Sixty-Fourth Collection

This little tartellete with dulce the letche is full of love and packed with flavor. Combined with the red dust of raspberry this little tartellete is the best valentines gift.

The 'purple' Gin & Tonic masterpiece. Infused with a butterfly pea flower, blackberries and an orange spray. A shot made in a dark lighting set up emphasizing dramatic lights and shadows.

For Valentines Day only the best for you and me - romantic evening with candlelight included.
The idea was very spontaneous but hey, with a glas of champagne it’s easy to work even on Valentines Day.

Shot for the book Seafire from Willem Hiele in Belgium. The restaurant is in 2021 awarded with a michelin star. The picture is
made with the fujifilm GFX50S and GF120mm.

The most challenging part of this shoot was the hunt for a suitable "vintage" mirror that would suit the mood. I finally found a vintage-looking mirror that fitted perfectly as to how I wanted to shoot the image, even though I had to wait for it to be shipped to me before I was able to complete the shoot.

Sweet and Spicy Chai Tea Time. These macarons are made with a white chocolate ganache, infused with masala chia. They are made using the traditional French meringue method, creating perfectly textured macarons, crisp on the outside and chewy on the inside, and an absolute delight to photograph!

To (poorly) paraphrase Cardi B: This is certified sweet // seven days a week. Wet and gloopy // make that non-composite shot weak!
This is a multi-shot composite, putting the right side drips, three flying nuts shots, center drips, the handle, the handle drip, and some other gloops all together can be one of the most frustrating and satisfying processes. Overall, I am most happy about my masking since not all sections were over a uniform background. Can you guess where I cut the background?

I really believe that in photography nothing is most important than light. So, I usually take time every week to explore new things, most of the time I choose one subject and build the light to achieve a better version.

This capture is a playful self-portrait that pays tribute to the photographer's twenties on her birthday around Midsummer. Monochromatic, so it goes well to her style and full-on red as the cherry season was at its highest peak.

The lighting in this shot was inspired by low key portraiture, and I wanted a dramatic story to match the dramatic light. The story is designed to be up to your interpretation, but my own interpretation and intention is one of self-perpetuation, with the title of 'To Death'.

This supposed to be a plate only overhead menu shot but I could not resist to take my chance hand held when I see that scene of food in progress and chef working on it. This was the best frame of all day shooting.. Taking a good shot requires preparation and planing but sometimes you get great ones like this spontaneously.

This photo was made for a client. I made this noodle soup at home and wanted to give it an oriental vibe. I used antique chopsticks from China to give even more authenticity.

Nikon Z6 - Nikon 50mm f/1.8 - 1/160sec at f/3.2 - ISO 100
Artifical Light from right: 1 Godox Speedlite V860IIN with octagon modifier, grid on 120cm - 1/32

I have never taken a picture with ice before and I didn't want to do it with the typical square ice that doesn't look real. Then I was given the task of investigating how to create ice with chemicals and here is the result, a plastic material that looks so real that you feel cold when you see the image. For the photography I used two strip boxes on the sides and the front light bounce with foam board.

Caviar - Cauliflower - Salted Cream - so simple and so beautiful and testy dish at 2 michelin stared restaurant Jordnær outside Copenhagen, Denmark

One photo of my cook book, this recepice is by famous Slovak chef Daniel Hrivnak, his black burger in his big tatoo arms. Street style food

Seaweed Corn and Kimchi part of the tasting menu delivered by one of the UK's most innovative chefs Adam Handling, as a finalist on Master Chef Uk, Adam went on to open many venues, the flagship being "Frog by Adam Handling" situated in Covent Garden London, he has won many awards and fans with more to come in the future.

These are Java beans. Before I ground them, I decided to take a shot of them. I put them in a deep woven basket then poured them onto a super wide tray. The camera is placed down low for a low angle view.

Gluten-free bread on dry sourdough as delicious as traditional bread
Camera: Fuji X-T3
Lens: Fujinon 80mm macro
Settings: ISO 160, 1/7 s, f/5.0
Shot using artificial light

Haryali Fish Tikka | Cod Fish marinated and cooked in tandoor
Restaurant @matsyadining in Mayfair, London
Chef @chef_uttam_at_matsya

This piece was a campaign shot to promote Sarah Waller Architecture. Her branding goes right thru to the ice cubes she places in drinks for her client meetings. She has a love for the monochromatic through her iconic award winning architecture so in this shoot I wanted to reflect this.

This was a fish dish created by the chef of Oostwegel Collection. St. Gerlach in Valkenburg. I don't like to work with harsh light but in this case I think it worked out great.

Leaving my emotions flow and my inspiration be expressed with this monochromatic color palette. This is one of my family favorite desserts or snacks.

This picture is about the anticipation. Anticipation of the magical moment in time when the frost turns these berries into piece of art or the anticipation of one irresistibly reaching for the chocolate drips to be swiped and licked from the finger.

100% beef burger in brioche, with home made burger sauce, bacon, pickles, lamb’s lettuce, rucola and smoked BBQ sauce. Served with belgian fries - restaurant at Warmia and Masuria region - "We Młynie" - Warpuny @we.mlynie
Canon 6D MkII / Canon 50mm 2.5 macro / iso 100 / 1/100sec

Photoshoot made for a cooking academy called "La Mesa del Chef" in Panama. Shooting a tender and juicy spare rib rack in a barbecue sauce.

Picture from 't Zilte in Antwerp. Three michelin starred restaurant from chef Viki Geunes. Made with the Fujifilm GFX50S and GF120mm.

I love taking images of "levitating" objects, so when I had a request from the client to do "pour shots" for their range of shots (alcoholic) in a bottle, I took on the challenge to combine the bottles "levitating" while the shots was being poured into the shot glasses.

Working with a pastry chef is such a joy! Cranachan is a traditional Scottish pudding, usually eaten on Burn's Night. These beautiful macarons are Cranachan flavoured, they are filled with a whisky cream ganache and have a raspberry jam centre. The crisp shells are coloured with butterfly pea flower powder.

One of my favorite types of shots are the kind that come together in post: this is a five shot composite. I could have chosen any one shot as the hero, but for my taste, there wasn't enough movement and overall messiness. Also, I like milk in my espresso; so sue me!

I created this photograph thinking how to make the avocado smoothie color the main subject.
I used bright lighting set up to make pop up this color on the white backdrops.
Loving the process i felt that i need to capture that drop