Backtrack on Food Styling

It's been a long while when I had a food styling gig.  And since there's an upcoming project that I hope will push through this time, I will be posting some photos here that has already been published to build up my portfolio and serve as inspiration to me as well.

The then AdFix Production Design, now Archetype Design Studio, has tapped me to work on a couple of their projects with Megaworld Lifestyle Magazine where I got to work as their food stylist back in 2013 and 2014.  I was too busy on the job at that time that's why I wasn't able to ask someone from the crew to take behind-the-scenes photos for legitimacy purposes since our names are not published on most projects.

You can view or download Megaworld's Lifestyle Malls Magazine Holiday 2013 here:

Aside from food styling, I helped set the props and table as well.  We were a huge team behind these shots! :)

I remember being so stressed out on this set-up because there was this lady who stepped into our shoes and manning us on where a certain dish or prop should be placed.  She's not part of the creative team.  She's one of the owners of the restaurants featured on this photo and she wants her dish to outshine the rest.  :p

This last shot from the Holiday issue was a breeze.  We set up at Mann Han in Divisoria before lunch time, and we wrapped up late evening.  But there were no issues at all.  We just waited for all dishes to come up where I made final adjustments.

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I also had a blast on the Summer 2014 photoshoot. You can view or download it here by the way.  There were a number of setups done on different locations and we all enjoyed it.   I even remember putting a roll of tissue and styro underneath the meat and veggies of Kare-Kare since it was too flat on the picture.  The ladies of Megaworld dismissed the thought of tasting the dish after the shoot.  Haha!  The recurring issue we dealt with during these shoots was how to fit all the dishes/plates into the long table.  But, obviously, we were able to manage it.

For queries on my food styling services, you can shoot me an e-mail contact.appleg[at]gmail[dot]com.  For production design, you can search for Archetype Design Studio on Facebook.  :)

Marseilla Cafe: How Did It All Begin

What kept me busy for almost a year now is my home-based coffee shop, Marseilla Cafe.  We are still on a dry run since we (my fiance and I) took a risk on putting this up along the street of Marseilla in Rosario, Cavite where it is mostly residential and people won't normally pull over just to eat.  Much to our surprise, we have locals and people outside our town, like Bacoor, Paranaque, Taguig and Cubao, and even foreigners who stayed at a nearby hotel, who exerts their time and effort just to try our dishes and drinks even though our place is out of their way and there is no parking for cars (but motorbikes and bicycles can park at our driveway).

But, of course, there are down times as well.  It does bring anxiety, but I'm fighting it by coming up with marketing or promotional ideas to keep the people coming back.  And, of course, watching YouTube videos and movies that focuses on culinary arts really helps.

Having a business is a real challenge.  It will affect all aspects of your life, wherein you have to sacrifice most of your time and lifestyle.  But I'm very blessed to have the people around me with endless support--who never gets tired of encouraging me to keep going.

How did it all start?

I really see myself as an entrepreneur in the food industry since I was young.  I drew cookies using crayons on a paper, cut it out, insert those in a small brown envelope, and sold them to my classmates in grade school.  There was a time when my classmate and I thought of mixing all the chips we have, place it in a container, roll paper into a cone, and scoop mixed chips to it and sell them to our friends!  So, yeah, I'm a business-minded person.  When I got the opportunity to study culinary arts, I focused on that and became a top-notch of our batch!  Not that I'm bragging, but I'm really proud of my achievement!  Due to circumstances, I decided to go back to back office job so I could support my dad's medical needs since there's no medical benefits when you work in a kitchen here in the Philippines.  Sad truth.

There were numerous business attempts I did for the past years where I came up with a pie that I sold to my colleagues while I work in an office.  Then I decided to put up an online pastry business called Esmis that I eventually developed with a colleague from my internship in a restaurant and created Esther as our brand that sells homemade jarred desserts (when those kind of desserts weren't popular then) dips, sauces, and did catering too.

I can say that Esther was successful, but there is still something missing.  I want a real shop where people can just come by and get their cravings fixed and not stress myself on the ingress and egress of each event and the logistics of delivering our products, because I do everything--even deliver right at the client's doorstep.  Yet I don't have the money and the guts to do so.  That's why I went back into freelancing in production, online work, etc.

But everything changed when I met my fiance, Arjay.  I used to be a person who lives day by day, without worrying about tomorrow or depress myself with the past.  Since our relationship needs more responsibility since I said yes to his casual proposal last year, I decided to have a focus and plan on my career (since I'm a freelancer in so many fields).  I applied for cook positions on different restaurants and was hired by an upcoming Italian restaurant but they went MIA after I asked about my salary.  So I went back to zero and confused on what would be my next step.  Then Arjay and I thought of putting up a small cafe/resto where he can sell his shirts and have a mini cafe on the side.  Most of our days were spent scouting on commercial or residential spaces that we can rent, but the costs were too high.  Rental fees in the metro will really burn your pockets.

