Meet Our Guest 'Grammer of the Week: @Kitchykitchen
Each week we’re teaming up with a popular food-stagrammer who will take over our Instagram feed and fill it with their own delicious pics. This weekend on #TastyTakeovers, Claire Thomas of The Kitchy Kitchen is our guest. Learn her secret for taking delicious photos in the Q&A below and head over to @YahooFood on Instagram to watch her foodie adventures unfold all weekend long.
Claire Thomas of The Kitchy Kitchen. (Photo: Yayo Ahumada)
Name/Instagram Handle: Claire Thomas/ @kitchykitchen
Tell us a bit about yourself!
Funny enough, I am a huge history nerd, so my interest in food came through my love of food history. I just found how people used to eat and entertain, and how we do it now, endlessly fascinating. I started recreating vintage recipes that captured my imagination or using them for inspiration and creating a new dish. Out of college I had a sort of boring office job, and my mom suggested I start a food blog for fun. I took a few months to learn how to shoot food and recipe test, and then launched The Kitchy Kitchen. I was soon able to quit my job and work as a food stylist and food photographer. The rest is history!
An epic churro cake creation. (All photos via @kitchykitchen on Instagram)
What first got you interested in food and photography? Where do you draw inspiration from?
I grew up in a family of graphic designers and art directors, so good photography and typography has sort of followed me around since I was a kid. Inspiration for recipes can come from so many places, and once you have basic techniques down, it’s really easy to create your own. I love shopping at the farmers market and will ask farmers how they like to enjoy an item best. I’ll try a flavor combination at a local restaurant and try it out in a simplified, different way in my home kitchen. Sometimes I’ll have an idea for a food photo first, and then base the recipe around that. It really just depends on how inspiration strikes me in that moment.
Shopping for radicchio at the Hollywood Farmers Market.
How do you take your photos (with a camera or phone)? What are your favorite photo editing tools and/or tips for taking exceptional food photos? Give us the scoop!
For me, it’s all about getting out of the way of the food. I let the food do its thing — crumbs, drips, whatever texture usually happens, I lean into. I like to keep the propping simple, and always draw attention to the color and texture of the food. An easy tip is to only shoot in natural light. If there isn’t any available, don’t shoot the picture. Being your own editor is equally important to being a photographer. Don’t post unless you love it.
Who are three of your favorite Instagrammers? What do you like about them?
@Local_Milk: Her Instagram makes me mad it’s so good. I can’t get over the unification of look, color palette, taste level. Awesome, all around.
@ElCaminoTravel: They go to such interesting places, this is my favorite travel blog.
@YasmineMei: She’s such a lovely, soulful person, and her flower arrangements are insane. So gorgeous, so artful.
Letting the crumbs fall where they may.
What do you enjoy about Instagram compared to other online communities?
The images! I love the gorgeous photography out there. It’s so inspirational and there’s a sense of discovery. I use it as a resource for travel, new shops and lines, basically anything.
What’s the best thing you’ve eaten recently?
My brother Henry’s homemade pizza.
Grabbing a slice in Rome.
If you could throw a dream dinner party for any three people—living or dead—who would they be and what would you cook for them?
Oh, such a hard question! I feel like I should be deep and meaningful and say Jesus and Einstein, but if it was for laughs I’d invite: Amy Sedaris, Oscar Wilde, and Nigella Lawson. How amazing would the dinner party banter be? I’m pretty sure I’d just awkwardly hoard the bread basket and eavesdrop on the amazing conversation, but even that would be enough to let me die happy.
What’s the best dish you’ve ever made or the dish that you’re known for?
I just turned to my husband and asked, he says my bolognese and the turketta (turkey done in the style of porchetta) I did for Thanksgiving last year.
Turkey thighs given the porchetta treatment.
What does the new food revolution mean to you?
Food has experienced a massive paradigm shift from being about the top-down, didactic chef in a toque, to a home cook who’s your best friend, but still an authority. It’s so much more conversational now and about connection.
And last but not least—what’s your favorite food (if you had to pick one)?
French fries.
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