{"id":2487,"date":"2020-11-20T08:00:00","date_gmt":"2020-11-20T07:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=2487"},"modified":"2020-11-20T08:00:00","modified_gmt":"2020-11-20T07:00:00","slug":"lencsevegen-a-kreativ-gasztronomia","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/lencsevegen-a-kreativ-gasztronomia\/","title":{"rendered":"Creative gastronomy at its best"},"content":{"rendered":"
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The importance of details cannot be overstated. Whether it's a beautiful plate, a perfectly placed tea towel, a nicely served slice of tomato, they all play an important role when you're capturing a meal. It may sound easy to photograph a bowl of spaghetti, but many people don't realise how much potential there is in preparing and photographing a dish. We talked about cooking, the love of ingredients and the difficulties of photography Ferenc Kiss<\/a> with a chef and food photographer.<\/strong><\/p>\n\n\n\n

Ferenc<\/a> has been travelling the world for nearly 20 years, cooking in Switzerland, Germany and now Austria. He never wanted to own a restaurant, but his childhood dream was to knit an apron.<\/p>\n\n\n\n

Why did you become a chef?<\/strong><\/em><\/p>\n\n\n\n

In 1988 - when I started school - my uncle was the Gundel restaurant<\/a> was a buyer, so I went there a lot and I really liked what went on there. The big hats, the hustle and bustle, I said I wanted to be a chef! At that time I was living in Sz\u00e9kesfeh\u00e9rv\u00e1r. In the socialist times there was a cookery school, and I went there. We made sandwiches and cold dishes, and I graduated from there, worked for a year or two in Feh\u00e9rv\u00e1r in various restaurants and hotels, and then in 2000 I went to Switzerland. The conditions, the work ethic, the ingredients were different. The kitchen technologies were different, there was order, discipline, cleanliness, and I liked it terribly. At home at the time. about fish<\/a> was not really mentioned, everything was there, fresh, delicious.<\/p>\n\n\n\n

What is your favourite thing about this job? If someone asks you why you should be a chef, what do you tell them?<\/strong><\/em><\/p>\n\n\n\n

It's the ambience, there's nowhere else like it! This profession requires determination to put up with a working pace that is not eight hours a day. When others are on holiday, you work, when others are resting, you work. But on top of that, the atmosphere in the kitchen has an atmosphere that no one understands except the cooks.<\/p>\n\n\n\n

It's interesting that you say the hustle and bustle that permeates this work, but you also do photography, which is a much more relaxed genre, how do the two come together?<\/strong><\/em><\/p>\n\n\n\n

I don't know... This photo shoot came about because I woke up one day and said, \u201cI want to take a photo!\u201d<\/p>\n\n\n\n

And in general, or specifically, \u201cI want to photograph food\u201d?<\/strong><\/em><\/p>\n\n\n\n

No. Photographing food, anyway. And the hotel where I worked for 8 years before that was a place with a high gastronomy. In Austria they measure these places in caps, and this was two out of four. Now, I loved everything there: the plates, the techniques, the equipment, not to mention the serving and of course the food. Then one day I started taking pictures of them with my phone. Then I bought my first lamp, my first camera, my first flash, then I bought a better lens, took courses in Vienna and in Pest. I set up a small studio, first at home, and now I rent a room. It took me 4-5 years to put it all together, and for 2 years I have been working officially as a photographer in Austria.<\/p>\n\n\n\n

Some people take beautiful pictures, but they don't sell them or can't sell them. How does someone become a food photographer in practice?<\/strong><\/em><\/p>\n\n\n\n

You see, that's the difficulty of this job. I've sent a million emails to a million places, and very few of them were people I could actually talk to about anything. It's a luxury a lot of times for restaurants. Many times I've gotten the response, \u201cNo thanks, we'll do it over the phone.\u201d And there's nothing to say to that, because of course it can be done. Today's phones take very nice pictures, but it's not going to be the same as a picture taken with a serious camera, serious lights and a competent eye. For those of you who are just starting out, I wish you a lot of perseverance and determination. There are a lot of people taking pictures, a lot of people with very serious equipment, if you want to do this you have to keep up with them!<\/p>\n\n\n\n

There are so many beautiful pictures on your site and on your instagram with your photos. What percentage of the food in the pictures did you make? <\/strong><\/em><\/p>\n\n\n\n

80% of them were taken by others and I took the photos, but at the beginning of the quarantine, in the spring of 2020, there were quarantine cages that I took and photographed. Photo 1 Photo A hamburgert<\/a> for example, I did. There, each element is done one by one, and photographed by pinning them on a loop stick, then photoshoping them away and assembling the layers of the burger. photo 2 But there's an oval plate on a striped background, that's a pasta patty I made at home. Photo 5 Meg the orange salad and the fork-tossed pasta<\/a> is.<\/p>\n\n\n\n

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