Holiday Grill and Bar

I was recently asked by a local bar to take some images of their food. I was incredibly excited about this project because this is exactly what I love to do. If I could work everyday with local chefs and restaurants taking images of their food, I would be in heaven. Holiday Grill and Bar is a family run bar that has been in the West Loop of Chicago for 30 years. The food is homemade, and the bar is filled with patrons that know everybody by their first name. It is a very "Cheers" like type of bar. I took a few pictures of their mini cheese burgers, because we all know how awesome everything is when it is "mini". The nice and unique aspect of these mini cheese burgers are the patties are hand made. I have become quite the critic when it comes to mini cheese burgers in Chicago recently. I typically get a flat oversized patty, on an itty bitty bun. But not here! Along with the burger being home made, the buns are from the local bakery around the corner from the bar. I was really happy to hear all of this. The photo shoot went well, we took more pictures of other things and food from the bar, but I wanted to share the mini cheese burgers with you, because I enjoyed them the most. I am in the process of getting folders and postcards and flyers together for the upcoming fall season. I am planning on hitting the streets with my "press kits" and giving the restaurants of Chicago a face behind the promo. I figure if I am ever going to get my studio, I have to hit the streets! Only time will tell...

Food is Art is Life

New Website!

I just finished designing my new website. It is officially live! I am really excited about this, because I have not been too happy with the looks of my website for quite some time. I was going to spend oodles and oodles of money hiring an outside company to design it for me, until my frugal friend put me in my place. Thanks Linz. It wasn't very hard, in fact, I used a program that I had on my computer and I am very pleased with the end result. This is just one step in the direction of more work. I have been planning, plotting, and preparing a new self promotion. It is time to move forward, and get some new fresh gigs. I have a vision of where my photography career is headed, and no one can stop me! Next is the mailer. I was told "mail cards like it is Christmas!". And that is exactly what I will do. Once again the new website it up and running!!! Check it out! www.tiffanyoneillphotography.com

Let them eat cake!...or pie.

Recently, I have had some very eye opening experiences happen to me. Some of them being personal, well who am I kidding they were all personal. I have been feeling as if the process of becoming a professional photographer or a successful photographer at that, is an incredible roller coaster. I know that any industry has its ups and downs, but I feel as if my ups and downs are so frequent and vicious. I have been getting different offers in, bidding on jobs, working pro bono, designing promotional material for fundraisers and everything seems to be coming and going. It seems everyday I want to dive head first into marketing myself aggressively, blogging aggressively, and going full speed ahead but something seems to stop me, or someone doesn't want to pay me, or something seems to happen. I am feeling a bit frustrated today, and I figure that things are not all beautiful all the time. I am just at a loss on where to go. I took this image of a piece of pie at a very well known restaurant the other day, and it seemed to go very well. The image was used for what it was, but it ended up being the end of a relationship with a client of mine. I was upset the way the relationship ended, but it was clear to me that it was not a healthy work relationship. That was just the beginning of things starting to go sour in my photography for the week. I think maybe we can toss this week out, and start to continue forward. I emailed a new design firm today to invest in redesigning my professional website. We will see! You have to spend money, to make money...RIGHT!? I also bought a plane ticket to Denver to see one of my best friends to make me feel better. That should help :p

Food is Art is Life

Prosecco vs. Champagne

It has come to my attention that a very enjoyable bubbly drink has slowly become a dominant thought in my mind. It all started when I was in Cleveland wedding dress shopping with my best friend, and it seemed every time I turned around I was being offered a glass of Champagne. I absolutely was in heaven, in my mind there is nothing better that shopping for beautiful dresses and drinking a beautiful bubbly tickle your nose flute of Champagne. When I returned to the city, I went on a photo shoot and the topic of Champagne vs. Prosecco came up, and I thought that it was a very interesting and informative conversation. Keep in mind I was surrounded by chefs, food stylists, and a group of PR executives, who all seem to be well versed in the finer food and drinks of life.

It all started when the pastry chef poured Prosecco over the sorbet for the dessert, and someone called it Champagne. Well, immediately they were corrected, it is Prosecco, NOT Champagne. Big difference. The difference is where and how essentially. Prosecco is an Italian Sparkling wine. It is made from a white grape that is produced in the village of Prosecco Italy, and is believe to be one of the most important varieties of grapes in Italy.

It was fully noted that there are many similarities between Prosecco and Champagne, but a main difference is that Prosecco's second fermentation occurs in metal tanks which makes it a little more friendly on the pocket.

Champagne is the more well known form of a sparkling wine, but it is not the same. Champagne is strictly made in the Champagne region of France, and it's second fermentation is done "in bottle". Which seems to be a much more complicated process. But in my mind the most interesting fact about Champagne is that the phrase or title of "Champagne" is protected under the PDO, or the Protected Designation of Origin in the European Union. Which basically means no one is allowed to call their sparkling wine "Champagne" unless it is created in the Champagne region of France. Apparently the French are very protective of their bubbly delight.

I was incredibly entertained by learning all of this information, and I wanted to share it. All of this in a photo shoot for a dessert. I heart my job.

Food is Art is Life