By Sam Turnbull
This week I’ve started diving full force into the food photography for my cookbook. This entails making every single recipe I wrote (over 100 recipes!), keeping the food pretty looking, setting it up for a photoshoot, then hopefully nailing the photo. Any recipe that is hot is time sensitive (food just doesn’t look as yummy once the steam is gone, and the shine has dulled). So this means I am tossing the food on my floor (which is where I do my food photography), then snapping away, adjusting lighting, reflectors, and camera settings like mad, while my pooch Chickpea watches waiting for any bits of food to come flying her way.
It’s a bit of a chaotic process for sure, but so far I am pretty happy with the photos I’ve taken. If you want to follow along with me, join me on Snapchat @bonappetegan, or follow my Instagram story @itdoesnttastelikechicken.
At the end of my first full day shooting (5 photoshoots!) I had a some leftover black beans, homemade nacho cheese, a tomato from my garden, and some jalapeños hanging around. Perfect supplies for a scrumptious quesadilla!
Fun fact: Did you know that the word quesadilla directly translates to “little cheesy thing”. Doesn’t that just make this seem like the cutest little dish. You little vegan cheesy thing you. ~pinches quesadilla’s cheeks~ (this is my tired brain speaking).
I was so drained that this was the perfect dish to end the evening. Very tasty, but also so quick and easy to make. I was listening to the book Miss. Peregrine’s Home for Peculiar Children while cooking. Keep in mind, that when I cook, I’m also adjusting lighting and taking photos, so if I can simultaneously follow along with a book while doing that, you know it’s an easy recipe.