OCUS Cookbook

Focus on A Culinary Journey Flavor with OCUS Imagery

+37% revenue ıııııııı ıııı

ıııııııı ıııı

ıııııı ııııııı ıııııııııı ıııı

Welcome to the OCUS Cookbook,

where the art of visual storytelling meets the science of delectable dining.

This isn't just a collection of recipes; it's a showcase of our commitment to visual excellence, a taste of our innovative spirit, and a celebration of our team's diverse culinary passions.

Why a Cookbook?

In a world inundated with 4 billion images daily, the challenge of standing out is akin to perfecting a signature dish in a five-star restaurant. It requires skill, creativity, and a deep understanding of the ingredients at hand. Our cookbook is a metaphor for our work - blending the right elements to create something extraordinary.

What's Inside?

This cookbook is a curation of favorite recipes from our talented OCUS team, each dish reflecting the diversity and creativity that fuel our daily operations – every recipe is a testament to our expertise in creating imagery that impresses, at scale.

1

Our Recipe for Imagery

Like a master chef, OCUS handles the entire lifecycle of your images with a set-it-and-forget-it simplicity.

Professional photography, UGC moderation, enhancement, and optimization are all part of our menu.

Cook, Capture, Consume

Each page of this cookbook embodies our belief that visual performance is the secret sauce to any successful digital experience. As you delve into these recipes, you'll see how we apply this philosophy in the kitchen and beyond.

Bon Appétit, The OCUS Team

2

Entrees Just like the perfect starter sets the tone for a memorable meal, our generative AI and content moderation solutions lay the foundation for impactful imagery.

These key ingredients in our recipe for imagery, are designed to captivate and engage. Generative AI crafts tailor-made images to fill empty menus, while content moderation ensures every photo aligns with your brand’s standards.

Here, we showcase the power of technology in whetting the appetite for excellence - a taste of what OCUS brings to your table.

3

Logo and text detection

4

Chris’ Peruvian Ceviche Cooking Time: 1 hour 15 minutes Christopher Kaisoum

Director of Global Operations

Dive into the vibrant flavors of Chris’ Peruvian Ceviche, blending the zest of lime, fiery chilies, and the subtle elegance of coconut milk. This dish is not just a recipe; it's an experience, crafted to engage your senses with its simplicity and robust flavors.

Ingredients 1/2 cup thinly sliced red onion 2 cloves garlic, finely chopped 1 habanero chili pepper (or Ajo limo Pepper), finely chopped 1 teaspoon fresh ginger, minced 1 teaspoon salt 1 pound white-fleshed fish (like corvina, sea bass, escolar, mahi mahi), cubed or thinly sliced 1/2 – 3/4 cup fresh lime juice (3-5 limes) 1 tablespoon lime zest 1 cup smooth coconut milk 1/4 cup chopped cilantro

Instructions Soak red onion in salted water to reduce bitterness.

Create a paste with chopped habanero, garlic, ginger, and salt.

Mix the fish with the chili-garlic paste evenly.

Stir in lime juice, zest, and coconut milk. Chill for 45-60 minutes.

Drain onions; add them and cilantro to the ceviche.

Adjust taste with extra salt or lime juice if needed.

Serve as an appetizer or over rice/greens as a main dish.

Storage: Refrigerate for up to 2 days.

Alternative: Substitute fish with chilled, crispy tofu cubes for a vegetarian twist.

7

8

Danijela Mitrović

Client Marketing Manager

Dani’s Ajvar Sauce (Roasted Red Pepper Dip) Preparation Time: 20 minutes Cooking Time: 40 minutes

This versatile condiment that transforms meals with its rich, smoky depth. Crafted to perfection, this sauce is not just a dip—it's an experience, enhancing dishes with its vibrant flavors and smooth texture.

Ingredients 17.6 oz (500 g) red bell peppers, halved, seeded ½ eggplant, coarsely chopped 1 onion, finely diced 4 garlic cloves, minced 1 spicy pepper, finely chopped 2-3 tbsp olive oil 1 tbsp white vinegar 1 tsp salt, adjust to preference Ground black pepper, to taste Optional: A pinch of sugar for balance

11

Instructions Initiate by heating your oven to 392°F (200°C).

