MattBites

Rebecca Woolf

Maybe I should change Mattbites to "Getting To Know The Most Beautiful Women In The World"? Between Jenifer and my friend Rebecca, above, I'm beginning to realize how blessed I am to be in the presence of such strong, talented and gorgeous human beings.

And let me get this off my chest: Women and Mothers are my heroes and I believe we'd have none of the current problems we have today if Mothers from all over the world were in power but I realize they're too busy doing the most important jobs in the world already. There, I said it. I'm not ashamed.

But speaking of Motherhood....

Call this post an advertisement if you want, but I want to let you know that my friend Rebecca Woolf has a book coming out next month called Rockabye: From WIld To Child. It chronicles her life as party girl to mother, and while I haven't read it yet I have been a fan of her blog for quite a while. Her perspective is amazing, her writing engaging, and this woman can walk in heels and carry a child like nobody's business.

I was lucky enough to photograph her author photo for the book last year and take some candids of her and her lil gentleman. That's an outtake above that to me captures so much in one frame: the duality of a gorgeous stylish young woman who is also a mother and safety zone to a very special little guy. It's as if there's an intersection of two worlds and now I can't wait to read the book!

It's available for pre-order now on Amazon and Booksense.

And Skampy, thank you for the introduction. I'm glad you weren't hurt on the 101 dressed as a Disco Diva in the rain.

Have a great weekend everyone!

Artists I Love: Jenifer Altman

While I tend to wear my emotions on my sleeve and fall in love with art, fragrance, flavors, trinkets, images and ephemera about three-thousand times a day, it's rare that someone comes along and seeps deep inside my brain and makes me love something inside-out. If I'm making no sense to you whatsoever that's ok, it's a hard thing for me to explain myself. Enter Jenifer Altman. We met a few weeks ago via email and chatted about photography, but since we met I've been following her series of polaroid images as well as her lovely blog Nectar & Light. 

It's hard to describe what I love about her work and it's much easier for me to explain how it makes me feel. Have you ever fallen asleep on a couch next to a sunny window during the late afternoon, only to wake up 30 minutes later slightly hazy, fully relaxed, the sensation of the warm sun enveloping you like a fuzzy blanket? This is the closest I can come to describing how I feel when I view Jen's work. It's still, it's quiet, it's soft, with a peace and warmth that can only come from circumstance and not deliberate planning. In a word it's magical, and artistically her vision inspires me to no end. Her use of polaroids convey something that couldn't quite be achieved any other way, and her sense of tone and color create that dreamlike state that seems to be unmatched anywhere. Jen was gracious enough to join me for a little q&a about her new blog and her photography.

How long have you been taking pictures? What is your background?

After my first attempt at college after high school, I dropped out and decided to join the Navy – basically to see the world.  I was one of the lucky ones as the ship I was assigned to was getting ready to change homeports from Norfolk, Virginia to La Maddalena, Italy {on the island of Sardinia}.  I was also lucky enough to have a job that afforded me a lot of opportunity to travel.  During this time I met my husband and we followed the tour in Italy with one in England.  I think it was during this time that I truly feel in love with the idea of photography – but I was not really shooting a lot – and I do regret that – I have so many stamps in my passport and so few photographs of that time.  We were getting ready to head back to Italy when we learned we were expecting our first daughter – we decided to move back to the states at that point.  Subsequently I returned to school to study Interior Design.  One of my selected electives was Photography – that really introduced me to the bones of it.  But truly the love affair has only become heated in the last year.  Working with a professional photographer – who has become one of my dearest friends – was a reawakening.  She taught me about lighting and equipment – everything that she knew was at my disposal and it continues to be such an amazing experience.

What is your philosophy about food?