He found this heart-shaped pebble (?) at the beach in Ternate, Cavite. :)

Then one morning, Arjay made me a grilled cheese sandwich for breakfast -- using pan de sal instead of the usual white bread, then sided it with potato chips that he bought from the sari-sari store.  I told him I can make potato chips from scratch and we discussed about selling it, etc.  Planning came next, proposed it to our investor and decided to put up a home-based cafe, then we execute.

Great thing we both have the same taste, whether it be on food, decor, music, anything!  We really enjoyed our trips to Wilcon Depot, other local hardware stores, the mall, gardens, etc. for canvassing of materials and whatnot.  Pinterest, Google Image, and blogs helped a lot too in planning.  The construction of the restroom was a headache since the workers were not on their right minds because they made the ceiling too low that I can bump in it if tiptoed (imagine, I stand 5'7"), so I have to have it reconstructed.  Then there goes the added expense.  Materials were way too high even if we had scouted for the cheapest seller in the area.  Arjay and I installed the carabao grass we ordered from the garden, and it was fun!  We also bought other materials in Divisoria, like the cloths that I hanged on the ceiling of the cafe.

While the construction was ongoing, I did the research and development of the cafe's menu, then registered at DTI, which was my mistake.  I was too scared that maybe someone will be registering "Marseilla Cafe" as its business name, so I went ahead and had it done while the construction is ongoing.  Never register your business at DTI if you don't plan to open any time in a month.  BIR will be charging you with late fees if you happen to register your business at DTI months (like 6 months) before applying for Certificate of Registration on their bureau.

For more details on registering your business as a single proprietor, you might want to check out this post that I made.

Before and After construction of our front yard.

Hiring staff was tough.  Although it's very easy to sort out the good ones from the 'blah' because all they have to do is follow SIMPLE instructions.  Some backed out during the interview since they were skeptic about the location of the interview, which was Starbucks by the way.  I can't blame them because I might think twice too if I were in their place.  But I had explained to them that there was construction going on at home, so I don't think it will be a good place to conduct an interview.  Training was quite fun.  I learned so many things along the way too!

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I still can't believe that we pulled this thing off.  Imagine, we were just doing our own thing before then here we are running a business?  Well, I can't say that I'm successful doing this now.  There are a lot of trials and errors along the way.  Being a hands-on entrepreneur might make you go crazy, but it brings joy to me in so many ways--but I still have breakdowns, you know.  I'm weak too!  Haha!

If you are thinking of putting up your own business, I suggest that you should.  I really am encouraging you to take this huge risk.  There are a lot of things that you will learn along the way that will help improve you to be a better and responsible person.  Plus, you'd get to help improve the economy and get to help create jobs for our fellowmen! :)  And a piece of advice, come up with a business that you're passionate on.  Don't put up a business because of the money, it will come soon if you have great quality.  Do it because you're passionate about it.


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Follow my cafe on Instagram:  @marseillacafe
Like our page on Facebook: marseillacafe

Beso Cucina Vinoteka by Chef Carlo Miguel

I think it’s never too late to post a review about a good Spanish restaurant that I just found out last Feb 10^th.  Thanks to my friend, Tracee of traceeats.wordpress.com and to Vhal of candidcuisine.net for inviting me to share my thoughts about Beso Cucina Vinoteka located at High Street.

As I was invited just the night before (or nights before, can’t really remember) and was busy with my current online business, Esther, I wasn’t able to research about the restaurant and what to expect.  And so I went to Beso after my deliveries that day.

It’s summer all right.  Good thing I wore my long purple skirt and a tank top that matches the weather and the restaurant’s theme.  And a good Spanish cuisine definitely sums up my day.

Chef Carlo Miguel

I was greeted with a sincere welcome by the restaurant’s hostess and was escorted inside towards the table where other bloggers were situated.  I was then introduced to Chef Carlo Miguel of Beso and we started talking about his influences and what made him put up the restaurant.  It was a great privilege to have met the owner of Beso, Draft, The Distillery, Imperial, and Opus.  He surely is grounded and his family is his backbone as they influenced him in the art of culinary.

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While we were chatting about the restaurant and a brief background on how Chef Carlo got into this business and why Philippines, we were then served with Kalamansi Sangria to quench our thirsts from the scorching heat of the metro, and the dishes were then laid on our table and started off with the appetizer, of course.  On the latter part of our gastronomic experience, we were given another drink called Red Wine Sangria.  Boy, oh, boy, it's really, really good.

Sangria

Red Wine Sangria

Cocktail drink at 1PM?  Oooh yeah!  Something to beat the summer heat!  Their Sangria is soothing and I loved the way it was subtly sweet, sour and has a tiny hint of a kick from alcohol.  It really goes well with the dishes, honestly speaking.  It cleanses the palate for the next dish.

