Food Photography

Wobbler

Wobbler

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Dan
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A friend of mine is a chef, and he wants me to do some shots of his dishes, all plated up and ready to serve. He's quite a high level chef, Michelin recognized etc They will be used on his restaurant walls, website, and he also teaches cooking at a Novelli school, where they will also be used. I will be eating in his restaurant gratis for a very long time...:D

Anyway...I'm a portrait photographer. I take photos of people, not pan seared scallops!!! He knows this, and I've told him that he should use a specialist food togger if he wants TOP quality images...but same old story, he doesn't want to pay a top pro, would rather use someone he knows, get it a bit cheaper and compromise on the quality :thinking:

I know I won't produce images as good as a specialist, but if I'm going to give it a go, I want to give it a proper go, try and produce something of a reasonable standard. Now, I've done a little reading about lighting etc - the main opinion being to light it from behind and fill with little mirrors...but anyone have any useful tips/advice? What should I be looking for in a good quality food pic?

Should I shoot it macro, or will that be overload? Set the plates on a white bg, or set them up at a table with cutlery etc?

I need some inspiration boys and girls, and I need some ideas too!
 
If he's really that good a chef, then he really ought to get a specialist to take his photos. It's a completely different discipline, and MUCH harder than it looks; you need to worry about the accessories, presentation,etc as well as the lighting, lens choice, camera angle etc. Grab a copy of Waitrose Food illustrated and take a look at it - that's the kind of standard a top chef should be looking for.

Send a PM to glitch on this forum. He's the top man for food that I've come across.
 
StewartR said:
If he's really that good a chef, then he really ought to get a specialist to take his photos. It's a completely different discipline, and MUCH harder than it looks;
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I know, and I've pointed this out...at great length lol...and used the comparison that a chef who produces amazing French cuisine cannot necessarily produce amazing Indian cuisine...he say's he understands all this but still wants me to do it.



StweartR said:
you need to worry about the accessories, presentation,etc as well as the lighting, lens choice, camera angle etc. Grab a copy of Waitrose Food illustrated and take a look at it - that's the kind of standard a top chef should be looking for.

Send a PM to glitch on this forum. He's the top man for food that I've come across.
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Will do. Thanks for your help. :)
 
try it, get some decent looking food at home, grab a few speedlights and a reflector and have a play, if you can make it work then you can do it for him if not you best cry off ;)

this was my first try out
 
I can only offer inspiration here rather than advice. Giuseppe Parisi is a great digital matte painter but does some great food shots, albeit Italian dishes...

http://www.flickr.com/photos/roger_taylor_85

He gives strobist info for each of his shots.

Hope this helps.

Scott

ps. He's a great guy and very approachable if you need more info
 
Hi, I'm in a similar situation and have been asked to take pics for my local pub for their website and for the chef personally. Have you taken the pics yet? How did it go? Can you offer me any advise?x
 
david1701 said:
grab a few speedlights and a reflector and have a play,
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Exactly what you don't want! The simpler the lighting the better - one big soft light - preferably natural window light will work much better (with reflectors if needed). For inspiration and to see how it's done - look at any Jamie Oliver book and the website of his chosen photographer David Loftus. http://www.davidloftus.com/
 
Very specialist area. I mean it's not just the photography but also how the prepare the food. They do all kinds of tricks to make it look its best. I can't offer any tips but I'd be really interested in seeing the results.

Found this site

awp said:
Exactly what you don't want! The simpler the lighting the better - one big soft light - preferably natural window light will work much better (with reflectors if needed). For inspiration and to see how it's done - look at any Jamie Oliver book and the website of his chosen photographer David Loftus. http://www.davidloftus.com/
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I don't know how you can make a sweeping statement like that. The type of lighting needed depends on the subject, surface type, mood you want to convey and a myriad of other considerations - like it does in all photography.
 
Speak to the chef about what he wants, regarding set ups (simple white dish, dressed table, etc, etc).

The KISS principle applies as always, especially if it's an area that's new to you. So, like Andrew, I would suggest natural light is the way to go wherever possible. Unless you have access to a nice studio. Note, food can get very fiddly, very quickly.

One main point, hot food has to be shot hot to look good. With some dishes that can mean you have about a minute or less to get the shot before things start falling apart.

Besides that, you'll be wanting a good food stylist, unless your chef is up to the job, and available. Oh, and patience, lots of patience.

Good luck, and enjoy. Personally I hate shooting food, it's much better for eating.
 
Never tried but, being Nikon based, I'd be tempted to have a play with the old 70-180 micro and 85 PC (perspective control/ TS).
 
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