It’s up! And I couldn’t be more excited about Cosmo Body’s new site which I’m part of. The site just launched today, the body focused platform allows you to take part in some new-style, engaging work-outs at home, and if you’re like me and don’t like group exercise this is the jam. It also has yoga, zen focused meditation, sex advise, cool work-out gear on the market and loads of other nuggets to empower. I’ll have healthy-ish recipes to go along with any fit focused lifestyle.
The first of 2o vids in my video-column series is now up… get inspired to make haute midday snacks in salty or sweet combos. Stash them in your desk drawer for when you need that pick me up because empowered women need beautiful snacks.
When I was approached with the potential of doing a beauty/food story for the Queen Mother of beauty EstéeLauder, I knew it had to be decadent and glamourous. Estée Lauder created an empire by empowering woman with the simple approach that every woman is beautiful, that with the knowledge that your skin requires a certain set of skin care and colors appropriate for you make up then you will undoubtedly be comfortable in your skin.
Link to The Estée Edit, the new editorial venue on their site and watch the video by Tara Sgroi of me making chocolate covered marshmallows, Estée Lauder’s favorite sweet treat and read the accompanying beauty story written by another of my heros Fiorella Valdesolo. Music by Kudu, one of my all time favorite groups.
I forever run the risk of singing the praises of dynamic duo Gentl and Hyers. This master photog team deserves a whole essay about them, they are out of this atmosphere brilliant and talented but its how they are so down to earth and ever loving that makes them true gifts to all who know them. Working on this Kinfolk shoot with them was our first real job together and I’ll forever cherish these photos.
The lovely and talented Sharon Radisch shot the recent puff pastry demo for Food 52 with me. We thought it would be fun to take it to the next level and develop some savory and sweet pastries applications. We came up with these… A pear tart with honey and sage salt, a rose petal croissant and a parsnip and nigella seed tart.
Here’s another video, this one was in collaboration with the crew from First We Feast, Complex Magazine, Action Bronson, directed by Shawn Regruto, edited by Claire Malloy with special help from Butchdiva and 10 over 10.
'Tis the season for viscous reds and seats next to the croquembouche. Croquembouche lliterally means, ‘crunch in mouth’.This architectural showstopper was first created in the early 19th century by the first ever celebrity chef and founding foodie father, Antonin Carême.
Hop on to my Food52 Beyond The Basics column this week for more photos and a step by step guide to pate choux, creme patissiere, and croquembouche.
What a fantastic year. This time last year I decided to give the restaurant life a break and I dove right into food in media. I have had the extreme pleasure of working with some of the top noted photographers in this field this year… And I want to specifically thank Gentl and Hyers, Maria Robledo, Tara Sgroi, Nicole Franzen , Tuukka Koski and Daniel Krieger for taking a chance with me and allowing me to be comfortable enough to create along side you. As well I’d also like to thank, superstar food stylist Susan Spungen who among other things taught me how to give a roasting chicken a facelift, as well her great organizational skills spoke mountains to me. To Bon Appetit who also took a chance with me and gave me my first big food styling job, thanks for your patience and trust. To Food 52, who encouraged me to write a bi-weekly column and find my voice. And lastly, my new found family from a dinner series started this past summer The Bowery Banquet, I love everyone of you dearly, thank you for your hard work and charms.
This year was also the year I gained over 50K followers on Instagram. Last January I set fourth to posting at least 3 images a day, that commitment pushed me to understand light and composition in a way I never imagined and in turn I feel has made me a better food stylist. And I’m so thankful to the positive and encouraging people I have met through this medium who have inspired me so much on an hourly basis.