FCC Photoshoots 20-17 recap
Time is a wild thing! If we look back, it feels like we started the photoshoots forever ago, but at the same time, it went so fast that we wish there was a slow-motion button we could press to truly appreciate everything that has been happening. After 9 intense weeks of photoshoots and 115 recipes cooked and photographed at the Mckaskell Haindl Studio, we're getting close to a wrap up of the 'photography' stage.
We had the pleasure to spend some time with the best chefs in town and also learn a little bit more about the passion that drives them forward! Working in a kitchen is long and exhausting, but they all do it because there's true beauty in their craft. They provide meaningful experiences to everyone who eats their food and create long-lasting beautiful memories around the table!
Day 20:
Elvis Drenan, Patrick Dunham and Andrew Wolwowicz
Monday! It started with Elvis Drenan in the kitchen, followed by Patrick Dunham, who surprised us with an antique coffee grinder from the 1800s (still fully functional). He shared his passion for coffee with us and delighted us with a coffee-braised pork sandwich!
The grand finale for the day was watching Chef Andrew work his magic along with his assistant, Jaylen Wickert. They prepared three recipes inspired by different cultures, including flavours from Canadian, Mexican and French cuisine! After three hours of shooting and a bottle of red wine, we celebrated with a big smile that we reached our 100th recipe!
Day 21:
Josh Sawyer and Cliff Briden
Two knowledgeable travellers visited the studio on Tuesday! Both Josh and Cliff have extensive experience in the culinary world, which, combined with their travels worldwide, allowed them to show creativity and innovation in the kitchen.
Flavourful dishes made with fresh produce are an essential component of Josh's approach. With strong influences from France and the West Coast, he created recipes that are simple to prepare but very complex in flavours. Josh has the skills and creativity to combine ingredients many wouldn't think to. Plus, the "stories" associated with each dish make them all that much more flavourful!
Cliff brings inspiration from Central America, Europe and Asia, combining familiar ingredients with exotic spices. His dishes will encourage you to be more adventurous, tour our city searching for perfect ingredients, and learn about their origins.
Day 22:
Matt Kershaw and Shauna Versloot
Wednesday was one of those days that filled our hearts with happiness!! It was "Take your kid to work day," so we started the day by welcoming Amanda's daughter, Maya, who helped us play around with the props and gave us lots of great ideas for our shots!
Our first Chef of the day was Matt Kershaw. It didn't take long for us to see why Matt was a winner of Chopped Canada. His extensive career has always focused on building food experiences that pull you out of your comfort zone. The second half of the day was yummy and cute. We spent the afternoon with Chef Shauna, her husband Dan, and their lovely baby girl - Tenley ❤ They are a beautiful family, like in the movies, but in real life! We quickly learned why Shauna has been able to build a loving community around healthy and happy living through her Live Well Community group. Shauna has a certain spunk and an enthusiasm that will make you want to be close to her all the time!
We also had a lovely visit with Kathy McLaughlin from Downtown London and her godson, who were both very interested in knowing more about the cookbook's creative process and getting some insights on how each photo is created from start to finish! Another friendly face that stopped by was Chandany Chen, the talented pastry chef from Abruzzi Ristorante, who shared with us her delightful ideas for the desserts she'll be preparing for the book next week!
Day 23:
Kyle Rose and Dan Riggin
Chef Kyle's daring selection of recipes shows that he fears nothing. He's known for combining unusual ingredients, hoping to provide new experiences to the people that get to enjoy them. His recipes for the cookbook are no exception. We won't spoil the surprise, but we guarantee that they are all very different from what you're used to. Just picture yourself eating pig's blood. Right after we had "Riggs," as his friends call him! He prepared meaningful recipes that remind him of his first encounters with cooking and how he has evolved over time. In the kitchen, you never stop learning. A good chef will always feel the need to continue experimenting and never settle with what they already know. Dan prepared comforting recipes with a personal twist. By the way, did someone said Blackfriars Stout lava cake? Cause we got it!
