Home»Food & Chefs!»Chef Interview - Clyde's of Georgetown - Brian Stickel

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Modified 2-Mar-10
Created 27-Feb-10
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Clyde's of Georgetown interiorClyde's of Georgetown interiorBrian Stickel, executive chefIn the Clyde's of Georgetown kitchenBrian Stickel, executive chefGeorgetown kitchenGeorgetown kitchenGeorgetown kitchenGeorgetown kitchenGeorgetown kitchenGeorgetown kitchenGeorgetown kitchenBrian Stickel, executive chefGeorgetown kitchenGeorgetown kitchenBrian Stickel, executive chefGeorgetown kitchenGeorgetown kitchenGeorgetown kitchenGeorgetown kitchen
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Keywords:120, 80mm f/4 macro, Brian Stickel, Clydes of Georgetown, DC, Executive Chef, Georgetown, ISO 3200, Ilford Delta, Ilfotec DD-X, Mamiya 645, Northwest, Washington, bacon, black and white, brussels sprouts, cook, delicious, every food fits, film, finishing salt, food, fresh, garlic, herbs, interview, kitchen, medium format, olive oil, onion
Guestbook for Chef Interview - Clyde's of Georgetown - Brian Stickel
1.Fritzi Scott(non-registered)
One hundred pounds of asparagus sounds about right:)
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