Well hello there my friends! This week I’ve started a new cookbook project and thought it’d be fun to share a bit of it.  Called Good Bite’s Weeknight Meals: Delicious Made Easy, this cookbook will be published by Wiley & Sons in 2011. My friends at Good Bite and Wiley were cool with me posting some behind-the-scenes images from the shoot — thank you! Of course you’ll have to wait for the book which features some deliciously simple recipes from the Good Bite roster which includes Jaden of Steamy Kitchen, my pals White On Rice Couple and Elise of Simply Recipes. In the meantime I can tell you that it was a great day photographing some great dishes thanks to the team.

Wanna meet them?

This is the amazing Emily Henson. She is the prop stylist on this book and brings a wonderful aesthetic to the images. Formerly a display coordinator for Anthropologie, her creativity knows no bounds. I love working with Emily because it’s definitely a collaborative effort and she’s adept at patterns and mixing styles. Plus I admire her approach to creativity and style and believe that all tabletop and prop stylists should have British accents. In fact I think I just made it a new rule at my studio, justthisverysecond. It just makes sense. But don’t take my word for it, you should definitely check out her feature on Design*Sponge as well as her portfolio.

Asking Emily to describe her style and what inspires her, she says “I suppose it’s Modern Ecelectic. And I’m always inspired by fabric. Often it’s a really good starting point. I look at it, pull colors from it and take it from there.”  You’ll see this in action when the book is out next year. The images are gorgeous.

Consider this a shameless plug. No, there are no kickbacks coming my way from Rowenta but I’d do very bad things for them if they asked. I am head over heels with the DG5030 and love it so much that we had to buy one for home. Iron once with it and your life is forever changed. Remind me to tell you about the time I ran through the house looking for things to press. It’s that good.

I can’t stress how important it is to enjoy the people you are working with on a cookbook shoot. When everyone gets along it flows smoothly and makes for better images. When attitudes show up on set (and trust me, they do) it ruins the vibe and makes things harder. And why would anyone want that? Producing cookbook shoots can be stressful enough without added drama. Here Adam and Emily discuss the next shot and don’t they just look adorable? Emily has pulled some set-ups and they discuss the plating and size of food. She’ll give Adam a few options and once they decide on propping it’s off to the kitchen to work on the food. Behind Adam you can see a bit of the cabinet that houses our Mud Australia ceramics. I’m surprised I don’t lug it home every night and keep it next to my bed. I love it so very much.

This is Adam and Jenny.  They really are the heart and soul of the entire operation. As food stylists they create every bit of food seen inside the book. They take the recipes and craft them for camera, balancing what the home cook will do with what will make the best photograph. I’m happy to report that the food in Good Bite’s Weeknight Meals: Delicious Made Easy is completely real. Adam believes that real food looks best and doesn’t need all the tricks you may have read about. He says “I like organic, natural, messy styling. I call it organized chaos.” Adam says the best part of his job is working with food as well as with his assistant Jenny Park. (what, I don’t get a shout-out? damn. –matt)

I have two words for you: Jenny Rocks. I asked Jenny why she enjoys food styling and she said “It’s something different every day. It stays exciting because it changes. And I love food, the different cultures behind the food and I love cooking.” And we love Jenny.

Some plates and bowls ready for their close up.

Beautiful patterns and colors.

Adam puts some finishing touches on skewers with a torch and makes a pizza.  Unfortunately I didn’t get to eat the pizza!

Here’s a set-up of a shot from the book. I must wait for the book’s release before I can share any of the beautiful food that Adam and Jenny created hence the pink square.  I shoot with natural light which means nice, soft diffused coverage but sometimes I need to create shape and shadow. By simply placing a black flag above the food I’m able to remove some light and create the shadow that I want. Scrims and flags are essential!

More to come later!

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This weekend I’ll be teaching a Food Styling and Photography Workshop at my studio in Long Beach where I’ll be showing you some tips and tricks like above.  To kick off all things styling I’ll also be posting food styling book reviews from Kristina this Friday so keep an eye out for them!

