Piero Dri, a remèr, is painstakingly shaping a forcola by hand. A forcola is a traditional rowlock for Venetian boats. Each forcola is unique, as it is customised for the individual requirements of each boat and its rower. The specifications varies according to the design of the boat as well as the anatomy, rowing posture and rowing style of its rower. The forcola Mr. Dri is shaping in this image is destined for one of the 400 or so gondolas in Venice.
Stelios Drosos is a master leather craftsman in the village of Megalochori on the Greek island of Santorini. Mr. Drosos has been making a large range of high-quality leather goods by hand in his workshop for over 30 years.
Vittorio Costantini shaping molten glass in his workshop near Fondamenta Nuove in Venice. Signor Costantini began his apprenticeship in a glass factory when he was just 11 years old. He soon discovered a passion for a particular way of working with glass, known as flame working, which involves the use of a concentrated hot flame to melt coloured glass and to sculpt it into unique creations.
His long fascination with nature is evident in his delicate and highly detailed glass sculptures of flora and fauna, each of which can take several hours of painstaking work. Signor Costantini’s passion for the natural world, which he captures in his colourful glass pieces, remains undimmed today, over 65 years since his introduction to glassworking.
Nelson Kishi stands in his lovely studio, Codex Venezia, on Fondamenta degli Ormesini. Inspired by his adopted home city of Venice, he left behind his architectural career in Brazil to pursue art.
His pen-and-ink (and sometimes wash) illustrations range from the very simple to the incredibly detailed; his choice of medium and detail serves to portray the multifaceted character of the elements (people, animals and architecture) that comprise this historic and enigmatic city.
Chef Russ, a Connecticut native, has cooked from a very young age and worked previously as a DJ. When he came to a career crossroad, he chose the culinary option, as it seemed a more viable choice.
The Dilly Duck Shop used to be a Chinese restaurant. Since opening the Shop four years ago, Russ, along with his colleague Michelle, focuses on creating dishes with the freshest ingredients and a dash of imagination and flair. That the food is exceptional is attested to by the endless stream of devotees who come daily through the doors to sample the fare. The constantly changing specials serve as a laboratory in which Russ and Michelle test new ideas and theories; the successful experiments appear in a subsequent menu, to the great enjoyment of visitors.
Phyllis is a bundle of energy who keeps the Dilly Duck Shop humming. She greets the customers, entertains them, takes orders, deals with phone calls and keeps the restaurant spotless. “Lucky I love to clean”, she says with a little chuckle. Her current role may just be more challenging than her previous senior leadership role in a healthcare institution.
Michelle, a culinary school graduate, has worked at the Dilly Duck Shop since it opened. When she began, she focused on baking pastries, but now applies her considerable skill to the entire menu. She especially loves creating new dishes; in this image, she is testing out her latest idea: a thick pancake with homemade Oreo cookie crumble.