I am thrilled to announce a brand new 3 day workshop for February 2016 with two of my favorite people, food stylist Tami Hardeman and chef John Ondo!
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…
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 by the ocean.
The workshop will start by a casual meet & greet at the beach home, followed by dinner prepared by Chef Ondo. Three days of photography and cooking follow. Attendees will have a morning free to wander about and visit Charleston, get some personal work done or just chill.
The workshop includes:
3 days of photography, composition, food styling and cooking sessions
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…
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!
I am so thrilled to be able to share with you a project that has been in the works for a little while now. I will be teaching three workshops in New Zealand at the end of March. I have never been there but always daydreamed about the possibility of traveling to this gorgeous part of the world one day. And now, it’s a reality and my husband Bill is coming along to discover it all with me.
The folks of the gorgeous magazine Nourish for which I have worked in the past is taking care of all the logistics while I focus on the finer details…such as sharing with attendees techniques, exercises and tips to work on their camera and styling skills. We will cover camera basics, how to optimize your use of natural light, basic and more advanced food and prop styling techniques and tips.
I will be teaching two half day workshops in Auckland on Monday March 24th. Details for each session HERE. You can decide to do one or the other or join me for the whole day as both sessions will be different and the afternoon one builds on the morning one. Please head over HERE to register.
The third workshop I will be teaching takes us to the beautiful region of Lake Rotoiti, Rotorua March 26th-28th for a complete two day intensive course (details HERE). We will be able to explore food photography and styling trends of the last few years, work on mini photo assignments throughout the day with my complete guidance along the way. Through hands on demos, I will give you the techniques and tips to improve your skills whether you are photographing for blogging, future editorial work or just for fun. A mini immersion of sort in a magical setting.
Please head over HERE to register for the 2 day workshop.
I finally sifted through all the pictures I took at the workshop Clare, Becky and I taught last weekend in Seattle and as usual, it was pretty hard deciding which ones to post and which ones to archive. So many good moments! It was intense. Attendees were focused, diligent and really really fun to hang out with.
Teaching with Clare was as much fun and excellent as the first time we did it together in Charleston this past May. We are really excited to be doing more workshops together in November and throughout 2013 when our schedules allow it.
Kuddos to Becky who not only led the food styling portions of each day and photo shoot but also prepared us the best lunches and a fabulous Vietnamese focused feast for our farewell dinner the last day. Loved meeting Marc who came to help Becky in the kitchen throughout the weekend. Those two kept the kitchen firing great dishes and great jokes. (Above set up by Tina Jeffers
Hard at work at the studio…
Gorgeous foods displayed for each shoot assignment quickly became the best snacks and lunches…
One assigned shoot was to create a picnic scene in the park and Becky worked on a gorgeous picnic basket set up to give students some inspiration.
Marc and Becky…
A trail of photographers' set up at Volunteer Park.
These sandwiches were so tempting…
Another location shoot assignment was held at Poppy restaurant. Chef and owner Jerry Traunfeld graciously led us meander throughout the kitchen and dining room as they were setting up for a busy Saturday night.
Loved the decor and feel of the restaurant. Wide open, with lots of gorgeous light and lots of opportunities for one’s photographic eye to be inspired.
What is a trip to Seattle without good coffee?…!
I could eat this dungeness crab, nasturtium, avocado and shiso salad everyday. Simple, refreshing and clean. To the point.
Squash blossom fritters with walnut feta filling and red pepper sauce.
Thalis are one of the specialties at Poppy. The various ones offered by Jerry and his staff are a true work of art for all senses.
In the garden…
A sweet thali for two: ice cream choice, cocoa-nib anise shortbread, nutter-butter squares, pâtes de fruit, pimentón chocolate caramels, sabayon and raspberries.
The last day of the workshop ended by a fabulous dinner. We set out the tables with props used everyday on shoots, plates, glassware, silverware and linens. A little whimsy is always a good thing.
I got busy eating so this is the only picture from the delicious dishes Becky and Marc prepared for us.
Thank you to all the attendees for making this workshop special to us as we were sharing and guiding. Thank you Seattle for always making me right at home whenever I visit!
Back from Squam Art Workshops where I had a wonderful time. Best students. Best cabin roomates. Best time. Took a whole day off. Oh yeah. And it was as good as marmalade on toasty bread. Here is what Squam is to me, in a few snapshots.
There were deep conversations. Lots of "ah!ha!" moments. Lots of light hearted moments. Lots of laughs. Some belly dancing. Lots of crafting. And sharing. Crying too. And more laughing because we would just want to smack ourselves silly otherwise, non?!
Squam June was about layers. Of clothes. Of your soul. For me, it was about letting my six year-old self come by. Because I really miss her. She was always fun, bold and smiling. She’s back. After five months without, I was starting to really miss her. But she’s back indeed. And so glad she had brought her rain boots to make splashes in puddles… And walk in the rain. One of my favorite thing to do.
