FAQ
Q: Are you a self-taught cook or professionally trained?
A: Kind of a mix a both! I did not attend culinary school, but I did work in Michelin-starred restaurant kitchens with some of the best chefs in NYC. To my surprise, they were all too eager to teach someone without formal training. The skills I learned in the kitchen — mise en place, clean as you go, work efficiently, styling, taste as you cook! — stick with me to this day.
Q: What photography equipment do you use?
A: All my photo equipment is listed on my shop page!
Q: May I share your photos and recipes on my site?
A: If you’d like to share any of my recipes, I request that you link back to the original post and also that you not share the recipe verbatim on your website. No photographs may be used without written consent, unless you are pointing the reader to my specific page (e.g., in a recipe roundup).
Q: When did you begin Well Seasoned?
A: While cooking has always been an instrumental part of my life, I didn’t learn much about photography until all of my children were in school full time. I registered my business in fall of 2017 after reading 3 books on food photography and deciding I needed a hobby (that didn’t involve returning to working in restaurant kitchens) to fill my days.
Q: Do you offer any courses on food styling, photography, cooking or business?
A: I occasionally teach cooking classes locally, but I do not currently offer an online course for any of the above. I do, however, offer individual coaching. If you’re interested in learning about working together in this capacity, reach out here!
Q: How old are your kids? Do they cook with you often?
A: We have 3 children: Ethan (7 yrs), Nora (6 yrs), and Colin (4 yrs). The oldest is obsessed with cheeseburgers, the middle one could live off of pasta and nothing else, and the little one is a meat and potatoes kinda guy, loving everything from steak, to lamb chops, to duck buns!
The kids LOVE to cook. I, however, am less fond of the resulting destruction of my kitchen that always seems to amass when they’re around. While I try to make time to cook with them on the weekends, I am very much an alpha chef and prefer to get through recipes in a timely manner… I suppose I’m going to have to relax a bit so they can learn to love and appreciate cooking as much as their mom!
Q: You seem to love pairing food and wine. Any tips for someone just starting out?
A: I am by no means a sommelier. Over time, my husband, John, and I have learned which wines we prefer with specific flavor profiles. Some of it is personal preference, and some of it is learning to balance notes like acidity, body, or texture with spice, gaminess, sweetness, flavor intensity, etc. With practice, you learn! All recipes in my Date Night In series are accompanied by suggested wine pairings, so definitely check those out if you want to learn more!
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