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Let me introduce you to Tanya Zouev, a talented photographer. She takes astonishing photos of food, people and lifestyle. She does food, product and advertising photography in a very unique and artistic style. Tanya’s skills and knowledge are based on over 20 years of experience as a professional photographer in Sydney and Melbourne. Her blog called The Cook Who Knew Nothing is popular not only among Australian but among overseas readers.
Q1. Tanya, your works of photo art are astonishing. They simply stand out. They are sentimental and fresh. I catch myself inside the feeling of being bewitched by your art and I cannot simply take my eyes off some of your photos… Tell us a bit about yourself.
Hello Natasha, thank you for your kind words about my work! I have been taking photographs now for a long time, twenty five years. My intention for my photographs is to invoke a feeling of curiosity and intrigue within the viewer, that they just might want to stay a while in it. Perhaps to taste the food, or to want to know the person photographed.
Q2. Did you go to school to study photography?
Yes I studied at Royal Melbourne Institute of Technology, I have an arts degree in photography.
Q3. How long have you been a photographer?
Since I left high school at 18. As soon as I was admitted into RMIT I registered a business name and worked my way through university whilst studying. I spent a lot time assisting professional photographers between the ages of 16 and 18, doing a lot of work for no pay, just to learn.
Q4. You take lots of food photos and your dishes are amazingly beautifully arranged and styled. Did you learn anywhere to cook?
I am obsessive about food, I could spend all day, every day doing nothing but reading, writing, cooking, tasting, touching, photographing food. It is such an amazing subject, a giver of life, maker of friends and enemies, so incredibly diverse in styles colours and flavours, so deeply entrenched in humanity and our survival depends on it. I am entirely self taught in the kitchen and have had the good fortune to have worked with some amazing food stylists and chefs over the years whom I watched with a keen eye. Some have been very willing to help and part with what they know, others have been more secretive. I have always relied on teaching myself both in my work and in life in general and will work on something obsessively (such as a recipe) until it is perfected. I adore styling food and fine great satisfaction in putting together the props to create an overall mood.
Q1. Tanya, your works of photo art are astonishing. They simply stand out. They are sentimental and fresh. I catch myself inside the feeling of being bewitched by your art and I cannot simply take my eyes off some of your photos… Tell us a bit about yourself.
Hello Natasha, thank you for your kind words about my work! I have been taking photographs now for a long time, twenty five years. My intention for my photographs is to invoke a feeling of curiosity and intrigue within the viewer, that they just might want to stay a while in it. Perhaps to taste the food, or to want to know the person photographed.
Q2. Did you go to school to study photography?
Yes I studied at Royal Melbourne Institute of Technology, I have an arts degree in photography.
Q3. How long have you been a photographer?
Since I left high school at 18. As soon as I was admitted into RMIT I registered a business name and worked my way through university whilst studying. I spent a lot time assisting professional photographers between the ages of 16 and 18, doing a lot of work for no pay, just to learn.
Q4. You take lots of food photos and your dishes are amazingly beautifully arranged and styled. Did you learn anywhere to cook?
I am obsessive about food, I could spend all day, every day doing nothing but reading, writing, cooking, tasting, touching, photographing food. It is such an amazing subject, a giver of life, maker of friends and enemies, so incredibly diverse in styles colours and flavours, so deeply entrenched in humanity and our survival depends on it. I am entirely self taught in the kitchen and have had the good fortune to have worked with some amazing food stylists and chefs over the years whom I watched with a keen eye. Some have been very willing to help and part with what they know, others have been more secretive. I have always relied on teaching myself both in my work and in life in general and will work on something obsessively (such as a recipe) until it is perfected. I adore styling food and fine great satisfaction in putting together the props to create an overall mood.
Baltic appetisers
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Borscht
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Q5. How would you describe your style?