Moments spent at the Playhouse. Listening to people’s moments. Sharing in their journey. Surrounding by the warmth of a fire or the glow of gazillion twinkle lights. In June. If you know my addiction to twinkle lights. You know that made me beam inside…
Listening to Jonatha Brooke is always a privilege. Her will to share her story through her songs, her words. I can guarantee there was not one dry eye in that room the night Jonatha performed. Squam is strangers sharing compassion and hugs. Squam is balm for your soul. Thank you ma belle, my heart is mended a little bit more thanks to you.
Squam is in the details. There are everywhere. Let me count the ways…
At Squam, the trees whisper wonderful uplifting things after an intense morning teaching.
Every where you turn, there is something someone created and is giving to others.
At Squam, the trees wear pom-poms. And you can’t help but smile. Big.
At Squam, trees wear pantone color garlands. Lots of them. Swishing around with the wind.
There is never enough heart garlands in a forest. Well, in my opinion anyway….
Little owls started popping everywhere. I named this one Elliott.
There is beauty everywhere at Squam. Jen and Michelle. Beautiful inside out. Thank you for making me smile. For letting me goof. For the hugs and the quiet moments.
The beautiful Thea. I have never met one photographer who gives has much of herself with each portrait or project. Truly an inspiration.
Yeah…some of us have epiphanies on the docks at Squam.
While some if us contemplate jumping in the cold water… And Jen did! Crazy girl…
Squam is taking a moment in time for yourself. And doing something to be shared. A moment to meditate. A moment to breathe.
Let’s leave it that…
And this. Squam is love. And spunk.
Squam is waiting for you… And I can’t wait to be back teaching cooking and food photography classes for the Fall session!
Thank you all for your words of comfort and virtual hugs. I came to you from a very vulnerable place and your words held me strong throughout some pretty dark hours. Some comfort came from learning that since he was an organ donor, my cousin’s heart is beating for someone else. This bit of news calms some of my anger.
Looking at old family albums helped a lot. Also did diving head first into editing and reflecting over the workshop that Clare Barboza and I instructed together a couple of weekends ago. Each and everyone of these pictures made me smile and brought me back to a good place. The place Clare and I would call "the life we want to lead and the work we do to get there". Teaching workshops is one of the things we do to find ourselves in that good place. It’s about sharing information, connecting with people and helping them find the way to what makes them happy with photography.
I wasn’t nervous co-teaching with Clare as much as I was hosting our first duo workshop in my town. Clare and I jive. There is only support and care. Genuine interest and zero drama. We work through things at different or similar paces, depending, but always with the understanding of the greater picture. In this case, the workshop, the attendees, the info dispersed and the well being of everyone. Debriefing over Prosecco each night was also a genius idea…eheheh
Over the course of the few days we had planned, the attendees participated in 5 different themed photo shoots, visited the Charleston farmers market and had dinner at Lana for on-location shoots. It was intense, and yet we made sure to have plenty of downtime to enjoy the beach house, the waves and the gorgeous weather all the while editing and sharing tips over wine and cheese each evening .
We tried to create vignettes and photo opps at every turn of the house, providing the attendees with lots of props and surfaces from both our studios and finds that Clare had scored along the road trip from Seattle to Charleston. We might have packed more than our husbands would have liked to carry up and down the stairs but at least we had plenty to play with for 3 days!
I love Charleston. I love everything about it. The people. The places. The artisans, artists and farmers. I also love everything that is bizarre and antiquated about this town. I love how forward and backward it can be at times. Thus, my worry that the attendees would only see certain facets of Charleston and miss the good details. I needn’t worry. We had an amazing group of smart, talented and beautiful women join us on this workshop. I fell in love with each and everyone of them for their generosity and wit. I left the workshop exhausted but completely inspired.
Kuddos to our super awesome assistant and kitchen manager Laura who kept us well fed and organized. Could not have done it without her! It was pretty much non stop action in the kitchen. I can’t believe she’s moving at the end of the month!!
I am really glad that Clare, her husband Joe and their pup Nina stayed a couple of days after the workshop. Our husbands developed a similar friendship to ours while we were at the beach house workshopping. We knew they would. They are awesome guys…!
I was curious to see how our pups would bond and no surprise there either. They loved each other. Bailey and Nina had a great puppy romance. Full of love bites, nips, runs and even sharing a bed a couple of times. Tippy, the older dog was pretty much unphased but give a dozen years, I am sure he would have fought Bailey for a spot next to Nina…
We took those extra days with them to chill by the dock, process the whole weekend, plan even more fun for next year (stay tuned!) and walk around downtown. The old streets, old stones. Our favorite spots.
Gave us the chance to discover new and fun places to go back to like Black Tap Coffee Shop. A new favorite of mine.