Arrange bell peppers and eggplant on a parchment-lined baking tray. Lightly brush with oil. Roast for 20-30 minutes until skins blister.

Cover roasted vegetables with a damp cloth post-baking for easy skin removal.

Concurrently, heat 1 tbsp oil in a skillet.

Sauté onion until it's translucent (2-3 minutes), then add garlic and spicy pepper, cooking for an additional 30 seconds.

Peel the vegetables. Blend them with the onion mixture in a saucepan until smooth.

Stir in the remaining oil and vinegar.

Simmer for 20-30 minutes to achieve a rich consistency.

Season with salt and black pepper.

Optionally, add a pinch of sugar to balance flavors.

While hot, transfer the sauce into heatproof jars and seal. Stored in the refrigerator, the Ajvar Sauce stays fresh for two weeks, ready to elevate your dishes whenever desired..

12

13

Mike’s Lao Papaya Salad Mike Thomson

Preparation Time: 15 Minutes

Senior Growth Marketing Lead

Dive into the bold flavors of Mike’s Lao Papaya Salad, a dish celebrated for its fiery taste and unapologetic zest.

Ingredients Salt, just a pinch 1 clove Garlic 3 Fresh Bird Eye Chili 3 Dried Bird Eye Chili 1 tsp Shrimp Paste 1 tsp Crab Paste 4 tbsp Luang Prabang Padaek 2 tsp Fish Sauce 2 tbsp Tamarind Paste 4 tsp Sugar 2 tbsp Salted Crab Sauce 15 Cherry Tomatoes 1/2 Lime 3 cups Shredded Papaya

Instructions Prep the Papaya: Peel, rinse, shred, and keep aside.

Crush: In a mortar, combine a pinch of salt, garlic, and chilies.

Crush them.

Blend Pastes: Integrate shrimp and crab pastes.

Unify Flavors: Pour in padaek, fish sauce, tamarind, sugar, and crab sauce. Stir them together.

Papaya Fusion: Introduce shredded papaya into the mixture.

Tangy Twist: Halve tomatoes, crush lightly into the mix, then squeeze in lime for a zesty lift.

Combine: Thoroughly mix, ensuring a vibrant blend of all elements.

14

Mike’s Laab Diip: Raw Beef Salad Preparation Time: 15 minutes Mike Thomson

Senior Growth Marketing Lead Discover the vibrant and bold flavors of Laos with Mike’s Laab Diip, a raw beef salad that's a blend of rich tastes and textures.

Ingredients 7.5 oz filet mignon, top quality 2 tbsp fish sauce, for umami depth 2 tbsp padaek (traditional Laotian fish sauce) 1/2 tsp beef bile, for authentic tartness 1/2 tsp MSG, to enhance flavors 1/2 cup tripe, cooked and sliced 2 tbsp toasted rice powder, for a nutty touch 1 tsp dried chili pepper, crushed 8 lime leaves, finely chopped 1 tbsp galangal, minced 1/4 cup shallot, thinly sliced 1/2 cup green onion, chopped 1/2 cup cilantro, fresh 1/2 cup mint, fresh

Instructions Prepare the Meat: Dice the filet mignon into small, bite-sized pieces.

Mix the Base: In a large bowl, combine diced meat, fish sauce, padaek, beef bile, and MSG. Stir thoroughly.

Add Textures: Incorporate the cooked tripe, toasted rice powder, crushed dried chili pepper, lime leaves, and galangal into the mix.

Final Touches: Gently fold in shallots, green onions, cilantro, and mint.

15

16

19

JB’s Soupe au Pistou Cooking Time: Approximately 1 hour and 10 minutes

Jean-Baptise Hugon

Chief Operating Officer This vegetable-packed soup, accentuated with a homemade, rich basil pesto, promises not just a meal but an experience. Perfect for impressing clients or cozy team gatherings.

