Posts tagged food photography
Featured Chef : The Food and Photography of Chef Simon Sperling
I have to admit now that it was a wonderful blessing the day that I saw this on my dash “aperture24 started following you”, this was back in July of last year. All I saw was an icon of a man with a camera that covered his face. And so I visited his blog and immediately I was inspired! I saw proper photographs of plated dishes (fantastic food photography), street, landscape and travel photography… really a cornucopia of awesome visual images all neatly cataloged in one blog.
Then I started to investigate who is the photographer behind all that tasteful food shots (although I already have an inkling that it must be someone very well connected with the food biz).
I stumbled upon this link on his blog About Me and my guess was right on the money!
The man behind the blog aperture24 is Simon Sperling, a “well-seasoned” Chef with a very impressive resume, holding the Executive Chef position throughout his culinary career in the kitchens of luxury cruise ships and top hotels all over the world.
Elements Magazine: Exclusive Interview with Simon Sperling
Simon Sperling is a chef cum photographer who loves traveling and has a brilliant portfolio of food photography! He has very kindly agreed to an interview with us and believe it when we say that he is talented! Not only that, he has travelled the globe and he was also based in Malaysia for a couple of years and has showcased wonderful food.
- I was born and grew up in the south of Germany . I didn’t really enjoy school, but life sort of started during my chef’s apprenticeship. Food, people, creativity, ideas and lot’s of activities, I loved it.
After apprenticeship I went to work for a year in Geneva , a city I love and remember until today. A few years on, back in Germany , I finalized my master chef title and was looking for new experiences.
I ended up working on a cruise ship for Celebrity Cruise Lines, based in Miami , as Executive Chef. Here I met my love, we stopped cruising and got married in Las Vegas!
We went to Asia and I worked in the Philippines , China and Malaysia for a few years. Best time of my life, also as my son was born in the Philippines . Next stop was the Mediterranean, Africa and the Middle East region, where I am until today. I had the pleasure to work at the fabulous Anassa resort in Cyprus , followed by a classic, the Oberoi’s Mena House near the pyramids. Just imagine looking out of the window and seeing the pyramids everyday.
Then we experienced a completely different environment on the beautiful island of Mauritius . Didn’t stay long though and moved on to Saudi Arabia, where I worked a few years in Jeddah, where I was opening chef for the Waldorf Astoria Collection hotel, the Qasr Al Sharq, or Palace of the Orient.
Recently I worked again in Egypt and am now in Kuwait . Let’s see for how long…I want to see more of the world and take photos of it.
I try to keep my life simple, live healthy, love my family and help others where I can.
Read more of this interview here
(Source: www.elements-magazine.com - May 19, 2011)
To visit and browse through Chef’s Archives or click his Tags tab, one can instantly travel to all the places he has ever been… a good way to exercise after seeing all those pictures of fine food he constantly stock his blog.
Chef (aperture24) is also a constant Top Contributor on #Landscape page because of his stunning photography of Kuwait and other Middle Eastern cities landscapes.
The Food and Photography of Chef Simon Sperling… Brilliant and filling to our sense of sight.
- Jeannie
All Photographs are owned and copyrighted by Simon Sperling (aperture24 + Follow)
(Source: foodiefy)
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This is a video series called “On Assignment” with professional food and travel photographer Penny De Los Santos. Each short episode is an intimate look at being on a photographic assignment with Penny as she visually explores a subject, inspiring people and locations throughout the country. In this premiere episode Penny goes on assignment in Boston, MA with Chef Joanne Chang of Flour Bakery and Myers and Chang Restaurant.
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This is a video series called “On Assignment” with professional food and travel photographer Penny De Los Santos.
Each short episode is an intimate look at being on a photographic assignment with Penny as she visually explores a subject, inspiring people and locations throughout the country. In this third episode Penny goes back to visit a very special subject in east LA. She takes you along as she shares a meal and recounts the story she did for Saveur Magazine with Flor and the lost art of barbacoa.
Penny De Los Santos: Appetite, the blog (Photography, Food and Travel)
Penny is an award winning photographer and a senior contributing photographer at Saveur Magazine. Based in New York City she specializes in food and travel photography.
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Carl Kleiner: Flour Power
The Swedish Photographer Captures Culinary Artisan Sebastien Boudet’s Inspired Pastries
Photographer and filmmaker Carl Kleiner’s geometrically composed still lifes portray the delectable ingredients and produce of French-born chef Sebastien Boudet’s celebrated Stockholm patisserie-café-bistro, Petite France. With work featured in Wallpaper* and Dansk after some iconic collaborations with Ikea, Kleiner illustrated Boudet’s new book of simple culinary dishes, Den Franske Bagaren [The French Baker], which brings together the chef’s French-inspired cuisine with the tricks behind baking superb viennoiserie and the Swiss killer breakfast: a healthy bowl of muesli. “To me, a recipe is a living thing, it has a soul and should be continuously redefined,” says Boudet, who has almost two decades of kitchen innovation as a restaurateur, baker and pastry chef behind him. Journeying with the gastronome through the south of France to shoot confit de canard, cassoulet, and pistou, Kleiner experienced Boudet’s idealism at first hand. “He’s a political activist in his area, trying to force the big Swedish flour companies to produce better and healthier products,” rhapsodizes Kleiner. Here the baker behind the most popular sourdough bread in town reveals his desert island pastry and love of Swedish berries.
What sets your baking style apart?
I go with a feeling that I have from my childhood. I grew up in a bakery. I care about the flour, the wheat, how it is grown and treated. I take time to meet with the person who makes my ingredients. I can look my customer in the eyes because I know exactly what has gone into the product.
Is there a particular Swedish ingredient that you are crazy about?
I love the berries. These you can only find here. And these give the French pastries amazing taste. It is produced in a natural way and I love that.
Anything you absolutely cannot stomach?
I hate Kalles kaviar [Swedish brand of fish roe spread].
How do you create the perfect pastry?
You have to put your soul into it. When you serve a dessert, you are telling a story. You are telling people who you are and what you are.
If you could only eat one pastry for the rest of your days, what would it be?
Depends on the mood. But I would choose a strawberry chocolate cake with vanilla cream or almond cream, with raw pistachio nuts and with Espelette pepper. Put that on top of the strawberries and I’m set.
http://www.nowness.com/day/2011/12/5/1748/carl-kleiner-flour-power
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