Seventh Collection

Zucchini cream soup with garlic finished with grated carrot and parsley.

This photo was taken on location in the south of France for the Tupperware European Summer 2016 Catalogue. On the day of this shoot, we were under a bit of time pressure, and instead of going for a more complicated concept, I worked with the Creative Director and Art Director to do a lovely, simple composition that was fresh looking in regards to color and mood. During the train ride back to Paris that evening, we were all very excited to go through the favorite images - it was a unanimous decision that this will be our Cover shot for the season.

This photo was made during production of the award-winning book “ Proyecto Gourmet” in Lima - Perú Gourmand World Cookbook Award - "Best Design Cookbook in Peru"

My favourite colors of gastro, this was taken for a magazine, plate of prawn with special sauce. The old wood material was a good choice for a color match...

This was one of my first attempts at shooting food photography in mood lighting. There is something intriguing to me about how the light shines and accentuates different details and characteristics of food. Blackberries have a lot of character and curvature so I wanted to capture them in a shot that displays their beauty.

Full time designer, part time powdered sugar duster. Also, leftover croissants make excellent french toast

Blueberry & mango smoothie - a healthy and delicious dessert made as a part of a photo session for a cook book which will be on sale next year.

Margaritas with a zing are a perfect libation for celebrating Cinco de Mayo. Jalapeño infused tequila shaken with fresh watermelon juice, triple sec, agave nectar, lime juice and ice poured into glasses rimmed with some salt and ancho chili powder. The vibrant color of these drinks make it so festive!

During aninternship I did an assignment to photograph the products of the raspberry company for recipe cards. This is the result, awesome! I'm still proud of it everytime I see it. This appetizers board is so different but looks very delicious.

My morning ritual. Chia seeds with coconuts water, any fruits I have in my kitchen, some crushed nuts and seeds, yogurt, and granola. Simple is the best.

New restaurant openings & food pop-ups excite me more than any other events in town. Superstar Chef Brian Malarkey's Herb & Wood opening in Little Italy, San Diego was no such exception. Sampling the near perfect customized vegetarian Triangoli with Meyer Lemon, Pistachios, Capers & Aromatic Herbs blew my mind, coupled with a 10/10 service on the opening night.

This is the Laredo al Pepe by Officine Brera in Los Angeles. Cured pork back fat, chestnut honey, mache salad, candied walnuts, and pink peppercorns. This was lit with one speed light in a 40-inch beauty dish and shot with the Sigma 50mm f/1.4 DG HSM Art lens.

This a photo of mussels stewed with tomatoes, wine and fennel. The picture was created for the Polish "Dbam o zdrowie" Magazine as a part of a seafood photoshoot.

Shot at the wonderful L’Anima Restaurant in London, recently featured on BBC’s Masterchef finals, (http://www.lanima.co.uk) this dish Lello Favuzzi created this dish reflecting a very popular dish in southern Italy & Liguria where chickpeas grow in abundance. The stock is made from simple hearty ingredients: carrots, celery, onions mirepoix and seasoned with bay leaf, fennel and dill along with goats cheese to sprinkle on top. More images can be seen at www.jodihinds.com or @jodihindsphoto

This picture was taken in the spur of the moment, I decided to highlight all the nice French products that I had in my kitchen, black grated perfumed truffles, foie gras of a great quality, fresh eggs for a farm nearby, fresh Norman cream and nice Champagne ! This dish is called in French "Oeufs cocotte au foie gras et aux brisures de truffes".

The ingredients of Real Hawaii Burger are Hong Kong Style Pineapple Bun, Portobello And AAA Angus Patty, Marble Cheese, Pineapple and Black Forest Ham. And it's served the side dish of Fried Purple Yam, dipped with Truffle Mayo.

This recipe was inspired while trying to conceive an idea to present a project that would feature a video pilot for these famous one-minute video recipes with tips on how to use the coconut cream. Right, when the idea crossed my mind I had to make it see the final outcome of the recipe I had conceived. That day I was also late for a business meeting I had afterwards, but right when I checked how the ice cream was I had to steal time and shoot what I had just created.

Shooting for a cookbook is always super fun. This picture of wild boar steak with lentils was taken with natural light outside the kitchen. The "prime rib" steaks were roasted 3 min. In rosemary and garlic and then rested a few minutes in the oven. Served with lentils, slowly cooked in red wine and flavored with laurel. It was too good to describe.

This fish mackarel paste is an easy way for me to eat more healthy fish. When you add some sour cucumber pickle it gets an interesting twist of flavour. I love photographing food that I actually love and eat often.

A delicious smoothie made with a fresh, warm, raspberry reduction sauce, frozen banana, and spirulina powder. The powder mixed with the banana made it a beautiful aqua green color.

This photo illustrates the warmth that can be expressed from Southeastern Asian cuisine. The color palette allowed for powerful transitions from dark to light, also an inverse effect as I knew the liquid from the dispersed sauce at the upper right would cast white highlights while the soft mat from the right side would display dark shadows. The primary focus is on the egg rolls...with beautiful textures of crunch, accented by its contrasting textured red chili sauce, then delighted by a wonderful citrus such as lime, and touched up by a bay leaf to complete the impression of egg rolls presented as elegant bamboo. And yes, this was fresh food that was consumed shortly after. Enjoy.

Salmon is good for you in so many ways, starting from your taste buds. Each ingredient of this salad is studied to achieve a wonderful eating experience. Thanks to Mark, the amazing chef who created this recipe.

This is an overnight soaked oats with pistachio, pomegranate and orange. Breakfast is not my favourite meal of the day and so I am always looking for new and exciting flavours to start my day well.

This photo was taken in diffused natural light under the leafy shade of the orange tree in my backyard. These blueberries were fresh from a Sunday farmers’ market shopping. The blue-violet of the berries showed off their beauty against the natural textures and neutral background color of the container and burlap. I used a Nikon D3100 camera with 60mm lens.

The picture was taken in Cornwall, Uk in Nathan Outlaw restaurant Cooked by the very talented Chef Tom Brown using only the very best of Cornish Seafood. Hake ~ Bacon & Hazelnut Dressing ~ Asparagus. Delicious!! Picture again was only taken in available natural light.

We shot this with an International chef at the Taj Palace in Dubai for this dish. The cheese and tomato tower finds home in a base of rich sauce and garbanzo beans. The fried eggplant slice on top added an interesting level of dimension on top of the already complex layers. Since we took the photo, it's been featured in a few local food magazines here in Montreal. It's always amazing taking photos in another part of the world - especially with a chef who knows so many different kinds of cuisines and puts all their knowledge into their food.

Simple breakfast- chia pudding with mango and banana mousse, topped with forest fruits.

This photo was taken from a chef table, it was a gorgeous recipe from the chef, grilled leek with ricotta and nuts...

Grilled fish tacos with a creamy tomatillo sauce and a side of mango-radish salsa are my way of enjoying a delicious Mexican meal at home.

This dish was shot in M Restaurants (http://mrestaurants.co.uk) where the smoke fills the cloche as the plate is taken to the table, then removed releasing beautiful smoked apple and wagyu tartare. The very talented Chef Mike Reid and entrepreneur owner Martin Williams head up the team at M in London. I love the texture of this dish - the delicacy of the apple and the light shining through it, added to that the dramatic jelly fish/cloud effect of the cloche being removed! More images can be seen at www.jodihinds.com or @jodihindsphoto.