Ingredients For the Soup: 2 tbsp olive oil 1 onion, finely chopped 3 tomatoes, diced 800 g semi-dry shelled beans (400 g after shelling) 3 sprigs thyme 1 bay leaf 3 carrots, diced 5 potatoes (400 g), diced 200 g green beans, chopped 2 zucchini (650 g), chopped 125 g small shell pasta (ditaloni rigati recommended) 1 generous pinch of salt 3.5 to 4 liters water For the Pesto: 1/2 bunch basil 3 cloves garlic 60 ml olive oil Shredded Parmesan (optional)

Ingredients Heat olive oil in a large casserole. Sauté onion until golden (5 mins).

Stir in tomatoes; cook until tender (5 mins). Add beans, thyme, bay leaf, carrots, and water.

Simmer for 45 mins.

Incorporate potatoes, zucchini, and green beans. Cook for 10 more mins.

Add pasta, cook per package instructions. Season to taste.

For the Pesto: Blend garlic, basil, and olive oil until smooth.

Stir half the pesto into the soup; serve the rest on the side.

Optional: Top with grated Parmesan and basil.

20

21

Main Dishes Welcome to the Main Course section. Just as a dish requires the perfect balance of ingredients, OCUS offers a bespoke solution in visual storytelling.

Our global pro photography marketplace connects you with over 35,000 professional photographers across 43+ countries, ensuring your brand is captured with the precision and artistry it deserves.

Dive in.

22

Thibaud’s Gigot de sept heures or Seven Hour Lamb Thibaud Lemonnier Cooking Time: Prepare to be patient 7 hours

This dish is a testament to patience, yielding flavors that are deep, rich, and utterly satisfying.

Perfect for those who appreciate the art of slow cooking, it's an ideal centerpiece for any gathering, leaving your guests in awe of its tender, spoon-worthy perfection.

Ingredients 1 leg of lamb (around 6 lb/2.7 kg) 4 garlic cloves, thinly sliced 20 whole garlic cloves, peeled 1/4 cup (56 ml) olive oil Salt and pepper, to taste 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup (225 ml) dry white wine 1 cup (225 g) flour 1 cup (225 ml) water

23

Chief Executive Officer

Instructions Lamb Prep: Preheat your oven to a low 300°F (150°C). Make small incisions in the lamb leg and insert garlic slivers. Generously rub the lamb with olive oil, then season with salt and pepper. Place it in a Dutch oven, surrounded by onions, carrots, whole garlic, bouquet garni, and white wine. Cover with the lid.

Sealing the Deal: Mix flour and water into a doughy consistency. Use this as a sealant, creating a tight bond between the Dutch oven lid and its base. This step ensures all flavors are locked in for the cooking process.

The Slow Cook: Set your Dutch oven in the preheated oven and let the magic happen for 7 hours. This slow process is key to achieving that fall-off-the-bone tenderness.

The Big Reveal: After 7 hours, remove the Dutch oven and break the seal. What awaits is a lamb so tender and flavorful, it practically melts under your spoon.

End note

Patience pays off with this dish. While it slowly cooks to perfection, take the time to unwind or prep other courses. This Seven-Hour Leg of Lamb is more than a meal; it's a culinary journey. Enjoy the ride!

24

25

Sebastien Gilles

Chief Technology Officer

Seb’s Creamy Coconut Chicken Curry Cooking Time:

30 minutes

Savor the fusion of flavors in Seb’s Signature Coconut Chicken Curry, an epitome of simplicity and taste. This one-pot wonder, ready in just 30 minutes, is the perfect blend of health and indulgence.

Say goodbye to take-out and welcome this favorite.

Ingredients 2 tbsp Olive Oil 2 lbs Chicken Breasts, chunked ½ tsp Salt ½ tsp Pepper 1 small Onion, chopped 3 Garlic Cloves, minced 2 tbsp Curry Powder 1 cup Chicken Broth 14 oz Coconut Milk 14.5 oz Diced Tomatoes 2 tbsp Tomato Paste 2 tbsp Sugar 2 tbsp Parsley, chopped

Instructions Sear the Chicken: In a large skillet or Dutch oven, heat olive oil. Add chicken, seasoned with salt and pepper, and cook until golden (about 5 minutes).

