This month, we truly have something special for you. When it comes to Feature Food Innovators, we look for people who are truly inspiring in the kitchen. Whether that be in their creative process, their writing, their photography or simply in their recipes, it inspires us! (keep reading to find out how you can nominate someone – including yourself – to be next month’s FFI…)
Food Photographer, Recipe Developer and Blogger, Sylvie Shirazi’s website, Gourmande in the Kitchen, features recipes that celebrate your inner gourmande with whole foods that are fresh, seasonal and free of processed ingredients with minimal preparation. And she’s this month’s Feature Food Innovator.
Hi Sylvie – thanks for taking some time to speak with us today. Can you briefly tell us how you came to do what you do?
I’m a hands-on learner so I taught myself everything I know, first by reading up on technique and then by just diving in and experimenting in the kitchen and behind the camera. I’ve always enjoyed being in the kitchen or had a camera in my hands, so it was a natural progression for me to create a space where I could express those interests and connect with other like-minded people.
What is it that inspires you about food and where does that inspiration come from?
As I mentioned I’ve been drawn food and cooking from a young age. As a child, I spent my summers with my grandparents and those summers were filled with deliciously fresh and flavorful meals, lovingly prepared with quality ingredients bought daily from local merchants. Simple, seasonal food was the center of daily life and was something to savor. Those experiences are what drive me to the kitchen and serve as my inspiration.
I love taking the seasons and putting them on a plate! How do you come up with new recipes?
I like a simple, fuss free approach to cooking so when I cook for myself and fo
r the blog I focus on creating easy recipes that use what’s fresh and in season. I look around to see what’s popping up at the market and will focus on one ingredient that I want to highlight and build from there. The food I make is the food I crave: easy and fresh with a focus on quality ingredients and minimal preparation that really let the natural flavors shine.
The pictures do too! Obviously, you talk a lot about seasonal, unprocessed, high quality ingredients. If someone is on a bit of a budget, what’s the one thing they should spring for that will elevate their dishes?
A good quality sea salt will go a long way and is worth splurging on. I love to finish dishes with a pinch of fleur de sel to really make flavors pop.
What’s one ingredient you just can’t live without in the kitchen?
That’s a tough one, there are so many I’d put into that category but if I have to choose just one I’d go with a quality sea salt again, it’s an essential for me.
I totally agree. What’s the one ingredient you CAN live without in the kitchen?
Processed ingredients or refined oils. Processed foods and refined oils can have a devastating effect on our health and are extremely low in nutrients compared to real, whole foods. That’s why the recipes you’ll find on my site start with whole foods and are free of processed ingredients.
You have a lot of stunning recipes on your site that cover a breadth of cuisines – do you have any specific food or ingredient obsessions?
I find a lot of my inspiration in Mediterranean and Middle Eastern cuisine; the flavors of both are rustic and bold without being overly fussy. Garlic, thyme, olives, cumin, and all those other wonderful tastes of the regions often find their way into the dishes I make.
You take gorgeous food photos. What came first? The photo/props/story or the food? Can you tell us a bit about your process?
The food comes first, it’s the star of the show; the photos are there to support and highlight its natural beauty and the words to bring it to life. Once I have the recipe the way I like it, I start to visualize how I’d like to present it. Overall it’s about making the dish look as fresh and natural as possible.
What’s the most interesting or important thing in your food world right now?
It’s exciting seeing how the farm-to-table movement is growing and impacting the way we cook and eat at home now and not just in restaurants. More people are re-discovering farmer’s markets, getting to know their local farmers, starting their own gardens and diving into homesteading.
What’s been the hardest (and most valuable) lessons you’ve ever learned?
The hardest and most valuable lesson a lot of us have to learn is how to nurture and care for ourselves. I know I’m guilty of spending too much time in front of the computer and not enough time outdoors or resting and relaxing, both of which are just as important to a healthy lifestyle as is eating wholesome food.
I think we all face that issue with an ever-growing online world. You aren’t alone 🙂 In an effort to help people connect with their families and selves, we recommend a dinner idea for our audience with a drool worthy photograph every night. What’s your go-to dish for your supper?
That depends on the season and what’s fresh, but I’d say a slice of chard tart, with a bowl of ginger turmeric spiced carrot soup on the side in the colder months…
…Or an avocado romaine walnut salad in the summer would be my go-to.
What’s the one thing you would tell someone who is inspiring to follow in your footsteps?
One of the most important things I’ve learned along the way is to always have a student’s mindset; to keep seeking knowledge and have an observant eye. A little curiosity goes a long way.
That’s so true, Sylvie! In fact, it’s what we say here at the Culinary Exchange all the time – curiosity is the key to learning and creating something new. Thank you again so much for taking the time to talk with us – we love what you’re doing! Keep it up!
Find Sylvie Shirazi: Gourmande In the Kitchen | Facebook | Twitter | Pinterest | Instagram
**************************************
Keep Eating! Keep Innovating!
Know someone who would be a good fit for our Feature Food Innovator series? Maybe it’s you! Complete our brief nomination questionnaire to let us know!
The Culinary Exchange can also be found on Twitter, Instagram, Pinterest, Google+ and YouTube.
Come on! Follow Along!
