As a food blogger and beginning photographer, I have learned that photographing food in natural light yields the best results. Indirect sunlight, especially in the early morning and late afternoon, makes food look its natural best. However, it is not always convenient to shoot during these times, especially since I work full-time and have to fit my cooking and photography in on the weekends.
Until recently, Pichet Ong was the pastry chef behind The Spot Dessert Bar, my new favorite food destination in New York City. Chef Ong’s path to the culinary world is a quite unorthodox, to say the least. The self-taught chef has always had a passion for food, but his parents’ emphasis on higher education meant that culinary school was out of the question. He double majored in Math and English Literature and graduated Phi Beta Kappa from Brandeis University and earned his Master’s degree in Architecture from UC Berkeley. But, while getting his formal education, he continued to stoke his passion for food by working part-time at restaurants, including at Chez Panisse while he was in graduate school in Berkeley, CA. His Continue reading
Life gave me lemons this week…..so I made pound cake!
I harvested 6 meyer lemons this morning from my trusty little tree and there are still about 25 more that will be ready to pick by early next week. My tree was a little lazy this fall, since I usually harvest around early November, right in time for Thanksgiving. Nevertheless, I guess I’ll be making more lemon treats this holiday season. I recently made my first chiffon cake and now I have just made my first pound cake. Honestly, I don’t know how I got through culinary school without baking either one of these cakes. Continue reading
daisy's world 