(and Sepi, don’t think you are quite off the hook just yet…)

A few weeks ago I was on the phone with a potential client. We were discussing photography needs for their restaurant, a spot that features natural and vegan food. We talked about how many shots are feasible in one day, what their usage requirements would be, and how many people I’d need to assemble for the shoot. Like all restaurants I work with, I asked if they’d need a food stylist.

“No, we don’t want anyone doing any tricks to the food, pouring motor oil on it, those sorts of things.”

It’s very good to know what people want, and even better to know what they don’t want. But in the course of my job and shooting food, the whole question and discussion of motor oil seems prevalent.

You’d think I was a mechanic.

When my partner Adam tells people what he does it’s usually followed with a “What? What’s a food stylist?” or “You put motor oil on things, don’t you?”  I cannot blame people for thinking this, I’m sure someone somewhere has indeed used motor oil on food. But we’re not of that generation.

When I think about it, apart from food sitting out way too long to be safely eaten, I don’t think I’ve ever seen a stylist use motor oil. I discourage the use of chemicals on my set because I work fast and usually get the image I need rather quickly. Yes, vegetable oil and soy sauce is brushed for that fresh out of the oven look and many stylists I know are best friends with spray bottles, but still, this idea of fake and artificial seems to be the norm.

Can I tell you it’s not?

So then what would a food stylist do on a restaurant location shoot? They’d make sure the food was styled perfectly for the camera. They’d liaise with the chef and communicate the best way to build and position the food while maintaining the integrity of the chef’s vision.  They might advise on holding off saucing that entrée until I’m ready or may ask for extra greens and herbs since those always need to be replaced (they die quickly!). They might even get back into the kitchen and show the chef a quick trick or two for the camera, but I can tell you this: they wouldn’t finish off a plate with WD-40.

Some chefs and cooks just get it, no styling required. Chefs like Mark Peel of Campanile can create beautiful camera-ready food with seemingly no effort, just like Chef Jesse Perez of Long Beach’s Fuego restaurant. Shooting with him is like working with an accomplished food stylist, plate after plate comes perfectly from the kitchen and requires nothing.  Then there are the chefs who require a little hand-holding and editing, but if you think I’m mentioning names then you’re crazy.

My life as a food photographer certainly wouldn’t be as fun without stylists. They create the food that I photograph 75% of the time. And my life would cease to exist without a certain stylist I just happen to be married to! So as you read this, yes, food stylists have a million tricks up their sleeves from the days of hot lights, long studio advertising shoots and film, but thanks to digital and the speed in which it takes to capture an image we’re able to bypass so many of those greasy, syrupy artificial steps.

Which reminds me, I’m due for an oil change.

Our week at Club Med in Ixtapa, Mexico has come and gone. I had every good intention of being as diligent as my fellow bloggers who posted regularly, but a scientifically-proven physical reaction occurs whenever you combine these elements: Cerveza, sunshine, beach and great company. You cannot blog. You cannot stand up straight. Every tendon and corpuscle fills with an antidote for working. It’s only now that I’m able to sit at my computer and gather my thoughts. And I’m pretty sure my shorts are still filled with sand.

Last week Adam and I headed to Club Med Ixtapa for the 2nd Annual Food Blogger Camp. I joined a team of my fellow bloggers and led a workshop on food photography while Adam taught a very informative session of food styling for food bloggers. The camp was attended by several food bloggers from all over the world, some I know quite well and many new faces that I’ve come to adore in just one short week. Our days were filled with extremely informative lessons about writing for blogs, best practices and all things creative while our nights were filled with cocktail hour(s) and amazing dinners overlooking the pacific ocean. There were daily activities like market tours, fishing trips and trapeze acts but I cannot convey the true beauty of the entire weekend: Club Med’s gracious resort and the amazing people I met.

My head is still water logged and I have no doubt I’m still on Mexican time. Please enjoy my Food Blogger Camp at Club Med Ixtapa Top 10 List and when you’re done would you pass me another beer? Gracias.

