I’m Baaaaack! Sorry for the hiatus, but I’ve been busy and haven’t had a chance to post much of anything interesting in the realm of food photography. Not all assignments produce portfolio quality images. I’ve been really busy, but a lot of the shooting has been bread and butter type work, shooting outline food shots…
On Friday, we completed a four-day food photography shoot of cakes and now have about a hundred flavors to distribute to friends, family, and various charities throughout Pittsburgh. The shoot wend really well and I’m hoping the clients are as happy as I am with the results of our efforts. Usually four-day shoots end up…
In commercial food photography, you need to adhere to a client’s layout, no matter how loose. I this shot, I had to compose to a 5 x 11 dimension, so things look a little strange when I’m shooting. But it all works out in the finished product.
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…
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…
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…
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?)…
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…
Food Photos like this are a little tricky. What’s cool about them is the the “scale” of the props, but without some kind of reference, that everyone can recognize, then the shot just doesn’t communicate the the reason the shot is cool in the first place. Also, on a side note, I have to say…
I did an ace cream shoot yesterday for Rich’s. one of their new ice cream cakes. Ice Cream is really tough to shoot, if you haven’t tried it yourself, but we got some really nice shots, and I wanted to share them with them with you. But when I asked if I could make a…