My photography is contemporary yet classical in style. I like to look at a photograph shot five or ten years ago and not have it look dated. My cooking style is pretty much all rustic home cooking and my styling is very much about making something beautiful out of seemingly unwanted and discarded household items. I make a point of using almost only props purchased from charity shops or found on the street in council clean ups as a statement against mass consumerism. Old things are just as special as new if not more. Something doesn't have to be expensive or from a fancy exclusive shop to be valuable and beautiful.
Q6. What type of cameras do you shoot with?
I shoot on two Canon 5D camera bodies with either an L-series 28-70mm f:2.8 zoom lens or a 100mm f:2.8 macro lens. I used to shoot on super high end Sinar medium format digital camera systems and Canon 1Ds bodies but decided the money would be better off in my mortgage. At the end of the day it's about the photographer not the gear.
Q7. What is your favourite photography accessory, other than your camera?
My MacBook Pro which I shoot to and edit my images on.
Q8. What lighting equipment do you take on a shoot?
I rarely use artificial lighting. Most of my work is shot with simple window light and white reflectors and black light absorbing cards. If I need to use lighting I have a simple Elinchrom electronic flash lighting kit but honestly it gets pulled out only for product shoots these days. Generally speaking my motto these days is "less is more" when it comes to my gear.
My photography is contemporary yet classical in style. I like to look at a photograph shot five or ten years ago and not have it look dated. My cooking style is pretty much all rustic home cooking and my styling is very much about making something beautiful out of seemingly unwanted and discarded household items. I make a point of using almost only props purchased from charity shops or found on the street in council clean ups as a statement against mass consumerism. Old things are just as special as new if not more. Something doesn't have to be expensive or from a fancy exclusive shop to be valuable and beautiful.
Q6. What type of cameras do you shoot with?
I shoot on two Canon 5D camera bodies with either an L-series 28-70mm f:2.8 zoom lens or a 100mm f:2.8 macro lens. I used to shoot on super high end Sinar medium format digital camera systems and Canon 1Ds bodies but decided the money would be better off in my mortgage. At the end of the day it's about the photographer not the gear.
Q7. What is your favourite photography accessory, other than your camera?
My MacBook Pro which I shoot to and edit my images on.
Q8. What lighting equipment do you take on a shoot?
I rarely use artificial lighting. Most of my work is shot with simple window light and white reflectors and black light absorbing cards. If I need to use lighting I have a simple Elinchrom electronic flash lighting kit but honestly it gets pulled out only for product shoots these days. Generally speaking my motto these days is "less is more" when it comes to my gear.
Caramelised Meringues With Raspberry Sauce
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Chocolate Raspberry Tart
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Q9. I know you have a family. How do you find time for your work and your family?
It's hard but I work around my son's kindergarten days and also work late at night. I am always exhausted by 6pm but after my son goes to bed I get a second wind and can easily work until midnight. Getting up in the morning is another story however...
Q10. You started writing stories that accompany your photo art. They are inspired by your family's ethnic background. Tell us a bit about that.
Writing is another great love other than taking pictures and cooking and I have found great satisfaction from writing about my heritage. My parents were White Russians who lived in Harbin, North China until 1958 when they came to Australia. They were the children of Russians who fled the Revolution in 1917. I am a first generation Australian who spent most of her childhood trying to figure out if I was Russian or Australian. My parents were desperate to assimilate into Australian culture, yet clung to their Russian heritage. I didn't realise how Russian we were until I was well into my adult years and met Russians from other backgrounds (such as those who fled the Regime in the 1980's) and found how similar we all were. My parents were quite strict, I spoke Russian before I spoke English and we only ever spoke Russian at home. We went to church only for "prazniki" and ate Russian food at home (as well as a lot of Chinese food my mother learned to cook whilst living in Harbin.) We socialised a lot with other Russians as well as Poles and Jews, all people I have very fond memories of. Unfortunately my father and last Babushka passed away in 1997.
Q11. Can you tell us the true basis of your inspiration?