Food is love.  It is simple as that.  My philosophy is that we must eat to survive – so why not make it the most insanely divine experience everyday.  I love to cook – I do so with a rather adventuresome spirit – I have this inability to follow any recipe whatsoever – except when baking of course but I have been known to take a detour there as well.  And we really make an effort to eat as naturally, organically and locally as possible.  I still get the occasional craving for some sort of unmentionable drive-thru fare – but for the most part we are very careful what we put into our bodies.  I think a lot of new parents go through this – as they are beginning to feed their children they are much more cautious about reading labels and ensuring they can pronounce all of the ingredients; you then begin to think, “Why am I not eating this way as well?” – and then it simply becomes a family affair.  And I tend to go for the real stuff – butter, cream – you will not find any diet anything in my house – we are simply mindful of our intake {most of the time!} – but life is too short for margarine.

What are your guilty pleasures?

I have too many!  Have I mentioned how much I love life?  I just don’t believe in depriving yourself – that is not to say I believe in excess either.  I just think everyone needs to find that happy little place in the middle.  I do have a seemingly never ending addiction for vintage cameras; I have learned to appreciate what a difference 600-thread count sheets make and I always end my day with a hot soak and a single, beautiful little scoop of chocolate ice cream.

Artistically speaking, what inspires you? Who are your influences?

My mother is a painter so I grew up with a very strong understanding and deep appreciation of art.  Travel and my rotating obsession with certain places and times of history have been strong influences as well.  But being apart of the online design/art community for the last two years has opened my eyes to so much more than I could have imagined.  And while I find the simple, naturally lit tabletop photography of Jennifer Causey to be inspiring, I also love the sharp contrast and Dutch influences of photographers like Ditte Isager and Gentl & Hyers.  I just try to soak as much in as possible – from all sources.  But I am also inspired by this almost underground movement of “everyday” photography – capturing those seemingly inconsequential moments and finding something deeper and something strikingly beautiful.

You capture a very dreamlike essence of light. It touches every single image of yours that I've seen and I'm blown away. What is it about the light that moves you?

As you know light is obviously a major player in photography and is probably the next most important element outside of composition.  My friend Amy taught me so much about light and how to make it work for you as opposed to against you.  But the greatest thing she has done for me is influencing me to shoot film.  Polaroid in particular captures light and transforms it into a milky dream of warmth and beauty.  It is so hard to really put into words – but I aim for that effect in my Polaroid work – I actually make a point of shooting into the light just to see what happens.  In most cases – the photograph becomes a dreamy landscape – a blanket against the chill.  I also think light has a spiritual effect – something out of our grasp – yet comforting and all consuming.  Light comes from within – within us – within the earth – it is so powerful.

What's it like being a Mom?

I never thought I would be the type of person to stand atop a mountain and proclaim that motherhood is the best thing that ever happened to me – alas, here I am.  I have three beautiful daughters and everyday I look at them and know that life is good, that all is right in the world, that they are beauty divine.  It has changed how I look at everything – I am so protective of them – but love that they each show an independent streak.   

Describe a dream day of yours.

I am living it.

Can we please work on something one day, together? Please?

Name the date sweetness!

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Jenifer's other non-polaroid work is just as inspiring to me. To view much more of this talented woman's work make sure to check out her sites:

Nectar & Light
Jenifer Altman Photography

Thank you for indulging me, Jenifer!

Is This Thing On?

I had a great time chatting with Greg Washington of Inquiringmind Magazine for their second edition of the online magazine Focus. Have you seen it? Damn, it's sharp sharp sharp and I'm honored to have been included in it this month. It was nice to have some questions that made me think and took me way back to my childhood and it was really refreshing to leave the tech specs alone for a bit.

Tell your friends! It's a great thing these guys are doing and their design skills make me drool. Oh, and try not to scare yourself with the big picture of my dorky face that flashes on the screen. In fact, you may want to get some paper and a piece of tape and cover that part of your monitor. I promise no one will look at you strange if you explain what you're doing. Yikes.
 

