A Two Day Food Photography, Prop & Food Styling Workshop in Atlanta June 7th & 8th!!

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Tuesday, April 22, 2014


Workshops

I am so excited to announce this workshop! After the success of our sold out workshop in Atlanta last year, I am teaming up with food stylist Tami Hardeman and prop stylist Mindi Shapiro again for an awesome workshop in Atlanta Georgia, June 7th - June 8th. (Read more about the instructors here)

Have you ever wished you had someone take you through selecting the best camera angle, lens, light for your shots? How to use natural available light to create your own food narrative?

Have you ever wondered how on earth you would style that big bowl of stew to make it as appetizing as the perfect slice of cake standing next to it?
Have you ever wondered how a prop stylist layers and composes a shot to compliment the food? Where does it all start? The food? The props? The camera angle?
Well...how about a workshop with three creative minds ready to help?
Yep...

RhubarbTarts_RhubarbCrisps_HD_© Helene Dujardin 2012

We all work in this field as our "real everyday" jobs but the need to come together and teach and create independently from clients fuels us with lots of energy and passion that we want to pass on to you. 

The class is targeted to all levels and all three of us will be there to take your photography, food styling and prop styling to the next level. Gently and efficiently, we will give you the tools to let you express your creativity with your styling and photography.

Here are the details: 
When: June 7th & 8th 2013 
Where: Atlanta Georgia 
How many students: 12 
How much: the workshop fee is $1250 and includes: 
- meet & greet on Friday June 6th from 7pm til 9pm,
- 2 days full of instructions with three established professionals,
- dinner Saturday night (location TBA)
- lunch, snacks and refreshments for both days (travel costs, transportation and lodging not included) 

Please go HERE to register. See you soon!



Announcing Winner Of Lodge Cast Iron Giveaway!

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Friday, April 11, 2014


Corn Lodge
This is probably my favorite picture I shot for Lodge Cast Iron Nation. I kow. It's corn. Creamed corn. Iconic dish of the US that I did not before I moved to the US and married a Southerner. Such a simple and non pretentious side dish and so easy to mess up. My mother in law makes it from scratch and it is hard to beat but the version in Lodge blew our socks off.

Why is it my favorite picture? Simply because when we shot it, the whole idea of team work and telling a visual story of a recipe came together. The props chosen by the photo stylist Mindi Shapiro were just right and rustic enough to evoke cast iron cooking. The little negative space in the pan and creamy swirl worked by Tami Hardeman, our contributing food stylist is just perfect to show the consistency the creamed corn should have. I blocked and directed the light to be spot on the corn and still have some shadows and rustic feel around. We all did what we were supposed to do and it clicked. I had a huge smile on my face. It just jived. Hopefully you will feel the same when cooking and reading from the book. I know one reader will... 

Congratulations to Isadora (Izzy) from She Likes Food who has won a copy of the book and a 12-inch square grill pan from Lodge. Please email your snail mail address to helene @ helenedujardin . com.


Pancakes Lodge

Lodge Cast Iron Nation Cookbook Release & A Giveaway!!

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Saturday, April 05, 2014


Lodge Clafoutis
I don't often talk about work. Not the work that goes into this blog but the work that sometimes keeps away from it for long period of time. It's no lack of recipes cooked and photographed though. I photograph cookbooks. That's my full time job and one I absolutely love. Everyday I photograph recipes that you will hopefully cook and enjoy. Nothing gives me greater joy.

Everyday I get the chance to give a visual voice to words on a manuscript. As Senior Photographer for Oxmoor House publishing, I have the privilege of shooting for brands such as Southern Living, Cooking Light, Sunset, independent authors and big companies such as Lodge Cast Iron. I work closely with a creative team of editors and designers and spend my days on set with super talented food stylists and prop stylists. Our passion for food and photography unites us everyday over the same goal, to give beauty and visuals beyond the words on a page that you will read later and enjoy in your kitchen.

Lodge Beef Ash
That's the best I can describe my full time job. And I love it. When I moved to Birmingham to come work at Oxmoor House, I had no idea of what was ahead of me, the connections I would make with like minded people in the industry and all the beautiful cookbooks I would get the chance to work on with our amazing food and prop stylists. We are a tight unit taking our responsibilities to authors and recipes incredibly seriously. With their talents and our ideas, I am able to dive in my own photography freely and geek out, take risks and have a load of fun at the same time.