I love to look at pictures of food. I love to look at scenes of people eating and relating over food. It is the essence of this which inspires me and gets my creative juices flowing. I have a huge pile of cookbooks in my lounge room and my bedside table is overflowing with cookbooks and photography books and my iPad is full of cookbooks too.
Q12. What has been your most memorable assignment and why?
Undoubtedly being sent to Russia by a book publisher a few years ago to shoot for a London chef, Silvena Rowe, who specialises in Eastern European and Ottoman cuisine. We travelled around with our own driver around Moscow and the Golden Ring. Aside from being absolutely aghast at the traffic, I spent a magical time being shown around some incredibly beautiful places and met some wonderful people.
It's hard but I work around my son's kindergarten days and also work late at night. I am always exhausted by 6pm but after my son goes to bed I get a second wind and can easily work until midnight. Getting up in the morning is another story however...
Q10. You started writing stories that accompany your photo art. They are inspired by your family's ethnic background. Tell us a bit about that.
Writing is another great love other than taking pictures and cooking and I have found great satisfaction from writing about my heritage. My parents were White Russians who lived in Harbin, North China until 1958 when they came to Australia. They were the children of Russians who fled the Revolution in 1917. I am a first generation Australian who spent most of her childhood trying to figure out if I was Russian or Australian. My parents were desperate to assimilate into Australian culture, yet clung to their Russian heritage. I didn't realise how Russian we were until I was well into my adult years and met Russians from other backgrounds (such as those who fled the Regime in the 1980's) and found how similar we all were. My parents were quite strict, I spoke Russian before I spoke English and we only ever spoke Russian at home. We went to church only for "prazniki" and ate Russian food at home (as well as a lot of Chinese food my mother learned to cook whilst living in Harbin.) We socialised a lot with other Russians as well as Poles and Jews, all people I have very fond memories of. Unfortunately my father and last Babushka passed away in 1997.
Q11. Can you tell us the true basis of your inspiration?
I love to look at pictures of food. I love to look at scenes of people eating and relating over food. It is the essence of this which inspires me and gets my creative juices flowing. I have a huge pile of cookbooks in my lounge room and my bedside table is overflowing with cookbooks and photography books and my iPad is full of cookbooks too.
Q12. What has been your most memorable assignment and why?
Undoubtedly being sent to Russia by a book publisher a few years ago to shoot for a London chef, Silvena Rowe, who specialises in Eastern European and Ottoman cuisine. We travelled around with our own driver around Moscow and the Golden Ring. Aside from being absolutely aghast at the traffic, I spent a magical time being shown around some incredibly beautiful places and met some wonderful people.
Cranberry Cookies
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Gravlax Rye Supper
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Q13. What is your favourite image you have shot recently? Can you describe its creation in regards to location, lighting, composition etc… and what this image means to you?
I love the photograph on my blog of the Sweet & Spicy Carrot Salad. It is so simple yet so delicious. It was photographed with old worn props which has so much warmth and character. It pretty much sums up my work.
Q14. Where would be your dream destination for travelling and shooting?
Despite having travelled to quite a few places, I haven't been to Morocco or India. I don't think you could beat being lost in the heat and bustle of the spice markets. I have a very romantic idea of places before I get there, it's not always what I imagine it to me but sometimes it is. A good photographer will always take the best out of a place and make it look amazing.
Q15. The first photographer that comes to your mind and why? Is he/she a photographer who inspires you?
Marcus Neilsson, a food photographer from New York. His photographs are so raw and so real. I've never before seen anyone photograph raw meat like he does and make it a thing of beauty. Yes he does inspire me, I think his work is incredible. He shoots for the likes of Martha Stewart and rightly so.
Q16. What are the ways you market your photos with?
These days it's mainly through social media, through linking up my website, Facebook, Instagram, Pinterest and Twitter. It's a bit hard keeping up with it all!
