Today is a day I have been waiting for. It’s been a long time coming and I’m super excited but not sure what to expect. I’m finally taking a course in food and beverage photography! At the school where I am studying, you must complete a series of prerequisites before you can start taking electives. It’s a very technical program, which means it’s been a real challenge for me, as I’m not much of a technical person. I’m not going into this course with a high level of confidence in my knowledge in my studio lighting and equipment, as I am used to working mostly with natural light. Natural light has its own challenges, too, but  I still believe it’s best for capturing food in an honest way. Nevertheless, you cannot be a commercial food photographer and not know your studio lighting inside out.
When I started this blog three-and-a half years ago, it was as a food writer. Somewhere along the way I discovered a passion for photography and about a year ago, when I started my program, I decided to make a real go at becoming a food photographer. It’s not something that happens overnight. Or in a year. It takes time to develop as an artist. I know that from decades of working on my writing craft. In the meantime, I have a great job that I really enjoy, my photo work is starting to get out there in other venues besides my blog, and I’m working hard at developing my skills. As with any artist (and perfectionist), I look at my work and see everything that is wrong with it. When someone who is not a photographer compliments me I think, “They don’t know”. Yet I have come a long way. All I have to do is look at my shots from a couple of years ago. Or even a few months ago. Or when I started this blog (horriffic!). That’s one of the best things about this sort of platform; it shows you how your life has unfolded in a concrete way.

So I will have a full plate this autumn, putting a lot of energy into this food photography course, a business course I’m taking. My job. Cooking, shooting. I have some projects up my sleeve that I’m super excited about and will share in the coming months. I plan to get back in the kitchen to make my favourite French country dishes and develop recipes for some rustic autumnal fare. I think this is the last pasta dish you’ll see for awhile. Pasta, I love you, but like in any love affair, I need some time away  to come back and appreciate you more than ever.
There’s no real recipe for this one. I just wanted to share some of my most recent shots. The sauce is a tangy tomato pesto that I got at an Italian deli. I took the skin off a couple of Italian sausages and crumbled up the meat. Fried it. Tossed it into the pasta with some black olives, toasted pine nuts, chopped basil and shredded Parmesan. Simple. So Delicious.

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Tagged as: basil, Italian sausage, olives, Pasta, pine nuts, tomato pesto