Molecular Cuisine and Food Styling & Photography Fun
Molecular Cuisine and Food Styling & Photography Fun - JOUSSELIN
Cooking, styling and photography masterclass with ilian iliev and chef Milen Zlatev.
You will cook, shoot and eat; you will study some styling tricks and how to create amazing food pictures.
You will experience some secrets from the molecular cuisine with chef Milen.
BIOGRAPHY
ILIAN ILIEV
ilian began his career in photography as a news photographer before moving to London and starting a new career in commercial photography, developing his own unique style, balancing commercial appeal with an acutely artistic eye. He has over 30 year’s experience working in editorial and commercial projects specialising in food styling and photography, both locally and internationally. He shoots from his Cambridge based kitchen studio. His clients are companies such Mornflakes, Fitzwilliam College Cambridge University, Manchester University, Hamlyns of Scotland, Bäkehaus, Lacrima, Felicini Restaurants, Cherry Tree Bakery, Metropolitan Hotel, Casino Flamingo-F, AstraZeneca. His work appears in Waitrose food, BBC GoodFood, Olive, FOUR, Culinary Artist, Professional Photographer, Digital Photographer and The Rock magazines.
ilian teaches food styling and photography at HRC Culinary Academy and also does food styling and photography master classes across the globe.
He has published three cookery books all awarded with Gourmand Best in the World Certificate.
ilian also has more than ten solo photo exhibitions, the most successful ones are:
1998 “Old Houses” – Sofia
1999 “War in Kosovo” – Sofia
2000 “Mount ATHOS” – Sofia, London, Vienna, Thessaloniki, Warsaw, Bratislava and Plovdiv
2004 “Ballet Portraits” – Sofia
2012 “Edible Art” – London, Moscow, Manchester, St. Petersburg, Sofia
2017 “Vegan Art” – Denmark, China
MILEN ZLATEV
Chef Milen Zlatev was born in Yambol, Bulgaria in 1983. He takes his first steps in culinary industry when he is 15 years old. After that he worked at Bulgarian Black sea coast in five star hotels and restaurants. When he was 26 years old, he enrolled to study at HRC Culinary Academy in Dobrich. Following are internship and training at the five star – Hotel W Doha in Qatar, where he works at the restaurant of the French Chef Jean – Georges Vongerichten. His second internship is at Hotel Villa Ruimzicht, in the Netherlands under the direction of Chef Mike Vrijdag. After graduating with honors the Culinary Academy, he went to work in London, French restaurant Clos Maggiore award – winning Best wine list and voted world s most romantic restaurant. He works there 17 hours a day, the discipline is at high level and compromises on the quality of the food and products and their processing is not allowed. From 2015 Milen Zlatev is Executive Chef and Chef Instructor at Talents restaurant which is a part from HRC Culinary Academy where he trains the third semester students. Since November 2018, Chef Zlatev is doing master classes, demo cooking, training cooks and consulting restaurants.
What inspires you to cook –Inspiration is everywhere around us, from my colleagues, from famous chefs. I personally get the greatest inspiration from nature and the products that are a real gift.
What are your favorite spices and herbs – My favorite spices are a lot. Here are some of them – cardamom, star anise, saffron. My favorite fresh herbs are –thyme, tarragon, mint and many others. It is more important for me is, how you going to use them and how much.
What do you want to cook one day and for whom –I would like to say that I like to experiment, to try new cooking techniques, new products, new spices, new presentation and etc. I still search for the dish I would say – that is mine dish, it is perfect. I think it is looking for a lifetime. And for whom, there is no better pleasure to cook for the person you love, your family and friends.
Favorite quote – strive for perfection
TESTIMONIAL
I had a great time with Big In France in April. Very relaxing atmosphere in a beautiful French Villa in western France. The hosts Matt and Emily make you feel immediately at home and the rooms are very comfortable. The choice of chef and photographer for the course couldn’t have been better .. both experts in their fields and I learnt a lot. The food was sooo good all week! I am very likely to go back in the future for another course! Lesley S
ITINERARY
Day 1
Arrival at the villa
17:00 – 17:30 Welcome drink
17:30 – 18:30 Talk ilian iliev, my style and approach to food styling
and photography
19:00 Welcome dinner - Dishes from around the world
with chef Milen
Day 2
8.30 Breakfast - Classic French
(croissant, pain au chocolat, yoghurt and fruit salad)
9:30 – 10:30 Food photography equipment, camera settings,
lighting / ilian
10:30 – 11:30 Photo-shoot – bowl of fresh fruit / ilian
12.00 – 14:00 Lunch - light salad with fresh fish
15:00 – 16:00 Learn about lighting / ilian
16:00 – 17:00 Photo-shoot - biscuits, croissants and coffee / ilian
17:00 – 18:00 Postproduction, pictures we have shot today and
free time / ilian
18:00 – 19:00 Cooking with chef Milen
19:30 Dinner
Day 3
8.30 Breakfast - Classic French (croissant, pain au
chocolat, yoghurt and fruit salad)
9:30 - 16.30 Trip to La Rochelle and lunch out
17:00 – 18:00 Postproduction, pictures we have shot today and
free time / ilian
18:00 – 19:00 Cooking diner with chef Milen - French night
19:30 Dinner
Day 4
8.30 Breakfast - Classic French (croissant, pain au
chocolat, yoghurt and fruit salad)
9:30 – 10.00 Styling and composition - talk
10.00 – 11:30 Molecular cuisine - food plating and photo-shoot /
chef Milen & ilian
12.00 - 14.00 Lunch - pickled vegetables, salad and bbq chicken
15:00 – 16:00 Photo shoot - molecular cuisine - styling techniques
different styles of plating & serving / chef Milen & ilian
16:00 – 18:00 Postproduction, pictures we have shot in the morning
and final review of students work / ilian
18:00 – 19:00 Cooking dinner with chef Milen
19:30 Dinner
Day 5
8:30 Breakfast - Classic French (croissant, pain au
chocolat, yoghurt and fruit salad)
9.30 - 13.30 Trip to vineyard
13.30 - 14.30 Lunch served – Bulgarian chicken soup
15.00 - 17.00 Photo shoot - molecular cuisine - styling techniques
different styles of plating & serving / chef Milen & ilian
17.00 - 18.00 Postproduction, pictures we have shot today and free
time / ilian
18.00 - 19.00 Helping chef Milen make a gala dinner, 7 course meal
19.30 Dinner and final review of students work / ilian
Day 6
8.30 Breakfast served - Classic French (croissant, pain au
chocolat, yoghurt and fruit salad)
Transfer to airport
DATES AND PRICES
30th April - 6th May 2019
£999 PER PERSON BASED ON TWO SHARING
OR
£1699 FOR A ROOM SINGLE OCCUPANCY
WE HAVE THREE ENSUITES AND 6 ROOMS WITH SHARED BATHROOMS
FIRST COME FIRST SERVED!
INCLUSIVE OF ALL FOOD AND DRINKS AT THE VILLA, TRANSFERS AND EXCURSIONS
MEALS OUT, TRAVEL, MEDICAL AND PERSONAL INSURANCE NOT INCLUDED
MENU SUBJECT TO AVAILABILITY OF LOCAL PRODUCE
Required equipment:
Mandatory - Mobile phone camera, DSLR or mirrorless camera
Suggested - Having a Facebook and Instagram accounts.
Optional - Additional lenses will be an advantage, tripod, camera remote switch, laptop, photo editing software will be helpful