These days, you can’t go to a nice restaurant without seeing diners snapping photos of their food to share on social media.
But Wolfinger said making food into photographic art is just part of his job as a cookbook, restaurant and food product photographer. The other part is making that art a true reflection of the chef’s or client’s vision. “I’ve worked with dozens of food photographers at this point, and Eric stands head and shoulders above the rest because he has this energetic calibration that allows him to find the light within whatever he’s looking at,” Funke said. “I think the beauty in Eric’s photography is in part due to his deep love of this craft, and his respect for the people behind it.
“My religion was Sunday dinner,” he said. “I loved cooking alongside my mom. And at school I realized the classes I liked best were very project-oriented. I loved making things, and I loved to eat everything.” After four years at Pomona College, Wolfinger walked away with a degree in political science and Spanish but no real idea about how to achieve his next goal of becoming a professional food writer. So, he moved to the Bay area to learn how to cook, a skill he believed would be critical for the job: “I wanted to become a great cook, and I wanted to be a writer I could respect who could write with authority.
As much as Wolfinger loved the work, he still dreamed of being a food writer. So in 2006, he decided that if nobody was hiring, he would create his own destiny. With his life savings of roughly $5,000, a good single lens reflex digital camera and some basic coding skills to start his own blog, he moved to South America for a year.
Wolfinger hoped that his blog would attract the attention of famous food writers like Ruth Reichl at Gourmet Magazine. Unfortunately, she wasn’t reading it, but Robertson was, and he invited Wolfinger to come back to Tartine and bake with him. He also offered the restaurant’s walls for a show of Wolfinger’s photos from South America.
“People know me as the Tartine cookbook guy, and I’m not upset about that,” he said. “That book changed the face of baking globally, and I look back on those photos and have warm feeling about that project. The photos have stood the test of time.
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