Most of the cooks begging learning to cook because of their desire to eat what they want but it is passion, constant observation, experimentation, perseverance and dedication what makes a good cook. This may or not be true, I am no professional cook after all, I do certainly enjoy good food and I have learnt how to cook from watching inspiring cooks doing so from an early age. What I have experienced is that eventually the relationship we have with food changes which could have a lot to do with our emotions, the relationship we have developed with food and how this is integrated in our culture.
This blog will begin by showing the relationship I developed with food and the makers of such savories while I was in my hometown Bilbao back in August via photographs. The photos show the hands and heart of some great food makers and thinkers. There was no planning but just a purpose to get to photograph some Pintxos and other food trends on offer in Bilbao. Intuition, talking and an encounter with real nice humble cooks, waitresses and overall customers did the rest for me.
Please welcome to some of the foods I had the delight to photograph. From observation learning, eating, cooking, experimenting, dreaming to becoming a graphic designer and photographer of food. Still further bit to go but some steps are being made. The eateries featured are all in Bilbao, Basque Country and are well worth a taste.
El Puertito Oyster Bar, Licenciado Poza, Bilbao. Some of their Oysters come from Ireland.
Zuga, Drinks and avant-garde turned cuisine. Plaza Berria, Bilbao.
Sorginzulo, Avant-garde Pintxo bar. Plaza Berria, Bilbao.
Inma, Bar Degustación. Plaza Berria, Bilbao.
Zaharra Pintxo Bar. Plaza Berria, Bilbao
A big eskarrikasko from Dublin for letting me get into your heart ;)
More photos available to see