{"id":14874,"date":"2022-05-24T13:38:02","date_gmt":"2022-05-24T11:38:02","guid":{"rendered":"https:\/\/c01.purpledshub.com\/olivemagazine\/?post_type=purple_issue&p=14874"},"modified":"2022-05-24T13:38:02","modified_gmt":"2022-05-24T11:38:02","slug":"on-the-olive-podcast-how-to-be-a-food-influencer","status":"publish","type":"post","link":"https:\/\/c01.purpledshub.com\/olivemagazine\/2022\/05\/24\/on-the-olive-podcast-how-to-be-a-food-influencer\/","title":{"rendered":"On the olive podcast: How to be a food influencer"},"content":{"rendered":"\n

On the olive podcast: How to be a food influencer<\/h1>\n\n

Instagram sensation and olive\u2019s pro restaurant critic KS Tong talks about making waves on social media<\/p>\n\n

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Kar-Shing \u2018KS\u2019 Tong <\/strong>works in the City and runs successful food-focussed social media accounts. Follow him on Twitter and Instagram @ks_ate_here<\/a> <\/em>for restaurant recommendations, travel snaps, street food photos and more.<\/p>\n\n

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KS\u2019s top 3 cooking hacks<\/strong><\/h3>\n\n\n\n

BUY A WOK <\/strong>I use mine every day. Not just for stir-fries but for deepfrying, boiling, steaming \u2013 it\u2019s so versatile. And, the more you use it, the more it gets seasoned and the better it gets.<\/p>\n\n\n\n

MARMITE <\/strong>Adding a spoonful of Marmite to a bolognese sauce is a total game-changer. I add a tablespoon towards the end of cooking and it gives an amazing umami flavour, and so much extra depth to the sauce.<\/p>\n\n\n\n

EGGS <\/strong>When I make scrambled eggs or an omelette, I like to take the pan off the heat when the eggs are still a little undercooked. The residual heat of the pan will finish the cooking process, so you\u2019ll have perfectly fluffy eggs without overcooking them.<\/p>\n<\/div><\/section>\n\n

Finding your voice<\/strong><\/h3>\n\n
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I find that people really connect with things that are genuine. So, when I talk about finding your voice, I think a lot of it stems from being comfortable with who you are. My Instagram didn\u2019t start off as a food account. It was literally just a personal account of my life in London that grew into what it is today because my life consisted of going out to restaurants and eating lots. Where I am online today (with 137k followers) is a by-product of who I actually am in real life. Some of my captions are quite wacky but I think that\u2019s just a reflection of my personality. The people I\u2019ve met and those who are engaged with my account have become a real community.<\/p>\n\n

Using the correct light<\/strong><\/h3>\n\n
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I\u2019m always on the hunt for natural light, as I think that\u2019s what shows off food the best. You want to find as much lovely, soft, natural light as possible \u2013 stay out of direct sunlight because it\u2019s quite harsh. Also, keep an eye on your own shadow and avoid casting it over the food. Recognise where your light source is coming from, then almost stand behind the food so the light hits the food. At night, a top tip I have is get your dining companion to put their phone onto a white screen (something like a notes app is good), then turn that screen up to full brightness. That will provide a really nice white light that will light up the dish or even the whole table, so you can take a great photo of the food.<\/span><\/p>\n\n

Being respectful<\/strong><\/h3>\n\n
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When I\u2019m checking out a new place, it\u2019s important to be respectful to both my fellow diners and the restaurant. I\u2019m trying to capture my experience for the account but there are also customers who have come to enjoy a meal. If you\u2019re dining in a very nice, dark room, the last thing you want is to have a bright phone light in your face, so I do try to keep that in mind. It also means being respectful to the business. If there\u2019s a particular order or something that I want to ask the chef to do, \u2013 for example, if I ask for the starters and mains to come together because I know it will make a great shot \u2013I always check that it\u2019s okay with the kitchen first. The kitchen is a very stressful place already and I don\u2019t want to add to that.<\/span><\/p>\n\n

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To listen to the podcast, scan the QR code or find it via Acast, iTunes or your favourite podcast provider.<\/p>\n<\/div><\/section>\n\n

PHOTOGRAPHS: KS TONG<\/p>\n","protected":false},"excerpt":{"rendered":"

Instagram sensation and olive\u2019s pro restaurant critic KS Tong talks about making waves on social media<\/p>\n","protected":false},"author":24,"featured_media":15490,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"108","purple_custom_meta_purple_page_number":"108","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_108-1.xml","purple_custom_meta_purple_source_article":"article_108-1.xml","purple_source_issue":"June-2022","purple_custom_meta_purple_source_issue":"June-2022","purple_external_id":"June-2022-108-1","purple_custom_meta_purple_external_id":"June-2022-108-1","purple_issue_code":"|0000092791||","purple_custom_meta_purple_issue_code":"|0000092791||","purple_android_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_android_product":"com.immediatemedia.olive.367","purple_ios_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_ios_product":"com.immediatemedia.olive.367","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"05161da9-63b1-4a8f-920a-155322496aec","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"2022-05-24T11:38:09Z","apple_news_article-theme":"","apple_news_api_id":"a102b7cf-14be-4bf0-b15a-c9cc76b089a1","apple_news_api_modified_at":"2022-05-24T11:38:10Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/AoQK3zxS-S_CxWsnMdrCJoQ","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[21],"tags":[13],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/02MEG97PIO7I15VMJM37J8DU1250.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"4","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/02MEG97PIO7I15VMJM37J8DU1250.jpg",1053,1200,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/02MEG97PIO7I15VMJM37J8DU1250-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/02MEG97PIO7I15VMJM37J8DU1250-263x300.jpg",263,300,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/02MEG97PIO7I15VMJM37J8DU1250-768x875.jpg",768,875,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/02MEG97PIO7I15VMJM37J8DU1250-899x1024.jpg",800,911,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/02MEG97PIO7I15VMJM37J8DU1250.jpg",1053,1200,false],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/02MEG97PIO7I15VMJM37J8DU1250.jpg",1053,1200,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Instagram sensation and olive\u2019s pro restaurant critic KS Tong talks about making waves on social media","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14874"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/comments?post=14874"}],"version-history":[{"count":12,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14874\/revisions"}],"predecessor-version":[{"id":17083,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14874\/revisions\/17083"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media\/15490"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media?parent=14874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/categories?post=14874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/tags?post=14874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}