It feels as though so much has happened in the last two weeks and I am bursting to tell you all about it! Can I start off by sharing a little bit about my experience at Food Blogger Connect 2015 (FBC15)? If you've been following along, you'll know that I've wanted to become much more serious about my food blogging, writing, photography and recipe development. So as part of that 'want', I did a collaboration with Ceri about two weeks ago to broaden my food blogging horizons. I also attended FBC15 at Chiswick House and Gardens in order to get as many tips as I could on making my blog bigger and better.
So what was the conference like? Well, it took place over 3 days (I attended and volunteered at 2) during which one had lots of opportunities to meet, mingle and connect with other bloggers, share experiences and provide one another with heaps of encouragement and support. For me personally, this was probably the most invaluable aspect of the conference and as it stands 2 possible collaborations are in the works as a result of FBC15! So watch this space ;)
If you've been following along on instagram, you know that I got REALLY lucky a few weeks ago cuz I got to share my kitchen with the sweet and super talented chef Ceri from Natural Kitchen Adventures. Not only has Ceri rubbed shoulders with Jamie Oliver (as you do!) and run a successful blog for more than 4 years, she also has a very non-dogmatic approach to healthy eating which resonated with me from the moment I stumbled across her blog.
Oddly enough, I first got to 'know' Ceri through instagram but only actually met her face-to-face in May of this year. How did it all come about? Well, Ceri mentioned in her ig feed that she was attending a food photography workshop just as I was at a point on my food blogging journey where I desperately needed some guidace and direction. Hence I gladly tagged along to the workshop and not only did I learn loads, I also got to meet Ceri in real life, which was a lovely added bonus.
WARNING: This is another looooong blog entry, mainly about food photography and food styling. So if you're just here for the recipe – no offence taken – just scroll way down to the bottom of this post and you'll find what you're looking for :).
You still here? Great, cuz it's a blog post I've been feeling really excited about sharing with you. But first the backstory: I'm a complete total first born. I think as a first born you always feel responsible and you always want to make things better for everyone. So if someone comes to me and tells me their problem – I go into first born mode. I'm a sympathetic listener, sure, but mainly in the back of my head I'm thinking: OK, this person is upset/sad/frustrated, what can I do to make everything alright? How can I solve their problem and make them smile? Cuz that's what you do as a first born, you fall into that psydo parenting role, right? At least I do.
So what's that got to do with food photography? Well, loads actually. See this time around I was the one with the problem that needed fixing. I just got so bored of hearing myself moan about not knowing how to take good enough pictures (BTW I don't feel that way anymore, but at the time I did ;)). So, I thought about all the ways I could make things better and solve my problem. Ah! Attend a food photography and food styling workshop of course...
Though still in the midst of Winter, the sun was shining brightly the day I got to hang out with the most influential Raw Chef in the UK – Russell James. Many of you will know Russell from his youtube channel and other may know him from his popular blog The Raw Chef. I was lucky enough to meet him at an uber-cool converted South London warehouse which is his live/work space. It houses not one but two stunning, envy-worthy kitchens; the first kitchen Russell uses to teach his super popular raw food classes, the second one (an electric blue one nonetheless), is his personal kitchen which is as high tech as it is inviting and beautiful.
Now what do you do when you meet a vegan foodie superstar with more than 190,000 facebook followers? Talk plant-based food of course ;)