Spiny Lobster “A La Presse”, Fennel, Chanterelles- I was fortunate enough to be able to shoot for Chef Josiah Citrin and Chef Ken Takayama as they revive their Michelin two-star institution Melisse in Santa Monica CA
Tattoos, a taboo in the food service industry.
Studies have shown that some employers still view visible tattoos negatively with respect to employment in the food service industry. However, employers still consider tattooed males and non-tattooed females more employable than tattooed females.
Astrid is a Pastry Chef, the anonymous voice of many others that at some point have been looked down upon and judged by their looks instead of her real talent. She is confident, tough and always ready to rock n’roll with her traditional homemade apple pie.
She is the stigma breaking the norm, and setting the stage for a future of equality, freedom of expression and no discrimination against those who don’t fit the mold.
This photo of Sticky Toffee Pudding was taken as part of my friend’s family project in putting together their family cookbook. There were many recipes shared and photos taken. But this was my favourite. I had taken multiple shots of toffee being poured over so I can capture every single flow. The best part was I was able to sample this homemade dessert which was absolutely delicious!
Japan truly captivates me. Its wonderful array of traditional teas is fascinating.
The hotel where I stayed in Tokyo provides a wide selection of teas, including the Japanese green tea of Sencha. A fine, artisanal Japanese tea set is also provided in the room to enjoy the teas. Being fascinated with the tea set, too, I decided to make a photoshoot to capture the beauty of the tea and tea set. So I created the shooting set using available furniture and lighting in the room; then ran downstairs to the florist in the nearby Shimbashi station to get some blossoms and leaves for this tea photo shoot.
So here they are, the golden flow of Sencha and the charming tea set that are to stay in the memory.
Vanilla confetti cupcakes all lined up like little soldiers ready for action! I love to shoot anything cake-related, it's my happy place. Plus there's always a few leftovers needing to be eaten at the end of the shoot. A single light, camera right gave the right amount of highlight and shadow to define the texture in the bun and the ripples in the frosting.
S h i r a t a k i Salmon
Shirataki (in Japanese 白 滝, ) are a type of spaghetti made from the root of the konjac, a native plant of the Asian temperate subtropical zone.They are mostly composed of water and glucomannan. The term "shirataki", which describes the description of spaghetti, means "white waterfall".
Having a past as a chef, I made this recipe by boiling shirataki in boiling hot water with a little bit ginger, topped with marinated salmon, toasted black sesame and dashi
(very tasty with the addition of soy sauce and black miso paste)
The client's brief for this job was to create a scene that attracts customers to the hotel's winter high tea/coffee offering.
While most of the shots were more high-key and high-brow, we found a cosy corner of the restaurant to shoot this more rustic, somehow earthy image.
To me, this is a great image to market a winter season offering. The condensation on the Chemex that eludes to warmth, the scatter of beans that illustrates unprocessed freshness, the subtly-lit chair that invites an occupant and the steam drifting lazily out of the far mug just says to me "Cancel my plans for the next hour and take my money, waitress"! :-)
LIGHTING INSIGHTS: Lit with 1x 500W Bowens studio flash (+ bounce card). Focus spot with snoot attachment cast the faux bay window shadow across the table.