Twentieth Collection

I decorated these cupcakes with Russian piping tips that I've wanted to try for a while. Unlike most of my photos where I try to emphasize the food, I tried to camouflage it with flowers for an interesting effect.

This vegetable plate was created by a french Chef, Jérôme Roux, with whom I worked.
Classic, colored, bio... An interpretation of the simple salad for a fresh and cool appetizer...

I just couldn't take my eyes off of these cherry tomatoes harvested from the garden. They are gorgeous in their organic forms and colors, almost like jewels.

Personal army of unicorn macarons with dulce de leche filling and sprinkles hair! Because like I always say: life is better with sprinkles!
Loving this trend and can't get enough of it!

Sweet sriracha chicken wings shot for The Counter's multiple locations. I chose a strong backlight to emphsize the sriracha glaze, since I felt it was the most important element. The green onion garnish and sesame seeds provided the perfect color contrast. I eat a lot of these wings.

Nothing speaks of Feasting Celebration like Vivek Singh's latest book. Bringing rich heritage of religious festivals with cultural celebrations, it's an incredibly colourful and enriching book.

Holi Chaats with Holi paint
Chef: @chefviveksingh with @fiffififirdaus
Publisher: @bloomsburycooks @absolute_press
Retoucher: @theforgeuk
Photographer: @jodihindsphoto

Staying in ….
The inspiration for this image came from the single black and gold earring that was found under a bed while helping a friend move . The matching earring long gone many years ago. Thinking how I could incorporate it to a food story. I came up with Staying in, with cherries and chocolate. With the help of photoshop I made the earrings a pair once more.

Cold smoked bone marrow dish by Salt & Smoke in Asheville, NC. Chef Josiah McGaughey works out of his food truck behind Burial Beer, serving delicious old world European and southern American foods all on paper plates. Shot for Beer Advocate magazine.

I love burgers. In all variations. They are just perfect - not only visually, but also culinary. With pulled soy, red cabbage and fresh salad there´s absolutely no need for meat.

A gluten-free version of classic French cookies. These soft and fragrant orange chocolate petit beurre cookies will satisfy the most refined taste buds!

This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant. Photographed for The New York Times Food section @nytfood, styled by @the_bojon_gourmet and @snixykitchen.

This amazing dish was photographed on location at the Napa Valley Grill in Beverly Hills California. Food styling by Amy Villareale.

I made this chocolate fudge brownie on a rainy day. In this picture I wanted to create a nice warm feeling when it's rainy outside. That's why I used a dark backround and colours. This picture was taken in the evening to get that dark look.

Refreshing gin and tonic with mint and lime. Photographed in the studio, using flashlight from behind to shine through the glass, lime and ice-cubes. Had to work reasonably fast as I do prefer working with real ice-cubes. A great and fun day working.

This is vine tomatoes taken in a dark/moody setting which I've been practicing a lot lately. Since the Food Photography & Styling course I did recently, I'm loving this style of photography more and more.

In Italy, the "Art" of making pasta is passed on from one generation to another. I wanted to create an image that showcased the feel, texture, and emotion of making pasta. This image was created with that in mind. The image is created by first setting up your scene, then you turn off all the lights in a room. Next you opening up the camera and exposing each segment of the image with a special light. The technique is called "Light Painting" because that is exactly what you do. Like an artist would use a brush and ink, you "apply" the light using similar strokes. The end result is an image with deep color, emotion, and a very painterly appeal I hope you enjoy it as much as I enjoyed creating it.

This vegetable plate was created by a french Chef, Jérôme Roux, with whom I worked.
Classic, colored, bio... An interpretation of the simple salad for a fresh and cool appetizer...

This Meyer lemon tart gets a vibrant pop of color and intense flavor from the blood oranges. It is a wonderful dessert to brighten up any day!

This was shot during a media lunch at So Long, Hi (@so.long.hi) in Los Angeles. The restaurant was kicking off their all-you-can-eat weekend lunches. An overhead shot seemed to be the most democratic way of showing an abundant spread and the AYCE approach to dining. Lit with natural light.

This was taken for the launch of an incredible restaurant with Japanese inspired menu.
This is their wonderful Green Tea Ice cream

This dish consists of glacier lettuce, sculpit, celery leaf and stretto on the bottom and is topped with sweet alyssum and thyme blossoms. Made by chef Brian Canipella of Cucina 24 as part of a collaborative funderaiser dinner between 8 of the top chefs in Asheville, NC this past spring.

I love this vegan and glutenfree burger with falafel patties, rocket salad, tomatoes and red onions - not only because it´s very tasty but also because it´s really beautiful and easy done.

Mark Bittman's Bouillabaisse recipe for The New York Times Food section @nytfood. For a soup base that will make this superb, @markbittman says seafood is the stock answer. Styled by @the_bojon_gourmet and @snixykitchen.

This amazing chicken sandwich was photographed on location in Marina del Rey at the Cafe del Rey. Food styling by Amy Villareale.

Carrot and ginger cake with pecan nuts, recipe by chef Jules Devlin, styled by Jody Vassalo photographed on location in a stunning beach house in Byron Bay whilst working with amazingly talented people for a cookbook.

Being I am from the DEEP SOUTH, we love to eat! But mostly we love to eat seafood. I wanted to create an image that showcased the deep color and taste of Louisiana Crawfish. This image was created with that in mind. The image is created by turning off all the lights in a room. Then opening up the camera and exposing each segment of the image with a special light. The technique is called light painting because that is exactly what you do. Like an artist would use a brush and ink, you "apply" the light using similar strokes. The end result is an image with deep color, emotion, and a very painterly appeal.

This photo was for a PR/marketing campaign for Le Petit Paris located in Los Angeles. The client wanted to show as much shellfish as possible, and I felt this angle made the photo more dynamic. Lit with a 36" softbox.

Gorgeous meatballs with a Japanese twist. This was taken for the launch of an incredible restaurant and concept. Coming to Soho, London soon....

Healthy summer breakfast, with kiwi, coconutrecipe and quinoa, developed and styled by @chefsamgowing. The image is from a photoshoot for Zespri kiwifruit New Zealand @zesprikiwifruit and published in Zespri cookbook.