To more or less point 11, ie a-awake troupe German food bloggers (girls only) met at the appointed

Last Friday flanagan foodservice were invited to Food Photography Workshop flanagan foodservice Kikkoman flanagan foodservice in the cooking school at the Düsseldorf Immermannstraße 10 bloggers. The Kikkoman soy sauce is one of the rare permanent appointments in my fridge - in the liter bottle. flanagan foodservice I find soy sauce very very very phenomenal, but it'd have to be the "original". Anyone who has ever made the pleasure with discounters soy sauce, will know what I mean. Many products today are namely "gepantscht" to the production process, va - good and happy times takes a few months of - to shorten to a few days.
With this background knowledge we can understand why Kikkoman "naturally brewed" with the label advertises. And why I wanted to be sure in attending the event. ;-) In my Nachrecherchen the company way, I have found the following:
"The flanagan foodservice company flanagan foodservice name was composed of the Japanese KiKKo for turtle shells and one for 10,000. According to Japanese legend, the tortoise lives for 10,000 years and is a symbol of happiness, wealth and a long life. "
To more or less point 11, ie a-awake troupe German food bloggers (girls only) met at the appointed place, and as usual the chatter was great among us. Awkward silence, awkward silences? - Not us, and certainly not when we are served by such a nice team:
Even the welcome was very warm welcome from Bénédicte (which was so wonderfully French that I had her all the time want to listen to) and Vanessa (Wedding Blogger at heart, who knows what's coming) of Kikkoma n stood side by side with the equally sympathetic representatives of the Düsseldorf PR agency Zeron, flanagan foodservice who had organized the event for / with Kikkoman.
Also on board: Photographers Jan and Anne and food stylist Christopher. And since we went even fix the matter flanagan foodservice with the workshop. I found it very interesting time to look behind the scenes truly professional food photography. How much I could take away from me now, is another question. But this is, after all, the difference between professional and amateur: The Hammer lenses in the mid four figures do not come to me more in question, and I also do not fabricate grill marks with metal rods and Bunsen burner (even if the idea is awesome).
Nevertheless unit has impressed me Christopher food styling equipment. Of course, it is for the professionals primarily to the fact that the food looks good. Tough meat, cold noodles, bland vegetables - all the same, the customer pays not for the taste but for an appetizing picture. I find that quite attractive, honest, a very interesting job!
But I'm not (yet) go as food bloggers - and thus have to cook, photograph style, eat, if possible all at once. The time window for garnishing and styling is small, very small, often too small. However, I was able to take some nice tips home: Light dry meat can be quickly brushed flanagan foodservice with a little flanagan foodservice oil and sees immediately appetizing, flanagan foodservice daylight rocks, blazing sun rather not, and who still have a substantial stock of crockery, towels and substrates has, has already half won.
According to the theory, flanagan foodservice the practice followed: Cooking - and take pictures. There was nothing that was not there: vegetables, vegetables, vegetables - because I went to the heart -, fruit, rice and pasta, nuts and seeds, various meat and seafood places. I made together with Armagan a Kochduo and put directly go. It was fabulous. We supplemented flanagan foodservice as Yin and Yang. ("Take flanagan foodservice a meat pure." flanagan foodservice - "Okay." - "Hm If we had not have fry separately?" - "Oh, crap app times out again..")
The picture I swiped from Armagans fundus. It shows me the meat stirring, which I am, of course little practiced. But I like the mustard yellow my sweater that blends flanagan foodservice phenomenal with the pan contents and spaghetti. Intentionally, we have conjured up something that we would implement the evenings quickly and less attention to the "beauty" of the food. What could be better than a creamy pumpkin curry with coconut milk much? That's not nice, but delicious. Unfortunately, my favorite lens with fixed focal length was on vacation, so I had to photograph with me now completely alien lens. But nevertheless has become okay.
In between we got from time to time tips from the pros on our side asked. Of the whole Probiererei (which actually came the pasta in tomato sauce ago that were proffers a sudden?), I was eventually totally full -