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 ”

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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:

Corey Bousquet…The Brick

“..One day I want to open a farm to table style restaurant..” a boyhood dream, and at 28 years old Corey Bousquet did it. It’s called The Brick, located at 8955 SW. 72 PL Kendall, in one of South Miami’s most up and coming neighborhoods, Downtown Dadeland.

Corey Bousquet

His first exposure to the business came from his neighbor who owned an Italian style pizzeria sit down restaurant where he started as a busboy at 14.

The owner’s mother had a two acre farm on Eastern Long Island where she grew and picked fresh vegetables for the menu.

“..there”s something special about working with smaller local farmers.. being able to name where the produce comes from in the salad that one of my guests is eating..”

Working his way up and gathering  experiences from many different types of restaurants, Corey advanced to a manager, learning the business inside and out.

With a great investor behind him who believed in his vision, he proceeded to do his research that would lead to the best location and with a new design for today’s market.

” I spent a year before opening, doing my homework with demographic researches, target markets, advertising strategies…in order to set myself up for success..”_MG_4642-3BW

The next step was calling out to one of Miami’s longtime well known chefs, Chef Allen Susser’s   consultation for a sound operation.

Corey’s advice to newcomers in the business…” Do your homework…it pays to know your stuff..”  “I have put everything on the line to see it succeed, my employees can see and feel my passion , in turn making them passionate about it. ” _MG_4659-9

” At the end of the day, I wouldn’t change what I do for anything..”

Got Crabs?

Who would want that!!! Actually I did and it was the kind of challenge I enjoy doing, and of course eating. My client has a top end product, canned crab meat…all kinds. My job , just the type  I love to do, style,prop,light,create,shoot…

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showing the product , all 19 for page use….

what’s inside  Backfin_Miami Food Photography-3228

How to use…Miami Food Photography-4007-8

Colossal crab,squeeze of lemon,sweet onions,tomato,lettuce,thousand island,on multi-grain bread…mmm… if you eliminate the bread,chop up the rest,you would have a great crab salad as well.       P.S. goes great with a cold Pinot Grigio, maybe two.

 

Rosy’s Mango Colada

Hey it’s mango season, the fruit some love and hate…but one thing is for sure, you can’t not like this!!

Rosy’s Mango Colada

 

1 cup mango juice ……………………………………..(Looza)
*the pulp of 2 large mangoes

1/4 cup dark rum
………………………..(Barcelo Anejo Dominican Rum or Meyers)
1 tsp of pure vanilla extract………………………….(Nielsen Massey)

1/2 pint of mango ice cream…………………..(HagenDazs)

3 cups of ice.

In a blender mix all the ingredients except the ice.
* If the mangoes are not very sweet, you can add a little sugar.
Then add the ice little by little and blend until the mixture is frothy.

Pour and enjoy!

Caution… may becoming habit forming drink with care..do not overpour too much rum unless you are with someone you like or want to like.

Truckin…from the road to solid bricks

I love food trucks. They’re like little treasure chests of food gathering in one spot, omitting the swank of getting dressed up and going downtown. I also love when they’re more than just burgers and fries. So when Chris and Rand (also a photographer in his own right) ,owners of Press Gourmet Sandwiches, called to say they had a new place to park and needed #foodphotography, I was more than happy to help.

A neat modern setting with a cool concept, “gourmet” sandwiches and who doesn’t like a great sandwich, much less over a dozen different ones! My challenge… 20 food photos; salads, sandwiches, sides, ASAP for the grand opening of their new store and to help me meet it, my first call was booking a food stylist who could handle the job under pressure, a tight space, short deadline, and tall order…enter Elaine Hazlet.  Food stylist Elaine Hazlet at work

We had worked together on other jobs and beside her talent, I always liked her positive, “can do” attitude.

 

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                                        Selecting the spot was simple, squeezing in studio lighting was not, but that’s what makes it more fun.DSC01036

and I knew I could re-assemble an image later for a different background, if need be… the miracles of  Photoshop .                                     

Food Photography            pulledporkbrick

Everything went well and beside eating some of the subjects, I got to play with them later, changing backgrounds.

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