Build the Flavor: Introduce onion, garlic, and curry powder, stirring for 2 minutes.

Pour in chicken broth, coconut milk, tomatoes, tomato paste, and sugar. Mix well.

Simmer to Perfection: Bring to a boil, then cover and simmer on low heat for 15-20 minutes, allowing flavors to meld.

Serve with Flair: Garnish with parsley. Best enjoyed over a bed of fluffy rice.

26

27

Paul’s Potimarron Gratin with Coconut Milk

Paul Marcilhacy

Senior Product Manager

Preparation Time: 20 minutes Cooking Time: 45 minutes

This Potimarron Gratin is a culinary masterpiece, blending the earthiness of potimarron and potatoes with the exotic creaminess of coconut milk, all under a golden Emmental crust. A fusion of bold flavors and textures, it's a modern take on comfort food, ideal for impressing at any gathering.

Ingredients 300g Minced Meat (Stuffing/Sausage Meat) 1 Potimarron (Pumpkin/Squash) 4 Potatoes 250 ml Coconut Milk 150 g Grated Emmental Cheese 2 tbsp Oil 2 Onions 2 Garlic Cloves 1 cm Ginger Root 1 tsp Coriander Powder Salt and Pepper, to taste

Instructions Prep Vegetables: Peel (optional) and de-seed the potimarron. Peel and wash potatoes. Chop both into chunks. Boil them for 15 minutes.

Preheat your oven to 210°C (Th.7).

Sauté: Finely chop ginger, onions, and garlic. In a pan, heat oil, and sauté these for 5 minutes. Add the minced meat and cook over medium heat until browned.

Remove from heat.

Mash: In a bowl, mash the boiled potimarron and potatoes into a rustic purée.

Assemble & Bake: Grease a gratin dish. Layer the meat first, followed by the vegetable purée. Drizzle with coconut milk. Sprinkle Emmental cheese on top. Bake for 30 minutes or until golden brown.

Serve & Enjoy: Perfect when paired with a crisp green salad.

28

Ben’s Boeuf Bourguignon Preparation: 20 minutes Cooking: 3 hours

A classic French stew that combines tender beef with rich red wine and aromatic herbs. Perfect for cozy team gatherings, this dish is a testament to the art of slow cooking, producing flavors that are both robust and refined.

Ingredients 1kg Beef (shank and chuck, cut into chunks) 2 Onions, chopped 2 Stalks Celery, chopped 3 Carrots, sliced Thyme, a few sprigs Rosemary, a few sprigs 2 Laurel leaves 1 Bottle Red Wine (preferably Burgundy) 1 Glass Water (optional, to cover meat) 250g Smoked Bacon, diced 200g Mushrooms, quartered 15 Pearl Onions, peeled Potatoes (for serving)

Instructions Brown the Beef: In a large pot, sear the beef chunks in batches until browned. Set aside.

Sauté Aromatics: In the same pot, cook bacon until crisp.

Add chopped onions, celery, and carrots; sauté until softened.

Simmer with Wine: Return beef to the pot. Add thyme, rosemary, laurel, and pour in the red wine. Add water if needed to cover the meat. Bring to a boil, then reduce heat and simmer gently for 2 hours.

Add Final Touches: Stir in mushrooms and pearl onions.

Cook for another hour.

Serve and Impress: Serve hot with boiled or mashed potatoes.

