Welcome to Gaia! ::

I was doing some "Food photography" at the college I go to (it used to be a community college at one point - long story). Taking pics of food is something that always intrigued me. It's a fun version of still life. Aside from art, I also do food art on Photoshop.

Even though the work is voluntary, I get free food ^_^. The pictures I take are also used in small food magazine publications. It helps my portfolio, and it makes each chef's signature recipe (or dish) look good. I don't do fake tricks like they do with certain foods.

For example:

1. Milk in cereal box pictures is actually "glue". Real milk would appear blue in studio lighting.
2. Campbell's Soup used a trick involving marbles to make the vegetables stand out in their soup.
3. That picture of ice cream is actually shortening (shortening doesn't melt like ice cream)

... I don't waste my time with "tricks". I like looking at food that's straight from the kitchen ^_^

Being a chef is hard work like any other job. To be a head chef is to take a lot of responsibility. You can work through very long nights and the stress can get to you if you're unprepared. As long as your heart and determination is in it, you'll definitely succeed.

Sai-kun: "Treet" is like spam, but made with chicken and pork. It's basically the cheaper version of spam.

Most food stylists would have a strong background in photography and studio photography. Cooking knowledge also comes into play. It's all about doing what you love. Working a high paying job that sucks is pointless to me.

I like food and I like making things pretty...does that count? XD
I've recently been dabbling in my own food photography (I want to make a food blog, I just dont know about what!), I'm not very good, but practice makes perfect!

Yogurt and Cucumber Sauce
Adapted from The Sonoma Diet
Appliances Needed: Sieve, cheesecloth, something to press/mash garlic with

*NOTE* The cheese takes 24 hours to make, so if you want some, you need to prep a day in advance. Your patience will be well rewarded.

Taki's Level of Difficulty for the Average College Student: heart

Make about 2 cups

1 1/2 cups plain fat free yogurt (that contains no gums, gelatin, or fillers)
1 cucumber (English is suggested, but I think it's too big)
1/4 tsp. kosher salt
1 clove of garlic, pressed or minced/mashed
1/2 tsp. kosher salt
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1-2 tablespoons chopped fresh mint

1. To make the yogurt cheese, line a yogurt strainer, sieve, or a small colander with three layers of cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon yogurt into lined strainter/sieve/colander and cover with plastic wrap. Refrigerate 24 hours. Discard liquid

2. Cut the cucumber in half lengthwise and remove the seeds. Slice it into 1/2 slices. Place on a plate lined with paper towels and lay flat. Sprinkle 1/4 tsp kosher salt and cover with another paper towel and put a pan on top to draw out the moisture for 30 minutes.

3. Press or mash your garlic with 1/2 tsp. kosher salt (if mashing it. If you're pressing it, you don't need it). In a bowl, combine oil, vinegar, and garlic paste. Stir in yogurt cheese and chopped mint. Chop your cucumber into diced pieces and fold into the yogurt.

Only 49 calories O:

What's that?

Currently baking the Chocolate Chip Peppermint Cookies. :3