Today we’d like to introduce you to Sylwia Vaclavek
Hi Sylwia, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Food photography became a hobby of mine a few years ago. Seeing all those drool-worthy, beautifully styled foods on social media, I wanted the same.
Having some knowledge and experience in photographing wildlife and landscapes, I already knew I liked photography and just needed to learn about food photography.
As a Pole living in the US, I miss authentic Polish food. Cooking traditional Polish food and sharing it on social media was a natural progression of my passion for food photography.
Creating – My Omni Kitchen, a food blog, was the next project I took on.
Many people (unfortunately) still don’t know much about Poland, polish cuisine, the foods we enjoy, and the traditions we carry.
Infusing Polish heritage into the recipes I share came naturally. I do not want to overwhelm readers with Polish history and traditions but give them a taste of what we Poles are all about. I wanted my food blog to be a meaningful way to share my background and passion with my readers. It’s a great way to create unique, personal content that stands out.
I’m very proud of what I have achieved so far as a food photographer and food blogger. Both things are very demanding and require continuous attention and learning, and I’m here for it. Keep calm and make Pierogis.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It has not been a smooth road, but I did not expect it to be. When learning something new, there is always a challenge. First, the excitement of diving into it kicks in, and you are running 100 miles an hour. When it comes to food photography and probably any other things, there is a LOT to take in. I first started simple. Few props, natural light, and set up on a bench in the kitchen. Don’t get me wrong, this setup works; well, you need to make it work with everything else that is going on in your life. Soon enough, I began to feel some of the limitations. The biggest one was trying to photograph delicious food after work, on a gloomy day, or when the light was not so optimal anymore. I invested in artificial light to give me more independence from the gloomy days. But it took me several months before I actually started using it. Hi, it is me, Master Procrastinator. When I started, oh my! Never looked back. Artificial light, like tethering straight to your computer, was a game changer in my food photography. Another struggle I faced was trying to do too many different (read: more advanced) photography techniques. This is great because we all want to make progress and move forward, but this also added a level of stress. I was not achieving the results I wanted. I did not quit thus, I just slowed down, I stopped pressuring myself to be like photographers with decades under their belt. With consistency and practice, I’m seeing the results I wanted. Recently, two of my photos were recognized by the Foodelia Awards. That was pretty amazing, and I’m so proud that my photos are being recognized and awarded.
When the days are more challenging, I keep reminding myself all this is part of the process, part of growing and becoming better.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m a food blogger and food photographer. My food blog – My Omni Kitchen, offers a variety of recipes that combine Polish and American cuisines. Living in US I want to carry my Polish heritage, and as the years go by, I genuinely miss ‘my food’. Not all the dishes are easy to create because of the availability of ingredients, but this is where the creativity kicks in. Utilizing what is in season and what is available, I make variations of my favorite foods. My goal is to introduce and promote Polish Cuisine.
My audience enjoys content clusters focused around one ingredient, like dill or persimmons or classic dish like Polish Pierogis. It gives them options and encourages them to explore new flavors and techniques.
I hope that by providing this value, I will inspire my audience to experiment and to find recipes that suit their tastes.
Contact Info:
- Website: https://myomnikitchen.com/
- Instagram: https://www.instagram.com/sylwiavaclavekphotography/
- Facebook: https://www.facebook.com/sylwia.vaclavek
- Other: https://www.pinterest.com/svaclavek/
Image Credits
All images taken by Sylwia Vaclavek. All rights reserved.