Photographers have quite active life – moving from one place to another, changing shooting locations, long photo shoots and exhibitions, crazy races through the city with heavy bags with equipment, and I’m not mention all these meetings, phone calls, small daily cases and so on (sometimes I even have some sleep!).
That’s why I just don’t have the time to watch TV, and don’t actually like it at all. So when I found out that a chef of the Culinary Academy of Hector Jimenez Bravo Olga Martynovskaya also winner of the third season of the scale of the cooking show “Master Chef” in Ukraine, I was very surprised.
I was curious, so I decided to make a research, and then I’ve became even more interested. I’ve found the video with the “best” moments “Master Chef” on YouTube, and I was shocked, watching the way fragile, charming girl Olya was passing all castings, hundreds of competitors with much more cooking experience, faced with the intrigues, challenges, numerous competitions, difficult culinary techniques, and cooked dozens of magnificent dishes with the most unusual and specific products! She won the grand prize, had the winning glass of champagne, packed a bag, and went to the most romantic city in the world – Paris.
To be honest, I’ve came to the shooting expecting to see the hard-tempered chef, who passed lots of cooking battles. I even was ready to face with the arrogance of the winner… But, when the charming Olga with shining smile and adorable dimples waltzed into the room to met me, I was charmed.
That young and beautiful woman, so enthusiastic about cooking, at once treated me a cup of hot coffee and the most delicious Rum baba (I mean Savarin, it’s French version, like Olya told me in perfect French).
That’s why Dessert recipes that she cooked for the Food & Chef project was just like her – exquisitely simple but stylish and amazingly delicious. There is nothing superfluous, every detail – from spices to presentation – complements and emphasizes each other. Just as Olga Martynovskaja herself.
- Any seasonal fruit and berries
- 1 cup Water
- ½ cup Sugar
- 1 tablespoon dried Lavender
- 1 Cinnamon stick
- 2 stars Anise
- 1 Vanilla pod
- Combine water and sugar.
- Put on heat; add lavender, cinnamon, star anise, and vanilla pod. Bring to a boil stirring occasionally.
- Bring to a simmer for 2 minutes.
- Strain the syrup through a fine sieve. Set aside and let cool.
- Slice fruit and berries into the thinnest slices.
- Place it on the plate in a single layer.
- Brush fruit with aromatic sweet syrup, and serve.
When shooting was over, I packed my equipment and wanted to say goodbye and heartily thank Olga for a great shot and a stunning reception, and again I was surprised … With the same charming smile Olga invited me and my assistant for a little tapas brunch that she cooked in some minutes.
We talked about France, Hong Kong and Singapore, beautiful countries and travels, about food, about life, about plans and dreams; enjoyed a great wine, delicious snacks, fresh fruits and cheese with awesome jams cooked by talented students of the Culinary Academy.
And when I came home, I started to recreate Fruit Carpaccio with Lavender Syrup by Olga Martynovskaja! And I could! I’m sure you can do that too!
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