Food Photography Q & A

Food photo of peach

Food Photography Q & A

I need your help!  I’m adding a Q&A section to my food photography blog, and to be honest, I’m a little “out of touch”.  So if you have any questions you’d like to ask a professional food photographer, I’ll take the time to answer it on my blog so others can benefit too.  If you’re okay with that, please go to my blog and leave your question in the reply area below the post.  I may not get to your question right away, but I will get back to it.  I might even answer it on a video… :o)

I’d be glad to answers on:

  • The business of food photography
  • Food photography techniques
  • Food styling (even though I’m not a food stylist)
  • Tips and tricks
  • Propping
  • Lighting
  • Camera Stuff
  • Lens Selection
  • Angle Selection

Anything you can think of, I’ll try to get you an answer… AND, if you’d like to receive a notification when any answers are posted, just subscribe to my mailing list and I’ll drop you an email when I make a post.  I promise not to sell your info or spam you. :o)


  1. Marie-Christine Beaudet · November 5, 2014

    Is it essential to own a macro lens to do professional food photography?

    • Michael Ray · November 5, 2014

      Great question! Since you wee the first to ask, you’ll be the first question answered. Check back her at 9:00 on Monday morning, and if you sign up for the mailing list, I’ll drop you an email if it’s posted earlier… Thanks!

  2. Michael Ray · November 5, 2014

    Simi JoisWrote – My question : how important is post processing to the final look of the image.

  3. Rob · November 5, 2014

    Hi Michael,

    When photographing wine bottles, what are your tips for lighting them? I’ve heard some photographers use softbox light panels on each side of the wine bottle to give good dimension to the bottle. Is there one particular method that works better then another?


  4. Michael Ray · November 6, 2014

    Jeff Parker

    Owner, Food Crew Culinary Media

    What is your preferred lighting set up for shooting food?
    Which is better lighting for a beginning photographer to invest in? Umbrella lights or soft boxes?
    What lens do you shoot with for food? 50mm macro or 100mm macro?

  5. Jerry Deutsch · November 6, 2014

    What is the difference between editorial and commercial food photography from a business point of view. Can a photographer comfortably do both? Are there differences in how you pursue each of these clients?

  6. Simi Jois · November 8, 2014

    Do you have to learn about artificial light ?? How do you learn about artificial light without investing money in the gear?

    • Michael Ray · November 8, 2014

      Na… If you’re going to be a professional, you need to have the gear and practice with it… A LOT! What would happen if you’re hired to shoot somewhere and they didn’t have any windows???? Professionals have to come away with the goods, ALL THE TIME.

  7. Michael Ray · November 11, 2014

    Eugene Langan


    Eugene Langan

    at Eugene Langan Photography

    You are needy Michael! Here are a couple of questions:
    What is your trickyest food type to photograph. For me mashed potato for example – bringing up detail and texture without burning it out. Mince meat dishes never get me excited either.
    You spend all that time and care and it still looks like mince meat.
    Bubbles – lovely but challenging. How do you produce bubbles in drinks?
    Best of luck with the site. And well done on all your output. Phew!

  8. Linda · November 24, 2014

    I’m currently building my food photography port and would like some advice on how to find and develop good business relations with new clients. Whether it be for food businesses or editorial for magazines etc, I’m not sure where to begin with identifying and establishing a client list.
    I appreciate any advice on this.


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