Crispy Mussels with Jamon, Garlic and Bacon Foam - Php 290

Never had breaded mussels before, and this was a good start.  Surf and turf for appetizer is really my thing.  The distinct taste of the mussel intertwined with the taste of jamon, a kick of garlic and a hint of bacon really played well in my mouth that kept me wanting for more.  But I had to control myself as there are more dishes to try out and the fact that I’m with co-bloggers, so, yeah, share what you have! 

Cured Meat Platter - Php 410

These thin slices of cured meats lack something, and I think it is cheese.  Maybe I’m used to eating meat and cheese (sometimes with crackers) so that’s why I was looking for something else.  Personally, I can’t just eat meat alone.  But if you are a meat lover and sipping red wine will do the trick, then try this Cured Meat Platter.  Too bad, I’m not into wines—and I don’t whine.  :p

Crispy Pork Belly Chicharones with Chili Lime Aioli - Php 395

I find these crispy pork belly chicharones too hard and not crunchy nor crispy at all.  Overcooked?  Maybe.  Not a fan though.

Mushroom Croquetas with Truffled Aioli - Php 270

And down to my favourite, let me rephrase it, down to OUR favourite appetizer of all, Beso’s Mushroom Croquetas.  Potatoes and mushroom are two of my favourites, and I loved the fact that they recently included this item on their menu.  Words are not enough.  Four thumbs up (toes included)!

Salad of Crisp Oyster Mushroom, Feta, Marinated Onions and Tomato – Php 235

Why haven’t I thought of this -- adding crisped oyster mushrooms in a salad?  No need for strong vinaigrette for the salad as the mushroom will do its purpose.  Definitely a must-try.

Peri Peri Chicken Slider

If you’re not a fan of Spanish food and just wanted to drink beer and have some good ol’ casual meal, then these sliders are definitely a good match with your drinks.  The bread is soft and the chicken are perfectly cooked—moist, crunchy, and lightly salted.

Bacon Blue Cheese and Onion Jam Flat Bread – Php 285

Just so you know, everything is made from scratch at Beso’s.  I totally agree with what Chef Carlo told us that the key to pizzas and flat breads is its bread.  I’m a fan of this dish too as I love its subtlety.  I don’t like too much flavours in a dish so this is a winner.

Beso Paella (2-3 Persons) - Php 635

I can definitely say that their Beso Paella roots back to Chef Carlo’s family recipe.  I never had this kind of paella before.  Its tomato sauce made a mark on my palate that I can still recall its taste.  It has this overpowering taste of tomato, with herbs, beef stock, and red wine that I'm craving for to this day.  And the rice..ugh..something to die for.  I prefer this paella compared to the next dish...

Squid Ink Paella (for 2-3 Persons) - Php 635

Their squid ink paella tastes like our ordinary adobong pusit.  But I'm not saying it's not good.  I just prefer the Beso Paella.  Enough said.

Gambas and Clams

Their gambas and clams are winners too!  What I love about their dishes is that they serve a good amount of ingredients.

Crispy Skin Pork Belly with Mojo Verde and Rice Pilaf - Php 435

 I find this dish above too bland for my taste.  Okay, next.

Lamb Shanks Braised in Tomato, Peppers, Chorizo and Chickpeas with Rice Pilaf - Php 695

Their lamb shanks killed it.  It is perfectly cooked and I really love the house's tomato sauce.  It's really, really good!  I'm a rice pilaf aficionado and I'm very particular with my rice.  This is something you should try.

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We were also privileged to taste Beso's Valentines Specials for the entire month of February.

Braised Beef Brisket

It's one of those briskets that really melts in your mouth.  It is best eaten with its pumpkin puree.  Definitely a must-try.

Grilled Salmon Fillet

 I find this salmon fillet dish overcooked as it was kind of dry and found nothing special on the dish.  It was just a-okay.  Nothing to rave about.

Vanilla Semi Frio

And for the dessert, their vanilla semi frio caught my eye.  It's perfect for my sensitive taste as I don't like too much sweetness on my dessert.  The different textures of the chocolate soil and almonds compliments the softness of the semi frio.  Thumbs up for this dessert.

Aside from their Valentine's Specials, we were also given other desserts from their menu, such as:

Crema Catalana

Their crema catalana, or also known as creme brulee, is just right.  But it lacks creaminess to its custard.

Dulce de leche Natillas

I find the cake too dry in this dessert.  The overall sweetness is just right.

I wasn't able to take a good photo of their chocolate flan.  It was just okay.  And I think their dessert line is something that they should need to work on as it lacks the creaminess that I'm looking for.

 But to sum up the entire gastronomic experience at Beso, I will give 8 forks out of 10.  It's a good place to indulge, have an interesting conversation with a date, and at the same time dine and unwind.

It's good to be back in the blogosphere after a long hiatus.  Fingers crossed for more food adventures in and out of the metro.