Angeline’s Louisiana Kitchen

Happy Lunar New Year, everyone!

It has been a hectic couple of months, and I apologize for not updating frequently. Work has been keeping me busy, and I have recently started to assist at the studio of Nancy Rothstein. She’s a wonderful mentor, and has shown me everything involved in running a studio, from accounting to client meetings to shooting.

Mardi Gras is tomorrow, so to help satiate your cravings for Cajun cuisine, here are some images I shot at Angeline’s Louisiana Kitchen in downtown Berkeley.

I had always wondered what they were cooking to make such a huge flame (since you can see the kitchen action from the dining area). Apparently, the flame was created from heating a sauté pan on very high heat, then adding butter to the hot pan. This technique was used for preparing the crawfish etouffée and the voodoo shrimp. So next time you order these dishes, be sure to watch the kitchen while you wait!

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