29

Ben Adam

Key Account Manager

30

Alizée’s Greek Moussaka Preparation: 30 mins Alizée Nguyen

Key Account Manager

Ingredients Eggplants: 6 Potatoes (Optional): 5 Vegetable Oil: For frying Meat Sauce: Beef or Lamb Mince: 750g Red Onions (Chopped): 2 Garlic (Chopped): 2 cloves Chopped Tomatoes: 1 tin (400g) Tomato Paste: 2 tbsp Sugar: 1 tsp Red Wine: 1 glass Sea Salt, Freshly Ground Black Pepper Bay Leaf: 1 Cinnamon: A pinch (or one stick) Olive Oil: 1/4 cup Béchamel Sauce: Milk: 900ml Butter: 120g Flour: 120g Nutmeg: A pinch Egg Yolks: 2 Parmigiano-Reggiano/Hard Cheese: 100g Salt: To taste

31

Cooking: 60 mins

Indulge in the quintessential Greek Moussaka, a culinary masterpiece combining succulent beef mince, velvety eggplants, and a luscious béchamel sauce. Each layer is a testament to flavor and craftsmanship, baked to golden perfection. A dish that not only satisfies the palate but also demonstrates the art of fine cooking.

Instructions Prepare Eggplants: Remove stalks, slice 1 cm thick, season with salt, and leave in a colander (30 mins). Rinse, squeeze out water, pat dry, and fry until colored. Drain on paper towels.

Alternatively, for a lighter version, bake with olive oil (20 mins).

Prepare Potatoes (Optional): Slice 0.5 cm thick, fry or bake like eggplants, season with salt.

Meat Sauce: In a heated pan, add olive oil and sauté onions. Add mince, brown it, then stir in garlic and tomato paste. Deglaze with red wine, then add tinned tomatoes, sugar, cinnamon, bay leaf, salt, and pepper. Simmer (30 mins).

Béchamel Sauce: Melt butter, add flour to form a paste. Gradually add warmed milk, stirring to avoid lumps. Thicken over low heat. Off the heat, add egg yolks, cheese (reserve some for topping), salt, pepper, and nutmeg. Combine a spoonful with meat sauce.

Assemble Moussaka: In a buttered 20x30cm baking dish, layer potatoes (if using), half the eggplants, meat sauce, remaining eggplants, and béchamel sauce. Top with reserved cheese.

Bake: At 180C/350F for 60 minutes until golden brown. Let cool slightly before serving.

Serving Suggestion

Pair with a Traditional Greek Salad and a glass of wine for a complete dining experience.

32

Lucas’ Fried Chicken Donburi Preparation Time: 40 minutes Cooking Time: 8 minutes

Lucas Charlet

Enterprise Account Executive

Indulge in the ultimate comfort of Fried Chicken Donburi. A dish where fluffy white rice meets crispy, Japanese-style fried chicken, topped with fresh, shredded cabbage. The highlight? Lucas’ special homemade sauce that elevates this classic to a new level of deliciousness.

Ingredients For the Karaage (Fried Chicken): 300g Boneless Chicken Thighs (skin-on preferred) 1 tbsp Soy Sauce 1 tbsp Sake ⅛ tsp Black Pepper 1 tbsp Grated Garlic 1 tsp Grated Ginger 5 tbsp Potato Starch (or Corn Starch) Cooking Oil (for shallow frying) For the Sauce: 1 tsp Grated Ginger ½ tbsp Grated Garlic

33

1 tbsp Soy Sauce 1 tbsp Mirin 1 tbsp Sake 1 tbsp Honey 1 tbsp Water 1 tsp Rice Vinegar A pinch of Pepper For the Donburi: 2 servings Cooked Japanese Short-Grain Rice 70g Shredded Green Cabbage Finely Chopped Green Onions Red Pickled Ginger (optional) White Sesame Seeds Chili Threads (optional)

Instructions Karaage Preparation: Cut chicken into bite-sized pieces.

In a container, mix soy sauce, sake, pepper, garlic, and ginger. Add chicken, coat well, and marinate for 30 minutes in the fridge.

In a saucepan, combine ginger, garlic, soy sauce, mirin, sake, honey, water, vinegar, and pepper. Boil, then simmer for 1-2 minutes. Set aside.

Heat cooking oil to 160°C. Coat marinated chicken evenly in potato starch.

Fry chicken for 3 minutes per side, then increase heat to 190°C and fry for an additional minute on each side.

Drain on a wire rack.

Assembling the Donburi: Layer rice and cabbage in bowls.

