OCKstyle
Orsola Ciriello Kogan aka OCKstyle.
Instagram: @ockstyle
Twitter: @FoodMeditations
~ Born in Italy, and brought-up between the city and the countryside with fresh and genuine foods.
Photographer, trained chef and pastry chef, food stylist, blogger; experienced in multilingual content creation, and social media. Rome, Paris, Moscow and NYC are the places I’ve been calling home, hence a savvy traveler with a strong cross-cultural sensitivity, who tends to keep cool in chaos.
~ “Le Cordon Bleu” Paris graduate, I did my kitchen debut in Paris at the 3-stars Michelin restaurant “Pavilion Ledoyen”, under the Chef Christian Le Squer. Continuing my practice in the kitchens of the “Hôtel Ritz Place Vendôme” under the Chef Michel Roth, where I went from savory to pastry under the Chef Pâtissier Eddie Benghanem.
~ I’ve been collaborating, be it in words, pictures or recipes, with online and print publications like Appetibilis.net; FoodMeditation.net; Sale e Pepe Mondadori, Italy; TeleCafè Channel One Russia; Gourmet Traveler for Bread*Salt Magazine Russia; The Pastry Bible, Сulinary holidays and Sweet secrets notebook for Eksmo Publishing House Russia. [Read more]
Member of IACP International Association of Culinary Professionals.
Member of AIFB Associazione Italiana Food Blogger (Italian Food Bloggers Association).
Cooking, Styling, Photography, and Writing.
Not necessarily in this order 😉
Qualcosa di me
~ Sono nata all’ombra del Vesuvio e come lui sono sempre in attività. Fotografa, food stylist e blogger, con un trascorso in cucina e pasticceria. Essenzialmente girovaga – Roma, Parigi, Mosca e New York sono le città dove mi sento a casa.
Tra un viaggio e l’altro fotografo (ockstyle.com), provo e invento ricette dolci e salate per diete speciali (ottimoblog.com), preparo cibi e bevande per le riprese fotografiche, scrivo (appetibilis.net).
~ Conclusi i miei studi gastronomici al Cordon Bleu di Parigi ho fatto il mio debutto professionale presso il ristorante 3-stelle Michelin “Pavilion Ledoyen”, sotto la guida dello Chef Christian Le Squer. Dietro suo consiglio sono passata alle cucine del ristorante “L’Espadon” presso l’Hôtel Ritz Place Vendôme Paris, prima in cucina sotto la guida dello Chef Michel Roth, poi in pasticceria con lo Chef Pasticciere Eddie Benghanem.
~ Ho collaborato e collaboro con testi, foto e ricette a pubblicazioni online e stampa, fra cui: Appetibilis.net; FoodMeditation.net; Sale e Pepe Mondadori; TeleCafè Channel One Russia; Gourmet Traveler per Bread*Salt Magazine Russia; The Pastry Bible, Сulinary holidays and Sweet secrets notebook per Eksmo Publishing House Russia. [Continua]
Socia AIFB Associazione Italiana Food Blogger.
Socia IACP International Association of Culinary Professionals.
