Raymond Grubb serves up creativity.

Photo by Deborah Triplett

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Raymond left his career in the medical field to see the big picture. Or was it to taste the sweet life? He’s got technical smarts (like a degree in biochemistry from Davidson College) and the imagination to do both, which makes his baking and his photography all the more amazing. While baking and photography both require precision and skill, they also require a gift—a vision and a sense that the finished result will inspire someone either to see the world in a new way, or to share the essence of a moment.

These days, Raymond focuses on photography more than baking; mostly self-taught, he approaches photography from a fine art perspective, using both new and old technology and techniques like photogravure. “I get a lot of satisfaction out of the work,” he says. “Using old European cameras gives you a real, close connection to the first people who developed the process.”

What’s your favorite thing about reading skirt!? “Seeing who I know that’s in there. It’s a surprise. I love that it’s hard to miss, and I always know Deborah Triplett is going to have something to do with it.”

And wearing a skirt? “It wasn’t that much different from shorts.”