I lost most photos on my iphone including the food shots at Chef's Table- my friend and her hubby's (celebrity chef Bruce Lim) resto at The Fort, Manila. You've got to try their buko pie dessert which really is not a pie. The interior is also a refreshing site in Manila's somewhat saturated and similar looking upscale restos. I guess I have to make my way there again - eat and take photos - to give justice to my blog.
Lumix came. Excited! But the cam did not turn on. Box was immediately slammed with a return shipping label. So much for buying an open box cam :(
Folks, it is official. I sent in my one entry for the National Geographic Photo Contest 2010. This is my second major photo contest of the year. Crossing fingers xoxo.
I'm listing down my Christmas wish list and on the very top is a Lumix Panasonic LX3. I wonder who's gona send me some love and give me this as a gift? Anyone???
Why I want this?
1. Leica lens means love for pro photographers
2. Food setting for those low-lit restaurant feasts means love for food photographers
3. Light for traveling- need something smaller than a dslr but still will deliver good quality photos- means love for my aching shoulders and back
Why not the upgraded version LX5?
1. The hotshoe is an added bonus IF you want to carry around an external flash. I don't think I'll be doing that and don't want to spend extra $ for another flash since I'm pretty sure my Nikon flash is not compatible with it.
2. I'm not really bothered by the short zoom of LX3.
3. It is more expensive.
Thank you.
xoxo
Why I want this?
1. Leica lens means love for pro photographers
2. Food setting for those low-lit restaurant feasts means love for food photographers
3. Light for traveling- need something smaller than a dslr but still will deliver good quality photos- means love for my aching shoulders and back
Why not the upgraded version LX5?
1. The hotshoe is an added bonus IF you want to carry around an external flash. I don't think I'll be doing that and don't want to spend extra $ for another flash since I'm pretty sure my Nikon flash is not compatible with it.
2. I'm not really bothered by the short zoom of LX3.
3. It is more expensive.
Thank you.
xoxo
My very old Citizen Cake photo made it to DailyCandy today. This was taken with a point-and-shoot Canon S60 when I was dining at the old venue near the Opera house. I actually met Chef Elizabeth Falkner recently when she visited DeLise... too shy to ask a photo with her :P
Check out what Michael Lamotte says on What it takes to be a food photographer - Working with stylists
Dear Readers,
I've entered my second photo contest (non-food related). The theme is red and green. If you like my Anatomy of a Tulip photo, please vote here. Thanks mucho.
I've entered my second photo contest (non-food related). The theme is red and green. If you like my Anatomy of a Tulip photo, please vote here. Thanks mucho.
Taken in Kuekenhof, Netherlands: The Land of the Tulips |
Can someone please tell me what this is called in Vietnam? It is shrimp stuck on sugar cane stick served with sweet chili sauce.
One of my favorite (and easy) techniques to use when shooting photos is filling the frame or getting a tight shot. No cropping please as this sometimes destroys the quality of the shot. Also, be careful not to shoot too near that would automatically qualify your snap under the food porn category.
Fill-in-the-frame technique is best used in plated food wherein anything not on the plate is irrelevant. Sample below on how to apply the technique:
Fill-in-the-frame technique is best used in plated food wherein anything not on the plate is irrelevant. Sample below on how to apply the technique:
BEFORE: Too much distraction/noise outside the plated meal |
AFTER: Fill-in-the-frame technique |
I love being a kid, don't you?
Gabe in blue m&m costume checking out his stylist aka Paul Frank |
xoxo, Baby Gabe |
Don't be afraid to play with color palettes. Be bold with lime green, shocking pink and ghostly white - they work wonders on your food shots.
I wasn't satisfied with the white background I used for the orange, yellow and red peppers for my stock photos. The white turned out to be grayish on the photo, so a drop of white paint on photoshop gave me the pristine white background I was looking for.
Here is a sample of using white and lime contrast on yellow lemons.
I wasn't satisfied with the white background I used for the orange, yellow and red peppers for my stock photos. The white turned out to be grayish on the photo, so a drop of white paint on photoshop gave me the pristine white background I was looking for.
Before and After: Using Photoshop to correct the background |
Here is a sample of using white and lime contrast on yellow lemons.
Lemons on white platter and lime green background |
Aren't you at awe with the synchronized and consistent movements of a marching band during a parade? Because an army rather than a party of one are almost always pleasing to the eyes, you can also use this vantage point in food styling. This is what I call as the Marching Band technique.
