Published on: April 23, 2016
More specifically, food porn, has become that much more interesting with the continued development of tastes and taste.
We shot a quick 20 questions across the pond to London based Rayne Kirpalani, @TheHealthyTriniGirl about her love of food, favourite ingredients and what someone would need to cook to impress her.
The confessed mangophile – more on that later – lets us inside her culinary cranium. It’s a story about mouth-watering meals and the medium through which they continue to make her audience salivate.
This is a nice lil chat for food lovers, food makers and well, people like us who just can’t get enough of delectable food images in our Instagram feed.
Born and raised in the Republic of Trinidad and Tobago, Rayne spent her childhood years soaking up local flavour, until she turned 18. That’s when she moved to London to pursue a culinary career; against the cliché she continues to look to home for inspiration.
@TheHealthyTriniGirl, Rayne: I grew up within a family of chefs from my great gran, my grandmother to my mom and dad. So I guess you can say it runs in the family. Great food, family and friends have always surrounded me. Food was the common thing that united us. It was something I’ve have always been involved in.
@TheHealthyTriniGirl, Rayne: I started my blog in late 2013 as a final project for university where I began studying food as an art form. That then evolved into creating meals and photographing food. Sharing it using social media was my way to reach an audience.
The blog then took off!
I could no longer ignore the need to explore it further.
I had to create more.
I’ve got a mad obsession with the colour, shape and smell of food so I don't consider it a ‘career.’ I see it as a way of being able to create visually appealing work with objects we as humans use to survive.
@TheHealthyTriniGirl, Rayne: I hate cooking for myself. I find it a horrible chore. I love cooking for my friends and seeing their response to the meals I create - It’s a hell of a lot more rewarding than cooking for myself - I love making other people’s bellies happy.
@TheHealthyTriniGirl, Rayne: I moved on from my previous job working under a Michelin starred chef to work for HYATT. They offer a 5 star boutique luxury hotel here in London called Andaz where I am working as a chef.
@TheHealthyTriniGirl, Rayne: This is a strange question because it really depends on your personal opinion on being healthy. I consider a happy, well-balanced life with guilty pleasures in moderation to be ‘healthy’, along with good company, family, friends, wine, food and exercise. But yes, I consider my recipes ‘healthy’ as well. I use a lot of nature’s ingredients and I stay far, far away from processed foods.
@TheHealthyTriniGirl, Rayne: I love Israeli cuisine!
It is very similar to Caribbean food because there are so many different spices and herbs used. Israeli food is just on another level!
@TheHealthyTriniGirl, Rayne: I see myself as more a baker.
I love making traditional recipes from my granny like banana bread or apple crumble. If I’m feeling ambitious maybe coconut, chocolate macaroons or a multi-layered oreo cake (oreos are my weakness, healthy or not... I couldn't give a sh*t, every chef has their weakness!)
DI: We can relate!
@TheHealthyTriniGirl, Rayne: I do love and miss my Trinidad mangoes and portugals, they add diversity to meals and can be used either sweet or savoury. They bring back a lot of childhood memories as well.
@TheHealthyTriniGirl, Rayne: Julie mango and portugal!
@TheHealthyTriniGirl, Rayne: Sumac and Zaatar.
I discovered them in Dubai and Israel. I can’t explain it but they make everything taste AMAZING. They are very versatile ingredients that can be used on nearly everything cuisine wise and they bring back a lot of my Middle Eastern travel memories.
@TheHealthyTriniGirl, Rayne: I’m a sucker for old school desserts like banana bread, apple crumble, panna cotta, creme brûlée!
@TheHealthyTriniGirl, Rayne: I don’t really eat out in Trinidad, I have difficulties dealing with customer service in Trinidad, and so I stay away.
DI: Fair enough.
@TheHealthyTriniGirl, Rayne: London- BAO, The Palomar, Homeslice…the list can go on and on and on. They really understand good customer service there.
@TheHealthyTriniGirl, Rayne: Love me a good heavy glass of red wine!
DI: Nice. One of our co-editors here says, “White Wine is for girls. Red is for Women.” Yup Indra, we’re calling you out on this one!
@TheHealthyTriniGirl, Rayne: Dessert!!!!!!!!!!!!!!
DI: Ha! We’re not at all surprised by this answer!
@TheHealthyTriniGirl, Rayne: But I also love a 3 course meal, very simple but DELICIOUS.
I am not very picky so they have it easy.
Add a good wine to compliment the flavours. The food must have flavour besides salt and pepper, please!
@TheHealthyTriniGirl, Rayne: For my cookbook I used a canon 60D and instagram my lovely iPhone 6
@TheHealthyTriniGirl, Rayne: I am only on Instagram, strictly because it's an easy way to connect with the world and see other chefs, stylist and photographers are up to free of cost and I get to stay connected with my audience as well.
@TheHealthyTriniGirl, Rayne: My goal is to share my cooking and photography with the world and to one day have my own cooking show and magazine to help others cook and eat simple, delicious and healthy foods.
@TheHealthyTriniGirl, Rayne: My tips for all my future chefs and foodies are: Morning light- make him you’re best friend! It captures everything seductively, elegantly and creates a great sensation for your audience. LESS IS MORE! If you think it looks sh*t then it probably does so don’t post it-remember it’s a brand/image you are trying to sell/create so take it seriously, very seriously- big things can happen.
@TheHealthyTriniGirl, Rayne: Peanut butter, banana and a cinnamon smoothie with plenty ice and coconut almond milk! Does it every time!
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Nice! Thanks for taking our 20 questions challenge Rayne and for sharing your work and time with us. We feel inspired to go cook something…or at least go order something cooked with love.
Writer+Editor: Jovan Ravello
"Jovan the writer is much like Jovan the person,
whatever that means"