Everyone’s mind is on food as we head into the holidays, but for Brad Perkins, it’s a yearlong pursuit—a new commission can hinge on the perfect repast. In this Narrative article, he describes 40 food memories that built Perkins Eastman. His diaries are tied to some of our biggest projects. Here’s a selection from his account:
One of the more enjoyable aspects of working nationally and internationally since starting Perkins Eastman has been my opportunity to experience the incredible variety of great food across the United States and in countries around the world. Often, sampling so many exotic foods is within the context of dining with co-workers, friends, clients, government officials, and others. Moreover, sharing meals with clients and staff at home and abroad has proven to be an important ingredient in the building of a successful practice.
Brazilian Seafood Feast
Perkins Eastman’s first international client was a Brazilian family that hired us to master-plan a major destination beach resort in Bahia, Brazil. Our client would bring us together at his house on the property, which was adjacent to a small fishing village. Each morning as the fishermen would set out to sea, our client would tell them what he wanted. One day, the catch included 30 small lobsters. Lunch that day—plus the Caipirinha cocktails—was followed by a long afternoon siesta.