This post is definitely long overdue. If you follow me on Instagram, you might have seen the change already (it has been almost two years). I am no longer Simply Tina. While I am so proud of what I created with Simply Tina, it has served its purpose in that period of my life and my business. However, the same values remain. Keeping things simple, easy to make and always delicious!
From Holistic Nutritionist to Food Photographer & Recipe Developer
And if you’re super new here, I started off as being a holistic nutritionist. I still am, but things have evolved, big time. I had my own nutrition practice for five years before I made the full-time switch to food photography and recipe development. But, how did that even happen you ask? Well, let me tell you!
I’ve always loved to cook, even if it was just making pasta, rice, grilled cheese or nachos. The joys of being a picky eater (back then). Over the years, I started watching cooking shows with my dad (Jamie Oliver & Ina Garten are two of my favourite chefs), purchasing cookbooks and browsing social media. I dabbled here and there and shared my creations with my “followers” (a very low amount haha). Then, at the end of 2019, I was approached by a publisher to write a cookbook based on intuitive eating. I was THRILLED!
From Being on Top of the World to Falling Down the Mountain
Okay, I know this heading sounds super dramatic but at the time, it was! So, from the end of 2019 to mid 2021, I poured my heart and soul into this cookbook. Wait, let me take it back just a little bit. I told the publisher that I would take all of the photos in the book. They bought me my first camera and I taught myself how to use it. I wrote, tested and photographed over 60 recipes (took thousands of photos). I also wrote 30 plus pages about intuitive eating and everything in-between. I worked on it day and night. I was SO proud of it. When it came down to the cover photo and what the publisher wanted to name the book, that’s when things took a turn.
I fought really hard on what I wanted the title to be and the look of the book, but they just weren’t having it. What they wanted to do with it, didn’t reflect me and my work at all. I made the hardest decision to pull the plug on the whole thing because I just couldn’t have my name on something that wasn’t really me. I was devastated. I cried, a lot. But, then I pulled myself together and reminded myself that things happen for a reason. This happened for me, not to me.
From Falling Down the Mountain to Climbing Right Back Up
So, what did I do next? Well, I came across a food photography course and I immersed myself in that. I practiced, a lot. I did a lot of free work for exposure which ended up leading to some really good things! I truly fell in love with capturing food on my camera. Helping to tell its story along the way. I dove deeper into the world of recipe development, too. Simply Tina turned into a place where you could come and find really simple nutritious recipes with drool worthy photos. I loved every second of it.
From Simply Tina to Made of Philo
While I’ve always been proud to be Greek, the last few years made me really want to dive into my culture more. I wanted to incorporate my Greek roots for a long time but struggled to truly find a way. I asked myself, how could I find a name that encompasses everything I’m trying to say? Then I said, oh girl, you will not find it, it will find you. And it did. Made of Philo was born.
Philo is short for a Greek word philotimo (also could be a play on phyllo pastry hehe). Literally translated, philotimo means love of honour. But, its meaning runs a lot deeper than that and is sometimes hard to fully explain. It is like a feeling and a way of life for the Greeks. It involves many virtues like pride in family, pride in community, pride in self. These virtues are expressed through ones actions and how they live their life.
Reflecting on the evolution of my business, I can truly say that I live and breathe philotimo. It’s in my DNA! We never spoke of the word growing up, in fact I just heard of the word a few years ago on a cooking show. But, now I can see how it was felt, shown and taught to me by my family. I take so much pride in my work and always vow to share the good, the bad and everything in-between.
It brings me so much joy to share my love of food and cooking with all of you.
A Love Note to My Papou
To my sweet papou who is no longer earth side, thank you for sending me signs that you’re around. I know you’ve guided me to where I am now. I feel your presence so often and it brings me comfort. Your passing was really hard and as I write this, I have tears in my eyes. Thank you for all the little things that turned out to be really big things, that you taught me and showed me. I am so lucky to have had a grandfather like you. I will forever carry a piece of you in my heart. Σ’ αγαπώ τόσο πολύ (I love you so much).
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