A much needed rest and recovery. A time to focus on the details as well as the broad strokes.
I leave you with some images from Charleston taken after the workshop was over. This is the town as I see now. Fall is different. And magical too which is why I am thrilled that Clare and I will be teaching two more workshops here in November. Can’t wait!
Here are some of the posts written by the attendees about the workshop. Thank you ladies, it was an honor!
– breakfasts, lunches, dinners and refreshments during the workshop.
– Sightseeing, picnics, boat rides, fishing and more on the estate and surroundings
Limited to 12 participants
Participant cost: £995.00 ($1600)
Hope to see you there!
I am so looking forward to visiting this part of the world I only know from history and geography books. I am even more thrilled to do this trip and workshop with my husband who will be discovering the land of his ancestors for the first time.
What: This is a 3-day hands-on workshop. Over the course of three days, students will learn about natural light, composition, exposure, utilizing props, and food styling from the perspectives of both the photographer and the chef. They will practice their photography skills in a studio setting, in the busy kitchen of Poppy Restaurant, as well as an outdoor setting.
Additionally, Clare and Helene will share their processes with post-production and workflow in both Photoshop and Lightroom.
There will be delicious food prepared by Becky each day, and a dinner party for the entire group on the third night.
How much: $1250, which includes 3 days of instruction, lunch each day, and a dinner party with wine pairings from sommelier April Pogue on Sunday night.
How to register: Tickets will go on sale on Monday, March 26 at 8am PST/11am Eastern.
Space is limited to 10 attendees.
I have to say, so far the year has kicked in high gear right from the start with great projects after great projects. Work wise, the calendar looks like a well packed tin of sardines. Fun wise, I am making sure there are plenty of fun projects to sustain creativity and inspiration throughout the year. That means teaching workshops…and more workshops…!
When Clare and I put together our May workshop a couple of month ago, we were overwhelmed by the positive response from readers who asked us to add more dates. We have been working hard to get our schedules together and we are thrilled to say that we are doing not one but TWO more workshops together in November 2012. And each is a little different than the other. Read along…you will see…
Nothing is more soothing than the beach in November. It is the perfect foil to let your mind run wild and allow your creative self to take over.
Imagine spending 3 days and 4 nights in a gorgeous house located across the street from the beach in The Isle of Palms, enjoying great food and wine, learning all about food photography and styling from Clare and Helene, and taking lots and lots of photos. Over the course of the workshop, you will learn about exposure, utilizing natural light, composition, choosing props, camera angle, styling, and how to tell a story through photographs.
We will venture at the farmers market and local artisans to procure the best ingredients for our shoot. We’ll take a little play/work time to the beach and chill, relax and learn at the same time. We are also thrilled to have a couple of guest speakers join us for an afternoon, such as an art director and magazine editor who will share the ins and outs of their specific field, their experiences and much more.
When: Thursday, November 1st through Monday, November 5th, 2012
Fee: $1500 (includes accommodations for 4 nights, all meals, transportation to/from Charleston International airport and on all field trips, and 3 days workshop instruction from Clare and Helene. Please note that bedrooms are shared. See house plans here. )
To register, check out the schedules and more details: click here.
BUT…as I mentioned above, we have made plans for a second workshop in November, also in Charleston!
This one is slightly different and all the same fun and geared towards giving you the tools you need to progress on your photo journey.
Clare and I asked my dear friend Tami Hardeman who is a professional food stylist in Atlanta, GA to come join us as an instructor. So instead of two passionate food photography gals, you get three…!
We will be together for 3 days and 4 nights in a gorgeous house located across the street from the beach in The Isle of Palms, learning all about food photography and styling from Clare and Helene and Tami. Over the course of the workshop, you will learn about utilizing natural light, composition, tips and techniques of food styling, and how to tell a story through photographs.
When: Thursday, November 8th through Monday, November 12th, 2012
Fee: $1850 (includes accommodations for 4 nights, all meals, transportation to/from Charleston International airport and on all field trips, and 3 days workshop instruction from Clare and Helene and Tami. Please note that bedrooms are shared. See house plans here. )
To register, check out the schedules and more details: click here.
We are really happy to be able to offer you two weekends of food, photography and styling in a calming and inspiring environment. Looking forward to it!
The first time I heard about Squam Lake and Squam Workshops I said outloud "Ugh?". That was last year. Now, when I hear those words, something inside of me lights up and I say "heck yes!"
Squam is truly a magical place. A three day retreat put together by a group of talented women with the gorgeous Elizabeth leading the troups. I was honored to be asked by Elizabeth to come teach last September and the experience changed me deeply. I understood I needed to be nicer to myself. My inner child resurfaced. The one everyone in my family talks about. I found her again. It made me progress and gave me what I called a work inspired. A direction. I am not letting go of that feeling, no matter how hard it is to express.