Usually used in buffet tables and catered occasions for stand-alone desserts or savory tapas, a sample of more than one makes one salivate more. Samples below:
Usually used in buffet tables and catered occasions for stand-alone desserts or savory tapas, a sample of more than one makes one salivate more. Samples below:
Vietnamese Coffee at Bawai with dessert |
The pic was taken at a Vietnamese restaurant in Tagaytay, Philippines called Bawai. My partner and I came here on a weeknight so we were the only customer. I wanted to try this restaurant since I saw it featured on TV, but honestly the food was a hit or a miss like that green dessert on the photo. I do remember enjoying the prawns pierced with succulent sugar cane stick. The rest of my meal was forgettable though. The emptiness of the resto, which is on the second floor of an old house (perfect location for a ghost movie!!!), didn't help either.
The most awesome gastronomic feast is when you impulsively pick a restaurant in a foreign country. I was walking on the streets of Kowloon when my tummy grumbled asking for some much needed munchies. It was difficult trying to choose - whether we would grab some street food, go in a sit-down resto, or just curb my hunger with boba milk tea. We passed by a sushi boat joint and went in based on instincts- it was also 3/4 full with locals and a few foreigners. My travel partner gave me the power to decide on what we're going to eat, and I ticked off all the interesting sounding sushi plates. I was surprise with the quality and taste of the food that greeted me. High-quality + reasonable priced sushi is hard to find afterall.
I am a hardcore salmon fan (fyi, I don't eat red meat) and the salmon roll with Japanese mayo, diced mangoes and shiny tobiko didn't disappoint me. I had to get an additional order!
If you've ever traveled/lived in Japan, you know what these piled plates are. The prices are based on the colors of the plate. Or in high-tech Japan, there are bar codes at the back of the plate. So below was my assortment of designer sushi rolls which were all delicious.
I am a hardcore salmon fan (fyi, I don't eat red meat) and the salmon roll with Japanese mayo, diced mangoes and shiny tobiko didn't disappoint me. I had to get an additional order!
If you've ever traveled/lived in Japan, you know what these piled plates are. The prices are based on the colors of the plate. Or in high-tech Japan, there are bar codes at the back of the plate. So below was my assortment of designer sushi rolls which were all delicious.
My Christmas gift for myself came in early... the 35mm lens finally arrive in a big bulky box :)
I tested the 35mm vs. the 50mm both with f/1.8. I immediately noticed the difference aside from the wider angle of the 35mm. Do you? Check out the pics below: (top) taken with the 50mm and (bottom) with the 35mm.
I have yet to see the difference of the bokeh between the two lens. But from my test shots, the 35mm gave a crispier focused image, specifically Tigger's right arm. The 50mm is more sensitive with camera shake. I shall keep you posted as I tinker around with the 35mm...
I tested the 35mm vs. the 50mm both with f/1.8. I immediately noticed the difference aside from the wider angle of the 35mm. Do you? Check out the pics below: (top) taken with the 50mm and (bottom) with the 35mm.
I have yet to see the difference of the bokeh between the two lens. But from my test shots, the 35mm gave a crispier focused image, specifically Tigger's right arm. The 50mm is more sensitive with camera shake. I shall keep you posted as I tinker around with the 35mm...
... is Kaas (Dutch for cheese). When I was living in Singapore, I gobbled one of those Christmas cheese with red wrapping since I thought it was like keso de bola. I was ignorant then since I grew up only with pasturized cheese- there was no European bistros back then and I was fed with Eden and Magnolia cheese (Note: There is a place in Holland called Edam, which is probably how they came up with Eden Cheese). I didn't get sick, thank goodness.
It was only when I lived in the Netherlands that I was introduced properly to real cheese. Whenever I went to the farmer's market, I made it a point to stop by the cheese stalls and try as much kaas as I could before eventually deciding which type of cheese to buy. It came in huge, heavy rounded circles (see pic below). I also learned to pronounce Gouda ("how-da") correctly with a rolling Dutch G and realized that the Americans are butchering it by saying "good-dah". When I first saw the Albert Heijn grocer sold 99 cent euros mozarella, I squealed! I ate half of it by the time I got home and used the other half for my pasta dish.
After being acquainted to the different types of cheese and learning to nibble cheese any time of the day (when I was a kid, I thought people ate cheese only during breakfast), I soon became a loyal follower of herb cheese, specifically with cumin seeds. Now, I can't find it elsewhere. I wish someone would send me a pound size over. I do miss my dutch kaas.
To learn more about different types of cheese, click here.
It was only when I lived in the Netherlands that I was introduced properly to real cheese. Whenever I went to the farmer's market, I made it a point to stop by the cheese stalls and try as much kaas as I could before eventually deciding which type of cheese to buy. It came in huge, heavy rounded circles (see pic below). I also learned to pronounce Gouda ("how-da") correctly with a rolling Dutch G and realized that the Americans are butchering it by saying "good-dah". When I first saw the Albert Heijn grocer sold 99 cent euros mozarella, I squealed! I ate half of it by the time I got home and used the other half for my pasta dish.