Photography

Each week I get 10-15 emails asking me about photography and photo gear. What do I use? Which lens do I shoot with? How do I use natural light? In a nutshell it really depends on the project itself (35mm digital, medium format, film, etc.) I love each and every email but ever since making the switch from semi-pro to real photographer shooting for some amazing clients (which I'll reveal in good ole '08) I haven't been as punctual as I like. But my emails back to you will always - I repeat ALWAYS - include a link to my friend Lara's site.

As she's done for the past few years, she's just blogged about her guide to photography gear and if you haven't read it it's worth taking a look at it. From lenses to lights to workflow, she sums up her set up and provides some valuable photo information. It truly is a great resource!

Check it out!

Behind the Turkey Scenes

While the rest of us get ready for the big day and scramble to decide on which turkey (heritage? natural? frozen?) and which method (bacon-wrapped? deep-fried? traditionally roasted?) I'll be planning on celebrating my secret Thanksgiving tradition. It involves a sandwich or two, some wine, maybe some pie, and a giant stack of DVDs, pillows and small dogs. Am I refusing to give thanks on this very special day? Of course not. It's just that for the past 10 years or so I've celebrated Thanksgiving smack dab in the middle of summer with a gaggle of stylists, photographers and assistants. Of course it's not a real Thanksgiving but one specially created for the amazing world of advertising. A world that exists so that you'll buy the ultimate/free-range/perfect/no-fuss/quick-and-easy insert-item-here. And like the Wizard having his curtain accidentally pulled back, I decided to let you in on a few Thanksgiving advertising secrets.

Oh, the hate mail I am sure to get over this.

Before I go any further, let me tell you that the food I work with is always real. Always. Thanks to that law known as truth in advertising, all of the food I art direct or photograph is real. It has to be. But that doesn't mean it has to be edible. But if you know me personally you know I'm not much for duping folks or stretching the truth so I keep it real, yo. It's just easier that way.

Advertising vs. Editorial

Pick up any editorial magazine on the newsstand and you're likely to see a real, fully cooked turkey on the cover. I love the fact that most of the turkeys photographed are real -- crispy burnt edges and all.  However, look at that ad selling stuffing or stemware and most likely that turkey has been partially cooked and painted. Yes, I said painted. But don't freak out, it's all edible, although Tamari-tinted Turkey probably won't be a hit with your guests. Believe it or not, people freak out when they see a real turkey but feel slightly comforted when they see a perfectly shaped, light brown specimen. Gotta give the peeps what they want.

Summer Turkey & Stuffing

Because of production deadlines and the fact that we work in advance, us advertising folks prepare months ahead of time to meet print and distribution deadlines. This means that as I type this I'm up to my eyeballs in Valentine's Day and spring food holidays like Easter and Passover. For the end of the year I always try to get my holidays in by mid-August, but therein lies the problem: access to real seasonability. But that doesn't mean I don't have tricks up my sleeve. I have a secret source for pomegranates and pumpkins, and if I'm lucky I'll get them by the end of the month so that my Thanksgiving table looks like it's really November -- even if we're still slathering on the sunscreen off camera.

I learned a very nice tip from my friends at Gourmet; work out a year in advance and take advantage of the bounties of the season. They shoot summer spreads in summer for the following year and they do the same for the holidays. In fact, for a fantastic inside peek you should watch this.

A Turkey Is A Turkey Is A Turkey

Luckily Thanksgiving is such a traditional holiday. I mean, there are only so many ways to shoot a turkey and that makes my life as an art director a bit easier. While there are people who offer their own delicious twists on what to do with the birds it's nice to know that it's still a holiday celebrated pretty much the same way all over. Having said that I thought it'd be fun to go into my work archives and talk turkey. A poultry show-and-tell. And just so you know, doing this makes me feel tired and old and only emphasizes how delicious my non-turkey sandwich is going to taste next week.

Photographer: Jon Edwards   Food Stylist: Mardi Brown

Boy, me and my bright ideas. My concept was to take it outdoors and show a turkey in a vineyard. This is California, after all, where sunshine is in ample supply and we're fortunate enough to play around with the slight seasonal irregularities. Or so I thought.

