Holiday Spirit :: Seasonal Sips, Mocktails and Modernist Design

Mini Bundt Cakes :: Recipe and styling Orsola Ciriello Kogan;
Photo by Lucia Zeccara


“There is no essential difference between the artist and the artisan.” ~ Walter Gropius

"Delightfully yours, Food Meditations"


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Tasting Notes

Festive Cocktails :: Have you ever considered pairing your signature cocktail with your crazy festive sweater? Check this Large Batch Holiday Cocktails via

Boozy Recipes to Get You in the Holidays Spirit via

2 tips to pop the cork with style... How to Open Champagne Safely (Pics & Video) via Wine Folly


A tasty list of alcohol-free festive "mocktails", just as flavorful as the boozy version... Easy Non-Alcoholic Holiday Mixed Drink Recipes - 'cause there's nothing junior about the faux cocktails... 9 Mocktails That Are Worthy of New Year's Eve via

Whether you are entertaining a large group, or just a handful of guests, here are The 11 Best New Year's Eve Mocktail Recipes via

Party Time

It's never too late to plan the perfect party, and you definitely don't want to run out of champagne... 10 Last-Minute New Year's Eve Party Ideas - Quick New Year's Party Tips from Designers via

Dinner for One is an 18-minute comedy sketch - a baffling New Year’s tradition - starring two British comedians, May Warden and Freddie Frinton, as a 90-year-old socialite and her manservant... How Dinner For One became a NYE tradition via

Modernist Design

Paul Klee’s innovative and unusual lesson plans, which often provided students with a step-by-step approach to artistic expression... Artistic expression :: Lesson #2 Observe a fish tank via

Bauhaus defined modernist design and radically changed our relationship with everyday objects... via

Comforting Bites

We are so blessed to "bee in a world" where honey exists... Check this 5 weird but useful uses for raw honey via AOL Food

For the cold-weather season... Hot Chocolate Recipes That'll Warm You Up On Chilly Days via The Huffington Post

About OCK :: updated

Born in Italy and brought-up between the city and the countryside with fresh and genuine foods, thanks to my family’s love for everything organic, sustainable, local and seasonal.

Photographer, trained chef and pastry chef, food stylist, blogger, experienced in multilingual content creation & management, and social media.

"Cooking, styling, taking pictures, writing and blogging... not necessarily in this order :)

I've been living and working between Rome, Moscow and Paris, hence a savvy traveler with a strong cross-cultural sensitivity, a creative and enthusiastic team player, very cool in chaos.

A pinch of my culinary adventures:
- Le Cordon Bleu Paris graduate, "Diplôme de cuisine". I did my kitchen debut as an Intern at the restaurant “Pavilion Ledoyen”, 3-stars Michelin, under the Chef Christian Le Squer.

- École Ritz Escoffier graduate, "Diplôme de l'Art de la Pâtisserie Française", chez l'Hôtel Ritz Paris, where I practiced my cooking skills in the kitchens of the restaurant “L'Espadon”, under the Chef Michel Roth where I went from savory to pastry under the Chef Pâtissier Eddie Benghanem.

For more check About OCKstyle on

- Digital Catalyst at :: "Saperi e Sapori del Territorio". Appetibilis is… about Italian “Stories, Legends and Folktales” in search of an author, along with an authentic yet original Taste of Italy…

- Publisher of FOOD MEDITATIONS :: "food for thought in the emerging media". A curated content digest filled with passion and expertise, for professionals and amateurs looking to content-curation to help them navigate today online world…

- OCKSTYLE's TRAVEL BITES... :: Notes of a gourmet traveler... My tumblrlog on travel, photography and other life's gratifications…

- Riding the Wind :: on Sardinia, Property, Boating and Watersports…

:: Previously ::

Consulting PR in the former USSR. [1994 ~ 2003]
- Oversaw events, presentations, corporate gift and travel planning in Russia, Azerbaijan, Armenia, Kazakhstan, Turkmenistan, and Uzbekistan.

Freelance Photographer. [1989 ~ 1993]
- Commercial still life, Italy;
- Fashion portraits, Italy;
- Reportages made while following the humanitarian missions of the Italian Red Cross CNF, in the Baltic States, Croatia, Czech Republic, Italy, Jordan, Romania, Russia, Slovenia, Turkey.


Visual Arts

IED, Rome, Italy – European Institute of Design;
[Fotografia, Istituto Europeo di Design, Roma, I].

"Photography Degree"
Institute of Photography and Integrated Marketing Communications - ISFIC, Rome, Italy;
[Istituto Superiore di Fotografia e Comunicazione Integrata, Roma, I].

“Documentary Filmmaking”
University of Southern California, School of Cinematic Arts, Summer Program - USC, LA, USA.

Culinary Arts

"Diplôme de Cuisine"
Le Cordon Bleu Paris, France - [The Cuisine Diploma].

"Master de Cuisine" and "L’Art de la Pâtisserie Française"
Ecole Ritz-Escoffier, Paris, France [[Master of Cuisine and The Art of French Pastry].

"Cake Decorating and Sugarcraft"
Squires Kitchen International, Farnham, Surrey, UK.

"Food Styling" with Delores Custer
CIA - Culinary Institute of America, Hyde Park, NY, USA.

"Italian Pastry"
Gambero Rosso Schools, Rome, Italy, [Pasticceria Professionale].

Delightfully yours,

Orsola Ciriello Kogan


Good Grains, Pizza, Tea Story and the King of Pastry, M. Pierre Herme

Chef Talk: Meet the first non restaurant-based chef to win... Pierre Herme, the best pastry chef in the world, talks just desserts via City A.M.

Russian props :: Porcelain tea cups...
photo: ©LuciaZeccara | styling: ockstyle


“I love bright red drinks, don’t you?
They taste twice as good as any other color.”
~ L.M. Montgomery, Anne of Green Gables

"Delightfully yours, Food Meditations"


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Pizza Rut: What’s going on — and going wrong — with Italian pizza? Are Neopolitan Masters Losing Ground? via

Tasting Notes

This is the extraordinary story of the most ubiquitous and familiar Indian street food of the lot... The dark history behind India and the UK's favourite drink via BBC News

Food and Drink Trends for Every Decade: Most Popular Cocktails, Drinks, and Foods of All Time via

"When Anne came back from the kitchen Diana was drinking her second glassful of cordial... (Anne of Green Gables, LM Montgomery)" Food in books: raspberry cordial from Anne of Green Gables via

Travel Bites

When in Maine, you must try lobster... 15 Cool Things You Never Knew About Maine Lobster via

Healthy News

Some of the most common chronic conditions, such as heart disease and type two diabetes, could be prevented by healthier diets... When will doctors start prescribing ‘food as medicine?’ via WIRED UK

The problem with wheat grain - the type found in most carbohydrates - is that it’s heavily processed, lacks any real nutritional value and is often difficult for the body to digest... Here are some good grains: 5 of the best wheat-free and gluten-free alternatives via

Terra e Gusto...



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The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

Opinion on this site are provided for informational purposes only and are not meant to substitute the advice provided by professionals. No guarantee is given as to the accuracy, consistency, or completeness of the information displayed in the database records.
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