I had the pleasure of working with Chef Markus Glocker. His restaurant Bâtard in Tribeca is awesome. In this video Markus butchers a fish to perfection then scales the heights of culinary greatness. Enjoy!   ..read more

On occasion, I am asked to sample products for brands. I met the owner, John J. Bobbins of Golden Harvest Acres through Linked-in. He originally wanted to know some information about my photography business and we had a few phone conversations. John is a no-nonsense guy who represents himself exactly as is. His candor was refreshing to me. He was very proud and excited about his products and said that his Roasted Garlic Spread was out of this world. We agreed he would send me some samples to taste. We settled on The Roasted Garlic Spread and The Black Raspberry Vinaigrette which he said were e ..read more

My blog was just named one of the top 50 blogs on feedspot. Check it out ..read more

“He was back in the water, not braving but frowning, synchronised swimming, not swimming but sinking, toward the godsquid he knew was there, tentacular fleshscape and the moon-sized eye that he never saw but knew, as if the core of the fucking planet was not searing metal but mollusc, as if what we fall toward when we fall, what the apple was heading for when Newton’s head got in the way, was kraken.” ― China Miéville, Kraken     ““What a Kraken grasps it does not lose, be it a longship or leviathan.” ― George R.R. Martin, A Feast for Crows     “As we look out to sea, a g ..read more

Over the past year and a half as I have incorporated video content into my business offer I have tried to up the level of quality for my videos and make them stand out. There is a reason the overhead recipe videos and photographs format is so popular, they are easy and inexpensive to shoot. https://vimeo.com/209492177 I have noticed that brands who stick to this formula have a hard time differentiating themselves from their competitors. The format looks the same no matter who is shooting it. The lighting is usually flat and the appetite appeal is non-existent. Granted, these videos are fun to ..read more

Baked Dijon Turbot Fillets   INGREDIENTS— 2 5 oz. Turbot Fillets 4 tbsp Lemon Juice 2 tbsp Dijon Mustard 4 tsp Olive Oil 4 tbsp Chopped Fresh Parsley DIRECTIONS— Preheat oven to 425o degrees Fahrenheit. Combine the lemon juice, mustard, olive oil, and parsley in a bowl and mix thoroughly. Place fish in an oven-safe dish and top with the lemon-mustard mixture. Bake for 20 minutes or until fish flakes easily with a fork. You can order fish directly from .fultonfishmarket.com   ..read more

If you like Buffalo Chicken you’ll love this simple Buffalo Shrimp recipe that takes minutes to prepare. The secret is combining butter with the hot sauce so it sticks to the shrimp. Check out the video.   I don’t have a lot of time to shop, I always get my fish from direct from Fultonfishmarket.com. It comes fresh to my door it’s simply the best seafood I have ever had, period!   ..read more

The other day I met a person who asked me what I did for a living. When I told him I was a food photographer he rolled his eyes.  I asked him why he was rolling his eyes and he told me everyone claims to be a food photographer. My first reaction,  I was a bit off-put. After all, I am a professional food photographer with 17 years of experience, I have done major campaigns for advertising agencies, hundreds of package design images, cookbooks, editorials and out of home campaigns. At one point I had billboards, phone kiosks, truck wraps and the Reuters sign in time square all r ..read more

  I had the pleasure of working with Chef Markus Glocker. His restaurant Bâtard in Tribeca is awesome. In this video Markus butchers a fish to perfection then scales the heights of culinary greatness. Enjoy!   ..read more

On occasion, I am asked to sample products for brands. I met the owner, John J. Bobbins of Golden Harvest Acres through Linked-in. He originally wanted to know some information about my photography business and we had a few phone conversations. John is a no-nonsense guy who represents himself exactly as is. His candor was refreshing to me. He was very proud and excited about his products and said that his Roasted Garlic Spread was out of this world. We agreed he would send me some samples to taste. We settled on The Roasted Garlic Spread and The Black Raspberry Vinaigrette which he said were e ..read more