Keith Ferris Photo

I was was happy to see that a photo I had taken was chosen as the cover of Pastry & Baking North America magazine for Volume 4 Issue 6, the final issue of 2010. I was a little surprised since I had already had a cover a few months ago, but pleased none the less. The dessert is a Hudson Valley Plum Jam Danish by Chef Francisco Migoya at The Culinary Institute of America. In addition to the cover there is a five page step by step inside the magazine, which can be downloaded for free here, but I warn you, it’s a professional magazine so don’t try this at home unless you know what you’re doing. Photographing food is always easier when the food looks good to begin with and Chef Migoya knows what he’s doing so it came out great.

Pastry & Baking North America Vol. 4 Issue 6

One of my photos is the cover of the most recent issue of the Pastry & Baking North America magazine, a professional publication. I took this photo for the The Culinary Institute of America where I am the senior photographer. We have been supplying this magazine recipe packages for a few months now, but I had no idea when I sent this one in that it would make the cover. My photos have graced the cover of many of the CIA Alumni Magazines and catalogs but it’s a great honor to have the cover of this publication. I have to, of course, give credit to Chef Alain Dubernard for creating this fantastic dessert. The issue is available online if you care to see the step by step directions on how to make this local apple-inspired dessert.

My photo on the cover of Pastry & Baking NA magazine