After being acquainted to the different types of cheese and learning to nibble cheese any time of the day (when I was a kid, I thought people ate cheese only during breakfast), I soon became a loyal follower of herb cheese, specifically with cumin seeds. Now, I can't find it elsewhere. I wish someone would send me a pound size over. I do miss my dutch kaas.
To learn more about different types of cheese, click here.
My fave cumin seed kaas is on the left with the little dots @ the Farmer's Market |
I was on one of my gastronomic adventures and was in the middle of an island hopping trip when this was served in front of me in a floating restaurant - yes, it was floating and the only establishment in the middle of the salty sea! I was told that this is a rare water specie cooked in "kilinaw" cebuano style or in vinegar with onion and garlic. It has been 2 years since I first and last ate this and until now, I still can't figure out what it is. It tastes rubbery like squid or octopus and the vinegar made it really tasty served in its own shell - looks too big for an oyster or clam. Can anyone tell me what this is?
I suck at coffee art. This is after many attempts at making espresso, steaming and wiggling the milk... I have a 1-year goal of perfecting my coffee art. Not off to a good start eh?
This gave me a chuckle today... A photo on the front page of the WSJ showing a worker climbing on sacks of rice (of course, from the Philippines!). Reminded me so much of my childhood days. I used to play hide and seek in between dusty sacks of rice and milled corn during my school summer break when I went to my parents' store downtown in Cebu :)
I gobble up anything that has black squid ink in it, especially paella with arroz negro. It's tastier than your regular paella and it is fun to see your eating buddy smeared with black sauce on their lips and teeth! Thus it is not advisable to eat it during a date.
Here's a (not so good) picture of my paella negro in Barcelona. Sorry, the texture looks a bit dry but taking a picture of black/blackened foods are not my forte. They are not photogenic. But it was soooo good, and it was safe to eat with my mum - I made a mess on the white napkin like a little girl. Yum :P
P.S. This post was inspired by The Perfect Paella article of WSJ published on Sept. 25th.
Here's a (not so good) picture of my paella negro in Barcelona. Sorry, the texture looks a bit dry but taking a picture of black/blackened foods are not my forte. They are not photogenic. But it was soooo good, and it was safe to eat with my mum - I made a mess on the white napkin like a little girl. Yum :P
P.S. This post was inspired by The Perfect Paella article of WSJ published on Sept. 25th.
Fresh on the paella plate |
Paella negro on my plate with shrimp |
WARNING: This is a no-photo article... I am currently writing this right after I downed a cup of cappuccino with a scoop of vanilla malt, which I normally don't drink, so please bare with some of my incoherent thoughts.
After about 6 hours of one-on-one training, I can now officially operate an espresso machine sans the coffee art. I am a frustrated artist at heart so I am giving myself one more year to practice the art of drawing with steamed milk in my right hand and with a cup of espresso on the other.
Coffee Training 101
This was a sit-down 1.5 hr powerpoint session that reminded me about business school days. Apologies to my professor. I tried very hard not to yawn too much at 10 in the morning, but I really like learning new stuff, especially since I can now speak intelligently to coffee connoisseurs :)
Coffee seed species: Arabica vs. Robusta
Arabica beans represent 75% of the world's coffee production and has less caffeine content, 1-1.7%, compared to the darker, harder Robusta plants at 2-4.5%. Growing conditions depends on temperature, rainfall, elevation and shade.
Brazil is the world's largest coffee producing country with 45 million bags/year, followed by Vietnam and Indonesia. Of course, the Americans consume most coffee at 16.2% world consumption followed by the Brazilians at 13.9%, Germans and then the Japanese.
It was my first time seeing the coffee belt map, which looks similar to the earthquake belt. The map mostly includes countries with tropical weather in Latin America, particularly Brazil and Columbia, Asia, such as Indonesia, and parts of Africa, such as Ethopia.
Tidbit #1 (for the coffee nerds out there): this year, the world production of coffee is estimated to be at 125.2 (million 60-kg bags) but estimated world consumption is at 131.8. In 2009, production was at 130.0 and consumption at 125.7. Analyzing the demand-supply economic curve, coffee prices surely will go up (Disclaimer: Author's own drawing using estimates only. Don't use without author's consent.)
Cherry Anatomy
I never knew that the coffee plant is also called a 'cherry' and looks like one too. An unripe cherry is colored light green then becomes red as it ripens. Depulping, which is done within 24 hours of picking, the outer layer of flesh or the coffee cherry reveals the coffee bean. Who would have known that the raw seed is actually colored green (not brown!). The coffee seed turns dark brown after the roasting process.
Tidbit #2: Most coffee growing countries have only one harvest per year, excluding Columbia which has two flowerings per year.
