Feel free to contact me if you have any more questions! I love to hear from readers.
Q: When did you start blogging?
I started this site more than three years ago (August 2010), pretty much right after I graduated from college. I had just discovered the wonderful world of food blogs and immediately became intrigued and thought “Hey, this looks like fun. I wanna do this too!” Granted, I’ve been taking pictures of food before I even knew that blogs existed, so maybe it was meant to be!
It started as a creative outlet for sharing recipes and life stories–and eventually, a place to share my experience in culinary school–and eventually my passion for writing and recipe development. I try to post at least 2-3 new recipes per week!
Q: Do you have any professional training or food industry experience?
Yes! I graduated first in my class from the professional culinary arts program at L’Academie de Cuisine in December 2012. After spending six months full-time in the classroom, I started working at fine-dining restaurant in downtown Washington, DC. Technically, I was a line cook–you can read a bit more about what I was doing here.
I ended up deciding to leave the production side of the industry, and now marketing and communications for a fine foods company. That’s my day job. My life pretty much revolves around food. All day, every day. I wouldn’t have it any other way. You can read more about my experience in culinary school here (I wrote a post almost every day!).
Q: Why did you decide to go to culinary school?
That is a long, long story! Initially, I was planning on attending nursing school after graduating from college (I told you it was a long story…). I first started to think about culinary school after I got a job as the head baker, recipe developer and decorator for a DC food truck–I wanted to experience the industry in all its glory just to be sure. It took nearly a year of going back and forth, but I finally decided to take the plunge and go for it!
Q: Who designed your blog?
Lindsay Landis, the incredibly talented designer from Purr Design (and the blog, Love & Olive Oil) designed my site from top to bottom in January 2014. I highly, highly recommend her. It’s worth the wait list! I promise.
Q: What type of camera equipment do you use? Do you edit your photographs?
Most of the photographs you see on the blog were taken with my Canon Rebel T1i DSLR camera and 50 mm/f 1.8 lens (except really, really old archived posts, which I’m too scared to look at now). I have absolutely no background in photography or food photography–and have taught myself everything simply through studying food photography, reading books, and practice. Lots and lots of practice.
All of my culinary school photographs were taken with a simple Canon point ‘n shoot–as that is the only type of camera that could fit in my chefs pants.
I always shoot with natural light in manual mode and take all of my pictures in RAW, so that I can edit them (lightly) using Adobe Lightroom 5.
Q: Can I use your photography/content on my blog or website?
All of the content and photography on this website is my own (unless otherwise specified) and is subjected to copyright.
If you would like to use a photograph, please do not post more than one photograph from a recipe–or please, please simply link back to my original post. A lot of time and love is spent on my recipes and photography.
Feel free to contact me if you any questions!
Q: Do you accept products to review, or do giveaways?
I tend to avoid most giveaways and product reviews–simply because I feel that they take away from the purpose of my site, which is really to focus on cooking and sharing creative, interesting recipes–as well as my passion for food. I don’t want readers to ever feel like I’m “selling” them something. Unless I am really, really passionate about it.
However, I occasionally will accept products for reviews or giveaways, especially if I feel that it will benefit my readers or I am genuinely passionate about the product. Feel free to contact me if you have an idea in mind!
Q: Do you do guest posts?
Not now! I prefer to do the majority of the writing and recipe development for the site in an attempt to keep it as consistent as possible for readers.