All of us went through math classes, but what the math teacher didn't teach us is that odd numbers are better suited in (food) photography and styling. There is always a median, which makes a good center point on a photo. Look at the difference on the photos below. Another style I always see on print ads, especially for beers/wines or bottles, in general, is the mighty duck "V" with 5 bottles.
Odd numbers make a good center point |
Even numbers- where should the eye focus on? |
Disclaimer: This is my second homework for my Food Writing class at Stanford..This is the original copy so I haven't made any copywriting edits to it. Based on my teacher and classmates' feedback, I now know I made some run-on sentences. Ooppss...
Deliciousness Comes in Little
Packages by Christine
Emilie Lim
Every time I pass by DeLise Dessert Café on Bay Street, there is always
an inviting smell of vanilla or bacon. This time as I entered for my
mid-afternoon snack, a heavenly smell of lavender filled up the chic, cozy
space filled with 8 seats only. One of the owners, Chef Eloise, emerged from
the kitchen to greet me with a big smile.
Open since 2009 and one of the few gourmet dessert cafes in North
Beach, DeLise is run by husband and wife pastry chef duo, Chef Dennis and
Eloise Leung who grew up in Hong Kong and the Philippines, respectively. Chef
Eloise recounts that the name ‘DeLise’ is a combination of their names. Both
engineers in their former lives, they met as pastry students in the California
Culinary Academy and later worked at San Francisco’s finest restaurants, such
as Gary Danko, Citizen Cake and Roy’s.
They pride themselves with sourcing ingredients from local producers. Their
French pressed coffee or espresso ($2.25) from purveyor Four Barrel is the
perfect companion with any pastry. Not to be missed are their organic tea ($2.25)
selection from Red Blossom Tea Company and chocolate mousse ($2.95) made with luxury
chocolate, Tcho. All aforementioned companies are based in San Francisco.
Their Asian influences can be seen in their flavors and dainty,
bite-sized pastries made fresh daily. Asian ingredients abound in their menu,
such as green tea cupcake ($1.95), which can be wolfed down in one big bite, with
azuki bean filling, miso and sesame rice crispies ($1.50) and coconut pandan
gelato ($2.25 per scoop/$7.50 per pint). The ones that make me always come back
are the soft and buttery Peking duck scones ($1.50) made from real Peking duck
meat, duck fat and green onions- this scone actually has a cult following,
especially during Chinese New Year reunions and has put DeLise on every food
lovers’ hit list- and their bestseller fleur de sel fudge brownie ($1.75),
which has the right balance of crunchy sea salt and chocolate that melts in your
mouth. As you can tell, I have a penchant for the sweet and salty
combined. If size is your concern, don’t
worry because you experience a burst of flavors in just a few bites. Don’t
expect a 4-inch American sized cookie here. After all, it is about the quality
not quantity.
DeLise never fails to reinvent their menu, which changes weekly. That
day, I was lucky to sample their new strawberry and cream macaron ($1.95) with
strawberry gelee in the filling and vanilla bean in the shell- combinations
that remind me of wanting to eat a scented Strawberry Shortcake cartoon
stationary, but this time I actually can through a macaron! I have also helped
myself of their ever-changing gelato, yogurt and sorbet flavors, such as purple
yam, spiced chocolate, candied kumquat and ginger. My favorite is the toasted
rice, which has jasmine rice toasted the same way you’d toast pine nuts giving
it a roasty flavor and added crunch. If your favorite flavor is not sold that
day, you can call in advance - advantages of being a mom-and-pop shop- to order
by pint; the same goes with their pastries, which you can take home in boxes
that can fill up to a dozen cupcakes ($21).
During this blustery afternoon, I gobbled up a chipotle and cheddar
cheese puff ($1.50) for cheese lovers like me who need an extra kick and a
little food intervention to get through the day downed with a frothy matcha
green tea latte ($3.50). I came out
feeling re-energized.
When I was about to leave, the Chefs’ two-year-old fresh from his
afternoon nap started running around the café and bade a cute “Goodbye.” Thus, DeLise is not for those who have a
phobia of babies, but if you’re a baby lover, you can add a few dollars to the
tip jar labeled “Baby’s College Fund.” Follow them on Facebook, where you can
see pictures of their little chef trainee and latest innovations. Indeed, DeLise’s
sweet and savory delights (and their toddler) are all a labor of love.
