I was mesmerized by the work of Jean Cazals, who is London based food and travel photographer and gained his BA Honours in Visual Communication at the London College of Printing. After graduation, he went back to Paris to shoot reportage for the ECPA (French governmental dept.). Two years later, he returned to London to shoot portraiture for editorial, advertising & design assignments, few years later he decided to turn his lens on food & lifestyle.
He shoots from his studio based in Notting Hill when he is not travelling overseas for his international clients. His approach is clean, graphic, and moody, based on natural light, and elegant styling & food presentation. Jean’s time is been divided between editorial, advertising and books. His work appears in House & Garden, Delicious, Food & Travel, Elle, Marie Claire, Conde Nast Traveller, Vogue Entertaining & Travel, Martha’s Stewart Living, Brides, Sunday Times, The Telegraph Mag., Olive. He has published over 70 cook books and work with numerous international chefs: Michel Roux, Peter Gordon, Jamie Oliver, Gordon Ramsey, Raymond Blanc, Jean Paul Hevin to name few as well as famous restaurants: 'The Savoy' , 'The Cinnamon Club' , 'Le Gavroche', The French Laundry dessert book 'Indulge'.
His advertising client list includes name such as Sainsbury, Asda, Mark & Spencer’s, Waitrose, Conran, Fauchon, Baxters, Unigate, Kraft, Haagen Dazs, Havana Club, Birdseye, Blue Dragon, NZealand Lamb, Scottish Meat & Californian Almonds Boards, SAS Hotels, Cockspur Rhum, Danone, Cornetto, McDonald’s.
I have to say reading what he had achieved wants you to try to do the same but as we say some birds are meant to fly and some just to walk on the ground. Why not to try though?
Jean Cazals was my inspiration, I thought he had a different approach to the subject as well as being very creative, imaginative with a cute attitude. He is not just presenting food as it is; he makes it look like a piece of little art that could happen in everyone’s kitchen – made up temporary studio. It is amazing how tiny props could make such a big difference.
Every single photograph of J. Cazals work makes you want to see more and more, to find out how he managed yet another food challenge.
Sesame biscuit snack tower in caramel and dark chocolate flavor.
Covered in sugar icing and decorated with lavender.
This is my try for the imaginary cook book of g.august...
I like cards and I like make them too.