Aran Goyoaga and Ace Camps are teaming up and heading for a journey and workshop in Portugal.  This 4 night/3 day workshop will include teaching of photography and styling food from Portugal and the area of Melides. You will learn how to take photographs to tell a story good enough for magazine publication. This Ace Camp has been many months in the works and we're really excited to head to Portugal to learn more about the Mediterranean food culture.

We will begin the Ace Camp by meeting at our accommodation and heading out for dinner. Two and a half days of workshops follow - with beach visits and cooking demonstrations. You will have an afternoon free to wandering and it will give you a chance to take photographs that pertain to your assignment - a final production of the food and lifestyle of the beach culture of Portugal.

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:

  • 2.5 day workshop with Aran Goyoaga
  • A one-on-one personal session with Aran Goyoaga
  • 4 nights* at Uva do Monte (based on shared occupancy)
  • 4 breakfasts
  • 3 lunches
  • 3 dinners
  • Snacks + beverages during the workshop

*Most rooms are shared -  there is opportunity for single rooms on a first sign up basis

You will be sent a list of supplies to bring after registration.

Workshop is limited to 10 people.

Fee:  $1,995.00 - airfare is not included

Deposit:  $1,000.00 - due when place in workshop is confirmed 

Final Payment of $995.00 due April 5, 2015

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

Registration is open.

image:  Aran Goyoaga

image:  Aran Goyoaga

image:  Aran Goyoaga

image:  Aran Goyoaga


A private house, close to the seaside location, within the Herdade da Costa Terra in a tranquil agricultural surrounding.  It is the reconversion of an old farmer’s quarter and is defined by simplicity. Twelve quaint rooms by the sea yet right on the country-side located right by one of Alentejo's best kept secrets: the Aberta Nova Beach. At night, when the sea is rougher, you can hear the waves at Uva do Monte and by day you will find that this beach is the perfect place to relax and enjoy the sun.

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.



The Uva do Monte is an 85-minute drive from the Lisbon International Airport. You will travel South for approximately 120km, to  Uva do Monte which is located in Grândola, 1,5km from the sea. 

More information will be sent to you at a later date.


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 is60.62°F/15.9°C.
The average rainfall in June is 17.2mm/0.68''.


Despite being relatively restricted to an Atlantic sustenance, Portuguese cuisine has many Mediterranean influences. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chilli peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley.


Thursday, June 4, 2015

Travel day - make your way to our accommodation for check-in at 5:00pm. There will be snacks, beverages and appetizers waiting for you.

Information will be sent to you regarding transportation from Lisbon Airport.

7:30pm - Meet + Greet and Dinner TBD

Friday, June 5, 2015

Breakfast, lunch + dinner included

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.

Afternoon group cooking and photo shoot.

Other 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.

Saturday, June 6, 2015


Morning workshop with Aran.

You will be sent out on a photo shoot looking for specific scenes, food related images and will visit some of the highly recommended places.

We will all meet for lunch at a specific time and head back to the studio.

Late afternoon private sessions with Aran Goyoaga. Location TBD

Dinner on your own.


Sunday, June 7, 2915 

Breakfast, lunch + dinner included

Morning session:   Photography demo + discussions.


Afternoon session:  A visit to the beach. Styling and photographing a picnic. Storytelling of Portuguese cuisine through food and props. Weather permitting.

Late afternoon private sessions with Aran Goyoaga.  Location TBD

Final presentation of all participants work with discussion. Each person must present 5 dyptych's of your vision of Portugal with a mixture of food, people and place.

Dinner:  TBD

Monday, June 8, 2015


Travel Day

Check out of hotel.


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.