Hello Everyone! I just thought that I’d give an update regarding my Auguest series on Amcarmen’s Kitchen. The last I gave and introduction on this was back in 2015 and realised that the mechanics that I mentioned in that post is totally different on how I have been approaching Auguest for the past years.
Before I begin, let’s start off with a nutshell summary of what Auguest is really all about – other than the obvious spelling mistake. For starters, it’s not a spelling mistake. The funny thing is that since I started this ‘Auguest’ series, I’ve completely forgotten how to spell August the correct way. Every time I have to write or type August, my mind automatically inclines me to spell is as Auguest. So why Auguest? Basically, guest bloggers and/or foodies will be taking over Amcarmen’s Kitchen for the month of August – Au-guest.
Polvorón Pops (Popvoróns) by Jialing Mew, ‘Back to your Roots’ Auguest 2015.
The idea for the series was based on a famous YouTube celebrity known as Tyler Oakley. If you don’t already know him, you can look him up on YouTube, especially his ‘Auguest’ collaboration videos. In a nutshell, he started something known as ‘Auguest’ back in 2013 where for everyday (maybe just weekdays I can’t remember) in August, he uploads collaborations with other well-known YouTubers. So therefore, my idea will be based on the concept of featuring other foodie friends and/or food bloggers and have them guest blog on Amcarmen’s Kitchen every year for the month of August.
So with saying that, I gather my foodie friends (both old and new faces) to submit their recipes based on the theme for the year, to share with everyone some new ideas and techniques that they may have. We all come from different parts of the world, so it’s good to see what can be made out of ingredients that we may not be familiar with! And that’s basically it.
Quinoa Black Bean Tacos by Diandra Cappelut, ‘Yes Ve Gan!’ Auguest 2016.
Here are some frequently asked questions that have popped up over the years, and I’ll be sharing the answers with you (for those I have approached and/or for those who are interested on hopping onboard, for this year and the succeeding years to come) in case you have these questions floating on your mind as well:
FAQ #1: Do I need to have a (food) blog to be able to participate?
No you don’t! Many of the Auguesters that have been featured on Amcarmen’s Kitchen in the past do not have blogs. Though to qualify, you must at least have a passion for cooking and/or food. Creativity is also amiable.
FAQ #2: Are there any restrictions as to what I can cook?
There are no particular restrictions, as long as you stick to the theme for the year! You can cook up a savoury or sweet storm, for any meal of the day. The only time where restrictions may be applicable is if the theme itself is restrictive, i.e. for Yes Ve Gan! back in 2016, of course you won’t be able to cook with animals and their by-products, but other than that, you can let your creativity run wild! Also, try to avoid dishes that I’ve already covered on my blog, unless you’re going to do your own take on it.
FAQ #3: How many recipes will I need to submit?
Ideally, you will only need to submit ONE (1) recipe. However there are times where I may need you to submit two (2) just because of the number of participating Auguesters being less than what would allow me to feature at least two (2) recipes a week for Auguest. Don’t worry! If I need you to submit two recipes, I will inform you in advance to give you ample time to get your creative juices flowing and submit your recipes on time.
Blueberry Cheesecake Tarts (Gluten Free) by Simon Swaddling, ‘Blood Pressure Friendly’ Auguest 2017.
FAQ #4: How will I know when my recipe will be posted?
A month before August creeps up on us, I’ll inform you of when I have scheduled your recipe to be uploaded on Amcarmen’s Kitchen. You may also request when you’d prefer your recipe to be uploaded, provided that no one else has already claimed that specific date (the very last day is always reserved/taken by my very best friend). Just make sure to inform me ahead of time. Also note that during this time, my upload schedules will only be every Wednesday & Sunday.
FAQ #5: When do I need to submit my recipe?
You may send it in as soon as you are done – this can be a month before, or at the very least, a week before your recipe is due to be posted. Of course, the earlier the better! This is to give me time to proofread your write up and edit your photographs.
FAQ #6: How many photographs of the final dish do I need to submit?
There is no limit to how many photographs you will need to submit, however I may filter through them and possibly choose a maximum of five (5) to post. Consider sending in your best ones! Also please take note on the file size of your photographs – nothing less than 2MB or pixel width of 1000. Make sure your photographs are well lit and not blurry. You don’t have to do a methodical step-by-step photo guide, just a photo of the ingredients used to make your dish and different angles/orientations of the final outcome. You may also do a before/after shot if applicable.
Salmon Fish Cakes with Oven-baked Eggs by Shazrinah Shazali, ‘Sweet & Savoury Breakfast’ Auguest 2018.
Of course if you have any other lingering questions on your mind, please do not hesitate to drop me an email at email@example.com and I’ll be more than glad to answer them for you!
Here’s a guideline of things you will need to include in your write up (besides the recipe of course):
- Introduction to yourself (this may include a brief insight into your personal life, and most importantly, how you got into cooking and food, if you are a returning guest foodie, then you may wish to cover how you’ve grown over the past year)
- How you know me (if this is your first time to guest on Amcarmen’s Kitchen)
- Introduction to your featured dish (this may include information on your selected hero ingredient, the history of the recipe if applicable, etc.)
- Indicate prep time, cook time, and number of servings
And here’s a list of things you will need to submit altogether:
- Blog post write up
- Photographs of your dishes (at least one of the photographs must be in portrait orientation for the purpose of IG stories)
- A picture of yourself (for the purpose of IG stories)
- Your full name (first and last will suffice, for the purpose of IG stories)
- Your blog website and/or IG handle
Sò Lông Nướng Mỡ Hành (Grilled Mussels with Buttered Green Onions) by Marissa Mai, ‘Back to your Roots’ Auguest 2015.
Feel free to also share on your blogs and/or social media pages when your recipe has gone live. Please also remind me to send you a bit.ly link to your post for sharing purposes.
So before I end, I realised I’ve said creativity a number of times in the FAQ. Here are a few things to note on what I mean by ‘creativity’:
- In terms of the recipe itself, don’t just straight up copy someone else’s. If you’re tackling a classic, then go beyond it by adding your own twist to it!
- In terms of execution, challenge yourself! Work with ingredients that you’ve never worked with before. Be experimentive and create unlikely food pairings or fusions of cuisines!
- In terms of plating, don’t just plop it all on the first plate you see. Of course I don’t expect you to be a plating genius, but do consider the type of plate you need to use, the colour, size, etc. that will best represent your dish. Also consider how each element will look like on the plate!
Raw Nutty Orange & Blueberry Vegan ‘Cheesecake’ by Wong Miao Hui, ‘Yes Ve Gan!’ Auguest 2016.
I hope this guide to my Auguest series has been helpful, especially to those who are new to it and to those who want to hop onboard! I’m excited to see what’s in store for the upcoming Auguest series!
– Ally xx