Top with karaage, drizzle with sauce, and garnish with green onions, pickled ginger, sesame seeds, and chili threads.

34

Fanny Bernat

Head of Sales

Fanny’s Conchiglioni aux champignons Preparation: 20 minutes Cooking: 30 minutes

Each bite of these large, oven-baked pasta shells, overflowing with a rich mushroom blend, promises a bold and satisfying experience.

Ingredients 16 Conchiglioni pasta shells 300g fresh button mushrooms 1 finely chopped small shallot 3/4 tbsp. crème fraîche 1 egg, beaten 50g grated Parmesan cheese 2 tbsp. roasted pine nuts 2 tbsp. grated Gruyere cheese 1 tsp. chopped basil or parsley Olive oil, for sautéing Salt and freshly ground black pepper, to taste

35

Instructions Pasta Preparation: Boil a pot of salted water.

Add conchiglioni and cook following package instructions. Drain and lay out on a tray to prevent sticking.

Mushroom Mix: Finely slice mushrooms. In a pan, sauté mushrooms and shallot in olive oil. Season with salt and pepper. Add crème fraîche and simmer for 2-3 minutes.

Stuffing Creation: Combine the mushroom mix with egg, Parmesan, basil/parsley, and pine nuts. The mixture should be hearty, not smooth. Adjust seasoning.

Assembly: Stuff each conchiglioni with the mushroom filling.

Baking: Place stuffed shells in a baking dish.

Sprinkle with Gruyere. Bake until cheese melts and turns golden.

Serve Hot: Enjoy these delectable conchiglioni fresh from the oven, encapsulating the essence of OCUS innovative, bold, and irresistibly delicious.

36

37

JB’s Rouille de Seiche Preparation Time: 20 minutes Cook Time: 1 hour

Jean-Baptise Hugon

Chief Operating Officer

A dish that perfectly embodies the freshness and vibrancy of Sète's daily catch. This recipe transforms simple, quality ingredients into an impactful culinary experience.

Ingredients 1.8 kg Cuttlefish 1 Fresh Tomato 1 Crisp Onion 1 Clove Garlic 1 Bottle of Rich Tomato Pulp 1 Tomato Coulis 200 ml Premium Dry White Wine Saffron, a Bold Pinch Sea Salt and Cracked Pepper, to Taste

Instructions Prepare Cuttlefish: Slice cuttlefish into 1.5 cm strips.

Initial Cooking: In a robust casserole, cook cuttlefish under cover on low heat with a drizzle of olive oil for 5 minutes.

Flavor Building: Introduce finely chopped onion and garlic.

Season with salt and pepper.

Tomato Fusion: Add the fresh tomato, peeled, seeded, and cubed, along with the tomato pulp and coulis.

Wine Infusion: Pour in the dry white wine, fine-tune the seasoning.

Simmer to Perfection: Let it simmer for about 1 hour until the cuttlefish becomes tender. Infuse with saffron in the final moment.

Plating: Serve this culinary masterpiece with steamed potatoes or rice, and elevate with a side of aioli.

38

Kamel’s Grilled Cheese with Roasted Tomato & Capsicum Soup Cooking Time: 45 minutes

Savor the perfect blend of rustic and refined with this hearty meal. A rich, roasted tomato and capsicum soup pairs perfectly with a crisp, golden grilled cheese sandwich.

Ingredients For the Sandwich 8 slices bread 8 slices prosciutto 8 slices mozzarella or cheddar 2 tbsp unsalted butter 1/2 cup cooking cream For the Roasted Tomato & Capsicum Soup 4 large tomatoes 1 large red capsicum, halved, deseeded 1 brown onion, halved 1 garlic bulb, top trimmed 2 tbsp olive oil 2 cups broth (vegetable or chicken) 1 tsp fresh thyme leaves Salt & black pepper For the Basil Pesto:2 cups fresh basil leaves 1/2 cup Parmesan, grated 1/2 cup pine nuts 3 garlic cloves, minced 1/2 cup extra-virgin olive oil

39

Kamel Charafeddine

Financial Controller

Instructions Roasted Tomato & Capsicum Soup: Preheat oven to 400°F (200°C). Arrange tomatoes, capsicum, onion, and garlic on a lined baking sheet. Drizzle with olive oil; season with thyme, salt, and pepper.

