Monthly:April 2012
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 […]
Once upon a time, I went a birthday dinner of a friend at Grand Sichuan in New York City. There were about ten people in attendance and the meal consisted of a giant pot of simmering broth over a table side propane burner into which we dipped all manner of delicacies both familiar (raw vegetables, beef, pork) and unfamiliar (fish balls, tripe, dried bean curd, unidentifiable sea food). We devoured our meal, sweating and coughing at the intense heat generated […]
Last month right before the print deadline, I squeezed in a quick shoot with Chef Wes Johnson for Feast Magazine. I met Wes at his downtown loft for an impromptu portrait session right before he was scheduled to head off on a “barbecue road trip.” I kinda wish I would have had the opportunity to tag along for that one!
Working with raw foods can be an interesting task, mainly because you need to create drama and interest without having a fully cooked dish to work with. When shooting raw foods or ingredients it is particularly important to start with really beautiful subjects. As I mentioned in my last post about the bitter melon, I have been working on a series of images that focus on exactly that: really beautiful food. Things to remember when designing a food photograph: color, […]
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