10. Tortillas
A great tortilla is a marvel: warm, fluffy yet dense with a chewy texture and true corn flavor. One bite and you begin to curse the grocery store variety for its lack of character and its boring uniformity. Luckily for all of us we were treated to glorious handmade tortillas three times a day: as the base for a hearty huevos rancheros, wrapped around tender lengua for lunch, and as an ancient utensil for folding around mole de pollo for dinner. And the tortillas de maiz were just so perfect that no plate ever went uncovered with at least a few thrown on top for good measure. Many times I’d tuck spoonfuls of fresh guacamole inside, top with a sprinkle of salty cotija cheese and dollops of cool-yet-picante salsa y nada mas. A perfect lunch.

9. The People
The more I teach the more I learn. And this past week I may have stood up in front of a tripod and monitor with a plate of tropical fruit but the real lesson was learning from everyone who attended. I’ve learned so many things, been touched by so many personalities and made new friends that I cannot wait to see again. Oslo, here we come.

8. La Playa
Be still my heart. Warm water invites you in as rocky islands stand guard in the distance. Add a constant sticky breeze to the mix and you know you are in Mexico and no place else. Our collective goal was to sneak in beach time in whenever we could, engaging in shoptalk from lounge chairs as we sipped margaritas and beer. And the constant back and forth between Ruhlman and Lebovitz added fireworks to an otherwise lazy afternoon. Just so you know, they’re both always correct.

7. Plenty of Lebovitz Isles & Ixtapa Cocktails
Allow me to take credit for the naming of a delicious cocktail that was once ordered by David Lebovitz in the Bahamas. His preferred sippy was a drink made from champagne and pineapple juice. And folks, it’s goooood. So yea, we had plenty of Lebovitz Isles all week long as well as the resort’s signature drink, The Ixtapa. Muddle slices of lime, orange and pineapple, top with soda water, tequila, a splash of peach schnapps and add plenty of ice. You’re welcome.

Despite appearances I was enjoying it. Really.

6. Trapeze
Flailing high in the air doesn’t make my list because it was fun but rather for the lessons it taught me about life: sometimes no amount of harnesses or belts can keep you from looking like a fool. You simply must go for it, put one foot in front of the other and let go.

5. The workshops
This was the real reason we were all in Ixtapa, after all. And the amount of helpful information and the exchange of ideas has proven invaluable. It was an eye-opening experience to discuss best blogging practices, what motivates us to blog, how to style a gorgeous plate and to incorporate multimedia into our sites. Word on the streets is that this will happen again, I’m not going to miss it for the world. Make sure to check out the end of this post for workshop summaries.

4. The Ruhlmans
What a lovely couple they are. Donna rocks. And that Michael, well, he’s just filled with so much passion for his craft you cannot help but feel the inspiration. The man is a wonder with his words and has helped me to challenge my own ideas about cooking. I forgot to ask him to sign my copy of Ratio but it was in use every day: 1/3 beers, 1/3 margaritas and 1/3 endless guacamole makes the perfect happy hour.

3. David Lebovitz. Even when he reveals my most private and tender moments on the high wire I still can’t help but cherish our friendship. Paris is so lucky.

2. The  Mercado
We sneaked out early one morning with our best friends to experience the market in Zihuatanejo. Diane is the world’s best guide, fearlessly moving towards the good stuff like a fish swimming upstream. You’re wise to follow her lead lest you get left behind. At the market we sampled local fruit and tacos de carnitas washed down with beer. The market ladies greeted us with smiles, stopping to ask me about Adam’s tattoos and jewelry to which one clerk coyishly called out “Guapo!” Tell me something I don’t know!

1. The Lady Miss Jaden
I’m stating the obvious when I tell you that they broke the mold after making Jaden of Steamy Kitchen. Gorgeous, sharp as a tack, funny as hell, the more time I spend with her I just can’t help but love her that much more. And between Steamy Kitchen, her fantastic family and recent book, Jaden’s flawless organization kept us together the entire week like a true professional. How on earth does she do it? I have mad respect for this woman. Thank you Jaden!

