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

 


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