Decaffeination
This is the part for me and for all those who are not fond of caffeine. Coffee can be decaffeinated in two ways:
(1) chemical process- beans are soaked in hot water treated with a chemical that bonds to the caffeine (either methylene chloride or ethyl acetate). This is obviously bad for the environment but most mass producers (e.g. think of the ones in your grocery aisle) utilize this process.
(2) water process using swiss water or mountain- sounds very fancy huh? These are patented decaffeination process involving no chemicals.
Tidbit #3: Coffee seeds are shipped and packaged in 3 different ways depending on what's available in the coffee mill: (1) in a jute bag, (2) vacuum pack or (3) grain pro- a jute bag with a layer of plastic inside to avoid the papery flavor.
Worldwide Buying Practices
I always wondered what fairtrade meant and why consumers are lured to buy packets of coffee with the fairtrade mark. I don't buy coffee, so I admit I am an uneducated coffee buyer (shame on me!).
(1) The common model- there is a total disconnect between buyer and producer, making it impossible to guarantee quality and that the farmers are getting paid a certain amount.
(2) Fairtrade- only co-ops can participate in fairtrade but quality is not guaranteed and no direct communication and education with producers.
(3) Direct trade- there is direct trade price negotiations and interactions with producers/coffee farmers. Thus, quality is guaranteed and there is transparency in the payment chain ensuring higher payout for the farmers.
(4) COE- Cup of Excellence. Read more here
Tidbit #4: Cupping is the international term used to taste coffee.
For more coffee education, check out sweet marias website.
Now it is time for me to practice my coffee art skills. Photos to be posted soon.
After about 6 hours of one-on-one training, I can now officially operate an espresso machine sans the coffee art. I am a frustrated artist at heart so I am giving myself one more year to practice the art of drawing with steamed milk in my right hand and with a cup of espresso on the other.
Coffee Training 101
This was a sit-down 1.5 hr powerpoint session that reminded me about business school days. Apologies to my professor. I tried very hard not to yawn too much at 10 in the morning, but I really like learning new stuff, especially since I can now speak intelligently to coffee connoisseurs :)
Coffee seed species: Arabica vs. Robusta
Arabica beans represent 75% of the world's coffee production and has less caffeine content, 1-1.7%, compared to the darker, harder Robusta plants at 2-4.5%. Growing conditions depends on temperature, rainfall, elevation and shade.
Brazil is the world's largest coffee producing country with 45 million bags/year, followed by Vietnam and Indonesia. Of course, the Americans consume most coffee at 16.2% world consumption followed by the Brazilians at 13.9%, Germans and then the Japanese.
It was my first time seeing the coffee belt map, which looks similar to the earthquake belt. The map mostly includes countries with tropical weather in Latin America, particularly Brazil and Columbia, Asia, such as Indonesia, and parts of Africa, such as Ethopia.
Tidbit #1 (for the coffee nerds out there): this year, the world production of coffee is estimated to be at 125.2 (million 60-kg bags) but estimated world consumption is at 131.8. In 2009, production was at 130.0 and consumption at 125.7. Analyzing the demand-supply economic curve, coffee prices surely will go up (Disclaimer: Author's own drawing using estimates only. Don't use without author's consent.)
Cherry Anatomy
I never knew that the coffee plant is also called a 'cherry' and looks like one too. An unripe cherry is colored light green then becomes red as it ripens. Depulping, which is done within 24 hours of picking, the outer layer of flesh or the coffee cherry reveals the coffee bean. Who would have known that the raw seed is actually colored green (not brown!). The coffee seed turns dark brown after the roasting process.
Tidbit #2: Most coffee growing countries have only one harvest per year, excluding Columbia which has two flowerings per year.
Decaffeination
This is the part for me and for all those who are not fond of caffeine. Coffee can be decaffeinated in two ways:
(1) chemical process- beans are soaked in hot water treated with a chemical that bonds to the caffeine (either methylene chloride or ethyl acetate). This is obviously bad for the environment but most mass producers (e.g. think of the ones in your grocery aisle) utilize this process.
(2) water process using swiss water or mountain- sounds very fancy huh? These are patented decaffeination process involving no chemicals.
Tidbit #3: Coffee seeds are shipped and packaged in 3 different ways depending on what's available in the coffee mill: (1) in a jute bag, (2) vacuum pack or (3) grain pro- a jute bag with a layer of plastic inside to avoid the papery flavor.
Worldwide Buying Practices
I always wondered what fairtrade meant and why consumers are lured to buy packets of coffee with the fairtrade mark. I don't buy coffee, so I admit I am an uneducated coffee buyer (shame on me!).
(1) The common model- there is a total disconnect between buyer and producer, making it impossible to guarantee quality and that the farmers are getting paid a certain amount.
