My day at Toki Underground was typical of pretty much any shoot in that it presented a pretty major change in plans. The original framework for the day was to start with the staff around 10:00am as they prepped the restaurant for the day’s lunch service, followed by a portrait of founder & head chef Erik Yang with additional photos of a few menu favorites during the slow hours between lunch and dinner rushes. Then came the last minute email: “Erik won’t be available tomorrow afternoon so can you be ready to take his portrait right at 10am?”