Roast for 25-30 minutes. Let cool slightly, then transfer to a pot, squeezing out the roasted garlic.

Add broth. Blend until smooth. Stir in cream. Season to taste.

Basil Pesto: In a blender, pulse basil, Parmesan, pine nuts, garlic, salt, and pepper.

Gradually add olive oil until smooth. Adjust seasoning.

Grilled Cheese: Butter bread on both sides. Spread pesto, layer with prosciutto and cheese.

Grill until golden and cheese melts.

40

Desserts & Drinks Welcome to the Dessert and Drinks section, where we blend the art of culinary creativity with cutting-edge AI technology.

At OCUS, we're not just about savoring flavors; we're revolutionizing the way foodtech companies experience imagery. Our AI-powered API works tirelessly, enhancing images 24/7 with unparalleled precision and scale. Witness the transformative power of our automatic image enhancement: Image Aesthetics Enhancement boosts colors, contrast, and brightness Background Replacement adds uniformity Logo & Text Detection keeps your images clean and focused Human Detection ensures your food is the star, free from distractions Blurriness Detection & Restoration brings clarity and sharpness to every detail Framing Improvement centers attention on the heart of your dish Generative Backgrounds provide a consistent background for all dishes Outpainting and Inpainting seamlessly expand and refine your images Dive into this section for a taste of OCUS's expertise and experience how we're not just enhancing images; we're enhancing the way the world sees food.

Before

47

After background generation

48

Christophe’s Easy Bread Pudding Recipe Preparation: 1 hour Cooking: 50 minutes

Christophe Bruchansky

Senior Product Manager

Transform your day-old bread into a sumptuous dessert with Christophe’s Signature Bread Pudding Recipe. This dish blends simplicity with elegance, creating a creamy, vanilla-infused indulgence.

Ingredients Bread Pudding Base: 6 cups stale bread, cubed (choose from French, Challah, Brioche, or regular) 2 cups milk 3 large eggs 1 cup sugar 2 tbsp melted butter 1 1/2 tbsp vanilla extract 1 tsp ground cinnamon 1/2 tsp nutmeg Vanilla Sauce: 1/2 cup butter 1 cup sugar 1/2 cup heavy whipping cream 1 tbsp vanilla extract

Instructions Prepare Dish: Lightly grease an 8x8-inch baking dish.

Bread Layering: Place 1-inch bread chunks evenly in the dish.

Create Mixture: Whisk milk, eggs, sugar, melted butter, vanilla, cinnamon, and nutmeg in a bowl. Pour over bread, ensuring even soaking.

Resting Time: Allow the bread to absorb the mixture for 20-25 minutes.

Baking Preparation: Preheat the oven to 350°F (176°C). Bake the pudding for 50-55 minutes until it’s jiggly yet set, especially in the center.

Vanilla Sauce Preparation: As the pudding bakes, combine butter, sugar, cream, and vanilla in a saucepan over low heat. Stir until the sauce thickens.

Serving: Drizzle the warm sauce over the bread pudding and serve.

49

50

Cécilia’s Lazy Espresso Martini Preparation Time: 5 minutes

Cécilia Velon Tsoa

Key Account Manager A modern twist on a classic. It's the perfect blend of rich espresso and smooth vodka, topped off with a hint of coffee liqueur.

Ingredients 100 ml Vodka 50 ml Freshly Brewed Espresso Coffee 50 ml Coffee Liqueur Ice

51

Instructions Fill a shaker with ice to chill.

Pour 100 ml vodka, 50 ml freshly brewed espresso, and 50 ml coffee liqueur into the shaker.

Secure the lid and shake vigorously for 30 seconds.

Strain into a chilled martini glass.

Optional: Garnish with three coffee beans for a classic finish.

