Funny thing. I was cleaning my blog, adjusting it for the new design. And found a post I had made three years ago. There I half-jokingly wrote that soon I would become a food-photographer. And I have forgotten about that post.

Teriyaki Chicken Recipe
 
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Recipe type: Meat and Poultry
Cuisine: Panasian Cuisine
Ingredients
Teriyaki Chicken:
  • Chicken leg quarters 3 pcs (large)
  • Teriyaki sauce 150 g
  • Sweet pepper 70 g (slice into triangles)
  • Sesame 5 g
Teriyaki sauce:
  • Chicken bones 500 g
  • Scallion 40
  • Onion 30 g
  • Garlic 15 g
  • White wine, semi-sweet 300 g
  • Mirin 500 g
  • Sugar 150 g
  • Soy sauce 500 g
  • Starch 30 g
Instructions
Teriyaki Chicken:
  1. Take the meat from the bone, but don't take off the skin from chicken leg quarters.
  2. Flatten and handle with steak-master or small hammer.
  3. Marinade chicken in teriyaki sauce (100g of meat for 50ml of sauce)
  4. Pierce chicken pieces along with bamboo skewers, put triangles of sweet pepper at both ends.
  5. Grill till ready.
  6. Cook Teriyaki sauceuntil caramel-like in a steepen.
  7. Slice cooked chicken meat, pour sauce and sprinkle with sesame.
Teriyaki sauce:
  1. Roast the bones until completely dried.
  2. Put the wine on fire and evaporate alcohol.
  3. Add greens and vegetables to the bones, fry everything together.
  4. Put all the ingredients together and boil on high heat for 15 minutes.
  5. Mix starch with cold water and continuously stirring pour the mix cooked into the sauce (it is necessary for its thickening)
  6. Mix well and cook for 2-3 minutes more.
  7. Than sift sauce and cool.

Three years passed. Today there is food and only food on my web-site, I work with almost all best restaurants and companies of Odessa, shoot for restaurants with Michelin stars, travel around the world. My favourite Food & Chef Project is dedicated to food and for me it is a sort of escape and the thing I will work on and develop in future.

I shoot for books and magazines, and I’m solely a food-photographer in the Ukrainian Association of Professional Photographers. This is my way and this what I really love shooting.

Last year I crossed the line. I stopped shooting people. Three years ago I couldn’t even dream of shooting for publishing companies, as of today, however, I’ve made shootings for three books and I’m now working on a few of my own.

In general, something that started just as a hobby, as a way to diversify private photo shootings, just as shootings for myself, has become a real career. And all my aims, wishes and strives are adjusted for it.
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