It’s been a while since I’ve been able to take some time, sit down and write a proper blog post. Here’s why. I just finished up an internship at the BBC offices in London working for their food magazines Good Food and Olive. If you’re a food magazine fanatic like I am, you’ve probably been reading these magazines every month and getting inspired by beautiful dish ideas to make in your kitchen for family and friends.
The truth is, I’ve been working freelance for a few years now and I’ve done most of my learning about photography, writing and food photography on my own. While this certainly has its advantages, I wanted to take some time and be part of a structure for a little while and learn and help out in a media environment I admired. So, I packed my bags, moved to London for a little bit and I don’t regret a single second of my trip. I’m glad to have started my food journey on my own – I discovered my style, the type of photography that most speaks to me and developed my way of structuring my work but being part of these magazines for a little while has taught me a lot and been the cherry on the cake of my career so far.
The amount of work that goes into producing a food magazine is absolutely immense. From the organization of the different teams that makeup a magazine, to the design work, marketing, advertisement, the choice of photography, the outside sources, the recipe testing, and re-testing, the fact-checking and more, the producing of each issue necessitates the hard full-time work of at least 30 people. During my stay, I was able to assist on a photo shoot with food stylist Silvana Franco and food photographer Lis Parsons. Lis is the wonderfully talented photographer of some of Nigella Lawson’s cookbooks (I saw a couple pages from her book to be released in the Fall and the recipes – as well as Nigella – are absolutely gorgeous). Silvana has worked with the BBC for decades and is the author of many cookbooks and has that great eye and just knows how to style food to get the best shot. Difficulties of the day were shooting chicken thighs (not the prettiest thing in the world!) and some baked eggs… also not easy! I got to style some of the dishes, I will give you a heads up when the issue is out.
For all of us food photographers who are used to styling and shooting all in one, it was really interesting to see the setup for a photo shoot where these jobs are done separately by different people. The food stylist, in this case, is the person who develops and writes the recipes as well as the one who cooks the recipes on the day of the shoot. The food is then styled by this same person and brought directly to the photographer to be shot.
The photo team at the magazine decides what the general feel for the group of photos should be and supplies the photographer with a set of props to be used for the shoot with specific instructions on which plates, cutlery, napkins, glasses and accessories should be used with which dishes. I was like a little girl on Christmas morning looking at all the props available: the series of colorful napkins, saucers, tins, pots and pans, chopping boards were gorgeous and the color palettes were subtle but incredibly elegant.
I will leave you with this for the moment – I’m off to enjoy my last couple days in London but I will leave you with one of my recipes that was just published in Indulge magazine. It’s a simple dessert to make and a wonderful option to serve a group of guests. I hope you enjoy it as much as I do.
Pineapple Parfait with Ginger Caramel
Serves 4
For this recipe, you can use a store bought pound or chiffon cake, or make your own. Topped with ginger caramel and fresh pineapple it’s the perfect way to end any meal.
2 cups of heavy whipping cream
2 tbl of sugar
2 teaspoons of vanilla extract
1/2 pineapple, diced
1 small pound or chiffon cake
To whip the cream: place a mixing bowl with the cream for 20 minutes in the fridge. The bowl and cream should be very cold to help with the whipping process. Whip the cream using a hand mixer until the cream forms soft peaks. Add the sugar and vanilla and whip until the cream looks like whipped cream and is smooth and fluffy.
Cut the pound cake into small slices the size of your serving ramekins. Place one slice of pound cake at the bottom of each ramekin, top with a couple tablespoons of diced pineapple followed by a couple ladlefuls of whipped cream. Repeat the process adding pound cake, pineapple and whipped cream. Top with a good drizzle of ginger caramel.
Ginger Caramel
1/2 cup of water
1/2 cup of sugar
1 slice of ginger, 1/4 inch thick, cut into 4 pieces
To make the caramel, add the sugar, water and ginger in a small saucepan on medium heat. Swirl the pan to make sure the sugar completely dissolves in the water. Keep a close eye on the mixture. After about 10 minutes, the water will start to evaporate and the mixture will go from translucent to an amber color. As soon as the mixture starts to change colors and thicken, remove from the heat. Caramel burns very fast and is extremely hot so make sure to keep a constant eye on the saucepan. Remove the mixture as soon as the caramel changes color and use immediately or the caramel will be too hard to handle.
