Renewed website foodnchef.com

Hello! This is an important message for me and if you like my project than, perhaps, for you as well. The thing is, I’ve decided to make something that I’ve been postponing for about 6 months. But never-ending winter holidays in my country and the necessity of this important work inspired me finally. Well. As..

Risotto with saffron and Black Sea mussels

I love risotto! And to say the truth, I always order this dish in restaurants, whenever I can. That’s why I’ve never cooked it by myself. This summer I’ve organized a food photography workshop and invited my favourite chef Aleksey Shvets to cook several dishes for my students to shoot. You might think that it..


Armenia. Symphony of the Stones

If to come down to the Garni Gorge, one can see wonderful assembly of rocks. In Armenia it’s simply called Symphony of the Stones. At the entrance to the gorge, there’s local ‘mafia’. A three-minute conversation and thousand dramas — and an active old man allows us to move on, explaining what we shall pay..

On how I took a picture of the most popular Chef of Spain and Parmesan Gnocchi with Truffle, Sautéed and Raw Mushrooms, Acidulated Mushroom Consommé, Broken Walnuts and Aragula Flowers

Many people ask me, how I arrange shooting for my Food&Chef project. Do I come to restaurants and show to chefs a fat album with photos of other wonderful and famous chefs? Do I take hostage the prettiest waitress with my camera in one hand, requiring from a chef to pose and to tell about..

10 Tips For Beginning Food Photographer (Part 2)

Read part 1 here. Camera angle to shoot food and viewer’s comfort Unfortunately, people are lazy. Me too. And when I visit some cosy restaurant and see that all photos in its menu were shot from above, I want to get up and eat the dish standing on a table. Since this is how photographer..

Armenia. Infatuating landscapes of Grani

If my hosts say the truth, I wasn’t particularly lucky with weather in Armenia. But if to trust my feelings, at some points the beauty of this highland country made my heart soar. Today we went to Garni – a region famous for its tastiest water and dessert named ‘gata’. Frankly speaking, both of them..

“Sesame coins” dessert with cream made of cashew and Hibiscus flowers

I’ve learnt a lesson recently – never judge the dish before you taste it Never judge, otherwise you may feel ashamed… To be honest, I’ve never took the raw food seriously. Tell me, how can one eat raw vegetables and nuts all the time? Therefore when I got acquainted with Vladimir Stukotin and was told..

Armenia. How to cook lavash in tandoor

Lavash, perhaps, is one of the key elements of Armenian cuisine. Armenians eat it with everything and rap everything in it. It’s an all-purpose thing that can be even used to wipe your lips. At least, this is what I saw in some restaurants. This is low-caloric and very tasty bread. And it has nothing..


10 Tips For Beginning Food Photographer (Part 1)

It’s rather difficult to put all my shooting experience in just 10 tips, since there are much more rules, and every day we open more and more new things, with each new examined and analysed photo we’re becoming more and more involved with a wonderful world of food-photography. But if to speak about the basics..

Armenia. Tufenkian Hotel in Alaverdi

High in the mountains… But after all, in Armenia everything is located high in the mountains… Well, high in the mountains in the vicinity of Alaverdi there can be found a unique hotel that looks more like a palace of an Armenian prince. This hotel belongs to the Tufenkian Hotels chain, named after its founder..

Chicken in Orange Sauce

When people ask me, how it was in Armenia, I grin and say: ‘+5 kilos’. Yes, it’s no joke. One should be always very careful with food in Eastern countries. They’ve just got lot’s of savoury food, and they are extremely hospitable. ‘+5 kilos’ is my usual answer to the question about Armenia, and I..

Armenia. ‘Pickle mafia’ of Molokans

High in the mountains, if to climb above Dilijan in the direction of Alaverdi, there’s located a small village named Fioletovo. Russian Old Believers, who were expelled from Russia in czarist days, live here. And I think their descendants are not very upset about this, since it’s a great luck to live in such a..

Rum Baba

I often cook pastry with my son. We usually work in a kind of tandem. He loves to play with dough, and I like to eat it all. To say the truth, it has become kind of tradition. And the initiative in most cases comes from my little son. We have already cooked Gugelhupf with..

Recipes

Risotto with saffron and Black Sea mussels

Risotto with saffron and Black Sea mussels

I love risotto! And to say the truth, I always order this dish in restaurants, whenever I can. That’s why I’ve never cooked it by myself. This summer I’ve organized a food photography workshop and invited my favourite chef Aleksey Shvets to cook several dishes for my students to shoot. You might think that it..
Strawberry Gazpacho with Chinese five-spice powder and prawns

Strawberry Gazpacho with Chinese five-spice powder and prawns

I’ve devoted my every spare moment to my favourite blog and project Food’n’Chef these past two weeks. And I must admit, this is not an easy task. Just try, for example, to fish out a recipe of an old traditional dish from a Chinese chef who doesn’t speak English. Do you think, it’s that simple?..