DeLise Dessert Café, 327 Bay St., SF. (415)
399-9694. Business hours: 8:30
am to 7:00 Tuesday to Friday;10:00 am to 6:30 pm Saturday & Sunday; Mondays
closed. delisesf.com
Disclaimer: I submitted this as my first homework for my Food Writing class. This is the original copy so please excuse if you see any copywriting errors. Grade: A! This topic is actually a continuation of a previous blog entitled I Want to be a Coconut Plantation Donya.
Memoir | Coconuts Rediscovered
“The coconut-nut is a giant nut if you eat too much you get very fat...” – Smokey Mountain. It sounds like a jingle for a commercial, but it was a famous song in the 90s sung by the now defunct Smokey Mountain band, named after a garbage dump in Manila, Philippines. The song signified the many coconuts in the country.
A few coconuts grew in our garden. Growing coconuts in a tropical place meant they are available for consumption year round. During Sundays, I saw our worker climbing up a coconut tree skillfully hopping like a frog to chop the roots of the fruits. One by one the coconuts made a small thud on the ground.
That same day, the cook started to crack the coconut shells in half draining all water in a pitcher. She then proceeded to sit on a stool with a plank and a handmade sharp tool on one end, which she would use to shave off the meat on each husk with an up and down motion.
By noontime, my family always gathered for long Sunday lunches. Of course, the coconut juice with shaved meat was the beverage served. “Coconuts are good for your urinary tract,” my mom told me. As a kid, that meant that I could get as many glasses of coconut water as I wanted.
There were times when the meat was not so sweet. They were usually kept aside and later made into a coconut shake, iced candy or jam. These were perfect treats for the Philippines’ hot and humid days. Sometimes, I found a coconut jam inside a ‘bagol’ or coconut shell. Intrigued, I opened it up and scooped the dark brown jam with a spoon. Sweet and gooey, I ate the jam as a snack as I ran back to my room. A few hours later, I ventured back into the kitchen only to find the half opened ‘bagol’ attacked by red ants.
Some of the husks were also left under the sun for many days. The dried husk became a mop for our wooden floor. I had so much fun polishing the floor using my right foot on the semi-circle husk like a skateboard.
Unfortunately, the coconut trees were ravaged by time and the onslaught of many typhoons. In 1990, Ruping, one of the worse typhoons in the country, hit the city and broke a lanky coconut tree that used to stand proudly in the middle of our garden. The trees that were left looked weary with unhealthy brown leaves and no longer grew sweet coconuts. The Sunday family lunches also became less and less.
Years passed after I left my hometown, I finally saw coconut water in a tetra pak in an American grocery. I squealed thinking that I could get coconut water without having to travel to Southeast Asia. However on my first sip, I could tell that it was not the fresh coconut water I was used to.
Ironically, I later read on the Wall Street Journal that the coconut water has risen in the Western consumer mass market as the ‘It’ beverage. The Philippines was reported to be one of the top suppliers for coconuts for these tetra pak coconut water producers.[1]
Every time I went back home for a visit, I don’t see anyone climbing the old coconut trees or cracking coconuts. I am still waiting for new coconut trees to grow in our garden. Meanwhile, I have to content myself ordering coconut water in a shell in restaurants. No, I haven’t gotten fat from eating many coconuts.
[1] Mike Esterl, The Beverage Wars Move to Coconut, http://online.wsj.com/article/SB10001424052970203315804577207313086829188.html (Feb 2012).
As they say, "do ordinary things extraordinarily well."
It's been 3 weeks since I started Food Writing class at Stanford in an effort to take my writing to another level- ie. force myself to write longer and more meaningful articles - and work towards my goal of finishing a (hopefully best seller) food related book. For now, the working title of the book is The (Mis)Adventures of a Girl Who Can Eat Everything. What you think?
I actually got an A on my first homework, which I will be sharing in the next few days, graded by our professor, food writer and author, Jeannette Ferrary.
And of Stanford.. I'm now a student at my dream school!! Even if Stanford GSB (bschool) rejected my application a few years ago, I truly believe nothing is impossible if you know how to open opportunities for yourself.
It's been 3 weeks since I started Food Writing class at Stanford in an effort to take my writing to another level- ie. force myself to write longer and more meaningful articles - and work towards my goal of finishing a (hopefully best seller) food related book. For now, the working title of the book is The (Mis)Adventures of a Girl Who Can Eat Everything. What you think?
