Whoohoo!!! It’s official; I had the first photoshoot in my new studio. Oke, it doesn’t account for much but still it is more shooting then I have done lately anyway, so I am glad it all went reasonably ok. I always have to get my bearings when I am in a new studio. The light is different and I wanted to use the studioflashes for this particular shot. Just because I have to get better in lighting particular scenes.
I bought a couple of cookies at the supermarket, so no, I did not make those myself unfortunately. It’s a simple cookie with some marzipan decoration on top. Quite tasty but not really home made. I do have the option to cook in the studio. Which is much much better then it was in the previous studio.
I have set myself also a new challenge which should keep me occupied for most of the winter anyway. One of my favorite cooking magazines is Delicious. Now one of the reasons I love it so much is – ofcourse – the food photography, so what I want to do in the coming months is try and recreate one dish each week which I then try to photograph in exactly the same style as is done in the magazine. Reason is that I want to be able to recreate certain lighting effects. I struggle with that quite a bit; up till now I have done mostly daylight and that all works fine. But sometimes you see – especially this time of year – beautifully darkly lit atmospheric photos. I want to be able to recreate those.
So what I will do in the coming weeks is that I will pick a recipe with fabulous photo and I will make the dish and then do two things; one is to scan the original so you can see how it was supposed to be. Then style the shot in the magazine way first and then do a second shot in a different styling.
Not sure how big of a challenge it is going to be… It might be virtually impossible for me to do, but I will definitely give it a good go!
So come back here in a week or so to view the results! I can’t wait to start on it!!
In case you were wondering why it has been so quiet lately; I am working my ass of in the new studio. It's getting to the finishing point so just a few more days and I can finally get back to work again and maybe some decent cooking and shooting as well!
Have a look at my other blog
if you want to know all about the new studio!
I think there are all things about food that we like better then some; for me that is goatcheese. I am not sure why I just love the taste but I do…
So when I was asked to make a reportage for school for a magazine of choice it wasn’t very hard to pick! My magazine of choice was – what else – Delicious. and I thought making a reportage about an authentic goatcheese farm would make a great trip and a great reportage as well. It’s for my assesment so fingers crossed that I pass.
I did have to get up at a ridiculously early hour (4.15 am) to go there as it was far in the east of Holland but the trip was worth the time and effort.
The people where really lovely and very very friendly.
Imagine how you would feel having a stranger come over at 7 am in the morning..
I followed them around for the day and consequently saw the entire process of cheesemaking from the milking of the goats to the final product in the store…
You know how you always have this image in your head of how cheese is made? Well, that is only partially true. I am not going to describe the entire process as I am not sure I would get it entirely right, but it was very interesting!
Now let’s hope my teacher agrees on tuesday!
A while ago – by mere accident – I stumbled upon this great site which is all about food bloggers and the community. Ofcourse I had to immediately sign up, even if I am a relatively new food-blogger they still welcomed me in with open arms. It's a fun site, so they have now officially launched their site so take a look around and get hooked!!
Here is the official announcement!
LAUNCH OF GLOBAL FOODBUZZ BLOGGER COMMUNITY
LEVERAGES REAL-PEOPLE, REAL-TIME POWER OF FOOD PUBLISHING
San Francisco – October 13, 2008: Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world. At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.
“Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,” said Doug Collister, Executive Vice President of Foodbuzz, Inc. “Food bloggers are the new breed of local food experts and at any minute of the day, Foodbuzz is there to help capture the immediacy of their hands-on experiences, be it a memorable restaurant meal, a trip to the farmers market, or a special home-cooked meal.”
Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews. Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions. Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.
“Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.
The Foodbuzz blogger community is growing at a rate of 40 percent per month driven by strong growth in existing partner blogs and the addition of over 100 new blogs per month. “The Foodbuzz.com Web site is like the stock of a great soup. The Web site provides the base or backbone for bloggers to interact as a community, contribute content, and have that content buzzed by their peers,” said Mr. Dehan.
Global Blogging Event
Demonstrating the talent and scope of the Foodbuzz community, 24 Meals, 24 Hours, 24 Blogs offered online food enthusiasts an international, virtual street festival of food and diversity. The new feature showcased blog posts from 24 Foodbuzz partner bloggers chronicling events occurring around the globe during a 24 hour period and included:
Mid-Autumn Festival Banquest (New York, NY)
The "Found on Foodbuzz" 24-Item Tasting Menu (San Francisco, CA)
Aussie BBQ Bonanza – Celebrating Diversity (Sydney, Australia)
The Four Corners of Carolina BBQ Road Trip (Charleston, SC)
Criminal Tastes – An Illegal Supper (Crested Butte, CO)
From Matambre to Empanadas: An Argentine Dinner (Buenos Aires, Argentina)
A Sweet Trompe l’oeil (Seattle, WA)
“24 Meals, 24 Hours, 24 Blogs” captures the quality and unique local perspective of our food bloggers and shared it with the world,” said Ryan Stern, Director of the Foodbuzz Publisher Community. “It illustrates exactly what the future of food publishing is all about – real food, experienced by real people, shared real-time.”
About Foodbuzz, Inc.
Based in San Francisco, Foodbuzz, Inc., launched its beta Web site, foodbuzz.com, in 2007. In less than a year, Fooduzz.com and its community of over 1,000 exclusive partner food blogs have grown into an extended online property that reaches more than three million users.
I bought some fresh figs in the supermarket yesterday (first time they are actually available in the supermarket!!) as I couldn’t resist the temptation. I had also received some lovely nuts in honey from my parents in law the week before so I figured that would make for a lovely combination.
I also wanted to start trying some different lighting setup as previously I have always done lighting from the side but was told by my teacher at school that I should start working more with backlighting. And so I did… I do think that they came out quite nicely… What do you think?
Ok, let’s face it; we have all had dinners that could have been better, right? But I do feel that this weekend was the ultimate in bad cuisine!
We were invited by friends to come over to the cottage they rented for a week in Luxembourg so we decided to go there for two days. It was the end of the season and a lot of places where already closed, so it was quiet but the weather was absolutely beautiful, the area was nice as well and we had a great time..
At night we did go to a lovely little restaurant which served reasonable food, but for lunch we made the mistake of visiting a restaurant in the center of Clervaux.
I wasn’t too hungry and the menu was limited so I ordered a pancake with ham and cheese. Not too difficult I would say, but what I got was just from a horrible quality!! Ok, the photo itself is not the best either as I was only carrying my point and shoot and this wouldn’t have made a good photo no matter what you would do, so I think it kind of tells the story!!
I mean – honestly – how can you possible make a plate this horrible looking and – worse – horrible tasting as well? I think the crepes came out of a ready made pack thrown into the microwave to melt the cheese and heat up the rest and voila; you have a lunch… I tasted a few bites, but it was just uneatable! If I would be the waitress in that restaurant I would refuse to serve this…
Then while on the way back to Holland; we stopped at a AC restaurant for lunch as there was not much else in the area. Figured not much could go wrong with a simple sandwich…. Wrong again!! Tasteless, dry and without ANY imagination! O and by the way; please pay 11 euro for a terrible sandwich, two cookies, a orange juice and a coffee…
I don’t get it; how much trouble is it to make a good sandwich??
There are all these fantastic little bakeries popping up inside of gasstations which I think is a great trend. You can get freshly baked baguette with freshly prepared ingredients on top. Unfortunately none of those where close to where we were. But why would you run a “restaurant” and manage to serve stuff like that? And then – on top of that – ask a ridiculously high price for it in return. The prepackaged stuff they sell at gasstations is better then what they served in the AC restaurant.