Meet Our Guest 'Grammer of the Week: @Rach.esq
Photo: Instagram/rach.esq
This weekend on #TastyTakeovers we journey over to the windy city with Rachel Bires, a social media consultant, photographer, stylist, and reformed attorney. On her Instagram you get to discover the city’s beautiful skylines and most importantly, a taste of the Chicago food scene. Check out her latest restaurant #eeeeeats and how she got into food in the Q&A below!
#TastyTakeovers Q&A Name/Instagram Handle: Rachel Bires/@rach.esq
Yahoo Food: Tell us a bit about yourself!
Rachel Bires: I grew up in Virginia and Pennsylvania but have lived in New York City twice, Chicago twice, and Los Angeles. I currently live in Chicago with my fiancé and our dog! I went to Penn State for undergrad and law school and I am a licensed attorney, photographer, social media consultant, fashion stylist, and food/lifestyle blogger. I am a huge Pittsburgh sports fan, especially the Pirates! I also love traveling, listening to music, and exploring Chicago trying to find new places to photograph and new restaurants to try.
Rachel Bires is a social media consultant, photographer, stylist, licensed attorney, and blogger living in Chicago. (Photo: Rachel Bires)
YF: What first got you interested in food and photography? Where do you draw inspiration from?
RB: I’ve always been into food. I was one of those kids that would eat anything and then go back for seconds and thirds. This love of food made it very easy for me to try to places and new cuisines and really gain an appreciation for it as an art. Photography has always been a huge interest of mine. My father is a photographer and he gave me my first Canon when it was time to take photography class in high school. He has inspired me to try my hardest to find beauty in everything, even if it appears mundane, and to never stop learning and growing as a photographer,
YF: 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!
RB: On Instagram I only use my phone. The camera and the editing tools are so fantastic! I personally use Snapseed and VSCO (A6, N1, Q2, and J5 are my favorite filters). The secret to the perfect food shot is lighting. As long as you have great lighting, you really can’t go wrong. On my blog rachesquire.com I use a Canon 6D with a 50mm 1.4 lens. It’s my new favorite toy!
Tea party at The Allis in Soho House Chicago. (Photo: Rachel Bires)
YF: Who are three of your favorite Instagrammers? What do you like about them?
@danielkrieger: I was lucky enough to take an iPhone food photography class with Daniel a couple years ago and I learned so much for him. His photography is literally magic to me. He can turn a simple plate of food into something magnificent.
@foodwithmichel: I started following Michel because the food he takes pictures of is absolutely ridiculous. He eats the most insane and decadent foods! I am constantly drooling over his feed. The way he captures the food makes me feel like I could literally grab it through my phone and eat it!
@mushroomstew: I love a good mix of fashion, food, and architecture, and Ashley has it all! I am so impressed with her talent every single day. And I’ve had the pleasure of becoming really good friends with her since moving to Chicago and I get to watch her shoot all the time. The eye that she has for photography blows me away. She will see an angle or a small detail that I would never see and it is always so beautiful.
Lunch schnitzel at Boho. (Photo: Rachel Bires)
YF: What do you enjoy about Instagram compared to other online communities?
RB: I have met some of the most genuine and talented people ever through Instagram. Everyone has been so supportive and willing to share tips and tricks. Some of my best friends were Instagram friends first!
YF: What’s the best thing you’ve eaten recently?
RB: Mushroom polenta from Presidio in Bucktown.
Presidio’s Mushroom polenta. (Photo: Rachel Bires)
YF: 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?
RB: Freddie Mercury, Patti Smith, and Jim Henson, and I would make pizza. Everybody likes pizza.
YF: What’s the best dish you’ve ever made or the dish that you’re known for?
RB: I make this roast chicken that my mom taught me how to make where you dry the skin out overnight with lots of salt so when you bake it the next day, it is nice and crispy on the outside and super juicy on the inside. Now that I’m thinking about it I think I’ll make it this weekend!
YF: What does the new food revolution mean to you?
RB: To me the new food revolution means that people aren’t afraid to try new things, both in cooking and in eating. Everything is so inventive now. So much thought is being put into every dish. Using the best, local, sustainable ingredients you can find. Utilizing the newest techniques. It’s not just about how something tastes, it’s also about how it looks, the different textures, and how the dish makes you feel.
Steak and salmon bowls at Glaze Teriyaki. (Photo: Rachel Bires)
YF: And last but not least — what’s your favorite food (if you had to pick one)?
RB: French fries!
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