Photography: Nino Franco Photo Contest

... and the winner is ...

Photography: Heather Gill

A Chef, A Photographer. A Storyteller.

Comfort Food Contest Winner

A Comforting Italian Trifle

Photography: Stuart Ovenden

"It's all about the details!"

Welcome Back Bord Bia - Irish Food Bord

Name Sponsor for From Plate to Page

Welcome to From Plate to Page

Are you:

  • a food blogger who has been blogging for a while and feels stuck in a creative rut?

  • happy with your writing but feel your photography needs work - or vice versa?

  • tired of attending traditional format conferences where you are one of dozens of bloggers simply listening and taking notes ?

If so, then From Plate to Page is what you need!

Monday, 28 February 2011

Prop Stylist and Creative Director Robin Zachary Presents Prop Closet

   Photographer Kan Kanbayashi

My passion is to create beautiful imagery. My love for vintage grew as a means to connect with my grandmothers, aunts and my mother. Just having a piece of their jewelry, a bag or sweater made me feel closer to them and now that they are all gone these beloved items are all I have left. When cleaning out my mother's house I found treasures that inspired a return to my teenage hobbies of crafting and collecting. My mother saved everything she thought would be useful at some point or had a connection to a past memory, so naturally I inherited her passion for scavenging and saving.

When I first began styling she was my resource for vintage accessories and props. Whenever I needed something she was on the case immediately. One night before a shoot, I took the railroad out to our neighborhood from my apartment in New York City. She met me on the train platform with Grandma's teacups and I turned around and took the next train back into Manhattan. Because I always use personal items in a photo, when I style there's always a lot of history and love within.

Photographer Kan Kanbayashi

My styling specialties are in bridal, soft goods, fashion accessories, tabletop, crafts and holiday. I also love doing food shoots. I have seen editorial food photography styles change so dramatically over the years. When I started everything had to look perfect. Now the trend is more loose and organic in feel. It's very freeing to work in a daylight studio with handmade tableware, natural fiber linens and food that is cut into and looks like it's being enjoyed.

I am most inspired by the sunlight streaming in my window. I've done my best work choosing colors, textures and patterns with that light. My latest personal project is creating inspiration boxes with bits and pieces of family ephemera, trimmings and fabrics all in the same box in the same spot on different days.  When the sun goes down work is all over for the day. (Although my husband and son will disagree with this—they think I am always working.)

Prop Closet is my ever-growing collection of resources and found objects and the art I create with these things. When you work with me you have VIP access to my Prop Closet.
I have worked for the following editorial and retail clients: Diane Von Furstenberg, People Magazine, Essence Magazine, Bridal Guide Magazine, For The Bride Magazine, Newsday Bridal Planner, Liz Claiborne, Pink Elephant Jewelry, Lorel Marketing, Coach, Time Inc., Organic Style, Organize Magazine.

Something I have learned along the way is that collaboration is everything between the photographer and stylist so finding people with a common esthetic is essential. I love to connect with all sorts of people on the set and off. Sitting in a cafe bouncing around ideas for photographs is my idea of fun!

About Robin Zachary

Robin is a New York City based stylist and writer. Her background is in fine arts and graphic design. She is the former Creative Director of Bridal Guide Magazine for whom she is still a contributor. Prior to that she was instrumental in several magazine launches. She teaches a sold out styling class at New York's Fashion Institute of Technology. Read about her inspirations and resources on her blog and see her portfolio at

Monday, 14 February 2011

It takes two... introducing our new sponsor!

Think about famous partners throughout history.  How would Robinson Crusoe have coped without Friday?  Would we have laughed as much at Laurel without Hardy?  How could Fred have put on his dancing shoes without Ginger? And surely Mr Rolls would never have hit the road without Mr Royce?  It's a simple fact that life is vastly improved by a partner, whether this is a romantic partner, a business partner, or a trusted friend; somebody to share the load and the laughs; somebody to plan and dream with; and somebody to toast your success with.  Which is why we here at From Plate to Page are thrilled to announce that we have a brand new partner.  Ladies and gentlemen, drum roll please as we welcome our sponsor... Bord Bia, the Irish Food Board!

Bord Bia (the Irish Food board) is the Irish food, drink and horticulture industry’s trade development and promotion organisation. It has its headquarters in Dublin, but also has international offices in Amsterdam, Dusseldorf, London, Madrid, Milan, Moscow, New York, Paris and Shanghai.  Established in 1994, the Bord Bia aims to grow the success of Ireland's world class food, drink and horticulture industries by providing strategic market development, promotion and information services; and acting as a link between Irish food, drink and produce suppliers, and existing and potential customers throughout the world.  As well as operating a quality assurance scheme for beef, pork and bacon and egg products, Bord Bia's objective is to develop export markets for Irish food and drink suppliers and to bring the taste of Irish food to more tables world-wide.

If you thought Irish food consisted mainly of potatoes and... umm... potatoes, think again.  Since our first encounter with Bord Bia when Jeanne attended a food styling and photography workshop hosted by them in London last year, a world of hitherto unknown Irish products has opened up before us - from premium quality meat, seafood and oats to confectionery, preserves, snacks and (of course) whiskey.  We are super excited about the prospect of working together with the wonderful people at Bord Bia on the From Plate to page workshop in Weimar and introducing our participants to the rich diversity of Irish products available.

Bord Bia may also have a couple of surprises up their sleeve relating to the From Plate to Page workshop in May - particularly if you are an Irish food blogger!  So do keep an eye on our site and Twitter account (@plate2page) as well as on the Bord Bia Twitter account (@bordbia) so that you don't miss all the excitement.

And if you missed out on a place at the Weimar workshop, remember that we are running a second Plate 2 Page workshop this Autumn (28-30 October 2011) in Italy.  Once you see the gorgeous venue we’ve chosen you won’t be able to resist! Register your interest now.