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| Hello friends, I’m excited to introduce my updated online photography portfolio – www.tinacciphoto.com. This incarnation of my portfolio represents months of creating, refining and editing these photographic stories with an energized hope of obtaining fresh, challenging photo projects. I invite you to view, reflect, and enjoy them with me. As a lifestyle photographer, people are at the center of my work. I love to explore who they are, what they do, where they live, work and play, what’s important to them, and how they get along in this great big world of ours. Basically, documenting LIFE. Shooting portraits, food, travel, landscapes, events, and the subtle details in our surroundings all combine to complete the stories I try to tell through pictures. Thanks for taking the time to explore my website, and feel free to share it with others - www.tinacciphoto.com. If you or someone you know is looking for a photographer, I can be reached at jason@tinacciphoto.com or 707-287-5397. Sincerely, Jason | View picture stories:
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Showing posts with label gourmet food. Show all posts
Showing posts with label gourmet food. Show all posts
Tuesday, February 23, 2010
My New Photography Website Has Launched
Wednesday, October 7, 2009
I’m a lousy blogger.
But I can change… Really, I can! C'mon... Gimme another chance!
It’s been a while since my last post and much has happened. Many photos were taken. Fun was had. Interesting people were met. New lands were visited. And I didn’t share any of it! Sorry about that. Allow me to fill you in – photographically speaking…
Let’s start with some recent work and work backwards, shall we?
Client work: Laura Chenel Chevre Blossom - I love working with the wonderful staff at Laura Chenel’s Chevre. They’re a fantastic group to work with and not because they send me home with delicious goat cheese products.
Recently, we worked on their latest product called Blossom. It’s a wonderful hockey puck-sized ring of creamy chevre with a center filled with one of three fillings – sun dried tomato and roasted red peppers, fig and olives, or my favorite, basil and olive oil. I’m actually noshing on some as I write this. Jealous? Yeah, I bet you are ;)
Look for Blossom and other delicious goat cheesy goodness from Laura Chenel’s Chevre at a fine food store near you.
To view more food photography, visit the newly redesigned, TrellisCreative.com.
Next week... the editing of a portfolio. I'm revising my portfolio and letting you in on what's normally a pretty personal process for me. In a nutshell, I look over all my photos, select a group of a few hundred, spread 'em all over the floor, paste them to a wall, and whittle them down to a batch of 40 something images to be put into a printed portfolio and website.
And yes, Nestle helps pick the photos.
Thursday, January 15, 2009
Client Work: Laura Chenel’s Chevre – Delicious Cheese, Cheese Making
Client Work: Laura Chenel’s Chevre – Delicious Cheese, Cheese Making and Portraits Take Two
About the client: Hand-crafted in Sonoma County since 1979, Laura Chenel’s Chevre is America’s leading brand of artisanal goat cheese. It can be found on the menus of fine restaurants and purchased in grocery stores across the globe.
About the shoot: Back in October of 2008 I was fortunate to work with the great folks at Laura Chenel to create a series of food photos featuring recipes using their products. Once again, chef extraordinaire, Jacquelyn and VP, Marie, worked wonders styling our dishes and sets; their expertise, creativity and patience were invaluable.
This time around, we not only made images of the products, but of the cheese making process as well. It was a blast! I have to admit, I had a great time putting on white scrubs and a hairnet before entering the inner-sanctum of the cheese factory. And don’t even get me started about the sight and smell of all the cheesy goodness being prepared before my eyes. I felt like Charlie and the Chocolate Factory, except I was in a wonderful land of milky-whiteness.
Enjoy the photos!
The Cheesemaking Process: Making Laura Chenel Tome
First, goat milk is pasturized and heated in a vat, where special enzimes are added during agitation. After about an hour, water is added to cool the curd.
The cheese curds and this screen is used to slice the curd and loosen it from the bottom and sides of the tank.
When the curd is ready, the tank water is drained, and the artisans begin to make the forms. Cheese curd is scooped into a bucket and placed into cheesecloth. Workers form the curd into a ball and squeeze out all the excess moisture.
Squeezing the cheese makes these rounds which become wheels after they are compressed more and aged for 6 months
Six month old dry-aged Tome. Got any crackers?
Enjoy!
