There is no doubt that the popularity of smart phones has had an impact on the restaurant business. Customers have a way to express their delight in what they see by snapping images of their food and posting it on their own social media sites, or review sites like Yelp.There is no doubt that the popularity of smart phones has had an impact on the restaurant business. Customers have a way to express their delight in what they see by snapping images of their food and posting it on their own social media sites, or review sites like Yelp.
In Japan, the art of being a sushi chef is a rigorous and prestigious one. They are called “itamae,” or “one who stands in front of the cutting board”. These skilled chefs must be great conversationalists, as well as talented artists. Itamae train for many years and then apprentice for up to a decade, culminating
On stands now, “Duff Bakes: Think and Bake at Home Like a Pro,” by the famous Duff Goldman of Food Network’s Ace of Cakes. I was happy to spend a few weeks in southern California photographing the 178 images inside the cookbook. It was a really fun project and I’m very proud of the work.
Trillion Creative developed this nifty infographic on a popular Halloween snack. Candy Corn has become synonymous with Jack-O-Laterns, fall corn cobs and mini chocolate bars, and is the most iconic symbol of the American holiday Halloween. For over 130 years, Candy Corn has remained essentially the same as when it was originally created in 1880.
The American Photographic Artists-SF will be unveiling one hundred superb original personal images, selected by five expert judges–images which were created by dozens of acclaimed professional photographer exhibitors–at the 2015 exhibition Something Personal. I’m excited to announce that I will also be one of those artists with artwork on exhibit. 2015 SOMETHING PERSONAL EXHIBITION JUDGES
Photographing honey is a sweet prospect. The way the light hits the amber tones makes it particularly interesting, because by nature, the texture is as smooth as ice. So, the color something to make special. September is national honey month, so I felt it a perfect infographic to post about. Honey jars have been found
In just a couple of months, when the next James Bond movie comes out, we are certain to hear the iconic “shaken not stirred” line…referring, of course, to his martini. However, in a ProPhotoDailey article by David Schonauer, he takes a closer look at Bond’s dining habits via Henry Hargreaves’ book Dying to Eat.
There is a new ruling in Germany that it is a copyright infringement to photograph and post images of plated foods presented by chefs. While many restaurants are embracing the social media phenomenon as free advertising, and even adjusting their menus to be more “Instagram-friendly,” other chefs are less keen on the idea of their
Earlier this month, I taught a food photography class at the Los Angeles Center of Photography. I had students come from all over Southern California to attend this one day workshop on learning the business of (food) photography and how to take great food shots. They ranged from professional photographers wanting to take their photos
Some of the world’s greatest chefs are going off script and stretching out of their comfort zone in The Grand Gelinaz Shuffle. Earlier this month, top chefs from Japan to Chile, from Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium and Denmark and all throughout United States,
I spent 10 years working as a photo editor in New York and San Francisco for Time, Inc, before I started shooting.. They publish some of the country’s most popular magazines, such as People and Sports Illustrated and also puts out magazines under it’s Southern Progress corporation, namely Cooking Light, Coastal Living, Southern Living, Health
The Washington Post has recently had a number of macaroni and cheese articles, culminating in the infographic below, illustrated by Laura Stanton. All the various permutations of the classic Mac N Cheese are derived from this recipe. The infographic shows that you need not focus on only the elbow macaroni…there are many other types that
Valerie Objects: Maarten Baas The newly launched Antwerp-based international design label Valerie Objects is getting a lot of attention. It is created by Axel Van Den Bossche, Frank Lambert and art director Veerle Wenes. They are an independent subsidiary of Belgian design brand Serax, which produces small furniture items, tableware and accessories. Valerie Objects works with designers,
Photo courtesy of ICE: Institute of Culinary Education
As part of The Art of Plating’s Chef’s Cut series, Albert Adriá of Barcelona’s Michelin 3-star restaurant, El Bulli, expounds on his art of food plating. The younger brother to one of the world’s most important chefs (Ferran Adriá), Albert has built a name for himself, most notably in pastries and tapas.
Below, Albert discusses the marriage of food, flavor and presentation. No detail is too small, and often a pair of tweezers are utilized to give just the right look.
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S.B. Lattin Design takes a new approach to food education. While most of the books and blogs focus on recipes, sometimes the techniques behind the artful presentation are omitted. While ingredients matter in the concoction of delicious and impressive meals, a solid knowledge of kitchen tools is also important. This month’s infographic gives readers a crash-course in knife anatomy, selection, and handling.
If you look at a block of knives and think they all cut, so what’s the difference? Behold! Below, nine different kinds of knives are presented…from paring to filleting. If you want to slice a nice loaf of French bread, a long, serrated bread knife should be the correct choice. But if peeling an apple is your chore—skip the long, serrated bread knife (and resulting sutures), and aim for the small, plain bladed paring knife.
There are also different techniques for chopping, from the claw or pinch grip to the locomotive chopping technique, your task dictates your form.
Print out this graphic and stick it next to your bamboo chopping board, and see how well your next onion can be diced!
Forbes 30 Under 30 is an annual listing of the brightest and most innovative individuals from across the nation in various categories. From Sports to Manufacturing, the list showcases those making a difference in their field. In the Food/Drink category, I am not surprised to learn that nearly a third in this category are from
Mary Ellen Mark, legendary photographer, died recently while living in New York City. As you probably know, Ms. Mark specialized in photojournalism, portraiture, documenting the human condition; and more recently, advertising. Her work is iconic–ranging from war protests to portraits for Rolling Stone magazine. She also created a number of monographs, and was the subject
As you sit down to start planning your summer travel, a great place to start just might be where to find the most scrumptious chocolate! Because honestly, who doesn’t arrange their summer holiday around chocolate? The researchers from Love Home Swap have already vetted out the ultimate destinations for chocolate lovers, from master chocolatiers […]
A new magazine called Wild Hope Magazine has published its first issue, and is now available at select resellers in Northern California and via their website: http://wildhope.org. Their mission is to raise awareness into the possible consequences of human actions. Editor Kathryn Arnold writes, “We need nature, and nature needs our help. Throughout Earth’s 4.5
Andy Ellison is a MRI technologist at Boston University Medical School, Center for Biomedical Imaging, and he has created a series of images that are fascinating. Utilizing technology that is most usually used for research, Mr. Ellison scanned various fruits and vegetables to take a peek inside them in a way we don’t often get […]