Related Posts from Food Blogger Camp Participants
Food Blogger Camp, Part 1 (David Lebovitz)

Food Blogger Camp, Part 2 (David Lebovitz)

All I Got From Food Blogger Camp… (Steamy Kitchen)

Food Blogger Camp: Food Writing, Photography & Styling Tips (White on Rice Couple)

Food Photography, Getting a Cookbook Deal & Zihua Market (White on Rice Couple)

Food Blogger Camp at Club Med Ixtapa (Dianasaur Dishes)

Clicking the Mental Refresh Button in Ixtapa (Foodspiration)

Food Blogger Camp Part Uno (A Beach Home Companion)

Food Blogger Camp Part Dos (A Beach Home Companion)

Food Blogger Camp Part Tres (A Beach Home Companion)

Kickin’ It at Food Blogger Camp (Dianne Jacob)

Food Blogger Camp Tips & Insights (Dianne Jacob)

Sensuous Writing with Corn Pops (Dianne Jacob)

Eating in Paradise (Frantastic Food)

Sunset (Frantastic Food)

A Day at the Beach (Frantastic Food)

And He Said, “Let there be light” (Frantastic Food)

Constants (and Tequila) (Vanilla Garlic)

Zihuatanejo Market: A Short Tour (Vanilla Garlic)

Food Blog Camp Flickr Pool (Photos)

Food Blogger Camp: Ixtapa, Mexico 2010 (RecipeGirl)

Ixtapa Food Blogger Camp Recap (Wasabimon)

I’m going to try not to use words like “Yipeeee!” and “wowwza!” to describe how excited I am about this. Some food bloggers, a few you may know, have teamed up with Club Med in Ixtapa, Mexico for the first ever Food Blog Camp.

This event in January includes Diane Cu and Todd Porter, Michael and Donna Ruhlman, me and my partner-in-crime Adam Pearson, Dianne Jacob, Jaden Hair, Elise Bauer and David Lebovitz.

Seminars include Food Writing With Your Senses, Best Blogging Practices, Building A Better Blog with Multimedia, From Blog To Book, and even Food Photography and Food Styling.  You can read more about them on the Club Med Insider site here.

In addition to the seminars there will also be some pretty nifty activities like a walking tour of the Zijuatanejo market, a visit to the fisherman’s market, as well as meet-and-greets with local farmers to talk about their sustainable agricultural practices. I’m pretty sure there will be some gorgeous sunsets thrown in there for good measure, too.

Hope to see you there! And make sure to check below to find out how to win a trip to the Food Blogger Camp!

To sign up, visit the Food Blog Camp booking page.

1. At the bottom of the page, click where it says Click Here to Book

2. Use Login: blogger, Password: 160606, to get the special ‘Food Blog Camp’ discount price of $599 to $999 US based on double-occupancy for this all-inclusive trip.

3. There will be a drop-down menu so choose ‘Ixtapa’, and type in the dates: January 9-16, and 7 days for length of stay. You can come for less days, or all of them. (3-day packages are $599.) The booking page will open showing the discounted price just underneath the regular price. (It will say “Best Available Offer: Food Blogger Camp”) A slightly-higher price may be shown if you’re basing your search on single-occupancy. The $999 US 7-day price is based on double-occupancy.

Other questions*? Call 1-888-WebClub

Win a Free Trip!

Club Med is giving away a place free to one participant. Included will be all seminars, room, meals, and beverages. Airfare from anywhere in the continental United States is included. To enter, all you need to do is to leave a comment here, and if you wish, at any of the websites of the other participants listed below, and/or by following Club Med Insider on Twitter.

The more sites that you post on, the more your chances are of winning. Although you can comment at each of the sites, only one comment per site. Entrants who make more than one comment per site will be disqualified.

SteamyKitchen.com

DavidLebovitz.com

WhiteonRiceCouple.com

DianneJacob.com

Ruhlman.com

Clubmedinsider.com

(Please note that due to time differences, the various participants will be posting their entries at various times. Kindly be patient and when they do post, you’re welcome to leave a comment there to enter the contest.)

