MAGGIE VIEGENER

B.O.H Back of the house. Term used in architecture referred to the behind-the-scenes areas that customers will not see. 
Behind every restaurant there is a kitchen. Behind every kitchen there is a staff. Behind the staff there is a family. The gastronomical world is known for enduring exhausting and intense work circumstances. 
I set out to capture the social bonding people develop in order to carry out these demanding schedules. To explore the working hours as well as the 'afterhours'.
Chila Relais & Chateaux Restaurant, BUENOS AIRES, ARGENTINA.
Chef: Pedro Bargero

18:30

19:20

19:45

20:00

21:00

22:30

00:00

01:30

19:10

02:00

03:30

Central Market of Buenos Aires

Mercado Central de Buenos Aires

04:00

05:00