Derek Bissonnette is a chef, cookbook author, entrepreneur, food stylist, and food photographer. He has captured some of your favorite Maine local brands such as Pineland Farms, Allagash, Luke's Lobster, The Maine Pie Co., and Tops'l Farm to name a few. His legacy as a chef started at the age of 16 at a bakery in Searsport, Maine that lead to his time at the Culinary Institute of America studying baking and pastry. After graduating he became a pastry chef at the notable White Barn Inn in Kennebunk, eventually becoming the executive chef after a few stints elsewhere. During his time as the executive chef for the White Barn Inn, he began keeping a visual record of the dishes he and his team created. Derek became more confidant and interested with the way the camera and food worked together that in 2017 he officially opened DB Photography and became a food stylist and photographer.
It goes without saying, from looking at his work, career, and cookbooks, that Derek knows his way around a kitchen. Even more so, he knows how to make food and drink alike not only sit pretty for the camera but he is knowledgeable about various dishes' photographic limits and the marketing opportunities they provide for brands.
SKORDO's Marketing Manager, Caili, recently spent the afternoon with Derek in his Saco Mills studio learning the ins and outs of the perfect photo and potato chip. The results? A golden crisp fried to perfection - the key? We say any one of SKORDO's blends! Derek and Caili used our Korean Barbecue Rub.
So if you are looking to make the perfect potato chip for your backyard bash or patio party this summer here's how to you do it according to the expert!
Ingredients:
4-6ea Large Russet or Idaho potatoes
1 qt Vegetable Oil
2 Tbsp SKORDO Korean Barbecue Rub
Instructions:
- If desired peel potatoes, but we prefer with skin on, and cut on a mandolin about 1/16” thick.
- Place the potato chips in a bowl and cover with iced water.
- Leave for 30 minutes up to 2 hours (soaking allows the starch to wash off which creates a crispier chip)
- Preheat oil in a fryer or pan on the stove top to 350°F
- Once heated and the chips have been soaked, strain the potato chips and pat dry with a kitchen towel. (Oil and water as we all know, don’t mix, so any excess water can be very dangerous)
- Submerge in oil and fry for 3-5 minutes or until golden brown. Pro tip, wait for the chips to stop bubbling, this is a sign that the water has completely evaporated, and the chips will be nice and crispy
- Carefully remove the chips from the hot oil with a slotted spoon, drain any excess oil and place in a mixing bowl. Gently coat the chips with the Korean Barbecue Rub, or seasoning of your choice - add more to taste.
- Add to a serving bowl or plate and enjoy!!
To work with or learn more about Derek Bissonnette and his company, DB Photography, visit his website or follow him on Instagram, @dbfoodphoto.