(2) Fairtrade- only co-ops can participate in fairtrade but quality is not guaranteed and no direct communication and education with producers.
(3) Direct trade- there is direct trade price negotiations and interactions with producers/coffee farmers. Thus, quality is guaranteed and there is transparency in the payment chain ensuring higher payout for the farmers.
(4) COE- Cup of Excellence. Read more here
Tidbit #4: Cupping is the international term used to taste coffee.
For more coffee education, check out sweet marias website.
Now it is time for me to practice my coffee art skills. Photos to be posted soon.
This was shot in one of my rare trips at a wet market during a Sunday when the vendors were packing up. Guess where it was taken?
Clue: Anthony Burdain declared that this place has the best roasted/suckling pig/lechon in the world.
Clue: Anthony Burdain declared that this place has the best roasted/suckling pig/lechon in the world.
That's a wrap! After a 2-day event at the 15th annual Ghirardelli Chocolate Festival, DeLise Dessert Cafe was one of the last few booths still open after closing time at 5 pm. The event staff eventually had to turn away eager foodies by 5:20 pm. Apologies to those who didn't get their samples.
It was DeLise's first-time at the much awaited festival, which is known for showcasing chocolate goods from all over the world. The 11-month old dessert cafe prepared a variety of pastries and frozen desserts. The pastry chef duo Eloise and Dennis Leung amazed the crowd on Saturday, September 11th, with their bestseller sea salt fudge brownie, crinkles, Devil's chocolate cupcake with dulce de leche frosting, peanut butter oatmeal bars, white chocolate lemongrass ice cream and chocolate rasberry sorbet. Due to the high demand, the spiced chocolate sorbet, fleur de sel cookies, butterscotch brownies, nutella biscotti and chili fudge brownies were added on the line-up the following day.
Chocolate lovers came in droves despite the typical San Francisco breezy yet sunny weather. DeLise thanks everyone who patiently waited in line and their hard-working volunteers from Project Open Hand.
If you'd like to experience more of the delise-ious pastries and ice cream, the cafe is only a few blocks away from the Ghirardelli Square at 327 Bay Street- of course, there will be no long waiting time at the shop. DeLise also customizes cakes for special occasions so please contact them ahead of time at 415.399.9694.
Enjoy the rest of the photos!
Chef Eloise frosting the Devil's Choco Cupcake |
Chocolate lovers came in droves despite the typical San Francisco breezy yet sunny weather. DeLise thanks everyone who patiently waited in line and their hard-working volunteers from Project Open Hand.
If you'd like to experience more of the delise-ious pastries and ice cream, the cafe is only a few blocks away from the Ghirardelli Square at 327 Bay Street- of course, there will be no long waiting time at the shop. DeLise also customizes cakes for special occasions so please contact them ahead of time at 415.399.9694.
Enjoy the rest of the photos!
One of the volunteers, George, stamping the card |
Nutella biscotti, peanut butter bars, fudge brownies, choco cupcakes |
A very long line with a view of the Bay and a big ship |
Ever wonder what you should say whenever you go in an ice cream shop? Have you ever been in a conversation when you say, "Can I have a scoop of gelato please?" while pointing at an intriguing flavor. But the scooper replies, "Oh this is ice cream." And you just sheepishly nod your head acknowledging that you still want a scoop. What's the difference between gelato and ice cream anyway? They definitely both look very tempting and sinful.
Wikipedia explains:
"...Gelato differs from some other ice creams in that it has a lower butterfat content. Gelato typically contains 4-8% butterfat, versus 14% for many ice creams. Gelato generally has slightly lower sugar content, averaging between 16-22% versus approximately 21% for most ice creams. Non-fat milk is added as a solid. The sugar content in gelato is precisely balanced with the water content to act as an anti-freeze to prevent the gelato from freezing solid..."
Thus, gelato is another form of ice cream. Nevertheless, are there variations of gelato? If ever you are Italy, it is a MUST to gobble on authentic gelato.
What I noticed from the gelato I gobbled up (pic of coffee and mint gelato from Roma) compared to non-Italian is that after huge scoops amidst the freezing rain (!!), I was not even thirsty nor was I having a slight sore throat- usually happens to me even when I eat Americanized gelato since I have sensitive tonsils. Does this mean that even the beloved gelato is being sweetened to suit the taste of mainstream America?
Wikipedia explains:
"...Gelato differs from some other ice creams in that it has a lower butterfat content. Gelato typically contains 4-8% butterfat, versus 14% for many ice creams. Gelato generally has slightly lower sugar content, averaging between 16-22% versus approximately 21% for most ice creams. Non-fat milk is added as a solid. The sugar content in gelato is precisely balanced with the water content to act as an anti-freeze to prevent the gelato from freezing solid..."
