We did a photo shoot for a cook who created his own vinegars and oils and the brand is called Cook Element. During this shoot we also photographed some vegetables and fruits for their website. It is just a bit of salad but doesn't it looks delicious?
Was mighty impressed by the show-case of these samplers by La Jolla Salt company at 'Signature Chefs Gala' fundraising event at the Del Mar Paddock in San Diego. The presentation as well as the flavors (Chef was kind enough to make a vegetarian version for me) were phenomenal.
This is a smoothie queen with blueberry, banana, maca powder and protein. Frozen raspberries crowned this beauty.
Good smoothie in the morning before going to work :)
This dish was initially developed for the Bocuse d'Or competition and has evolved since then into a stunning chicken liver parfait with beetroot created by Chef Adam Bennett of The Cross, Kenilworth. His dishes have won so many photography awards and proves that when you've worked together for 6 years, you begin to understand how to best capture a chefs dishes.
Restaurant: @thecrossatkenilworth
Photographer: @jodihindsphoto
#awardwinning #international #foodphotographer #london #michelin #chefsofinstagram #talentedchefs
This dish is brought together with simplicity, a love of the form and arrangement by Chef Adam Bennett and some lovely plates by Goodfellows. It's a vegetarian dish served at Michelin starred restaurant, The Cross in Kenilworth.
Restaurant: @thecrossatkenilworth
Crockery: @goodfellows_ltd
Photographer: @jodihindsphoto
#awardwinning #international #foodphotographer #london #michelin #chefsofinstagram #talentedchefs
Thick soup for the end of summer. It is made of roasted red peppers and cherry tomatoes. I love the color of the soup so I emphasized it with turquoise and blue color of background and props.
That Fab sample of Coconut Panna Cotta with tropical fruits and herbs at the 4th Annual Taste of Rancho Santa Fe.
It's a perfect complement to a warm Sunday afternoon; Courtesy - Super talented Pastry Chef of 'The Bridges at Rancho Santa Fe'.
Stewed beef brisket with radish and carrot (蘿蔔燜牛腩) is an all-year comfort food on Chinese table. As well, it's the dish that most of my friends in UK asked me about during my trip. And the perfect texture is tender but not loose, and the meat can't be processed by slow cooker, but a way of periodical heating.
Some people say it's all about the main dish, but I think sides, such as classic fries are important too! These perfect fries call the restaurant Spears in Vienna their home. Perfect cut, perfect texture, perfect garlic dip. Good food can be so simple ;)
Part of a shoot for Organic Farm to Table Restaurant "Los Tamarindos" in Los Cabos, Mexico.
It was important to create an look that would reflect the rustic atmosphere of the restaurant. Their cuisine has strong Mexican elements with mediterranean influence; thus we used green, white and red to remind us of that. There's also the presence of tradition in adding elements such as: wooden spoons, clay plates and stone molcajetes.
I truly enjoyed this shoot and Im very proud of the results.
Part of a shoot for Fine Dining Restaurant "Sunset Da Mona Lisa" in Cabo San Lucas, Mexico.
The idea was to focus entirely on the food and its presentation. I kept distractions to a minimum with a white plate, as well as a white tablecloth. Shadows were kept to an absolute minimum with soft even lighting. All this helps appreciate the work of Chef Paolo Della Corte. Composition and color are used to produce beautiful and delicious results.
My favorite summer apetiser - bruschetta al pomodoro. The ideal composition of summer sweet tomatoes, basil, garlic and olive oil. On this photo I wanted to show the process of making bruschetta as well as emphasize the beauty of tomatoes.
Making the famous italian "pesto". Just few and easy ingredients: basil, oil, pine nuts, Parmigiano Reggiano and salt. The word "pesto" comes from the italian verb "pestare", to pound in a traditional marble mortar.
Inspired by both the italian & greek cuisine kitchen, I'll composed this dish with zucchini flowers stuffed with oven baked green tomatoes and eggplant & a pinch of feta cheese
I was commissioned by a Pastry Chef and a Executive Chef to photograph their christmas dishes of 2016, so I wanted to bring out a soft christmas mood that complements visually this beautiful and tasty food. Beside lighting, I had try creating some shadows to make more realistic the presentation of the food as if it were placed in a real christmas table of any home table.
I was commissioned by a Pastry Chef and a Executive Chef to photograph their christmas dishes of 2016, so I wanted to bring out a soft christmas mood that complements visually this beautiful and tasty food. Beside lighting, I had try creating some shadows to make more realistic the presentation of the food as if it were placed in a real christmas table of any home table.
I was commissioned by a Pastry Chef and a Executive Chef to photograph their christmas dishes of 2016, so I wanted to bring out a soft christmas mood that complements visually this beautiful and tasty food. Beside lighting, I had try creating some shadows to make more realistic the presentation of the food as if it were placed in a real christmas table of any home table.
I made this zucchini cake at home, put some mascarpone cream and black berries on top. Took some pictures and left the cake for few minutes unwatched. When I came back my dog had eaten the cake.
Hand painted lemon and vanilla macarons with gold and pink for a babyshower. That spoon is one of my favorite photography props!
Gaumenschmaus loves vegan cuisine. This pic shows vegan dumplings with poppy-seed, plum filling. Anyone else, who would love this?