Prepping Oysters in Vancouver
A damp, overcast midday light washes over a busy commercial kitchen in Vancouver’s Gastown, where a line cook in a soaked grey cardigan wipes sweat from their brow while balancing a tray of fresh oysters. The stainless steel counter reflects the flat grey sky, against the dark, water-stained tile grout behind the prep station. A heavy workbench vise clamps a cutting board, surrounded by scattered paperbacks used as makeshift coasters for glasses of water. Nearby, a glass carafe sits half-empty, its surface beaded with condensation. The cook’s hands move with practiced efficiency, ignoring the clutter of measuring tapes and pot holders strewn across the workspace, capturing a moment of raw, unposed labor in a cramped, steam-filled environment.
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