Sam Le was born in Newton, Kansas. At the age of 9, he moved to El Paso, Texas and found alll the thrills of Mexican Culture. Growing up around amazing food, he knew he wanted to be a chef. Moving to Austin, Texas for college, he took up a job as a dishwasher at a local Japanese Restaurant. After months of hard, wet work, he eventually found work as a sushi chef. After graduating the University of Texas with a Bachelors of Science in Chemistry, he started staging at local restaurant Uchi. After suffering from early signs of arthritis and missing the void of school, he decided to take some classes in photography.
The first thing Sam remembers learning is the Sunny 16 Rule. The Sunny 16 Rule is "a method of estimating correct daylight exposures without a light meter. Apart from the obvious advantage of independence from a light meter, the Sunny 16 rule can also aid in achieving correct exposure of difficult subjects." This rule resonated with him, giving him the philosophy that you should try to take the best photo and not rely on post processing. Photography allowed him to use both sides of his personality, the technical side which loved sciences, and the artistic, free-forming cooking side. He learned everything he could, assisting as many weddings as possible, and documenting a variety of events as he honed his skills.
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