Foodography: Charcuterie, Home cooking and Pre-historic dining

A common misconception about professional chefs is that they eat well for every meal. On the contrary, if you ask a chef what is in their refrigerator at home, a common response might be "I think there might be some mustard in there" or "I just loaded up on frozen pizzas". This really shouldn't be surprising as cooking is their job, and it usually takes some strength for me to cook after 8 hours at my day job. I can only imagine trying to do that after 10+ hours in a kitchen. Fortunately for me while visiting Stewart Woodman's home this past week, he brought out the big guns and had a lovely spread of wine, sweetened breads and charcuterie for us to nibble on.