My name is Jane and I love to eat and cook, but mostly just eat. As much as I love to eat, read cookbooks, go food shopping, experiment with new recipes, and host dinners for dear friends and family – I am not a professional chef.

A Taste of Koko was launched in early 2010 and is my way of combining my passions for food and photography, as well as the city I currently live in, Austin TX, my occasional travel experiences, and all things delicious.

A few things…

• I grew up in South Texas by the coast and now live in Austin, TX.
• I am a firm believer in good things come to those who work their asses off and never give up.
• Unless otherwise noted, I shoot and style all of the photographs on this blog. My photography portfolio is JaneKoPhotography.com
• I believe in doing things with passion or not at all and making moments count.
• Life has many ways of testing a person’s well, either by having nothing happen at all or having everything happen all at once. – Paulo Coelho
• Nothing is more erotic than a good conversation.
• Love coffee. Piping hot coffee blanketed with a thick milky foam. Latte art is a plus
• La vie est faite de petits bonheurs
• Obsessed with Real Simple Magazine and all food magazines.
• Favorite tool in the kitchen – wine bottle. You can roll out cookies and drink from it.
• Thrive on social media including Facebook, Twitter, Pinterest, and Instagram.

My restaurant reviews, recipes, and food photography have been featured in The Huffington Post, NBC’s iVillage, The Austin Statesman, Austin 360, Tribeza, The San Francisco Magazine, Eat St., among others.

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I’ve considered rewriting or even deleting the original About Me that I had written back in 2010 but I figured I should stick to my roots.

 

As a foodist at heart, I’m constantly looking for the best restaurants in the U.S. and trying out new, exotic and cultural foods in Asia. Anything from the freshest sashimi in Japan, pissing shrimp in Hong Kong, and snake shots in Taiwan, I’ve tried it all and I’m hungry for more. From swimming in the waters of Sai Kung, to hiking in the mountains of Yellowstone, my thirst of adventure cannot be satiated.

 

Inspirations.

Julie and Julia, the book, sparked me into creating A Taste of Koko and there are many things that inspire me to continue. The three striking moments would be getting contacted by the Mutual of Omaha to share my Aha Moment, eating with Chef Aaron Sanchez on Food Network, and being nominated for Best Overall Food Blog in Austin, Texas. Other things include dining at restaurants/food trucks, other food bloggers, the seasons and the community of Austin. It’s been very heart warming to meet all the special people in Austin who contribute to culture of food.

 

A Taste of.. Koko?

Jane Ko is my full name but Koko was a nickname my friends in grade school use to call me. Koko is also a play off of “Cocoa powder” since my blog was initially going to focus around desserts but it has been expanded to include savory foods as well.

 

Life short, eat naked.

Not literally, of course. What I mean by “naked” is, don’t be afraid to try food in their purest form. Food culture is racing toward fancy, deconstructed, constructed, chemistrified food from 5 star restaurants with with lavishly equipped kitchens. Don’t get me wrong, I am a sucker for 5 star restaurants. But lower your standards and look past those fancy decorations and expensive ingredients, and instead try foods in their original form or from a local eatery. Go ahead and try that food stand that you pass by everyday or if you’re feeling adventurous chase down a food truck, which are becoming exponentially popular by the minute. If you ever have the chance to go aboard to Asia, you will see that the culture lives on food stands. While some of these might not be FDA approved, just follow your nose and keep an eye out for a crowd, which is always a good indication that the food’s good.

 

I have this addiction…

for food. I can’t live with it and I can’t live without it. I am always on the hunt for the best grubbing in town and won’t be satisfied til I eat it.

Click.

I have a love and hate relationship with photography. I don’t remember the last time I ate a meal that was hot because I took 10 minutes trying to get a good shot of it. I do enjoy photographing food and reliving good meals through a mouthwatering photo. Food > People. You don’t have to keep it entertained or gussy it up during a photo shoot. And it’s never uncomfortable when you get up close and personal. Tips on photography? Natural light, a steady hand, and framework. It’s all about getting the million dollar shot. I shoot with a Canon XTI and Tamron 50mm F/1.8 lens. Currently shooting with a Canon T2i and Tamron 50mm F/1.8 lens. I do own the Canon Mark II with EF 100 mm f/2.8.

Restaurant reviews.

I am by no means a professional food critic or food journalist, as much as I’d like to be, but I do enjoy fine dining.

How should I put it? It’s like how a shophaholic feels when they enter a clothing store. For me, the foodaholic, my body tingles with delight when I step into a restaurant and the most aphrodisiac smell in the world enters my nose, freshly made food. A menu can be the most provocative thing, teasing you with all the gems that a restaurant has to offer.

If I could eat for free anywhere in the world, it would be

undoubtedly be from Sai Kung, Honk Kong. The menu comes directly out of the ocean, sold in random assorted containers which contain only the freshest of fresh seafood. By fresh, I refer to the jumping, kicking, dinner is still alive fresh. Caught in the sea that is the backyard of Sai Kung, the marine life is sold directly to the consumers via the fishermen who caught dinner. The various assortment of aquatic life is mind boggling, with creatures I have never seen nor heard of. To make it all the more perfect, the prolific sea life caught are all abnormally large. Having purchased your short term pet, long term dinner, it can be taken to the restaurants along the pier, who’ll prepare your dish, perfectly balancing the seasoning as not to overpower the natural oceanic flavors.