Whole Post

Gratitude; the quality or feeling of being grateful or thankful! I feel very fortunate that I am blessed to do what I love for a living and in doing so I am happy to give back.  I partnered with Madison James and Susan G Komen to help raise funds and awareness for breast cancer.  I put on a live demo donating my time and talent to the cause by adding a culinary flair to the event. 

I decided to make mini “Chicken Asian Crips”. This particular dish was easy to prepare and full of flavor allowing fast cooking and presentation.  I took moderately frozen organic chicken breast and diced them, making it easy for consumption. By having the chicken breast partially frozen it made the breast easier to cut because the texture is 80% solid creating a more uniform dice.  Holding true to Asian inspiration I used five spice to season the meat adding hoisin sauce, sesame oil, fresh vegetables and soy sauce when I sautéed the chicken in hot skillet. Once all the flavors married together I scooped approximately 1 tablespoon into each mini filo cups (or cucumber) and garnish with micro cilantro. Below are a view images of the event; fashion meets food, pastries and all for a good cause.

 

                             _dsc0232_bybenrobiphotog2018_dsc0238_bybenrobiphotog2018      _dsc0193_bybenrobiphotog2018_dsc0660_bybenrobiphotog2018

Serving others shifts the paradigm allowing room for balance between give and take. Money is a necessity and/or resource, but it does not come unless you understand the importance of being of service and giving back first. I feel very grateful that I am able to live in my passion and throughout my life I look to spread my gifts.

Check Out the video from the event!

I leave you with this:

 

” AT THE END OF THE DAY

IT’S NOT ABOUT WHAT

YOU HAVE OR EVEN WHAT

YOU’VE ACCOMPLISHED.

IT’S ABOUT WHO

YOU’VE LIFTED UP.

WHO YOU’VE MADE BETTER.

IT’S ABOUT WHAT

YOU’VE GIVEN BACK”

DENZEL WASHINGTON 

 

What is Food Styling?

Food styling is the art of arranging food so that it looks tasty and fresh. Proper presentation of food can almost be as essential as its preparation. When styling food I make sure I use color, shape, texture and food compatibility to create an artistic plate; one which is as appetizing as it is beautiful. As a food stylist, my job is to make food look delectable in advertisements, cookbooks, food packaging, menus, commercials and movies.

When I’m on set I am not their to just making food look pretty—I’m also usually in charge of shopping for, prepping, and cooking the dishes from start to finish. For example you would think a typical burger would be easy to shoot; not so much.  Every layer from the patty to the lettuce leaf on top has to look fresh, and once the burger is styled and ready to shoot, it’s a race against the clock to get the perfect shot.  If too much time is in-between shooting the burger; the cheese starts to congeal, the meat looks cold and dry, and the bun gets soggy from soaking up burger juices.  It’s a process but I love the process and the attention to details.

don_3695-copy2-14

Here are some examples of some tricks used:

  • Wooden skewers and toothpicks can be shoved through certain dishes, including hamburgers and stacks of pancakes, to keep them upright.
  • Clear acrylic ice cubes are used instead of regular ice cubes in drinks and for dishes like shrimp cocktail. These ice cubes are less messy and they don’t melt in warm environments.
  • Spray olive oil is used to give food that extra sheen as if the item is fresh out the oven. Apple pie, pasties, and doughs are good examples.

 

stawberry-tart                                          flatbread

When creating a dish for the camera, giving special consideration to the direction in which it’s laid out, to the shape of the food, the size of the item, ingredients and of the overall meal portion.  The food’s color and texture is also considered a part of the design elements like line, balance, gradation, consistency, contrast, harmony and unity.

As a full time chef I naturally travel with my knife kit. I never go into a kitchen or on set with the assumption that the bare necessities are there for my use. A well-equipped kit will help a job go smoothly and easily.

 

knife-kit-1   knife-kit-2

 

Getting the food to perform the way it should on camera is tricky and can be very involved. I think one of the hardest parts of food styling is knowing how to fix food, which encompasses so much that it’s almost like a science.  When you think of it really; it’s called food manipulation.  There are various types of food stylist however I would consider myself a blend of: Editorial and Advertising food stylist.  Both requires a lot of attention to details however in advertising things can be a bit more cumbersome. For example if I am preparing a recipe and the client wants the sauce to be highlighted in the picture but in real life the sauce is translucent, I would add a thicken agent.

 

             food-styling-pic-3                         food-styling-pic-2

Confidence, people skills, the ability to problem solve and an eye for composition is what I try to embody when I am styling food.  My passion is the amiability to share what I love to do with the world and food styling has become another avenue in which I am able to share my gifts.

  pasta-pic   don_4072

 

 

Wise words:

“Don’t shortcut the food so it looks better on the plate. People want to be able to replicate your picture, so don’t lie to them by making a false dish for a photo. Try to use the freshest, most blemish-free ingredients you can afford or find. It will make a difference in how your plates look. –Tom Hirschfeld

 

Stay Creative – Chef Mark P.

I created this recipe for a “Vegan/ Vegetarian” catering event and the client wanted a salad but no dairy.  I suggested a “Kale Caesar” salad that would not only be tasty but completely vegan.  Its creamy, light, and rich with garlic and pepper notes. It’s got all the flavor of a traditional Caesar, with none of the eggs, dairy, or anchovies. This recipe is a great substitute for those who are looking to try something new or whom have dietary restrictions but does not want to sacrifice on flavor. I used panko bread crumbs to give you that crunch and fresh sliced cherry tomatoes.  Happy Eating!

–    Chef Mark P.

 

Lemon Vegan Parmesan Vinaigrette

Ingredients
  • 1/2 cup olive oil
  • 1/4 cup tarragon vinegar
  • 3 cloves garlic , grated
  • 1 1/2 lemon , juiced
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 2 Tbls grated vegan Parmesan (I used the brand “Go Veggie”)
  • 1 Tbls vegan Mayo (I used the brand “Just Mayo”)
  • 1 tsp dijon mustard
  • 1 Tbls honey

Instructions

  1. Combine all the ingredients in nutrition-bullet (or food processor) on high for 30 seconds to 1 minute Serve.
  2. Store in fridge for up to a week.

 

Did you know that “French Toast” actually did not originate in France. The earliest reference dates all the way back to 4th century Rome, in a cookbook attributed to Apicius. This bread, egg and milk practice became common throughout Europe in the Middle Ages, including making it primarily out of stale bread. Countries from all over the world have put their own unique twist to the ever popular dish.  Below is my take on the classic but of course I had to put my chef inspiration on it!  Grab a mimosa and enjoy!!!
– Chef Mark P.

Vanilla bean Cinnamon French Toast

  • MAKES: 4 SERVINGS
  • SERVING SIZE: 2 SLICES
  • PREP: 10 MINS
  • COOK: 4 MINS PER SLICE

INGREDIENTS

4 eggs (lightly beaten)
1/4 cup heavy cream

2 tablespoons sugar
2 teaspoons Madagascar vanilla
1 teaspoon ground cinnamon
1/4 teaspoon all-spice

8 slices challah bread

2 tablespoons butter or olive oil

Natural Maple syrup

Mixed berries (strawberry and blueberries) optional

DIRECTIONS

  • In a shallow bowl; beat eggs heavy cream, sugar, vanilla, cinnamon and all-spice. Dip bread slices into egg mixture, coating both sides.
  • In a very large skillet or on a griddle, melt 1 tablespoon of the butter over medium heat. Add half of the bread slices and cook for 4 to 6 minutes or until golden, turning once. Repeat with remaining bread slices and the remaining butter.
  • Serve with maple syrup and berries.