UPDATED LINKS: A 3 day Workshop in Gordes, Provence May 20th-24th 2016

February 7, 2016


La Cadette
Please find updated links below to the house we will be staying at and a link to the registration deposit page. I hope to see you there! I was so psyched about it that I forgot some links...! Sorry about that!

I am so psyched about this upcoming workshop! It took some time planning but I am excited to going home to Provence!
Chef John Ondo and I are teaming up for a food styling &photo workshop in Provence, France, in a Provencal estate located on the picturesque town of Gordes May 20th-24th 2016. We are bringing on to the team our good friend and chef Kim Somauroo.

It's a return to my roots as Provence is where I grew up and she is thrilled to share my love of the area with the attendees. Its light, colors, beautiful landscape, delectable foods and generous people.
 
La Cadette
During the 3 day workshop, we will guide you on several photo assignments where we'll share all our tips and techniques. Whether you have a blog, write for a local or national magazine, work with brands and need to supply food photography, want to establish a career in the world of food styling and/or food photography, etc... this workshop is for you.

We'll share the tools and philosophy we use in our daily workflow: defining mood & feel working, sourcing ingredients and styling, choosing the best props to showcase the food, composition through lighting, best camera angles and lenses for different situations, editing and post processing.,etc..
 
Aix-En-Provence
Cooking sessions with Chef Ondo will punctuate the mornings and afternoons where he will share his love of Mediterranean cuisine cooking with locally sourced ingredients.

All this right in Provence, at a gorgeous estate in Gordes.

The workshop will start by a casual meet & greet at the estate, followed by dinner prepared by Chef Ondo. Three days of photography and cooking follow. Markets visits, strolling through the town of Gordes and picnics will be part of our activities.
 
La Cadette
The workshop includes:
3 days of photography, composition, food styling and cooking sessions
4 nights accommodations in a beautiful private estate in Gordes, Provence.
Breakfasts, lunches and dinners Refreshments and snacks

We will send information on supplies to bring after registration.
Workshop is limited to 12 people.
Fee is $2175 for double occupancy and $2375 for single occupancy
A deposit of $1175 is required to secure booking and the remainder due 30 days before the workshop starts. (does not include travel fares to and from workshop)
To make a registration deposit, please head over HERE
There will be no refunds for this workshop – please know you can attend before registering.

Registration and info HERE (full registration details) and HERE (deposit)
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A 3 day Styling & Photography Workshop in Provence! May 20th - 24th 2016

February 1, 2016


La Cadette
I am so psyched about this upcoming workshop! It took some time planning but I am excited to going home to Provence!
Chef John Ondo and I are teaming up for a food styling &photo workshop in Provence, France, in a typical Provencal estate located on the picturesque town of Gordes May 20th-24th 2016. We are bringing on to the team our good friend and chef Kim Somauroo.

It's a return to her roots for native French Helene Dujardin as Provence is where she grew up and she is thrilled to share her love of the area with the attendees. Its light, colors, beautiful landscape, delectable foods and generous people.
 
La Cadette
During the 3 day workshop, we will guide you on several photo assignments where we'll share all our tips and techniques. Whether you have a blog, write for a local or national magazine, work with brands and need to supply food photography, want to establish a career in the world of food styling and/or food photography, etc... this workshop is for you.

We'll share the tools and philosophy we use in our daily workflow: defining a mood and feel, working with mood boards and sketches, sourcing ingredients and styling, choosing the best props to showcase the food, composition through lighting, best camera angles and tools for the task at hand, editing and post processing.,etc..
 
Aix-En-Provence
Cooking sessions with Chef Ondo will punctuate the mornings and afternoons where he will share his love of Mediterranean cuisine cooking with locally sourced ingredients.

All this right in Provence, at a gorgeous estate in Gordes.

The workshop will start by a casual meet & greet at the estate, followed by dinner prepared by Chef Ondo. Three days of photography and cooking follow. Markets visits, strolling through the town of Gordes and picnics will be part of our activities.
 
La Cadette
The workshop includes:
3 days of photography, composition, food styling and cooking sessions
4 nights accommodations in a beautiful private estate in Gordes, Provence.
Breakfasts, lunches and dinners Refreshments and snacks

We will send information on supplies to bring after registration.
Workshop is limited to 12 people.
Fee is $2175 for double occupancy and $2375 for single occupancy (first come first serve)
A deposit of $1175 is required to secure booking and the remainder due 30 days before the workshop starts. (does not include travel fares to and from workshop)
There will be no refunds for this workshop – please know you can attend before registering.

Registration and info HERE.
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Pear & Nutella Tart

January 28, 2016


Pear Nutella Tart
I sympathized with everyone going through the blizzard and snowstorm that hit the East coast by making a few baked goods and giants pots of soup. Sure our temperatures dropped a little but nothing like people up North felt it. No snow here. I lived vicariously through friends posting on social media and the news reports. Winter here is touch and go. It was 70F yesterday. I think I wore a coat 4 times so far. I am not complaining. I know that being freezing cold and shoveling mountains of snow feels old really fast.

Nostalgia kicked in though. During the winter months back home, we would drive up to the mountains near Italy where my family has a chalet and spend two good solid weeks skiing to our hearts' content. I miss those days. I love and miss the silence right after a fresh snow fall. The pure air of the mountains and the cozy feel of a warm cup of soup by the fire.

