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Philippa’s stunning food photography stopped us in our tracks. When we discovered she was creating these beautiful dishes as part of the Essential Cooking course, we knew we had to learn more. In this week’s student spotlight, she shares her journey with Leiths Online and how her passion for food and photography come together both in and out of the kitchen.
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After completing the 2-day food photography course at Leiths with William Reavell I realised food photography was a career path I wanted to pursue. Throughout my photography degree I focused on food photography and produced a restaurant guide for local restaurants. In 2017 I was honoured to receive an international food photography award, “Pink Lady Student Food Photographer of the Year” award. Since graduating I have sought every opportunity to explore and photograph food from different cultures, photograph other people’s food presentations and develop my own cooking skills at home.
I embarked on Leiths Online to deepen my understanding of food and to improve my food styling. Attending Leiths Online has given me the opportunity to photograph a wide variety of food products and completed dishes, whilst elevating the standard of my own cooking and presentation. Submitting photos of my work each week further developed my food photography skills and broadened my portfolio. Having attended a couple of day courses in person at Leiths, I knew the course would be of an excellent standard. The online course was an ideal opportunity to gain the knowledge and skills without the need to commute. It also allowed me to take the course at my own pace to fit in with work commitments.
My food style is home cooking/casual dining but I always aim to elevate my dishes making the presentation look as professional as possible.
It has been really good to cover the basics - even just how to poach an egg flawlessly! One of the benefits of the course is the wealth of little tips that make a big difference to my cookery skills. I’d say the knife skills have been particularly useful and have really contributed to my improved presentation and food styling.
It’s hard to pick one favourite element so I narrowed it down to two. I loved making pasta from scratch as I had never done this before and the outcome was divine. Or secondly, making profiteroles and Crème Pâtissière.
I am going on to do the accreditation and then complete some of the other Leiths Online courses.
Absolutely, no doubt about it. There is so much I have learnt covering the essentials, the course is suitable to everyone and is flexible to fit around other commitments.
