Shooting Ice Cream…

Posted in Food Photography by admin on Sep 22, 2013

As a food photographer, shooting real ice cream is probably the toughest things to do. If I had to recommend just how to make the job easier, here’s what I would recommend.

1. Make the studio as cold as possible.

2. Work really, really, really fast.

3. Prey a lot…

I just finished a four day ice cream shoot and I’m still cold. I rented 13 freezers, besides the three I already own, and that was just barely enough for all the product.

It was a tough job, but all’s well that ends well, and I must admit, the job turned up very nicely…


Pgh Food Photography

Posted in Food Photography by admin on Sep 16, 2013
ham sandwich food photo, shot in Pgh studio

Ham sandwich food photo, shot in Pgh studio

Here are some photos from a recent project, nothing too exciting, but still pretty nice.

This week, I’m photographing ice cream cakes (all outlined photos). Four days of shooting ice cream! I’m so glad it’s not 90 degrees out any more, like last time…

group food photo

Here's something I like to do for my personal facebook page. Just a little self-entertainment... :o)

Food Photography of Roasted Red Pepper Dip

Posted in Food Photography by admin on Sep 06, 2013
Food Photography of Roasted Red Pepper Dip

Food Photography of Roasted Red Pepper Dip

Here’s a food photo from a recent shoot. I’m pleased with the lighting on the dip, but in hindsight, I think I’d liked to have brightened up some of the secondary food items. Oh well. live and learn. It’s part of what makes food photography so much fund and so challenging.

I also am pleased with the napkin placement and the use of negative space, in the composition. I know, it doesn’t seem like much, but to me, it’s pretty important. If you’re new to food photography, you probably don’t realize that EVERYTHING in the shot has been considered, if not intentionally placed exactly where you see it. Pretty much every fold, wrinkle, reflection and crumb, is there because the team wanted it there… This may not be true of editorial food photography, but in commercial / advertising food photography, it is.

Depth of Field Control

Posted in Food Photography by admin on Sep 04, 2013

In food photography, it’s really nice to have the ability to control the depth of field, not just the amount of it, but also the direction… Here’s an example of a food photo, from today’s shoot, where I laid down the plane of focus so that the tops of the mousse’s (should I say meise?) so that the base’s go soft and out of focus, giving the shot a little more interest than it would of otherwise… That’s why I prefer to shoot food with a view camera, because it allows me to control focus, but perspective too.

Just laying…

depth of field food photo sample

In food photography, controlling depth of field is a useful tool

It’s the little things…

Posted in Food Photography by admin on Sep 03, 2013

Food Photography - The Little Things

In professional food photography, it’s the little things that make the difference…

I can’t tell you how many times novice photographers have asked me the question “ What’s the best way to light food?”, and I always reply, it depends… And it does. It depends on what way the food faces in the photo, what else is in the frame, the food itself, and about a hundred other factors.

The pasta photo above is a great example of what a difference good lighting makes in food photography. I’m not saying this is a really great portfolio shot, even though I really do like it, but I am saying that the lighting is very good. IMHO :o)

One of the first things you realize as a professional food photographer, is that the viewer’s eye usually goes to the brightest thing in the composition, and in food photography, that’s usually the plate. One way to lessen that affect is to keep the main light low, so that the top of the plate doesn’t get too much light and get too bright, making it the brightest thing in the photo. Keeping the light low also has the added benefit of adding more texture to the food, but “scraping” the light across the surface of any horizontal food surface. With this mound of pasta, that’s not really the case, but if I were shooting something flat like steak or chicken, then you’d really notice the added texture.

Notice how the rounded edge of the plate is actually brighter than the top of the plate and how you can see the dip in the plate’s handle area. I think this adds interest to the shot, while lessening the brightness of the white plate. It’s subtle difference to most viewers, but to the trained eye, it’s a huge one… What do you think?