Enjoy the read!
Happy Cook
May 28, 2010 at 6:03 am (15 years ago)I try to buy the BBC GOod good magazinz when ever i can and i love it, though olive i like but i am not so wild about that magazine. Must be great working thre especially s you love food 🙂
MeetaK
May 28, 2010 at 8:12 am (15 years ago)looks so good! perfect and summery! well done on following your dream!
Muneeba
May 28, 2010 at 8:15 am (15 years ago)You’re living my dream, working for a food magazine! Gosh, how exciting! Wish I had the guts to just pack up and go to London like that. And the parfait looks sublime 🙂
My Kitchen in the Rockies
May 28, 2010 at 8:53 am (15 years ago)How lucky you are to work there.
Nina Timm
May 28, 2010 at 11:25 am (15 years ago)I envy you for stepping out of your comfort zone to learn more about your passion….. Perfect dessert for me…love the ginger and caramel idea!!
Naomi
May 28, 2010 at 11:38 am (15 years ago)Wow. This picture is stunning! The dish sound fabulous. Your internship sounds wonderful and congrats on finding your own way with such success.
lisa
May 28, 2010 at 11:39 am (15 years ago)Your parfait looks beautiful! What a great opportunity you’ve experienced. Good luck to you. Your work here is always so lovely.
M.
May 28, 2010 at 12:16 pm (15 years ago)beautiful recipe and an amazing story….
I’m envious and happy for you 🙂
DessertForTwo
May 28, 2010 at 1:08 pm (15 years ago)I’m a food magazine addict too! Do you like Fine Cooking? I find it to be one of the better ones. Anyway, I found your site through Pinch My Salt and I’m so glad I did! I’m looking forward to more of your recipes. But for now, pineapple parfait is calling my name! 🙂
Karen@Mignardise
May 28, 2010 at 4:50 pm (15 years ago)That’s very exciting! Good for you for taking the initiative. Beautiful photo of this delicious recipe.
Grace
May 28, 2010 at 5:43 pm (15 years ago)Sounds absolutely exciting. I am so very jealous! I would be in heaven to just sit on the side lines and watch a professional food photo shoot. I have often thought about packing my bags and moving to Europe and learning to cook authentic dishes and embedding myself in the culture. One day when the kids are grown and on their own my plan may become reality.
Magdalena
May 28, 2010 at 7:57 pm (15 years ago)Hi! Your post is very inspiring. I would love to have an opportunity to spend a bit of time like you. So far, I learn on my own. I hope you will present more details later on…. I did not see Good Food magazine even here, in France…all good to you.
Adventures in Domestic Cooking
May 29, 2010 at 12:23 pm (14 years ago)Oh my, yummy!!
=)
.agatka.
May 29, 2010 at 1:37 pm (14 years ago)Hi!
Parfait looks incredibly delicious!
I love parfait and pineapple 🙂
best
agata
Hilary
May 30, 2010 at 3:51 pm (14 years ago)Wow, how cool! Those are two fantastic magazines.
vanillasugar
May 30, 2010 at 5:39 pm (14 years ago)that sounds like a fun job, congrats on that one!
i’m really eyeing that ginger-caramel, what a perfect combo.
Allison
June 1, 2010 at 8:07 am (14 years ago)I really love your blog, the photography is amazing and the recipes are so unique. That’s wonderful to be working with the BBC, what a fantastic experience but above all I like that you have taught yourself. I am on that learning curve right now.
Carolyn Jung
June 2, 2010 at 12:14 pm (14 years ago)You said the magic word, “ginger.” Mmmm. I have a soft spot for anything with ginger. And with caramel? This is heaven.
Michelle and Gabby
June 2, 2010 at 11:41 pm (14 years ago)mmm that sauce sounds so yummy! ginger and caramel, what a great combo! 🙂
Ruby
June 3, 2010 at 4:09 am (14 years ago)Hi – just found you via Tastespotting and am incredibly impressed! I was also wondering how one would go about getting an internship like you did? I live just outside London and would love to have such an opportunity. Any tips would be much appreciated – thank you!
Sophia
September 13, 2010 at 11:57 am (14 years ago)I just realized that it really isn’t that difficult to make a parfait. I tried my first one a couple of months ago using this easy Yogurt Parfait recipe. Now I want to try yours too! 🙂