The contest begins now and ends on Sunday September 13, 2009 at 11:59 p.m EST (US). A winner will be drawn at random from the participating websites and the Twitter followers on or around September 15, 2009. Winner may bring a guest for the discounted price of a double occupancy room. Their airfare is not included.

This event is open to all food bloggers and the winning includes attendance at all the seminars. When you leave your comment, please leave a link to your blog in the URL.

Please read the contest rules before entering. If you do register and end up being the winner, your payment will be refunded.

For more information, check out the Food Blogger Camp website.

And please note that due to the number of entries I won’t be able to answer any questions personally about the contest. For booking or other questions, please call 1-888-WebClub

(and the photo above was taken earlier in the year in the Bahamas and isn’t representative of who will be in Mexico. Although it’s pretty darn close!)

Some things to note about this video:

1) I have never edited a video in my entire life. Please go easy on me.
2) Flip Cam + Moving Boat = some choppy filming.
2) Jaden screaming “WORK IT! WORK IT!” is one of the highlights of my ENTIRE trip!
4) Wanna know what we did with the fish we caught? Stay tuned.

Now enjoy…

Recipe for the fish coming up!

New and Improved, 10% Softer and Sweeter

Last month in PDN Magazine, Bon Appetit’s Design Director Matthew Lenning said “I hate pretty food pictures.” I think that explains the past year’s visual jolt. Harsh, in-your-face, strobed-to-the-nth-degree, it was a radical departure from the previous look and feel and although visually arresting it became a huge turn-off to me. The food just didn’t look appetizing and hello, you’re a food magazine after all. After having received plenty of reader mail, I’m happy to see a softer side of the “new” Bon Appetit, slight edge maintained within the pages. Don’t get me wrong: I have friends that shoot for the new BA as well as friends at Condé Nast and I shall always be a loyal reader, but it was even a bit too much for me. Just being different for different’s sake isn’t always the smartest move, I think. Balance people, balance!

A New Site!
For the folks who know me and my significant other personally you’ll know that Adam prefers being away from any spotlight and camera lens. He’s insanely talented and really the perfect husband: if you need it he can do it. So he’ll have to forgive me for announcing to the world that he has a new web site, adamcpearson.com. He’s an amazing food stylist and much of the food you see on mattbites is a collaborative effort (Obviously if it’s an ugly shot you can be sure I did it solo).  If you’re looking for a food (and prop!) stylist and are not intimidated by giant surly redheads covered in tattoos then he’s your guy. Children love him, actually. I do too!

What I’m Reading
I’m currently alternating between two books: Watching What We Eat: The Evolution of Television Cooking Shows by Kathleen Collins and The Foie Gras Wars by Mark Caro. It’s fascinating to see how food television programming has changed over the years and quite a refreshing look at what it says about us. As far as The Foie Gras War is concerned, I’ve learned to keep my mouth shut about this topic. I’m straddle the fence about it and it’s nice to read such a smart account on how foie gras became such a cultural food fight. I’m still undecided about it, though.

Photography Updates
I was overwhelmed and joyed by the comments and emails about photography posts here on Mattbites. I’m working on some specific things to write about here but if you have anything you’d like me to cover specifically then feel free to email me! Coming up: Point and Shoots vs dSLRs, What Gear I Use (the refresher course), All About Light, and a few other things I’m working on for you.

Thanks to Elise from Simply Recipes for the photo of me. I’m missing you already, Elise!

I’ll Never Thing Of Avocados The Same Way Again
Earlier this week I toured an avocado grove just a few miles south of where I live. It was for an upcoming project I’m working on and perhaps some of the most beautiful land I’ve seen in Southern California. I’ve said it before here but it bears repeating: farmers and growers are a special bunch and deserve our respect. I work in my air-conditioned office and studio pushing pixels around all day while the true heroes bust their backs growing, tending and harvesting those tropical gems for us. If I haven’t said it enough, THANK YOU. You shall never ever hear me complain about the price of an avocado. Ever.