Twenty-First Collection

I took this image of a pumpkin spiced walnut loaf in the captivating afternoon light. This light is so prefect to accentuate the textures and the tones of this gorgeous bread.

This was a chocolate and raspberry cake, covered in vanilla swiss buttercream and painted in gold, made for the 50th birthday of Margarida, a sweet client. I wanted to make a special cake as it was a special celebration and I loved this photo in particular. I hope you do too.

Steak doesn't get better than a stunning wagyu cooked to perfection. Take at highly acclaimed Fucina Restaurant, Marylebone, London.

Restaurant: @fucinalondon
Chef: @jordanchef_lad
Owner: @kurtzdesar
Styling: @iaingrahamchef
Photographer: @jodihindsphoto
Agency: @thisismission
Retouch: @theforge.co

Roasted Poulard, Zucchini, Porcini Mushrooms at Michelin Starred Melisse Restaurant, Santa Monica by famed Chef/Owner Josiah Citron, Author of In Pursuit of Excellence. Nikon D810, Nikkor 50mm, one AlienBee beauty dish.

Whenever I have some down time, I like to create a still life image. I bought this old peach crate on eBay to have for use as a background element, with no immediate use in mind. I photographed this shot in my kitchen dining area using only window light. I made the window frame and propped up some old barn wood for the background and foreground. The window scene was photographed on a recent trip to Ravello, Italy.

This picture of "Duck breast in chocolate sauce" is inspired by a recipe from the 17th century French cookbook "Le Cuisinier Roïal et Bourgeois". I laid the braised duck on a painted ceramic plate from the same time period and surrounded it with raw earthy ingredients like chestnuts and mushrooms. It wasn't my intention create a literal representation, but rather evoke a sense of simplicity and familiarity so essential to French cooking.

It's all about the love in preparing the food. There's nothing more real than a chef's hands proudly displaying his creation. I could feel the passion in his every dish that he brought through to me. If the food could smile, it would have.

The tale of this photo dates back to 1492 when the Spanish concurred the land of Guatemala. After establishing their traditional bars called Tabernas, where they socialised with their fellow sailors, indulging in wine and ales, and having fun with the women of the land. They needed something strong and bold to quench their thirst and OLD SMOKEY was born.

This image was captured for Little Rusted Ladle as tribute to Jim's mother. She made the best strawberry pie.
http://www.littlerustedladle.com/2016/05/01/fresh-strawberry-pie-a-tribute-to-mom/

Food Styling by Jim Rude
Prop Styling and Photography by Jena Carlin

This image has a very special place in my heart as it was one of the very first shots I took when I found my calling as a food photographer. I was helping a friend of mine, who happens to a chef, plate a 11 course dinner and he asked to bring my camera so we could get some shots. I guess it was because I was the only one who had a "professional" style camera in the group. I did not know much about photographing food at the time and took several photos that evening in which my love for food photography began. As the evening progressed, the shrimp was asking to be shot, hence this image and a new passion ensued.

Taken with a Sony A 200 with a DT 18-70mm kit lens and no flash. 1/30 sec, f/5.6, iso 400, 35mm focal length.

This is part of my "MEAT WITHOUT FEET" collection which was used for my College Graded Unit, and consisted of all kinds of different fish and seafood. This one being Sea Bream.

Chocolate and berry cake. Part of a series I did for Cuma Restaurant. I was seeking for a balance between textures and colors offering appetite.

This is a capture of a deliciously tempting strawberry banana tart in the making. Fresh strawberries from the market are definitely the inspiration behind this recipe. Sometimes the best things in life are also the most simple things.

Gorgeous burrata dish taken at the highly acclaimed Fucina Restaurant, Marylebone, London.

Restaurant: @fucinalondon
Chef: @jordanchef_lad
Owner: @kurtzdesar
Styling: @iaingrahamchef
Photographer: @jodihindsphoto
Agency: @thisismission
Retouch: @theforge.co

My all time favorite way to eat eggs is poached. It's runny egg perfection if cooked right. Since meeting my boyfriend over 2 years ago, we have frequented numerous restaurants serving breakfast in Dubai in search of the perfect eggs benedict. I would have to say that these eggs benedict from @west14thsteakhouse has become one of my favorites.

You seating in small library surrounded with stone walls and shelfs with dusty books. Outside is hot but inside of an old house its nice climate, perfect to read an old book. They say good book ends with good food.

Ancient Grains used to make quionameal on Little Rusted Ladle

http://www.littlerustedladle.com/2016/02/02/ancient-grains-crockpot-quinoameal-recipe/

This is part of my "MEAT WITHOUT FEET" collection which was used for my College Graded Unit, and consisted of all kinds of different fish and seafood. This one being Oysters.

Gorgeous little bar bites of sumptuous croquettes from the newly opened Dickie's Bar, UK with the help of the amazing team at The Dead Rabbit, NY.

Chef: @rosspotsnpans
Bar: @dickies_bar
Restaurant: @corrigans_mayfair
Owner: @chefcorrigan
Photographer: @jodihindsphoto