 'street portrait' taken from my table at a prominent San

Francisco Chinese Restaurant named Brandy Ho's (no MSG) and VERY HOT

food, cooked extremely fast. Your ratings and critiques are invited

and very welcome. If you rate harshly or very critically, please

submit a helpful and constructive comment/Please share your superior

knowledge to help improve my photography. Thanks! Enjoy! John.

Nice taken. Love the color play through her face. Little grains effct is also a plus point here. Lovely.

I think this photo illustrates my point that even at a restaurant dinner, it pays to have a camera on your table.

 

Not only was the food wonderful and memorable (it's a famous and inexpensive restaurant near North Beach in San Francisco -- Brandy Ho's) whoever prepared the lighting for the cooking area obviously did so professionally and probably had a threatre and/or photography background and skills.

 

It was only up to me to point my camera and wait for a proper moment, and there were so many of them as I waited a short time for my meal, I had many choices of captures to post.

 

Intelligently written comment; come back again if you feel like it.

 

John (Crosley)

A blue light tells me....hot! Slicing through the cook like butter and framed with gold and to top it off...she seems to have a very serious demeanor which helps, especially when your hungry. My only critique, a little sharper...no biggie. Nice to see no MSG's though! Nice one!

Come to think of it, I think I used my 24~120 f 3.5~5.6 V.R. lens rather than my 80~200 lens as indicated, accounting for some softness, but it could use some sharpening.

 

However, it's indoors, at night, which also accounts for some softness, and, it's extremely slow shutter speed.

 

And you show some talent with writing, short and punchy -- I'll have to wait for your next critique. And yes, the food is hot, as the color temp of the 'blue' would indicate (blue indicates high temperature, hence the term 'color temperature' -- for tungsten at least, for those who are not familiar with such terms).

 

My meal, however, was traditional Cantonese, something they do serve, so my nose was not drippng and my lips were not numb as they usually are when I order Hunanese (three grades of hotness, hot, hotter and explosive).

 

Thanks for the literate comment.

 

John