Pear Nutella Tart
It also made me crave Nutella. Our favorite snack after a long day on the slopes. And tart. A good tart with Nutella would be perfect to indulge in my nostalgic moment. If you know me or have read this blog for a while, you know that I have a hard time with chocolate and fruit pairing. I simply do not like chocolate and fruit in anything. Especially berries and fruit. Give me nuts, caramel and chocolate any day and I am a happy girl. But a chocolate cake with raspberry coulis and I will pass. Except when it comes to pears and chocolate. Somewhat I am better than good with that association!

I had leftover puff pastry dough that I had used for Galette des Rois during Epiphany so I decided to use it for this Pear & Nutella tarte. I knew it wouldn't puff as much being re-used but that was just fine this way. The filling is a basic custard with a good amount of Nutella in it. Choose pears that are on the ripe side rather than firm and just harvested.

Pear Nutella Tart



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Workshop In Los Angeles March 19th & 20th 2016

January 20, 2016

Excited news this morning! I have been receiving a lot of emails about coming to the West Coast to teach a photography workshop and I am super happy to say, it's finally happening!

I will be teaching a workshop in Los Angeles, March 19th & 20th 2016!
Winter Styling & Photography Retreat Charleston SC, December 8th-12th
During the 2 day workshop, I will share with you my approach to food photography, from shopping for ingredients, recipe making to the finished beauty shot. I will cover food styling techniques, prop styling trends and resources, composition, light and contrast, camera angles, depth of field, workflow and post processing.

I will guide you on the keys to developing your own style, keeping getting inspired. I will discuss food photography for freelance work, working with brands, cookbooks and editorial content and much more!

You will see my work process with hands on demo and will be able to create their own imagery and tell their story with my close guidance.

Full information and registration details HERE. Hope to see you there!
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Watercress, Pancetta & Goat Cheese Spaghetti

January 15, 2016


Watercress & Prosciutto Spaghetti
If you are reading the blog on your computer, you might notice that it has a brand new look. Nothing drastic but I wanted this page to reflect more of how I currently saw things in my head. Once again, I got in touch with Ana at Blog Milk to install a new theme for me and she did a wonderful job tweaking it to my specs. I love Blog Milk! Not going to lie. Affordable templates, small installation fee if you don't want to bother with it and great communication. Ana...thank you for keeping on creating!

Creating. It's always something I keep in mind even for the most mundane everyday tasks. Like cooking dinner. I am fortunate enough to have a husband who enjoys everything I cook, whatever cuisine, whatever season. My mother in law is a traditional southern cook but she has surprised me more than once in the last month by having seconds of lunch salads and soups I wasn't sure she'd go for. 


Watercress & Prosciutto Spaghetti
But heck...sometimes I am not that inspired comes dinner time. You would think that with the number of recipes I shoot for a living that would never have a problem picking one to make for dinner, wouldn't you? Well, it's like having "chefs disease"...you graze but rarely cook a meal for yourself. I see so many meals throughout the week that my brain kind of shuts down from time to time, a bit overwhelmed by the choices. 

That's when the tried and true dishes and their multitude of variations come into play and make me look like I have awesome creating superpowers. I am all about superpowers. Mine is to usually make food disappear off my plate :) What's yours? 

One of those dishes is a simple pasta from Cooking Light with plenty of pancetta, lots of garlic, goat cheese and a big handful of watercress. It is actually a blank canvas to let your inspiration run wild. Pancetta is sometimes replaced with proscuitto, garlic gives way to shallots, burrata or feta sometimes eclipse the goat cheese and watercress disappears in favor of sorrel or arugula. I might thrown in some leftover smoked salmon, some fresh shrimp with a bit of chilies. Leftover roasted chicken has also been known to make an appearance from time to time. Spaghetti might give way to orecchiette or fettuccine.
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Happy New Year! 2016 Starts With An Olive Oil and Walnut Cake!

January 6, 2016

Olive Oil & Walnut Cake
Happy New Year! I hope that 2016 is truly filled with all your wildest dreams coming true! While we learn from our experiences, I am not one do dwell on the past much. What is done is done and tomorrow is not guaranteed, so the present is where it's at. Pretty much. Last year tested me and also enabled me to stretch my wings. There were moments of 2015 I wanted to throat punch with a vengeance and others I wanted to relive in all their deliciousness. It's what makes a year I guess!

Every year I follow Susannah Conway's "Find Your Word" online course. I admit, I severely crush on the girl... beauty, intelligence and soul. She's the whole package. Her Instagram #decemberreflections photo challenge was a complete stretch for me but I am glad I did! I am not one to stay still long enough to retrospect or reflect so this month long challenge was definitely an exploration in sharing thoughts through the lens. Five day into it, I knew my word for 2016. Explore.

Explore the obvious like new places, new projects, new recipes, but also explore my own hesitations, new techniques like calligraphy and video. Explore the senses and the unexpected. I am true Taurus after all and I am looking forward to where it takes me. It's ok for your word to change. Last year I started with Nourish and mid-way through it, that word evolved into "Let Go". Both fit at the time. But there are so 2015 now...! Time to Explore!

And I need some sustenance for all that exploring that is about to happen. Olive Oil & Walnut Cake seems like a good place to start...

One last thing... There is ONE spot left in the workshop I posted the other day!
 
Olive Oil & Walnut Cake


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