After this campaign ran someone brought it to my attention that Thanksgiving is in November and that grapes would have already been harvested. Ooops! Isn't that funny? Isn't that just silly? Who knew?

But seriously, look at those grapes! You can't buy grapes that beautiful! Ok, maybe you can.

Prepping a turkey in a makeshift kitchen and rushing it a few miles down a back road and into the middle of a working vineyard when the sun is blazing can certainly test your patience. Not to mention the terrifying flesh-eating bees that began to burrow into the turkey. I'm not kidding.

What I learned: keep it in a studio
What I liked: Come on, with the exception of the implausible seasonal scheduling, it's still a beautiful shot.

Photographer: K. Russel    Food Stylist: Janet Miller

You wouldn't know it but just 100 feet from these beauties were working trannies, meth users and a few hustlers. I guess when you shoot in the middle of Hollywood that's bound to happen. But these are real and make me hungry. The turkeys, not the drug users.

Many times photographers and art directors will shoot multiple versions and angles for different uses. It's also nice to let the food stylist experiment and work their magic on the turkeys.

What I learned: bitches better step off, that's my corner
What I liked:  Simplicity is always elegant. Sex workers not so much.

 

 

Photographer: Jon Edwards   Food Stylist: THE Norman Stuart. Yes, that one.

Had I just gone camping? Returned from an African safari? Whatever it was it's quite obvious I wanted wild! lush! turkey! Look at all that garnish! Luckily the ever-amazing Norman obliged me and gave me abundance, and I thank him. He also prepared this turkey with the ultimate crunchy skin, but in retrospect I should have selected another bird as this gal ain't the shapliest. But I only had 2 to work with and we had to move fast. C'est la vie.

What I learned: Tons of Hollywood gossip from the 70s and 80s, and oh, always bring extra turkeys.
What I liked: It's different and looks like no other turkey I've done.

Photographer: Jon Edwards and me    Food Stylists: Denise Vivaldo & Cindie Flannigan

TALK ABOUT A PRODUCTION! After years of keeping it simple I decided to bring in Laurie Behr, prop stylist and amazing friend, to build a set based on some rudimentary illustrations I sketched up. I wanted tons of light through windows, a very warm and sunny feeling, and by golly she hit the nail on the head! That's not a real room, it's not a real wall, but it's a real turkey and real wine back there. How do I know? I poured it (and sipped it throughout the day).  My friends Denise and Cindie worked magic on this turkey and it captures a beautiful warm Thanksgiving afternoon meant for a crowd. Did I mention it was like 97 degrees that day?

Photographer: Matt Armendariz    Food Stylist: William Smith

I don't need to tell you how much trouble I got into once the invoices rolled in back in 2006. Turns out hiring a staff of 11 to work on a holiday shoot isn't cheap, but I'm a firm believer that it's easier to ask for forgiveness than persimmons. Get it? I made a joke.

Bad art director! Bad!

This was my first year shooting my own Thanksgiving campaign from beginning to end and because of that I was able to keep it reasonable. I had no choice. I worked with the wonderful William Smith and it was a quiet, intimate shoot. He's a master with food and has a way with garnish like no other. I wanted a rustic, casual bird with a nice shape, but if you've shot turkey it's always a bit difficult to get a good angle. I think I did aiiight.

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So what have I learned through the years? Turkeys are kind of ugly but taste good, I dislike Thanksgiving in August and I couldn't work with a more talented group of people. I'm also starting 2008 next month to take advantage of the seasons. Why? Hunting for cranberries in July is for the birds.

Ok, I'll stop.

A special thanks to everyone and to the respective photographers for allowing me to post these images.

"Food Blogging 101"

First John Mayer.Yes, that one.

Then my ultra luscious friend Mike's response above.

I'm sensing a watermarking revolution here, people.

Do Your Research!

