St. Louis Food Media Forum

FMFSpeaker

I’m pleased to announce that I am going to be a presenter at the second annual St. Louis Food Media Forum August 9 -11, 2013 at The Culinary Institute of St. Louis. The Food Media Forum is a super fun event that covers all aspects of food media including food writing, recipe adaptation, food blog design, social media techniques, marketing and a whole lot more. There are tons of great presenters for the forum and the list is a veritable who’s who of the St. Louis Food Community. In addition, there will be a keynote presentation by Aki Kamozawa and H. Alexander Talbot of Ideas in Food!

Read More
Salt and Pepper Shakers

Food Photography Tips: Using Salt and Pepper Shakers as Stand-Ins

If you’re shooting food for a commercial client, before you get to the actual shot you have plenty of time to prepare. You start by building your set and lighting scheme, you get your camera set, and then, using a stand-in dish, you tweak every detail until everything is exactly the way you (and the client) want it to be. Then the stylist prepares the “hero” version of the dish and you shoot it while everything is hot, perfect and beautiful. When shooting an editorial assignment, however, you usually don’t have that luxury.

Read More

On-Assignment: St. Louis Magazine’s 50 Best Dishes

There is a lot of really excellent food in St. Louis, but with my work schedule I don’t get to eat out as much as I would like. The great thing about being a food photographer though is that you get exposed to all sorts of great food that you might not otherwise simply by shooting assignments. This is the case when I got a call before the holidays in December from the art director at St. Louis Magazine, asking me to shoot several of the dishes in their 50 Best Dishes in St. Louis feature. I got to check out seven restaurants in the St. Louis area, and only one of them was a place I’d been before. I love exploring new places, and the project was a lot of fun.

[hr_padding]

Food Photography Lighting Techniques

The brief for this project was simple: an overhead shot of each dish on a smooth, non-textured white surface with the goal of a studio-style shot on location at each individual restaurant. When you start to think about doing a series in this way, there are a number of factors that make this slightly more complicated than it sounds.

[hr_padding]

The Surface

For starters, I was going to be photographing each dish in a different restaurant, so I couldn’t depend on having a smooth white surface handy to shoot on. This meant I had to bring the surface with me. So what surface would be best for something like this? Well, it needs to be inexpensive, durable and portable. In addition, since I like to get sloppy and spill some food on my surface while shooting it also has to be easy to clean. I ended up going with a piece of panel board from Home Depot at the bargain price of $12.97. This stuff is great. It is super durable, doesn’t stain or scuff, and is super cheap. I also use the same stuff for a slightly reflective floor surface when I do white seamless work.

Lighting and Equipment

The next challenge was lighting. Some of the restaurants had good windows and therefore good natural light,. But unfortunately it was December, and there isn’t much good light, and it was a dark and rainy week to boot. When possible I shot the dishes using natural light, but when natural light wasn’t available I substituted window light with a Canon 580Ex II speedlight and a large shoot through umbrella placed near the subject. For both natural light and artificial light I used both a large collapsable reflector along with a smaller white foamcore bounce card for fill.

[hr_padding]

Strategy

Since I was only shooting seven of the fifty dishes, and since my shots would be paired with the work of other photographer who probably got the same brief as I did, I felt it was even more important for my shots to be consistent.

The first shoot in the series had great natural light. I used this one as a model for all of the other shots in the series. Based on that shot, I made sure that my key light came from the left in each shot, and from roughly the same angle. Since I was supplying my own surface and could shoot with either natural or artificial light, it didn’t really matter where in the restaurant I set up. By playing close attention to details, I was able to get that consistent studio-shot look at each location.

Curry Chicken at Bobo Noodle House in St. Louis for St. Louis Magazine

It was an awesome project to be part of. If you haven’t already, grab the latest copy of St. Louis Magazine for the lowdown on their choices for best dishes in St. Louis!