This past Fall, we worked on an amazing book for Lodge Cast Iron, the well known original American cast iron cookware. And what a blast we had. It's not easy to shoot things in black skillets let me tell you... but we were given complete creative freedom with just the directive of "make it beautiful, make it Lodge". This iconic brand deserved gorgeous imagery blending its natural rustic look and feel with modern styling and photography techniques and compositions.
 
Lodge Cover
I loved how we all came together and worked our butts off to make it happen. I was able to work with my dear fried, Tami Hardeman, professional food stylist and the voice behind  Running With Tweezers, who came to spearhead the book with our food stylists. We were all gelling for sure. Some of my favorite shots if my career so far grace the page of this book. I am super proud of the work accomplished by all involved and I hear the company is absolutely thrilled about the results too. Woohoo!

The book, entitled Lodge Cast Iron Nation, came out a couple of weeks ago and is collection of tried and true recipes, family favorites and sophisticated yet attainable restaurant recipes. Some were ones I cook at home regularly such as clafouti or chowder while others were completely new and surprising (and delicious) such as chicken cooked over hay.
 
Lodge Chowder
I am a bit late coming to share it with you (I will post about my trip and workshops to New Zealand soon!) but I am doing so today with a couple of presents...

To celebrate its release, Lodge Cast Iron is giving away a copy of the book as well as a 12-inch cast iron grill pan (I have it and love it to pieces).

To enter: leave a comment on this post between today, Saturday April 5th and Tuesday April 8th (midnight), one entry per person, no anonymous comment please. Super easy... The winner will be drawn at random and announced promptly after. Good luck!

I am leaving you with two tasty recipes that I enjoyed photographing for the book. And eating, let's face it, we ate really really well on set!!

 
Lodge Hay Chicken



Finding Comfort...Poached Pears With Sumac And Creme Fraiche

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Monday, March 10, 2014


Poached Pears With Sumac & Creme Fraiche
We had a rough week and an even rougher weekend. Our 17 year old coolie-sheltie got really sick one night and was diagnosed with a terribly fast spreading tumor on his liver. Within two days, it had taken over him almost entirely and we had to say goodbye this past Saturday. We had hoped to spend a quiet weekend nursing him and getting us all ready but after another rough night, he just put his head in my hand Saturday in the wee hours of the morning and I just knew. He was telling me it was ok to let him go. We had had him since we was barely one year old. Within these 16 years with us, we had developed such a strong bond him and me and I just knew. As much as I was trying to fight the inevitable, I knew it was his time.

He has been part of every move, every major decision, every event that marked my adult life. He was there for the joys and the sorrow. He was a tough one. Beside one major gum operation when he was 10, we were blessed with an incredibly resilient dog. Last November, the vet marveled at his blood test. And then, a silently killing tumor brought him down. I could not bare to let him endure pain. He deserved more than that. He deserved we stayed by his side as he was taking his last breath.

Poached Pears
Every moment once we came back from the vet was the first without him. A torture. Bill and I spent the weekend reminiscing about Tippy. The fun frisbee catching dog, the "belly rub thief" as we called him, the older days when he was still jumping and running, trying to keep up with our other pup, in spite of his arthritis. He was not one to be defeated. But this thing, attacking about every organ in his body was just too much.

We got angry, we got sad. We hugged on each other and on Bailey, our young lab-pitbull. We texted with friends who had met Tippy and it was so comforting to hear how touched they were by the news. We had 16 incredibly lucky and fulfilling years with him. He made us better as a couple and as individuals. For those without pets, I know it's a bit hard to comprehend, I get that. I just know that there will be other dogs after him, just as there were others before him, because that's what I know to do.

Sumac
Along with comforting words and emails, I cooked a lot of comforting meals. Chicken with harissa and chickpeas, makeshift Pho, green fish curry and I made again the Poached Pears with Creme Fraiche and Sumac I had just made the weekend before.