Day 24:
Wayne and Jocelyn DeGroot, Chandany Chen, Rob Howland and Shaune McNamara
What a sweet day! We had dessert from 12-6pm. Starting with a healthy vegan pizza dessert made by 'King-Talbot' power couple: Wayne & Jocelyn DeGroot. A pizza like you've never tried before... all ingredients are natural, 100% fresh, locally grown, packed with nutrients and very tasty.
From one power couple to another, we welcomed Pastry Chef Chandany and her partner, Matt. They are a true restaurant love story! Chan prepared a fresh 'beach-vibe' sticky rice pudding inspired in her Cambodian roots and a comforting fall pumpkin pot de creme, followed by a decadent chocolate parfait. Little advice: remember Chan's name.. because her creativity and talent will take her very far!
Enough dessert? We don't think so... It was time for creme brûlée and maple pecan pie with whisky ice cream created by the exceptional Pastry Chef Rob Howland. His knowledge, experience and sense of humour make him the best at what he does! After 6 delicious desserts, it was time for dinner. We wrapped up the day with another inspiring figure from Clarke Road Secondary School, Chef Shaune Macnamara, with a flavourful, rich and tasty Thai inspired dish. Homemade noodles, locally grown beef, red curry paste made from scratch, plenty of spices, veggies and sprouts. A perfect recipe to warm your soul during the colder days.. and the perfect way to end another photoshoot day.
Day 25:
Meaghan Biddle, Jason Astels, Kris Simmons and Barara Czyz
From science experiments to cooking experiments, with some leftover desserts from yesterday and a new bottle of wine! We started the day with the expert barista, coffee guru, brewing mastermind Meaghan and her friend Poe. Not even a broken train in the middle of Richmond Road could stop them from coming to the studio today to show us that science can be fun, especially when there's coffee involved!
Right after, Chef Jason amazed us with his many talents, from a neat and tidy mise en place to a beautifully plated bison feast. It makes us happy to hear that he found his ideal restaurant at the Spruce of Wellington, where he can evolve, experiment and challenge himself! Our new generation of chefs is coming very strong!
The talent line up continued with Kris Simmons for the second time, who got the privilege to have Angie Murphy as his Sous Chef for a day. An interesting role swap, considering that Kris is Angie's Sous chef at work.
Last but not least, Chef Barbara Czys from Unique Food Attitude. She moved from Poland to Canada to start her dreamed restaurant, where she feels complete and happy and offers traditional Polish food with a cozy homemade experience. To honour her restaurant's name, we must say that her attitude is unique, always with a smile on her face and an optimistic look in her eyes!
Day 26:
Bryan Lavery and Matt Rice
That's a wrap! For the last day of photoshoots, we had Bryan Lavery, who continues to amaze us every day! He's an experienced writer, mentor and friend, and today, we discovered another one of his many hidden talents; it turns out he's a great chef too! His recipes were full of colour and flavour, celebrating Ontario's best ingredients!
We also had a very special visit this morning, our dear friend Annette Markvoort from Leap Junction at Fanshawe College, who, with her charming personality, made everyone have even more fun! We love having her around <3
Later that day, we welcomed Matt Rice and his "sous chef for the day," Justice. Matt is enthusiastic, full of positive vibes, passionate, patient, creative and fun to talk to. His recipe selection... outstanding! Thinking outside the box and incorporating grains, spices and ingredients in a very creative way. They are the kind of recipes you will prepare over and over again until you memorize them!
Spoiler alert: one of them includes a reduction of Forked River Brewing Company porter beer!
Day 27:
Cover day!
We spent our last day at the McKaskell Haindl studio brainstorming and shooting some cover ideas. We don't have many behind the scenes to show, but we can say that it looks incredibly GORGEOUS and entirely out of the ordinary! You won't see the traditional food cover. Instead, we created a fair representation of everyone in this book through the tools and utensils.
Thank you so much for sharing this journey with us and for all your incredible support! Now that we have all the puzzle pieces, it's time to put them together. There is still a lot of work ahead of us, but we're one step closer to hold this 500+page baby in our arms!