A few weeks back I was contacted by the ever-so-delightful Mariel of Table Fuel, a new blog created for the purpose of thesis research. Mariel is looking for comments, discussions, and insight about food, cooking, and being in the kitchen. Being the passionate bunch we are I thought I'd write about her site and ask for a little blog love to be sent her way. I can't wait to read more about her project once it's complete and I truly look forward to discussing some throught provoking topics about food and being in the kitchen.

As for me, the kitchen was the center of the house and it's still the gathering spot today. It's where my earliest memories of food and family come from and it's still the spot where people congregate today. I think Mariel said it best!

You can visit her blog here.

You Were Always On My Mind

Lately I've been feeling nothing but love from my home state. Many of you have taken the time to come out of the shadows and say hello through emails, and when you do that it not only tickles me pink but connects me to my home state in ways you may not know. And then Texas Monthly shows up in the mailbox, news of best friends relocating from San Francisco to Austin trickles down, certain people remind me what I love most about home and before you know it I'm homesick and pining for an evening of two-steppin', sitting on porches laughing about life and downing another margarita.

I even still wear boots on occasion, you know.

The delightful Lauren from Austin just wrote me to talk typefaces (seems we're both art directors as well as food lovers) and mentioned to me that Austin now has this wonderful publication and I wanted to say how much it excites me. I've been gone from Austin so long but still remember all the quirky merchants, shops, farms and growers and it's nice to see that they're all still going strong. I'm definitely be sending in my subscription to Edible Austin so I can keep in touch with the food scene, and of course I'll always rely on my friend Melissa who always has the funniest and poignant tales to tell about the Lone Star State. I miss you, girl!

Matt Teaches A Class!

Are you in New York City? Are you interested in a few hours of food blogging talk, photography chit chat and some food styling tips with some really goofy guy named Matt whose blog you just happen to reading this very second? Then stop by the Culinary Center at Whole Foods Market Bowery where I'll be teaching "The Ins And Outs of Food Blogging" with the good folks at my alma mater on Sunday, July 15th.

I must admit that I was flattered beyond belief when I was approached for a class. It's Whole Foods Market, for pete's sake! And although it's my first class with Whole Foods Market, I'm no stranger to the natural foods juggernaut. I got my start in the food business back in Austin with Whole Foods 17 years ago (anybody remember Brodie Oaks?) and even though it was a small natural foods grocer at that time with 5 stores and I've since moved on, I've never lost my deep connection to the company as they've expanded and gone global. I still consider them part of my family, so when the offer came to teach a class I didn't have to think twice.

You can register for my class here as well as discover all the other amazing classes they offer. I'm bummed I missed the cooking class series with the folks from Saveur Magazine! I can only imagine how cool that was.

I look forward to seeing you!

Interview with Pouké

By now you know my blog is photo-centric, and I hope that's ok with you. Rather than focus on restaurant reviews I like to use this space to talk to the people behind the scenes of food photography – stylists, photographers, prop stylists, editors, you name it. This latest installation is my interview with my friend Pouké, who gives me happy little feelings and puts a smile on my face whenever I think of her.

In the world of advertising and editorial food photography there is food styling and then there is food styling. There's the act of preparing food for the camera and getting through your shot - and no matter how experienced you are it always requires talent, patience and true grit. Very few stylists take it to a whole other level entirely, and that's where people like my friends William Smith and Pouké enter the picture.

I hate to make myself appear so jaded sometimes, but in all honestly it takes a certain talent to make me stop and catch my breath. I've reviewed hundreds of portfolios, met with numerous photographers and stylists over the years and can count on one hand those who have made me stop in my tracks and make my little heart flutter. I know it sounds silly, but true grace and talent knows no bounds, be it in a painting, a sculpture, musical composition or with food on a printed page.

What can I say about Pouké? Nothing I say could ever do her work justice. I've spent years with a beat up and tattered folder with clippings and tear sheets of her work (she doesn't know this!) and always scour the miniscule type of book introductions and magazine pages looking for that familiar name when I see work that can only be hers. And how do I know? It's a sense, a feeling I get by viewing her work. She has a magical way with food and I have a hard time defining it. It's as if she makes ingredients dance, the individual components look happy to be on the plate with the other pieces of food, for lack of better phrasing. It's harmony, it's freshness, it's joy, and it's as if a soft hand gently caressed the entire plate. Are you still with me here?

