Being Chinese born in the Philippines and raised in Canada, Jacob considers himself quite the cultural mutt. His father was a foodie, with his two joys in life being food and golf, in that order. Though his father loved Chinese cuisine, he enjoyed exploring food of different cultures. Through his father’s influence, he and his brothers learned to love food, and he hopes to influence his sons as well.
Location: Vancouver, British Columbia
Occupation: Brand & Market Strategist at Blitzgear Inc.
Industry: Marketing / Communication Design / Event Management / Print
What first inspired you to start your blog?
Blog writing for me is strictly a hobby; Premeditated Gluttony is a place for me to share my food related passion and adventures; a public journal of sorts. I share my adventures hoping that our followers will be encouraged to go out and have their own adventures as well. My inspirations definitely was fuelled by my family and friends.
What do you think makes a food blog successful?
Content is king in the marketing industry and I think it is the same in food blogging. Creating content that is fresh and relevant published in a timely manner is certainly important. I also believe that interaction with our followers plays a key role. I share my stories, but love to hear theirs as well.
What is your favourite style of restaurant?
I would definitely have to say restaurants that offer small plates for sharing. Whether it is Spanish Tapas, Japanese Izakayas, Chinese Dim Sum or all the new casual Farm to Table restaurants, I feel this is the best way to sample many dishes at one sitting. Great way to invoke food related conversations too.
Do you follow other bloggers?
I do follow other bloggers. It has served me well for my research on with restaurants I need to try or events that I should attend, especially when I travel. I love to take time out to plan my eating adventures.
How important are the photographs?
I believe that when food is served, that presentation and aroma creates the ever-critical first impression. Unfortunately our journal does not allow for one to smell what we sample, but I do try to entice our followers through my images. That being said though, I try to capture the food in its natural element; I do not like to perform too much staging.
What tools do you use to capture images?
Depending on the event or venue, I use several cameras. My favourite is my Sony DSC-RX100, it captures incredibly well in low-light venues and even has a “Gourmet” selectable mode. If an SLR is warranted, which seems less and less often, I shoot with a Canon 5D Mark II. Lately I have been really impressed with the camera on my iPhone 5S, nice and handy.
What sort of feedback do you get?
Most of the feedback I have gotten has been from people who have tried some of my recommendations, either thanking me and or telling me of their experience. Some followers send me recommendations of places for me to check out. This is an ever-growing list.