I actually got an A on my first homework, which I will be sharing in the next few days, graded by our professor, food writer and author, Jeannette Ferrary.
And of Stanford.. I'm now a student at my dream school!! Even if Stanford GSB (bschool) rejected my application a few years ago, I truly believe nothing is impossible if you know how to open opportunities for yourself.
Off to School |
Many people ask me what I use for food or travel photography since I do both things a lot. So here's the breakdown:
Food photography:
Night outs in nice restaurants
- Body: Nikon D40
- Lens: Nikon 35 mm f/1.8
The combination of these body and lens brings out the best in lowly lit restaurants. There is no need for a flash. I've also used a 50mm before but the main problem of the 50mm is that besides from being too close to the point of creating food porn (bad!), it needs a very very steady hand or I have to put it on top of a big rimmed glass.
Professional gigs/food photo workshops
- Body: Nikon D90 (main), D40 (back-up)
- Lens: Nikon 35mm, 50mm f/1.8
- Tripod
- Bag: Built NY large shoulder cam bag (purple)
For traveling
- Body: D40
- Lens: Nikon 24-70mm
The Nikon 24-70mm lens is one of the higher end mid-range lens that Nikon offers. It is an expensive piece of machinery costing more than a grand USD. I consider this an investment. It is also a heavy 2 pounder!!! Thus, I prefer to use a lighter body because I know I will be walking a lot whenever traveling. This lens has actually taken my travel shots to another level.
Food photography:
Night outs in nice restaurants
- Body: Nikon D40
- Lens: Nikon 35 mm f/1.8
The combination of these body and lens brings out the best in lowly lit restaurants. There is no need for a flash. I've also used a 50mm before but the main problem of the 50mm is that besides from being too close to the point of creating food porn (bad!), it needs a very very steady hand or I have to put it on top of a big rimmed glass.
Professional gigs/food photo workshops
- Body: Nikon D90 (main), D40 (back-up)
- Lens: Nikon 35mm, 50mm f/1.8
- Tripod
- Bag: Built NY large shoulder cam bag (purple)
For traveling
- Body: D40
- Lens: Nikon 24-70mm
The Nikon 24-70mm lens is one of the higher end mid-range lens that Nikon offers. It is an expensive piece of machinery costing more than a grand USD. I consider this an investment. It is also a heavy 2 pounder!!! Thus, I prefer to use a lighter body because I know I will be walking a lot whenever traveling. This lens has actually taken my travel shots to another level.
Nikon 24-70mm: an investment for any photographer |
I need a little bit of food intervention due to the busy schedule- usually a sign that summer is coming.
Every time I see this choco & coffee cookies at Japanese Nijiya Market, I squeal. It reminds me of my first trip in Japan and everything that I love about that country. On a side note, I have to stop myself from grabbing anything that fancied me in that market from Doraemon's red bean pancake (yes, that cartoon character!) to genmaicha loose leaf tea, which btw is the secret to Japanese women's porcelain skin.
I am working on some Food Writing 101 posts so please stay tuned.
Every time I see this choco & coffee cookies at Japanese Nijiya Market, I squeal. It reminds me of my first trip in Japan and everything that I love about that country. On a side note, I have to stop myself from grabbing anything that fancied me in that market from Doraemon's red bean pancake (yes, that cartoon character!) to genmaicha loose leaf tea, which btw is the secret to Japanese women's porcelain skin.
I am working on some Food Writing 101 posts so please stay tuned.
The cupcake craze has moved into the wedding reception. Gone are the days of the traditional multi-layer fondant cakes that really taste like cardboard. Easy to gobble up and to taste different flavors, cupcakes are becoming more favored by newlyweds, especially in smaller, intimate receptions such as the couple's gathering below. No need for cutting the cupcake either.
Cupcakes from DeLise |
Finally made my way to the Korean Sunny Bowl. I was a bit taken aback when I entered the dark doors and was greeted with a large dining room complete with a sports bar. I thought this was a hole-in-a-wall place based on the pictures and reviews on Yelp, location and their limited menu. I was very surprised (actually, more like amazed!). This place is huge- far from being a hole-in-a-wall.
Egg batter rice bowl with kimchi, Sunny Bowl, Mountain View, CA |