Funny thing. I was cleaning my blog, adjusting it for the new design. And found a post I had made three years ago. There I half-jokingly wrote that soon I would become a food-photographer. And I have forgotten about that post.
- Teriyaki Chicken:
- Chicken leg quarters 3 pcs (large)
- Teriyaki sauce 150 g
- Sweet pepper 70 g (slice into triangles)
- Sesame 5 g
- Teriyaki sauce:
- Chicken bones 500 g
- Scallion 40
- Onion 30 g
- Garlic 15 g
- White wine, semi-sweet 300 g
- Mirin 500 g
- Sugar 150 g
- Soy sauce 500 g
- Starch 30 g
- Take the meat from the bone, but don’t take off the skin from chicken leg quarters.
- Flatten and handle with steak-master or small hammer.
- Marinade chicken in teriyaki sauce (100g of meat for 50ml of sauce)
- Pierce chicken pieces along with bamboo skewers, put triangles of sweet pepper at both ends.
- Grill till ready.
- Cook Teriyaki sauceuntil caramel-like in a steepen.
- Slice cooked chicken meat, pour sauce and sprinkle with sesame.
- Roast the bones until completely dried.
- Put the wine on fire and evaporate alcohol.
- Add greens and vegetables to the bones, fry everything together.
- Put all the ingredients together and boil on high heat for 15 minutes.
- Mix starch with cold water and continuously stirring pour the mix cooked into the sauce (it is necessary for its thickening)
- Mix well and cook for 2-3 minutes more.
- Than sift sauce and cool.
Three years passed. Today there is food and only food on my web-site, I work with almost all best restaurants and companies of Odessa, shoot for restaurants with Michelin stars, travel around the world. My favourite Food & Chef Project is dedicated to food and for me it is a sort of escape and the thing I will work on and develop in future.
I shoot for books and magazines, and I’m solely a food-photographer in the Ukrainian Association of Professional Photographers. This is my way and this what I really love shooting.
Last year I crossed the line. I stopped shooting people. Three years ago I couldn’t even dream of shooting for publishing companies, as of today, however, I’ve made shootings for three books and I’m now working on a few of my own.
In general, something that started just as a hobby, as a way to diversify private photo shootings, just as shootings for myself, has become a real career. And all my aims, wishes and strives are adjusted for it.