Very few things say comfort, calming and peace than the smell of pears poaching on the stove with a bit of honey and vanilla bean. I wanted to add a citrusy tart note without adding more lemon so the idea came to my mind to sprinkle a little sumac of the creme fraiche accompanying the pears. I was right, it was just the exact touch to elevate this dessert. Sumac has a flavor note that I can only compare to what pomegranate seeds, dried and powdered would add to a dish. A little tart, a little floral and yet, it is a spice of its own.

Poached Pears With Sumac & Creme Fraiche
We sat in silence at first, the soft pears giving away under our spoons, the hint of sumac and tart creme fraiche following. In between bites, we slowly took turns remembering our years with Tippy, all of our married life so far, all the runs, trips, all the things he chewed up, his love of sleeping in the middle of our shoes. We mended our broken hearts for a brief moment with a few chuckles and lots of laughs.

This dessert was definitely good for the soul.

Announcing a Four Day Gourmet Cooking - Food Styling and Photography May 13th-May 17th In Myrtle Beach, South Carolina!

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Sunday, February 23, 2014


WkshopNZ
I am really excited to announce that I am teaming up again with my dear friend John Ondo, Chef at Lana restaurant in Charleston, South Carolina for a 4 day workshop in Myrtle Beach, South Carolina, May 13th-17th 2014, combining cooking classes and photo/styling....!

We were able to open registration to one more student thanks to the property we chose which is always good since our workshop always sell fast and with a wait list. Hopefully you will be lucky number 13! Yes, it's a good number (my birthday is May13th...)

I have known John for many years and have photographed him and his crew many times. His food, cooking, restaurant are like home to us. He's incredibly talented, down to earth and a great teacher. We had such a great time teaching our last workshop together that we decided to do another one. 

We wanted to bring a workshop that was not only full of information but relaxing at the same time and we are always thinking the beach is about as relaxing as one can get!

We looked around and found an idyllic spot in Myrtle Beach. The house we selected offers a private bedroom for everyone (as well as bathroom) and a private access to the beach. Not to mention a swimming pool...you know, when relaxing after an afternoon of cooking and photography calls for a little play in the water...


Workshop Myrtle Beach
In this workshop, I will share with the attendees my photo and styling processes. Anything from camera basics, creating an edible narrative with your photos, styling naturally, working with different light situations, current propping trends, etc...

Students will get to spend time with John work his craft in the kitchen through various small group cooking classes covering lots and lots of different ingredients and dishes (gnocchi, lamb, cast iron cooking...) Through both our personal guidance, attendees will develop their own creative process for styling, shooting and editing their photographic stories. 

Throughout the workshop, I will take the group through studio/home as well as on location shoot, be it a bakery or a restaurant, a food focus event, etc... I am an open book, so any question you have about photography for blogging, editorial or cookbook will be answered. There will also be an open session for you to ask me anything you want about the business, or how to get started in the field. 

I will share with you my experiences and tips on who to connect with, how to approach potential clients, or just how to best submit your blog for recipe development and photographing for brands. John and I will share with you the tips and hindsight we both gleaned from being the one in front or behind the camera and how to best approach light, time and space constraints. 

Nothing is off limits with questions, from how to pick ingredients and how to cook them, how to manage your cooking/photo time efficiently, knowing about photography for blogging, cooking for photography, photo as a hobby or how to get started in the business. Both John and myself will be 100% available to all your questions. While we are in the gorgeous setting of the South Carolina coast. 

Everyone, all levels of photography or cooking are welcome!


Workshop Myrtle Beach
Here are the details: 
Where: Beautiful house in Myrtle Beach, South Carolina. More details about the house here and a video here. 
How much: Fee is $1,850 and includes: 
4 nights accommodation (each student will have his/her own private room and bath) 
3 days of technical and practical instruction with cooking, food styling, composition, prop styling and photo sessions .
All meals, snacks and refreshments 
Reception cocktails and appetizers on the evening of the 13th. Snack, refreshments, happy hour, etc.. 
There will be no refunds for this workshop – please know you attend before registering. 
Full payment due at time of registration. 
The workshop is open to 13 people. 
Does not include travel fares to and from the workshop. 

Registration is NOW open! To register please visit here.

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