Timothy Duque…Chef

From his beginnings at Johnson Wales University,North Miami, he worked his way up as intern at the Westin Diplomat in Hollywood, where we met. He spent ten years there learning everything he could from fine dining to high volume banquet cooking. This broad experience helped to hone his expertise to create the chef he is today.

 

” My grandmother is Colombian and I grew up making empanadas and arepas from scratch with some very old family recipes ”

tim2

Tim gives this advice to newbies…” Stay focused. Many newcomers are distracted by money and fame. If you aren’t passionate about food, the long hours and stressful days will definitely consume you. The most rewarding part of what we do is serving others and conveying our passion through our preparations.”

for some behind the scenes:

Potato Leek Soup with Smoked Salmon

Like soup?  Forget cans or frozen bricks of salty bouillon with what was once a veg or meat now a carrier of some chemical experiment gone wrong. This soup is so easy to make you can direct a child to do it while you watch a movie… and real good too.

Potato,Leek Soup with Smoked Salmon

3 potatoes ( red or a good   Idaho  type if there are any left)

2 large Leeks

1 pint of heavy cream ( yes it  has fat so what,if you want a diet, just heat water)

2-3 pints of a good organic chicken broth ( or be brave,make your own)

a package of smoked salmon..not LOX…wild Alaskan is real good..

a slab of butter… mmmm

fresh chives

Parmesan and good old heavy bread…

Video:

peel and cube potatoes…  boil in water till tender…slice all the Leeks up thin…saute in butter about 3-4 min….then add drained potatoes to mix in for 3-4 minutes…add bouillon and cream and turn down heat to simmer for 8-10  minutes. Take off stove use hand or large mixer and bring to a smooth texture…you can save some cubed potatoes to add in bowl after,add pepper to taste, no salt, and stir in thinly sliced small pieces of smoked salmon…stir and top off with Chop Chives in a bowl with Parmesan… Bon Appetite … a nice Pinot Grigio goes well…

 

They wanted me to shoot Bronzini…

I was hired to shoot Bronzini. I didn’t know what he did or what he “didn’t do” to call me in. All they told me is that he was coming that morning from either Greece or Italy in the Mediterranean. After the shoot they would put him in “The Freezer”

I set it up that day and waited. They brought him over. I grabbed him and wrestled him onto table. He was slippery but cooperative and we all knew what was to happen next. It didn’t take too long despite the fact that I had to take a few shots….

This is Bronzini, a fish. I shoot Food. I’m also the fish guy

 who has

” The Fish Series…” an ongoing art project that is now showing some images with the “Works in Progress”  photo show, as part of the Miami Visual Collective,  appearing at the Jorge Hullian Gallery , 5864 Sunset Drive,South Miami, FL.
So it would be a perfect fit that I should shoot an assignment involving fish. My client had just that in mind when he called. They are one of the best fresh fish providers in the state, supplying top chefs and high end restaurants with both known and some unusual fish from different parts of the world. Bronzini was one of them.

The director of this job couldn’t be on location but we kept  communicating by posting images live online as we shot them. With me, besides my assistant, was the designer and owner, watching the monitor as images appeared and after some careful time for initial approvals on backgrounds colors etc, we went on to execute my mission.

It doesn’t get any fresher than this by setting it up on location. Full scale lighting for such small colorful items help make them clean and makes their colors sparkle. Styling them is another challenge and sometimes the simpler something looks the harder it is. Luckily my sous chef experience comes into play as this time we didn’t bring in one of the great food stylists I work with. This job presented its own set of challenges and time constraints but that’s part of the job and why I love it.

PS. my wife made me sleep on the couch that night.

Shooting Bronzini…and others

I was hired to shoot Bronzini. I didn’t know what he did or what he “didn’t do” to call me in. All they told me is that he was coming that morning from either Greece or Italy in the Mediterranean. After the shoot they would put him in “The Freezer”

I set it up that day and waited. They brought him over. I grabbed him and wrestled him onto table. He was slippery but cooperative and we all knew what was to happen next. It didn’t take too long despite the fact that I had to take a few shots….

This is Bronzini. I shoot Food. I’m also the fish guy

who has
” The Fish Series…” an ongoing art project that is now showing some images with the “Works in Progress”  photo show, as part of the Miami Visual Collective,  appearing at the Jorge Hullian Gallery , 5864 Sunset Drive,South Miami, FL.

So it would be a perfect fit that I should shoot an assignment involving fish. My client had just that in mind when he called. They are one of the best fresh fish providers in the state, supplying top chefs and high end restaurants with both known and some unusual fish from different parts of the world. Bronzini was one of them.

The director of this job couldn’t be on location but we kept  communicating by posting images live online as we shot them. With me, besides my assistant, was the designer and owner, watching the monitor as images appeared and after some careful time for initial approvals on backgrounds colors etc, we went on to execute my mission.

It doesn’t get any fresher than this by setting it up on location. Full scale lighting for such small colorful items help make them clean and makes their colors sparkle. Styling them is another challenge and sometimes the simpler something looks the harder it is. Luckily my sous chef experience comes into play as this time we didn’t bring in one of the great food stylists I work with. This job presented its own set of challenges and time constraints but it’s part of the job and why I love doing  it.

PS. my wife made me sleep on the couch that night.