EPISODE SUMMARY: Conversation with Aran Goyoaga
Ever found yourself marveling at how a passion for baking can evolve into a celebrated career in food photography? First, how does one’s heritage shape their artistic journey in today’s digital age? In today’s conversation with Aran Goyoaga, we dive deep into the world of Aran, a renowned food stylist, photographer, and cookbook author.
Aran brings a unique perspective shaped by her Basque roots and a profound love for storytelling through food.
Aran’s journey from a bakery in Spain to an influential food blogger in Seattle is nothing short of inspiring. Additionally, she opens up about overcoming personal challenges, including an eating disorder, and how it ultimately influenced her relationship with food and photography. Aran’s insights into embracing vulnerability and authenticity in her work offer valuable lessons for creatives everywhere.
This episode explores the intersection of tradition and innovation in Aran’s work. She discusses the meticulous art of food styling and the transition from testing shoots to professional photography. Additionally, it is important to maintain a personal voice amidst the industry’s evolution.
Aran shares her thoughts on the future of food photography, including the potential impacts of AI and technology on creative expression. In truth, her perspective on staying relevant while honoring one’s roots in an ever-evolving digital landscape is particularly compelling.
Join us in this conversation with Aran Goyoaga. As she takes us on a culinary journey that’s as much about food as it is about life, creativity, and the pursuit of passion. This episode promises to inspire not just food enthusiasts but anyone on a path to discovering their authentic self. Tune in and let Aran’s story ignite your imagination and, perhaps, your next big project.
About Aran
Aran is a fourth-generation baker, cookbook author, food stylist, and photographer.
Aran grew up in the Basque Country in her grandparents’ pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. She often delivered pastries on foot as a young girl. Subsequently, in 2002, she attended culinary school and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, she and her son received a diagnosis of gluten intolerance. Consequently, it was then she made it her mission to elevate the world of alternative baking.
Her blog, Cannelle et Vanille, and her book by the same name were nominated for three James Beard Awards. Above all, her work has been recognized by the New York Times, Food 52, Food & Wine, Bon Appetit, Washington Post, NBC News, and more.
Episode Breakdown
- First, Aran discusses her move to the U.S. in 1998 and her early travels.
- Second, Aran shares her decision to enroll in culinary school in 2002, changing her career path.
- Discussion on overcoming imposter syndrome and the importance of humility in professional growth.
- Aran emphasizes the significance of being able to express oneself through photography.
- Aran talks about the financial realities of making a living from cookbooks and blogging.
- Aran shares her thoughts on the future of the industry and the impact of AI.
- Discussion on the ethical and legal challenges of AI in creative fields.
- Aran discusses the inspiration behind her cookbook, “Cannelle et Vanille Bakes Simple.”
- Reflecting on growing up in a family pastry shop in the Basque country.
- Aran offers advice to those starting in food photography.
