Respect the Food.
Respect the Creator.
Keep It Real.
I was raised in my Grandmother’s restaurant and from the time I could walk, I worked there in one capacity or another. Like many Latin families, food is such an integral part of our lives. I always end one meal thinking about the next one or plan my days and travel about where I will eat next. I have actually moved homes so that I could be closer to better restaurants.
My philosophy for Food Photography is simple. Keep it real.
I have traveled all over the US and to many parts of the world just to eat and drink. I have such a deep respect for food and wine, which is why I have also begun my Sommelier certifications.
Visit my blog or sign-up for my newsletter if you would like to follow my travels and my progress of food and wine studies.
“You can accomplish anything, anything at all, if you set your mind to it. One must adopt a can-do-anything attitude. You were a professional. You didn’t say no, not ever. You didn’t complain. You didn’t get tired. And you showed up, no matter what. You got there. Nothing but nothing kept you from reaching that kitchen.
Also, you accepted the implicit obligation of excellence. Every effort would be your absolute best. Otherwise it was simply not worth doing. At the same time, you accepted that your best was never your best and never could be because you could always work faster, cleaner, more efficiently.
Many of the changes a formal culinary education wrought were in one’s attitude, a kind of tougher-than-thou stance. I’m tougher than you, faster than you, better than you. I’m a chef. I work in inhuman conditions, and I like it that way. I don’t have to sleep every day if there’s work to be done now, you get the work done. Only got a couple hours’ sleep last night, and you’ve got eighteen more hours of work ahead of you. Good. You like that. You’re a chef. You can sleep later.”
― Michael Ruhlman,