Spent the evening at an unbelievably great cooking session with Parisian chef extraordinaire Paule Caillat. Many discussions about creativity, melding technical knowledge with the intuitive and the subtleties of Cahors wines. What, you might ask, does this have to do with photography? Everything. Because like cooking, if you use what you're deeply drawn to in your creative expression, amazing things happen.
This giant platter of black truffles pretty much sums up the experience.
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