52

Alizée Nguyen

Key Account Manager

Alizée’s Charlotte aux Fraises Preparation: 45 minutes Cooking: 10 minutes Resting: 3 hours

This simple dessert combines airy ladyfinger biscuits with a luscious strawberry Bavarian cream a testament to the balance of elegance and simplicity.

Ingredients Ladyfinger Biscuits: 7 Egg Whites 75 gr (1/3 cup) Caster Sugar 4 Egg Yolks 100 gr (2/3 cup) Plain / All-Purpose Flour 100 gr (3/4 cup + 1 tbsp) Cornstarch

3 Egg Yolks 30 gr (2 tbsp) Caster Sugar 1 teaspoon Vanilla Paste 8 gr (1 tbsp) Gelatine Powder 350 ml (1 1/2 cup) Heavy / Thickened Cream Cake Filling:

Strawberry Bavarian Cream: 200 gr (0,4 lb) Strawberries

53

600 gr (1,2 lb) Fresh Strawberries 1/2 cup Strawberry Coulis or Sauce optional

Instructions Ladyfinger Biscuits: Preheat oven to 180°C. Whip egg whites to soft peaks, gradually add sugar to stiff peaks. Blend in yolks, flour, and cornstarch. Pipe batter to form cake base and edges. Bake 8-10 minutes.

Strawberry Cream: Blend strawberries, sieve, and heat with vanilla. Whisk yolks and sugar, combine with strawberry juice, cook till thick. Dissolve gelatine, mix into cream, cool. Fold in whipped heavy cream.

Assemble: Layer ladyfinger base and edges in pastry ring. Add half strawberry cream, diced strawberries, remaining cream. Top with fresh strawberries. Chill for 3 hours.

54

Susanna Eng

Community Marketing Lead

Susanna’s Lemon Poppyseed Cake Preparation: 20 minutes Bake: 60 minutes

Indulge in Susanna’s zesty Lemon Poppyseed Cake.

Perfectly balanced with the tang of fresh lemons and the unique crunch of poppy seeds, this cake is a delightful treat for any occasion.

Ingredients 1 cup buttermilk, shaken 1/3 cup poppy seeds (1.75 ounces) 1/2 pound (2 sticks) unsalted butter, at room temperature 1 1/3 cups granulated sugar 4 extra-large eggs, at room temperature 1/2 teaspoon pure vanilla extract 1/4 teaspoon lemon extract 1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons) 2 1/2 cups all-purpose flour 1/4 cup cornstarch 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2/3 cup extra virgin olive oil 5-6 tbsps freshly squeezed lemon juice, divided-Soak 1/4 cup poppy seeds for 2 hours in ~ 1 cup buttermilk

57

Instructions Make zest from 3 lemons (1/3 cup loosely packed) Combine zest with 1-1/3 cup granulated sugar and massage to release lemon flavor, until it looks like wet sand Whisk/beat 1/4 cup (1 stick) softened butter with sugar for 2 minutes Add 4 x-large eggs one at a time.

Add 1/2 tsp vanilla extract, and 1/4 tsp lemon extract Add buttermilk/poppyseeds and 56 tbsps fresh lemon juice Separately combine 2-1/2 cup all purpose flour, 1/4 cup cornstarch, 1/2 tsp kosher salt, 1 tsp baking powder, 1/2 tsp baking soda Add flour to wet batter, then add 2/3-3/4 cup mild EVOO. Stir well.

Pour into greased and floured bundt pan Bake at 350F for 60 minutes. Start checking at 50 minutes using wooden stick Remove from oven and allow to cool for 15 minutesThis cake pairs nicely with a marscapone based frosting!

58

59

Conclusion Just like the perfect recipe, creating impactful imagery requires a blend of innovation, expertise, and passion. At OCUS, we combine these ingredients daily to deliver AI-fueled visual solutions that impress and inspire.

This cookbook not only showcases our culinary favorites but also reflects our commitment to excellence in every snapshot, every campaign, every solution. We thank you for joining us on this flavorful journey and invite you to savor the taste of creativity and technology, blended to perfection.

Here's to cooking up success, together.

Bon Appétit!

60

Thank you