My mom and my Grandma Laudig get top credit for shaping my attitudes about food, but Brian Preston-Campbell probably deserves the bronze medal.
I've known the guy since I was a high schooler and he was a C.I.A. student. He introduced me to pho, tasting menus, smoked mozzarella, and expensive coffee. We both landed in New York City at the same time, and while he slaved in the kitchens of some of some famous chefs, he'd occasionally muse on his dream career: food stylist.
Of course, I'd
