This picture right here. The one you see above. This picture prompted me to sit back and think “Whoa, maybe I really AM a food photographer now.” You see, I’ve struggled with choosing a profession for this blogging/freelance thing I do now. Like, when you fill out forms at a new doctor’s office or file your taxes, you have to fill in what your profession is.
I write this blog every day, so am I a writer? Well, I was never really formally trained in any sort of writing, and still can’t spell ridiculous correctly on the first try, so calling myself a writer seems like a stretch. I went to culinary school, so some people would say I’m a chef. But I’m not – the definition of a chef is somebody who is the boss of others in a kitchen. I generally write “photographer” in that profession box, because it sounds the sexiest, and technically, the majority of my income is directly related to freelance recipe photography jobs. But again, I’ve never actually been formally trained in anything relating to cameras.
I still shoot with an entry-level DSLR, and I taught myself how to shoot in manual mode through trial and error. If I were a contestant on a reality show, I would surely say I went to the photography “school of hard knocks.” Basically, I’ve just taken a crap-ton of photos in the last few years. Some days, the improvement that has resulted from that effort is evident to me, and other days, I take a set of 75 photos where I hate every single one.
But these photos? I sat back and just stared at them. And admired. And told myself that sometimes, it’s OK to give yourself a pat on the back. Because damn if these aren’t some pretty crostini. Now, I’m sure a photographer who has been working at their craft for longer than me can find plenty of technical flaws in these photos, and that’s OK, too. One of my favorite things about this job is that I never stop learning.
So, about these crostini. They’re an ode to my love of all things sweet, savory, and cheesy (at the same time). I bought some really great locally made raisin bread, topped it with some really great Salemville Reserve Extra-Aged Amish Blue Cheese and really great sauteed apples with thyme, and finished it with some really great tupelo honey. All in all, it’s really great. It’s one of those party bites that’s a total cinch to pull together, but your guests will think it’s just lovely.
Do you have a great recipe that uses blue cheese? Salemville is inviting home chefs to enter their favorite recipe using Salemville® Amish Blue cheese for a chance to win 1 out of 9 cooking prizes. The amazing prizes include a Le Creuset® 6-piece Signature Cooking Set and Kitchen Aid® 5-Quart Artisan™ Stand Mixers! Enter the contest through the “How Do You Blue?” app on Salemville’s Facebook page or through their website: www.salemville.com.
Disclaimer: This post is part of a relationship I have with Saputo Specialty Cheese for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.