Thus, gelato is another form of ice cream. Nevertheless, are there variations of gelato? If ever you are Italy, it is a MUST to gobble on authentic gelato.
Gelato from Rome |
I am shopping for a new lens primarily because with my current gear, I can't take sharp food photos at different depth of field in one frame. A 50 mm points to one single focus point only blurring the background while using a kit lens forces the camera to be too far away, which I hate because I like tight shots (i.e. avoid cropping). Here is a sample of a layered shot with different depth of field. Can you tell where my focus point was? I used manual focus and targeted the middle area. As a result, the cupcake and madeline are blurry. Thus, I have convinced myself to shop for a new lens that can sharpen images even if they are within different depths.
It was funny how I ended up in Four Barrel Coffee getting my first 2 hr one-on-one training on Espresso 101. Honestly, I'm not a huge fan of drinking gallops of coffee because (1) it makes my mouth and hair stink (I had an ex-boss who drank gallons of coffee per day. He was a good boss but his breath smelled like stinky coffee the whole day. He was half bald though so no problem there), (2) I can't sleep at night (and I like sleeping), and (3) I'd rather spend my money on something else like a healthier fresh fruit smoothie or green tea good for the skin.
I learned additional knowledge in making an espresso from the parts of an espresso machine (i.e. hopper, grinder and the most important, the power dial!), stamping the grinded espresso ensuring that I'm within the 21 gram range, timing the dose, steaming the milk, tasting the sour and bittery espresso and spitting it out in half a second. Again, since I wasn't a big fan of espresso, I hated the part when I had to taste my espresso so I would know the difference between a 20 and 22 gram shot! I hurriedly washed down the bittery taste with gulps of water.
I was happier with the second part of my training- steaming the milk! From turning on the steamer correctly, putting it inside a gallop of milk enough to cover the head of the steamer, stretching (gives that wild whirlpool sound), texturizing, feeling the temperature, settling, swirling two times and finally sipping a silky smooth cup of milk- felt heavenly especially with the right temperature.
I am 2 sessions away from fully operating a La Marzocco espresso machine and making a good mean espresso, cappuccino and latte. My only wish is that they teach me how to create awesome coffee art :)
I learned additional knowledge in making an espresso from the parts of an espresso machine (i.e. hopper, grinder and the most important, the power dial!), stamping the grinded espresso ensuring that I'm within the 21 gram range, timing the dose, steaming the milk, tasting the sour and bittery espresso and spitting it out in half a second. Again, since I wasn't a big fan of espresso, I hated the part when I had to taste my espresso so I would know the difference between a 20 and 22 gram shot! I hurriedly washed down the bittery taste with gulps of water.
I was happier with the second part of my training- steaming the milk! From turning on the steamer correctly, putting it inside a gallop of milk enough to cover the head of the steamer, stretching (gives that wild whirlpool sound), texturizing, feeling the temperature, settling, swirling two times and finally sipping a silky smooth cup of milk- felt heavenly especially with the right temperature.
I am 2 sessions away from fully operating a La Marzocco espresso machine and making a good mean espresso, cappuccino and latte. My only wish is that they teach me how to create awesome coffee art :)
I once learned an important lesson from a seasoned photographer. He asked whether if I usually produce vertical or horizontal shots. Since I didn't know what the purpose of his question was at that time, I just answered that I shoot most of the time horizontally since that's how you can handle the camera the easiest. He gave a sly smile. I later learned why.
Vertical shots get published on the cover of magazines, which gives you more monies, while horizontal shots automatically fall in the inside pages only. So now, I'm shooting food and landscape on the vertical angle more than ever.
Vertical shots get published on the cover of magazines, which gives you more monies, while horizontal shots automatically fall in the inside pages only. So now, I'm shooting food and landscape on the vertical angle more than ever.
Do you know the difference between a sorbet and a frozen yogurt (or fondly called as froyo)? If you're a regular human being with no allergies, not diabetic and not lactose intolerant, you probably would not even care because both taste good. Unfortunately, I fall under the lactose intolerant category but still gobble on some ice cream and froyo goodness from time to time and then the bathroom calls (but that's another story...).
Picture-wise, you can't tell what the difference is between the yellow and pink scoops. But if ever you have tried styling them, you'll notice that the froyo is easier to shape than the sorbet due to the fact that the froyo has dairy while the sorbet doesn't contain any dairy and is made out of fruit, water and sugar only. Making a circular ball out of sorbet requires some professional skills or it can turn out into crumbled flakes, especially if it has been under very low temperature.
Which one would you prefer? A sorbet or a froyo?
