Feel free to contact me if you have any more questions! I love to hear from you!
Q: Where do you live?
I grew up and currently live just outside of Washington, DC in Northern Virginia with my fiance, Connor, who is currently in medical school and my neurotic cat, Max. Connor and I met in our junior year in high school and have been dating ever since! Yep, that’s nearly 10 years. We are getting married in April of 2015.
I have two older sisters, one of whom lives in New York City (she attended culinary school too!) and one that lives in the San Francisco bay area. My parents live in the Washington, DC area as well! You’ll occasionally see pictures of my family on the blog!
Q: When did you start blogging?
I started this site in August of 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. Blogging has made such a tremendous impact on my life, and I am so grateful for it.
I try to post at least 3 new recipes per week, and I also share “The Sunday Thymes” every week, which highlights my favorite food-related links from that week!
Q: Do you have any professional training or food industry experience? What do you do?
Yes! I am a professionally trained chef (honestly, I consider myself a trained cook, not a chef) and 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 transitioned to managing marketing and communications for a specialty foods company. During my time there, I designed and created marketing brochures and catalogs, as well as photographed and styled commercial photo shoots in our in-house test kitchen. My life literally revolved around food.
In August of 2014, I decided to leave my full-time job to pursue the life of a freelance food blogger, recipe developer, and food photographer/stylist. It is terrifying and exciting all at the same time. I still feel like I have no idea what I’m doing, and I am totally risk-averse in life, so this was a huge step for me, but I’m very excited about the future!
Q: Why did you decide to go to culinary school?
That is a long, long (did I mention 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?
Prior to September 2014, almost all of the photographs you see on the blog were taken with my Canon Rebel T1i entry-level DSLR camera, standard lens kit, and 50 mm/f 1.8 lens (except really, really old archived posts, which scare me). It was a workhorse.
As of September 2014, I now shoot with a Canon EOS 6D full-frame camera, and a 100mm/f 2.8 IS macro lens. Although I took art classes through highschool and college, I have no formal training in photography–and have taught myself everything simply through studying food photography, reading books, and practice. SO.MUCH.PRACTICE. I love it though. Occasionally, I use this tripod–I have a love/hate relationship with tripods. I find them incredibly frustrating and restricting, but they produce the sharpest photos!
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. The vast majority of my Instagram photographs are taken with my iPhone 5s and edited using VSCO cam. For more of my favorite photography resources and tips, visit my ‘Food Photography Tips + Tutorials‘ Pinterest board–I’m constantly updating it with new finds.
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’re looking to feature a recipe or writing a roundup post, I’m more than happy for you to post one photograph–but please, please link back to the original recipe post and provide full attribution.
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?
Occasionally, I will host giveaways and share a product review–but only if I am truly passionate about something and think my readers will benefit from it. Basically, I am extremely picky. I don’t want readers to ever feel like I’m “selling” them something. Unless I love it and use it myself on a regular basis!
I’d much rather work with you a recipe development project! Feel free to contact me if you have an idea in mind or want to discuss an upcoming project!
Q: Do you do guest posts? Or can I write a guest post on your site?
Not now, but thanks for asking! 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.