Born in California
A photographic journey celebrating California's culinary legacy. This personal project features iconic foods born in the Golden State, photographed with the stunning Kristina modeling near the majestic Golden Gate Bridge.
While the exact inventor is debated, avocado toast gained widespread culinary fame and cemented its status as a California icon in the early 2010s, symbolizing the state's focus on fresh, healthy ingredients.
The iconic Caesar Salad owes its existence not to ancient Rome, but to an inspired moment in Tijuana, Mexico, during the Prohibition era. It was there, in 1924, that Italian restaurateur Caesar Cardini created the dish at his restaurant. The story goes that faced with a rush of customers and a rapidly depleting pantry, Cardini quickly improvised a salad using the ingredients he had on hand: whole lettuce leaves, eggs, olive oil, croutons, Parmesan cheese, and Worcestershire sauce. Initially served with the leaves intact so they could be eaten with the fingers, the salad's reputation quickly crossed the border, largely due to its fervent adoption by the Hollywood elite, which swiftly cemented its lasting popularity in Southern California and beyond.
In essence, the California pizza was born from pairing the thin crusts of New York and Italian pizza with the inventive, fresh, and often whimsical toppings of California Cuisine.
The California Roll: The California roll, a sushi creation designed to appeal to American palates by placing the seaweed (nori) on the outside and using avocado and crab (or surimi) instead of raw fish, was invented in Los Angeles in the late 1960s or early 1970s.
Forget your flimsy street tacos—we're talking about a culinary legend born in the sun-drenched, border-bending kitchens of San Diego, California. Prepare yourself for the Carne Asada Fry, the undisputed champion of Mexican-American street food. This straightforward dish is actually a gastronomic odyssey: It begins with a mountain range of crispy golden fries, immediately showered with a molten lava flow of ooey-gooey cheese. Next comes the hero: perfectly seasoned, flame-kissed carne asada (beef). The whole glorious mess is then baptized in a trinity of toppings: cool, creamy guacamole, a fiery downpour of hot sauce, and a final majestic drizzle of tangy sour cream. The result? A flavor collision of steak, spuds, and spice that is truly out of this world!
This test shoot was all about celebrating California's bold, delicious flavors. With cheeseburgers, Baja-style bites, and sun-soaked drone shots of LA flooding our social feeds, we drew inspiration straight from the Golden State’s current vibe.
Cioppino: A San Francisco Fisherman's Stew
Cioppino is a hearty, tomato-based seafood stew that is uniquely San Franciscan, tracing its roots back to the Italian immigrant fishermen who settled in the city's North Beach neighborhood and worked off the waterfront (then called Meigg's Wharf) in the late 1800s. It was a resourceful dish born of necessity, traditionally made with the leftover catch of the day—often including Dungeness crab, clams, mussels, and various fish—simmered in a rich broth flavored with local tomatoes, wine, and herbs. The popular, though possibly apocryphal, legend holds that when a fisherman returned with an empty boat, he would circulate among his peers asking them to "chip in" some of their own catch for a communal meal; this phrase, spoken in a thick Italian accent, is said to have evolved into the name "Cioppino," while the name's true etymology likely comes from ciuppin, a Ligurian dialect word for a similar fish soup from Genoa, Italy.
The Cobb salad traces its origins back to the 1930s at the renowned Brown Derby restaurant in Hollywood, California. The most popular legend credits the restaurant's owner, Robert Howard Cobb, who, hungry late one night around 1937, allegedly rummaged through the kitchen for a midnight snack. He haphazardly combined leftover ingredients—including lettuce, hard-boiled eggs, cheese, tomatoes, chicken, chives, avocado, and bacon—chopping it all finely and tossing it with French dressing. The impromptu creation was a hit with his friend, theater owner Sid Grauman, who later ordered the "Cobb Salad," securing its place on the menu and establishing it as an enduring staple of American cuisine.
Fortune cookies were invented by a Japanese employee working in the Japanese Tea Garden in Golden Gate Park. Yet they are famous for being served in Chinese restaurants.
Vic Bergeron of Oakland, California, invented the Mai Tai drink. His bar, Trader Vic’s, was one of the first Tiki bars. The original drink used 17-year-old golden Jamaican rum, lime juice, Curaçao, a dash of rock candy syrup, and French Orgeat, which has a mild almond flavor. Shaved ice and shaking made a finished drink topped with mint, which was all about the rum, according to Vic.
The Mission District in San Francisco is credited with the origin of the giant stuffed, foil-wrapped burrito invented in the 60s, which is still popular today. Taqueria La Cumbre is credited as the inventor and is still in business today. But another restaurant, El Faro, also in the Mission, also lays claim to the invention, and the debate continues. It is said the original one was made for firefighters. Chipolte’s chef founder is said to be inspired by the Mission district taquerias.
The popsicle was invented by an 11 year old Bay Area boy names Epperstein and it is now an almost $5 billion global market!
Ranch Dressing: Ranch dressing was created in the early 1950s by Steve Henson at his Hidden Valley Ranch near Santa Barbara, initially as a unique dressing for guests before becoming a bottled global condiment.
Rocky Road Ice Cream: The popular ice cream flavor—chocolate ice cream, marshmallows, and walnuts or almonds—was created in Oakland, California, in 1929 by William Dreyer, who purportedly named it to reflect the "rocky road" of the Great Depression.
Judy Doherty
I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.
My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.
My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.