I entered my first public photography competition with a big bang. As written on August 4th, I won several awards on the food photography competition for the Cebu Food Expo 2010- one actually won third place. So here are my photos that made it as top 10 finalists:
The scones with ingredients took a lot more thought in it. Taking a picture of the duck scones alone doesn't really look appetizing, but I decided to use its ingredients- hoisin sauce, green onions and lemons (although not part of the recipe)- against a wooden board background.
For the choco bars, I've always been fascinated with stonehedges in Europe! I used a brown cloth as background for this shot.
And presenting the 3rd placer out of the 50+ entries! I shot this during my workshop at AICA so kudos to the chef who did the styling. I just had multiple shots of it (if you follow my blog, another version of this dish also won first place during my workshop for the still life category). Surprisingly, this came out nice even though it was taken with only a Nikon d40 kit lens. You can see the grains on this photo since I had to amp up my ISO to 1600. FYI- I mostly do shoots with a D80 and never a kit lens.
I am proud to say that even though I made it only to 3rd, I was up against professionals in this competition. The guy who won first place is a seasoned food photographer, mind you :P
Peking duck scones with ingredients |
Duck scones marching out the door |
Stonehedge choco bars |
For the choco bars, I've always been fascinated with stonehedges in Europe! I used a brown cloth as background for this shot.
And presenting the 3rd placer out of the 50+ entries! I shot this during my workshop at AICA so kudos to the chef who did the styling. I just had multiple shots of it (if you follow my blog, another version of this dish also won first place during my workshop for the still life category). Surprisingly, this came out nice even though it was taken with only a Nikon d40 kit lens. You can see the grains on this photo since I had to amp up my ISO to 1600. FYI- I mostly do shoots with a D80 and never a kit lens.
Fettuccine with fish roe cream sauce |
There's not a lot of information about shooting food in order to get the yummy, gooey, smooth or rough textures. Usually, there are the wide angled, well styled shoots. And a shot too close might put a shot in the 'food porn' category- something that you seldom see on published food magazines.
I recently did another practice shoot where I was toying around with my new wide angle 52mm lens which came in with a macro filter. I was not too impressed with the wide angle shots- basically it adds a few inches to the length but nothing glamorous. On the other hand, the macro filter alone with my kit lens works wonders. It doesn't have the same effect as the 50mm since it acts more like a magnifying glass. The macro filter took beautiful textures, which the 50mm will never let me take at this range. I'll let the pictures speak for itself... you be the judge!
Using the macro ring is a little bit tricky though. I was using manual focus and had to position myself really near the object. Since I was looking at the viewfinder the whole time, I accidentally toppled the reflector and the small can I was using to balance the reflector.... WhoOoppsss...
I recently did another practice shoot where I was toying around with my new wide angle 52mm lens which came in with a macro filter. I was not too impressed with the wide angle shots- basically it adds a few inches to the length but nothing glamorous. On the other hand, the macro filter alone with my kit lens works wonders. It doesn't have the same effect as the 50mm since it acts more like a magnifying glass. The macro filter took beautiful textures, which the 50mm will never let me take at this range. I'll let the pictures speak for itself... you be the judge!
Using the macro ring is a little bit tricky though. I was using manual focus and had to position myself really near the object. Since I was looking at the viewfinder the whole time, I accidentally toppled the reflector and the small can I was using to balance the reflector.... WhoOoppsss...
Enough crinkles? |
Plum sorbet |
brand of the ice cream scooper |
Here's another one of my DIY studio with a DIY reflector made out of tupperware covered with aluminum foil. Natural lighting coming from the windows and door. More photos to come from this shoot.
Friday the 13th, San Francisco- 10-month old Delise Dessert Cafe came in at the E&O Trading Co. restaurant with bountiful gallons of Asian-inspired sorbets, gelato and froyo for the opening after-party of SF Chefs 2010.
Co-owners/chefs Dennis and Eloise Leung scooped out delicious ice cream flavors in chrysanthemum honey, ube, toasted rice, lychee rose, spicy mango, grand marnier truffle chocolate, coconut pandan, strawberry pickled ginger and lemongrass pina colada to the 300+ guest of the Happy Ending party organized by tablehopper.com blogger Marcia Gagliardi and chef Arnold Eric Wong.
Delise thanks their fearless volunteers Olivia and Chris, and Delise's marketing extraordinaire, Christine, and web designer, MJ Herrera, also joined in the festivities.
Other local restaurants also served banana fritter, lamb skewers and chicken adobo with rice among others for a Happy Ending Asian street food party. All proceeds (after expenses) of the event will be donated to the amazing CHEFS (Conquering Homelessness through Employment in Food Service) organization. Learn more about the other activities of the SF Chefs week here.
Watch out for Delise at the annual Ghirardelli Chocolate Festival on September as they unveil their latest chocolate dessert collections.
