hungryformore

My first few short films

 

 

 

 

The first video is made for my husband, David.  I didn't know how to begin one!  Before this, I cook as a living, so having to learn and educate myself has been challenging.  Along with the challenges, there comes success and to see a finished product is sweet.  Continue. 

David Toutain, Nicolas Poelaert

 

Souvenir of Melbourne, Australia. 

a few of my favorite images from OAD, Paris

They asked for a not-so normal photo. I like.

  In the kitchen.

       In control.

Chef Sang-Hoon's Bo SSam. Yum.

Alexandre in motion.

happy, lucky guests.

Quique Dacosta and the most delicious, tasty birds!

 All stars. 

 

 

 

something new

David and I will be in a contest in September!  It features a chef and a photographer.  Here's a link you can check out. http://www.fotosculinaires.com/fr/edition-2013/epreuve-photo-de-plat/epreuve-photo-de-plat-2013.htm

Bibenbou Ateliers Bibenbou, Belgium

Meet Ben Payen. She handmade  beautiful plates for chef Sang-Hoon Degeimbre of L'air du temps. Her collections are something special. I will just leave it as that. Thank you Ben and your hubby for opening your door to us.  And Sang, merci for sharing this little gem.

L'air du temps, Belgium

I woke up feeling sick and dizzy.  We have big plan today! No baby in sight and a great meal a head of us!  To make the story short, one hour before dinner, I begin to feel better.  And so, it begins.  

BIENVENUE l'eau, le pain SNACKING radis luisant, concombre-celeri rave-huitre, jambon-melon, aubergine-miso-anguille, moules-frites LES BOUCHEES wan tan-volaille-condiment aille, oeuf-ponzu-choux-fleur DEGUSTATION sushi decompose de homard, crevettes grises-mozzarella-tomates, langoustine-asperges-jus de couteaux, turbot jackson pollock, rouget-beurre noisette-choux rouge lacto, bo ssam, pigeonneau de waret-feve de tonka, soupe aux oignons glacee, deep purple-sorbet violette-tagette, fraises de thorembals-chocolate-kalamansi-angelique.

Oh, the sweet people at L'air du temps. I heart this place.  Thank you for your generousity and a bientot.  Bisous.

 

 

 

That's my husband on an app!

Look what I found while on facebook!  It's David  on an app, with my photo! I have to admit, it is exciting and motivating.  A reminder to keep going.  Now, let me tell you a bit about the app. You love cheese? Wine? Amazing products?  Where should you shop??? 29 of France's best chefs can help!  Out in July of this year! Yeah!

 

I'm back!

Aterlier Vivanda Restaurant, Paris, France.

I am on a new journey...rediscovering.  A lot has changed these few years. I stopped cooking professionally, became a mommy, and a wife, moved to a new country, and one of the hardest struggle I have is deciding what I want to do as a career!  I have come to term that my husband belongs in the kitchen, not me.  After two years of picking up the camera and playing with it, I had to put it down and think for a moment.  I am ready to pick it up again.