Brandon Matzek is a San Diego based photographer, food stylist, home cook and founder of Kitchen Konfidence. His blog is a collection of recipes and techniques aimed to inspire the home cook to do more in the kitchen; cooking basics, advanced techniques, detailed explanations, experimental flavor profiles, seasonal ingredients, some humor and lots of desserts.
Brandon discovered his love of food thanks to growing up in an Italian household, watching his mother, grandmother, aunt and cousins cook in the kitchen.
They would give me small tasks to complete like snapping green beans or peeling potatoes. I was always intrigued by what they were doing — rolling out fresh pasta, sautéing onions and garlic or baking cookies.
While Brandon has always loved the the culinary arts, he did not start experimenting in the kitchen until a semester studying abroad in Heidelberg, Germany. It was there that Brandon rose to the challenge of bringing a taste of home to Germany; and to avoid eating out all the time. His recipes, then and now, are aimed to be fresh, delicious and even (sometimes) healthy.
Since that semester abroad, and after hosting a several dinner parties, Brandon expanded his culinary knowledge. It wasn’t long before he found himself helping friends become more confident in their own kitchens. Thus Kitchen Konfidence was born.
I’ve always been driven by food, way before launching Kitchen Konfidence. Writing, cooking and photographing for a food blog is just a natural fit for me.
Visit the blog and there you will find over one hundred recipes and techniques that will take you from a rookie to doyen in no time flat. Some recipes are remarkably simple, like his Radishes with Butter and Sea Salt, while others are a little more complex like this mouthful; Goat Cheese Ice Cream with Fried Bread Crumbs and Balsamic Strawberries. Yeah, say that one three times fast!
Another thing you’ll notice while perusing Brandon’s site are all the wonderful photos. I asked Brandon what got him into photography and what tips he might have for other food bloggers. This is what Brandon said:
I’m 100% self taught. For the longest time, I was focusing most of my attention on the objects in my photos (food, props, etc.). In 2010, I realized that I needed to focus more on the light rather than objects. Natural, directional light is the best. With the right light, you can take a good photo with any device, from DSLRs to mobile devices.
Brandon says that in 2013 he is hoping to “dabble in modernist cuisine” and has already purchased a Vitamix and pressure cooker to get the ball rolling. I must admit that I had to do a quick Google search to find out what “modernist cuisine” is. Turns out there are two beautiful cookbook series by Chef Nathan Myhrvold, Chef Chris Young, and Chef Maxime Bilet— all three culinary geniuses in their own right. Myhrvold describes it as “a style of cooking with an enthusiasm for breaking rules.”
They’ve put out two cookbook series Modernist Cuisine at Home and Modernist Cuisine: The Art and Science of Cooking. Buying each of these would cost you over $700 so I recommend you stick to reading Brandon’s blog, it’s free!