Aran Goyoaga and Ace Camps are teaming up and heading to France for a culinary journey and a food photography workshop.  This 4 night/3 day workshop will include in depth instruction in photography and food styling.  We're really excited to head to the Landes area of France and to learn more about the food culture of the area. This workshop is structured for culinary professionals, food lovers, food bloggers, cookbook authors and aspiring food photographers and stylists.
You will learn the fundamentals of how to prep, prop and style food for the camera, using the bounty of beautiful foods of the region.  Aran will also discuss the business of food photography, how to sell your images and what is required to take photographs that meet magazine publication standards.
The group will take a day trip to St. Jean de Luz in the Pyrénées-Atlantiques - a beautiful seaside town combining Spanish and French influences.  While there, participants will photograph the beautiful fishing village and have lunch at a local cafe.  

Aran is the author of Small Plates and Sweet Treats: My Family's Journey to Gluten Free Cooking and photographer + food stylist of the very popular blog Cannelle et Vanille

image:  Aran Goyoaga

image:  Aran Goyoaga

This Ace Camp includes:

  • 3 day workshop with Aran Goyoaga
  • A one-on-one personal session with Aran Goyoaga
  • Transportation to/from Chateau*
  • Day trip to/from St. Jean de Luz
  • 4 nights at a private Chateau* (based on shared occupancy)
  • 4 breakfasts
  • 3 lunches
  • 4 dinners
  • Snacks + beverages during the workshop

*Rooms are based on double occupancy

*Pick up/Drop off from airport on specific dates + times only

You will be sent a list of supplies to bring.

Workshop is limited to 10 people.

Fee:  $2179.00 - airfare is not included

Deposit:  $1179.00 - due when place in workshop is confirmed 

Final Payment of $1000.00 due March 7, 2016

There will be no refunds for this workshop - please know you can make it before your registration.

image:  Aran Goyoaga

image:  Aran Goyoaga

image:  Aran Goyoaga

image:  Aran Goyoaga


We'll be staying in a private chateau that has been family owned since the 17th century.  It is located between Landes and Basque Country. This property is located in the French countryside and is lovely and charming for a photography workshop.

image:  Belathee Photography by Dorthee Brand

image:  Belathee Photography by Dorthee Brand


ARAN GOYOAGA is a 2-time James Beard-finalist food stylist and photographer based in Seattle and creator of award-winning blog Cannelle Et Vanille.

Aran grew up in the Basque Country in Northern Spain in a family of professional pastry chefs and cooks. Her love of food began in her maternal grandparents’ pastry shop and in the fields of her paternal grandparents’ farm.

Aran is also the author of “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking” (Little, Brown & Co), which was named one of the top 6 cookbooks of 2012 on Good Morning America.

Aran’s work has been featured in the New York Times, Gwyneth Paltrow’s GOOP, Bon Appetit, Saveur, Martha Stewart’s Everyday Food, Whole Living, Coastal Living, Fine Cooking, In Style, CNN, Miami Herald, Living Without,, ELLE Sweden, Design*Sponge, Sweet Paul magazine,, Daily Candy, NBC Latino, Cooking Channel and more.




Air France has daily flights to Biarritz which is the closest airport to the accommodation. Other airlines include:  EasyJet, Ryanair, Flybe, Hop and Swiss.

You will be picked up from the airport in Biarritz and taken to the private estate.

More information regarding your travel arrangements will be sent to you upon registration.

lean and meadow.jpeg


There is typically very little rain in June. It can get as high as 100°F/38°C and as low as 55°F/13°C so be prepared for variances. On average, it is usually comfortable.

The average maximum temperature in the region in June is 76.64°F/24.8°C.
The average minimum 60.62°F/15.9°C.



We will be located between the French Basque Country and Les Landes. Fresh fish and shellfish as well as other seafood fare are the mainstays of Basque cooking. The Basques use milk, butter and cream extensively in their cooking. Pintxos - a version of Spanish tapas range from traditional potato omelet slices, spicy sausages, and stuffed mussels, to more modern variations made from a thick slice of chewy white bread topped with two or three layers of tasty, colorful ingredients.



Travel day - make your way to our accommodation for check-in at 5:00pm. *those not renting a car will be picked up at a specific time at the airport in Biarritz. There will be snacks, beverages and appetizers waiting for you.

Meet + Greet and Dinner


Breakfast, lunch + dinner

Morning workshop. 

Discussion and introduction: Aran will discuss her philosophy on food styling and photography. The basics of food styling, composition, and photography. Understanding aperture, exposure, and shutter speed. Shooting RAW. Practice styling and shooting simple ingredients, selecting the best lenses to get the job done, understanding and manipulating light, choosing best angles, and selecting props.

Discussions will be held on the importance of selecting ingredients, how to preserve them during the shoot, and styling food for camera from an editorial perspective


Afternoon photo shoot. Learning how to take outdoor photographs / what to look for, how to frame perfect shot, what combinations of images work best - for tomorrow's day trip to St. Jean de Luz.




Breakfast, Lunch, Dinner

Brief breakfast session with Aran to discuss objectives of the day.

Day trip to:  St. Jean de Luz

Lunch in a cafe

Photo shoot to capture market scenes, the harbour, the food and the beach. You will be sent out on a photo shoot looking for specific scenes, food related images and other shoots for your story of the lifestyle in a small area of France.

Location TBD


Breakfast, lunch + dinner

Morning session:   Early morning shoot at the chateau and afternoon spend time editing, talking business and afternoon presentation of work. Private sessions with Aran throughout the day.


Afternoon session:  Editing images and discussions about the business of photography.

Final presentation of all participants work on the subject - Storytelling of French Cuisine through Food, Landscape and Culture. 

Each person must present 5 dyptych's of your vision and story of France with a mixture of food, people and place.

Dinner:  Final farewell



Travel Day

Nota Bene: this is a prospective itinerary. It is subject to modest modifications, dependent on local weather, new opportunities and the desires of the group.