At Squam, I met women so reserved, it was a gift to see their personalities transpire through their paintings, screen printing or story telling sessions. I also meant women so gifted at expressing themselves and leading others into tapping into their resources, that it was inspiring in itself when I went to lead my workshops there.
Back in September, I taught two food photography and styling class at Squam and really did not want to see the sessions end. The morning was devoted to cooking the food we would be styling and photographing in the afternoon. We had the luxury of the camp’s commercial kitchen, equipped with everything we could need. During one session we made savory tarts and the day after we made cobblers and crisp.
And we shared with everyone…I had the best roomates to come back to at night and share a glass of wine with in front of a warm fire. A couple of slices of tarts or a spoonful of cobbler and we were good to chat the night away.
I was thrilled when Elizabeth asked me to come back and teach again this year. Not once but three times! I just can’t wait. I love how each session combines cooking and photographing so no matter what you forte is with food and pictures, you will learn and have fun in the process. I loved all my students last year and learned so much from them too that I can’t wait to meet the new ones this year!
I will be teaching two classes at the Squam June Retreat In New Hampshire(I know it reads that one class is over 2 days but both are all day classes. All day Thursday and all day Friday). Then I will be back in NH at Squam for their September Retreat with two more classes. And I am super excited to be teaching at Squam By The Sea on the North Carolina Outer Banks. Check all the classes and schedules on the website. Hope to see you there!
Making. Creating. Having fun. Letting go. Going with the flow. There is something for everyone at Squam. No matter your skill level. Hanging out is also a art form you know…!
Picture by Christine Chitnis.
To celebrate this year’s workshops and their brand new shiny website, the folks at Squam are doing a little giveaway for you guys. Every month, the Squam site will offer one exclusive item for sale. This January, it’s these much coveted cups from Gleena Ceramics. I am thrilled to see my friend Asya’s gorgeous pieces associated with all the goodness that is Squam. Up for grabs is the "s" is for squam cup.
All you have to do is leave a comment on this post. I will draw the name of the lucky winner on Tuesday at noon (Eastern US time). Why not taking this opportunity to tell me one Special talent that you have…!
Picture by Christine Chitnis.
Squam is fun, Squam is enriching, Squam is what you want it to be. No one to force you into anything. No one to frown or look at you sideways. Squam is sharing. Tart and cobbler recipes after the jump!
Makes one large 9-inch or eight smaller 4-inches tartelettes
For the crust:
1 1/4 cups all purpose flour (or same amount of Jeanne’s gluten free flour mix)
generous pinch sea salt or kosher salt
1 stick (115gr) cold, unsalted butter, cut into 1/2″ cubes
1/4 cup ice cold water, or enough to just hold together the pastry
1 egg wash – yolk, pinch salt, splash water, blended together
In the bowl of a food processor fitted with a plastic blade, pulse together the flour and salt. Add the cold butter all at once. Pulse until the flour is the size of tiny peas. Drizzle the ice water through the mouth of the food processor, while pulsing. Stop just when the pastry begins to come together. Empty the bowl onto a lightly floured surface and form into a disk using your hands. Wrap with plastic wrap and refrigerate for at least 30 minutes. This can be done up to 2-3 days in advance. You can of course, do the whole thing by hand.
Once the pastry has rested, preheat the oven to 375F. Roll it out on a lightly floured surface, to about 1/4″ thickness. Line the tart pan with the pastry (or several tart shells if doing small ones). Line with parchment paper and fill it with pie weights or dried beans and bake in preheated oven for 20 minutes. Remove the parchment and weights, brush down the bottom, sides and edges of the tart shell with the egg wash using a pastry brush. Return the tart pan to the oven and bake another 10 minutes or until golden. Remove from the oven and set aside to cool slightly.
Fill the tart shell(s) with the ratatouille, top with the feta or goat cheese and return to the oven for about 20 minutes.
Makes 6 to 8 (depending on your ramekins)
For the fruit:
4 cups blackberries
2 tablespoons honey
juice and zest of one lemon
1 tablespoon cornstarch
1 teaspoon cardamom (optional)
Preheat the oven to 350F (convection or regular) and position a rack in the center. Prepare the fruit filling:
Place the blackberries in a large bowl with the honey, lemon zest and juice, cornstarch and cardamom. Toss well and reserve.
Prepare the crisp topping:
In a medium bowl, combine with your fingertips or a pastry blender the flour, sugar and butter and form large clumps of dough. Refrigerate at least an hour or freeze overnight.
Assemble and bake:
Divide the fruit filling evenly among 6 gratin dishes or ramekins. If the crisp dough was refrigerated, just break apart clumps of it over the fruit with your fingertips. If it was frozen, you can simply grate it on top with a large cheese grater.
Bake for 20-30 minutes. Let cool.