I love the photograph on my blog of the Sweet & Spicy Carrot Salad. It is so simple yet so delicious. It was photographed with old worn props which has so much warmth and character. It pretty much sums up my work.
Q14. Where would be your dream destination for travelling and shooting?
Despite having travelled to quite a few places, I haven't been to Morocco or India. I don't think you could beat being lost in the heat and bustle of the spice markets. I have a very romantic idea of places before I get there, it's not always what I imagine it to me but sometimes it is. A good photographer will always take the best out of a place and make it look amazing.
Q15. The first photographer that comes to your mind and why? Is he/she a photographer who inspires you?
Marcus Neilsson, a food photographer from New York. His photographs are so raw and so real. I've never before seen anyone photograph raw meat like he does and make it a thing of beauty. Yes he does inspire me, I think his work is incredible. He shoots for the likes of Martha Stewart and rightly so.
Q16. What are the ways you market your photos with?
These days it's mainly through social media, through linking up my website, Facebook, Instagram, Pinterest and Twitter. It's a bit hard keeping up with it all!
Kedgeree
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Russian Easter Bread
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Q17. If not a photographer whom would you be instead?
I've asked myself this question many times and I don't really know, I've done this for so long I couldn't imagine doing anything else. Maybe I'd work with food somehow? I can't imagine being a chef in a restaurant, that's just too much stress so maybe I'd teach cooking lessons or be a caterer? I nearly went to study graphic design when I was very young so maybe I'd be a designer.
Q18. What talent would you most like to have apart from the ones you already have?
I'd love to be able to paint amazing huge canvases.
Q19. Is there something that you are still learning?
Yes, I am learning to cook different and new foods every day.
Q20. What or who is the greatest love of your life?
My husband David. We have been together for twelve years and I couldn't imagine my life without him, he is an amazing man.
I've asked myself this question many times and I don't really know, I've done this for so long I couldn't imagine doing anything else. Maybe I'd work with food somehow? I can't imagine being a chef in a restaurant, that's just too much stress so maybe I'd teach cooking lessons or be a caterer? I nearly went to study graphic design when I was very young so maybe I'd be a designer.
Q18. What talent would you most like to have apart from the ones you already have?
I'd love to be able to paint amazing huge canvases.
Q19. Is there something that you are still learning?
Yes, I am learning to cook different and new foods every day.
Q20. What or who is the greatest love of your life?
My husband David. We have been together for twelve years and I couldn't imagine my life without him, he is an amazing man.
Sage Roasted Chicken
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Singapore Chilli Crab
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Q21. First thing you would do if you won the lottery?
Pay off my mortgage, put a little away for bills then donate the rest.
Q22. Which five words would your friends use to describe you?
Perfectionist, passionate, enthusiastic, funny,
Q23. What would you like to be doing in 2 years from now?
Exactly what I'm doing now, taking photographs, writing about food and cooking.
Q24. If you had one wish…
That humanity would take better care of our planet. It all starts with simple things like recycling, buying less and not wasting food. It's an issue I take very seriously and give my best shot every day. The earth is so incredibly generous with what it provides us in shelter, food, air and beauty, we need to take very good care of it and respect the environment before it's too late.
http://tanyazouev.com/
Pay off my mortgage, put a little away for bills then donate the rest.
Q22. Which five words would your friends use to describe you?
Perfectionist, passionate, enthusiastic, funny,
Q23. What would you like to be doing in 2 years from now?
Exactly what I'm doing now, taking photographs, writing about food and cooking.
Q24. If you had one wish…
That humanity would take better care of our planet. It all starts with simple things like recycling, buying less and not wasting food. It's an issue I take very seriously and give my best shot every day. The earth is so incredibly generous with what it provides us in shelter, food, air and beauty, we need to take very good care of it and respect the environment before it's too late.
http://tanyazouev.com/
Siberian Pelmeni
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Sweet Spicy Carrot Salad
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Tanya Zouev website: http://tanyazouev.com/
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