Over the past year Pouke and I have gotten to know each other and I shouldn't say I am surprised to find her as magical and lovely as the work she does. Some of you may know her styling work and I am sure many of you know her through her blog, Atelier Pouké. In her blog she takes us with her on her travels, shares beautiful bursts of daily life and literally makes me swoon with the way she sees the world. Does it surprise me that this same beautiful woman translates her love of life to the plate? Absolutely not.

I sat down to ask Pouke about her work and philosphy.

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Matt: I'm going to do my best to remain level headed and not continuously pour out adoration for you because I could do that for years when looking at your work. How long have you been food styling, and how did you begin your career?

Pouké: Fifteen years ago, in the Sunday Chronicle Food section, I discovered the work of the food stylist, Erez, who would invariably shock me by his creativity, sense of composition and obstreperous eye. Every week, he would please my craving for beauty, art and food. I discovered that, through food, you could convey a vision of style, color, and texture. His fearlessness to try anything emboldened me.

I pursued Erez and started assisting him in his work. I learned some valuable tricks of the trade, but mostly to trust my eye and heart. Erez went back to Israel, and gave me his blessings to hit the streets as a food stylist on my own.

Matt: Do you prefer advertising or editorial work?

Pouké: It is like asking me if I like Paris or Berkeley. Well, both wildly, but for different reasons.

For me, at the beginning, I felt that my impulsive and intuitive nature coupled with my little experience served me well in the editorial world...books, magazines and more books. It was great, and validating. I was making collaborative art. What fun it was…and still is!

Then, the world of advertising started catching up with the more creative style of the editorial world, which gave me a bridge into that side of the business. Early on, I had created a free form, Asian-influenced salad for a poster, which was hung in William Sonoma store windows.  One of my earliest advertising clients noticed the poster and hired me. So it was a creative idea that led me into advertising. 

Eventually, I learned to really appreciate the quest for perfection that is often required for advertising jobs.  It draws on all my experience, all the tricks I’ve learned, and the techniques I’ve mastered.  In the end, there is a wonderful satisfaction to achieving absolute perfection. Yes, I love my job!

Matt: What is your philosophy on food?

Pouké:   Food is love. Food is creativity. Food is pleasure.

Love of good ingredients, that are made by farmers and artisans with a passion for the earth and its bounty.  Love which is put into the folding of such ingredients to produce healthy,fresh, pure, seasonal, decadent meals and then offered to the ones you love.

Love that we tasted through the dishes fed to us as children and that, during our whole life, we try to recapture.

Food is creativity in the way you chose to make your food: colors and composition for the eyes, exotic spices and textures for the mouth. Letting go of rules and come up with new pairings: How about a strawberry and parsley salad?

Food then always becomes pleasure in its anticipation and comfort. And what pleasure! It is the most social, intimate and joyful aspect of life.

Matt: What do you find most challenging to work with? What brings you the most pleasure?

Pouké:  What is amazing is, after all these years, I still find challenges in most shoots. I think sometimes that I have seen and cooked everything, but then invariably something new will come up like: transforming crumbled tofu into a moist, appetizing scrambled egg looking dish, or making fake but realistic pools of melted snow and ice around a soft drink can. Pleasure is when I am asked to come up with something beautiful. When food can become art, everything flows from there.

Matt: You live in the Bay Area, one of the most beautiful and delicious places in the US. Do you have any favorite markets or restaurants that you visit regularly?

