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
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.
This was taken for the launch of an incredible restaurant with Japanese inspired menu.
This is their wonderful Green Tea Ice cream
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.
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.
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.
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 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.
Gorgeous meatballs with a Japanese twist. This was taken for the launch of an incredible restaurant and concept. Coming to Soho, London soon....
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.
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.
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 amazing dish was photographed on location at the Napa Valley Grill in Beverly Hills California. Food styling by Amy Villareale.
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.
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.
A gluten-free version of classic French cookies. These soft and fragrant orange chocolate petit beurre cookies will satisfy the most refined taste buds!
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!
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.
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.
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.