how to think like a food photographer part 1

Who doesn’t love food photography? Wonderful creations designed to satisfy our stomachs can be demanding photographic subjects but, when done correctly, they can be very rewarding visually.

Food photographers (the good ones) approach their subjects using all of their senses. While there’s no way (yet) to impart smells in a photograph, proper technique can capture the color, texture and dimension of a freshly prepared dish. A truly successful photograph aims to take the viewer to the place and time of image capture, to the moment the dish was plated.

Let’s examine an image my studio, Daylight Photo, captured during a special event featuring twelve of Cincinnati’s premier chefs: 1 Night, 12 Kitchens, 2007. This is a photograph of Braised Short Ribs of Beef with Celery Root Purée.

It’s important to work quickly because food can fade (wilt or dry) without notice under photo lights. We always have all lighting prepared in advance of putting the dish on the set. If possible, use a stand-in dish to test lighting prior to getting the ‘hero’ dish. The stand-in may be a less than perfect, expendable example created earlier by the chef.

The things that can go quickly here and the reason for our urgency:

1. The greens on top are delicate and won’t hold up forever. If possible, have extras on hand. We have tweezers handy to make quick, delicate adjustements. Trying to adjust these tiny elements by hand can be frustrating and inaccurate, to say the least.

2. Meat can dry quickly, have something available for basting to preserve glisten. We have eyedroppers and basters available and may also use artificial means to create shine, using water, oil, or glycerin. In this case, though, it’s best to go with what is there, native and available: the broth surrounding the Ribs.

3. And, lastly, I can see that the broth may evaporate quickly, leaving a thin, dark, dry ring at the top of the liquid level. Q-tips and paper towels are used to clean up these little rings.

These are the things we will immediately identify as needing attention. In tomorrow’s post I’ll share additional considerations when photographing food. For complete information on food styliing I highly recommend the book Food Styling for Photographers: A Guide to Creating Your Own Appetizing Art, it’s a wonderful resource for both stylists and photographers.

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