Pouké: I visit the Berkeley Farmer’s market at least once a week. It is Berkeley, so it is quirky, lively and a feast for the eyes, mind and belly. You will encounter the raw food dishes table, then come upon the wonderful sounds of 60’s soul performed by a medley of musicians, then the massage table between baby lettuces (called gems!) and strawberries (blood red to the core), young and old meeting and chatting like in a village, even prams from the local daycare, snaking their way through the crowd and stalls and carrying, like a mini omnibus, at least 8 wide-eyed toddlers.

 

For work, I depend practically exclusively on the Berkeley Bowl -- a privately owned supermarket with the biggest and most varied produce area. You want fresh baby corn on the cob, watermelons in November, Persian cucumbers, ramps, dragon fruits, Seville oranges, you name it…you will most likely find it there. The crowd is diverse and fun to watch as you wait in long lines at the cashier.

 

Now for restaurants, my favorite over and over is Cesar, the first ‘tapas’ bar to open here. It is crowded; it is loud. The décor is modern with a mosaic blue bar. The drinks are tasty and the food is traditional in the sense that the ingredients are top notch and they are prepared simply with a nod to lustiness and abandon (plenty of garlic, peppers, mayonnaise, herbs, sugar, cream). Just give me a glass of chilled Bandol rosé, a ramequin of their divine salt cod and potatoes cazuela with tall croutons and aioli and a pyramid of their paper thin garlic and rosemary fries and I am very happy indeed.

 

Second best is the Cheese board pizza  place for lunch. For $2.25 a slice, you get the best pizza ever (sourdough crust, different toppings each day), a seat at a communal table, a drop-in live jazz duo or trio, sometimes with a singer, and the best people watching this side of St Germain des Près. Since there is always a long line making their way to the counter, you can have a glass of wine and (why not ) a side of roasted garlic (resting in a big bowl on the counter)!

Matt: How did growing up in France shape your perspective on food and culture? And what do you miss the most?

Pouké: Somehow, even in their obsession with food, the French manage not to be neurotic about it. It is a much anticipated pleasure that you give yourself without guilt. The French accept good food as an inalienable right, partake of it in moderation, and value quality over quantity. They also accept the fleeting nature of pleasure and know when to let go. This is all part of an unspoken culture that you assimilate growing up there.   

The French have built an identity and pride in their amazing variety of resources and dishes, their wine growing history, and their amazingly refined gastronomy. By the way, most of the time, the French eat very simply. Haute cuisine is reserved only for special occasions.  When, as a child, you grow up flambé-ing crepes for your family, you know that food is special and fun!

But, it is still amazing how much time French people devote to food. At any given meal, discussions would start about what the next meal would be or memories of past gastronomic successes, or stories about how to get the right food and how to best prepare it. It is an all-consuming topic!

Growing up, you quickly learn to appreciate simple pleasures, like the butter drenched pain au chocolat on the way home from school (not too difficult), or the single scoop of ice cream from the little shop that was open during the warm months and made its own ice cream with seasonal ingredients. But it is also, a communal pleasure, a ritual, a celebration of friendship and family. Time is set aside. Shops close, offices too. It’s time to eat. And well.

What I miss: the beautiful displays of produce, the window decorations in the bakery, the rituals of packaging pastries, the care and artistry that goes not only in the taste but in the presentation. And… the choice in chocolate bars!

Matt: Your writing is just as luscious as your food. What inspired you to blog?

Pouké: It was like writing letters to my far away friends. It was to give me a voice that I didn’t have, working in a visual world. It was a way to connect with the past, and be myself, discovering the important or the sad, the funny or the crazy.

Matt: Pouké, thank you so much for sharing your world with me. You've managed to enlighten and also make me hungry for a seat at Cesar right now - and it's 8:24 in the morning as I'm writing this! One last question: What's in your tool kit that you could not live without?

Pouké: Knife, paint brush and an earl grey tea bag….

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To see more of Pouké's magical artistry with food, visit her website at Pouke.com and don't forget to read her personal site at Atelier Pouké. The images used in this post are copyright the respective owners and have only been posted on Mattbites.com for interview purposes and can be removed if requested. Just trying to do the right thing, folks!