The story of my food photography journey began four years ago. Like many of you, I started at taking pictures using my cell phones. Then, I spent more time to cook at home since I moved into my own downtown Toronto condo. I open an album on my Facebook to showcase my photos. As time goes by, more and more friends told me, “Your pictures look so good! Your food looks so yummy!”
Some friends even suggested me to start a food blog. I was hesitated at first. I know myself so well. I don’t really like commitment of any kind. Yet, I got some much positive feedback that I thought I should give it a try. So, I set a one-year deadline for myself. If I could keep posting a weekly picture on my Facebook, I would do it. Surprisingly, I did make that happen!
As I am getting more seriously with the art of food photography, I devote a lot of time to become a better photographer. I spent hours reading books. I followed some of the best food photographers of their work. And, I just invested as much time as I could to simply press on the shutter.
To pick a good picture, it may take as many as FIVE HOURS or more. On a day when my goal is to publish a good picture, I will opt for easy recipes. When I first begun, I did not even know what difference would it made if I took advantage of the natural light instead of artificial light.
There are so many rules to perfect the art of photography. Ironically, the best ones are usually those which break all the rules. I think I am still quite far away from a top-notch professional. Yet, it is simply fun just to see how far one can go over time. The world of food photography is simply fascinating.
I wish I know food photography COULD be a career when I was younger. Too bad I am a realist. I have bills to pay. So, I can’t give up my living RIGHT NOW. However, I also know it is never too late to pursue a dream. This blog is my first step. One day, I will pick up my camera and try out all the delicious food around the world and share my BEST pictures with you!
1 Can Escargots (about 115g, 36-42 pieces)
5 Garlic cloves (minced)
25g Salted butter
10g Fresh parsley (finely chopped)
2 tsp White wine
1. Open the can. Drain out the liquid. Pat the escargots dry.
2. Melt the butter in a frying pan using medium heat. Put the minced garlic in the pan when the butter start bubbling up, for 3-4 minutes. Stir occasionally to avoid burning.
3. As the garlic turns slightly golden, add the escargots in.
4. Add 2 tsp of white wine. Let it simmer for about 2 minutes. Add a pinch of salt for seasoning.
5. Turn off the heat. Sprinkle the parsley over the escargots. Stir well until all sides covered with the butter/garlic/parsley mixture.
6. Fill two escargot plates with the escargot and the butter/garlic/parsley sauces.
7. Put the plates in the oven. Broil /grill for about 15 minutes or until you see the butter/garlic sauce starts bubbling up and the garlic turns brown.
8. Take out the escargots. Drizzle a bit of honey on top. Put that back into the oven for another 2-3 minutes. Keep your eyes on this to avoid burning.
9. Take out the escargots plates. Garnish with more fresh parsley. Serve immediately.