Co-owners/chefs Dennis and Eloise Leung scooped out delicious ice cream flavors in chrysanthemum honey, ube, toasted rice, lychee rose, spicy mango, grand marnier truffle chocolate, coconut pandan, strawberry pickled ginger and lemongrass pina colada to the 300+ guest of the Happy Ending party organized by tablehopper.com blogger Marcia Gagliardi and chef Arnold Eric Wong.
Co-owners/chefs Eloise and Dennis Leung with Marcia Gagliardi |
Delise's marketing consultant, Christine, and web designer, MJ |
Other local restaurants also served banana fritter, lamb skewers and chicken adobo with rice among others for a Happy Ending Asian street food party. All proceeds (after expenses) of the event will be donated to the amazing CHEFS (Conquering Homelessness through Employment in Food Service) organization. Learn more about the other activities of the SF Chefs week here.
Watch out for Delise at the annual Ghirardelli Chocolate Festival on September as they unveil their latest chocolate dessert collections.
Finally my external Nissin flash has arrived. I shall be doing some experiments. Meanwhile, I will leave you with a food shot taken at a Thai restaurant in Lake Tahoe. It was surprisingly very good! The white noodles came in wobbly and delicious with the green curry chicken. Slurp :P
3rd place at the Photolicious competition for the Cebu Food Expo 2010! All of my 9 entries were proudly displayed at the Waterfront Hotel in Cebu City. Out of all my entries, 3 of them made the top 10 finalists and one won the bronze medallion. There were a total of 50+ entries from both amateur and pro photographers. I shall be uploading the pics soon :)
My photography coach once said that as a professional, I should learn to set my own white balance according to what pleases me. I have to shoot different balances first to get the right color I want- choosing among direct sunlight, incandescent, cloudy and fluorescent most of the time.
Here I am shooting two different modes of white balance on a food I don't eat- steak. Which one do you like best? Incandescent or direct sunlight white balance?
Here I am shooting two different modes of white balance on a food I don't eat- steak. Which one do you like best? Incandescent or direct sunlight white balance?
Editing food shots is not as rigorous as fashion snaps. I just learned the secret of magazine layout artists. To get that heavenly, flawless face, use the gaussian blur technique on the face and to reduce the bluriness it creates on the eye area, use the eraser tool with an opacity of less than 50%. Try it! It works! You don't have to patch every single imperfection on your model's face. You can create a magazine glossy worthy photo in an instant :)
For food, I avoid photoshopping unless really necessary. Sometimes, playing around with the curves and levels destroy the texture and create an unrealistic color of foods, especially your greens- salads, vegetables, etc. Graphic design skills though do come in handy if you are doing product shoots (think a juice, a bottle, a bar of chocolates...). One of my favorite techniques is to utilize a center or 2 pm spotlight render on a plain background to give pizzazz to the photo. Example below on the Kahlua. I opted for no shadow or reflection for this shot.
For food, I avoid photoshopping unless really necessary. Sometimes, playing around with the curves and levels destroy the texture and create an unrealistic color of foods, especially your greens- salads, vegetables, etc. Graphic design skills though do come in handy if you are doing product shoots (think a juice, a bottle, a bar of chocolates...). One of my favorite techniques is to utilize a center or 2 pm spotlight render on a plain background to give pizzazz to the photo. Example below on the Kahlua. I opted for no shadow or reflection for this shot.
The bounce or fill-in light is very essential in every shoot. However, if you are not up to buying a professional bounce card, here are some tips of making your own, cheap but very effective bounce cards:
(1) Wrap a cardboard with aluminum foil or any shiny silver/bronze art paper
(2) Use a mirror
(3) Use a white styrofoam - this only creates a very light sheen compared to silver, metallic objects
Here is a sample of how I used my old beauty mirror which has an adjustable neck for my alcohol shoot - it was extremely useful since I didn't have an assistant to adjust my bounce card:
I shot outside my terrace but the mirror gave an obvious circle reflection on the bottles. Lesson learnt! Can you tell where the reflector is on the Bombay Sapphire? It is between the letters A and Y on 'Bombay'...
NOTE TO SELF: need to make a cleaner shot next time! I'm not satisfied with how the blue liquid came out.
(1) Wrap a cardboard with aluminum foil or any shiny silver/bronze art paper
(2) Use a mirror
(3) Use a white styrofoam - this only creates a very light sheen compared to silver, metallic objects
Here is a sample of how I used my old beauty mirror which has an adjustable neck for my alcohol shoot - it was extremely useful since I didn't have an assistant to adjust my bounce card:
I shot outside my terrace but the mirror gave an obvious circle reflection on the bottles. Lesson learnt! Can you tell where the reflector is on the Bombay Sapphire? It is between the letters A and Y on 'Bombay'...
NOTE TO SELF: need to make a cleaner shot next time! I'm not satisfied with how the blue liquid came out.