Don’t Eat The Props

I never would have guessed that I would be a professional food photographer and stylist. I’ve always gravitated towards people and dramatic costumes and makeup as my muses. I quickly learned that I can have just as much creative flair with food and, also have a subject that doesn’t talk back or cancel a session. It does, however, expire.

My advice to those starting out is to find and make as many of your props and surfaces as you can. You also don’t need brand new equipment or gear. If you do your research, you can find good deals on used equipment or even rent before you buy to see what you like. Some of the surfaces I like to shoot with the most are ones I’ve made myself. They are also guaranteed to be unique.

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Don’t Eat The Props by Lauren Lear

more in The Big Photo E-Zine at The Photographer Academy

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The Art of the Snack

A Greek Feast for the Tastebuds
Greek Sneek is tucked away down a hallway reminiscent of the maze of narrow streets in the old country. The entryway passes through the wine room before opening into a white brick barrel-vaulted dining room.

Greek Sneek believes that eating, drinking, and toasting loudly is the best way to fulfill your moral obligation to maximize pleasure.

Greek Sneek serves Greek and Mediterranean cuisine created by executive chef, William DeMarco, along with hand-crafted Greek cocktails, inspired by native spirits, in addition to Greek wines, beers and Ouzo selections. Greek Sneek is a Morton Group restaurant.

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The Art of the Snack
A Greek Feast for the Tastebuds

more in Athleisure Magazine
at issuu

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Pink Lady® Food Photographer of the Year

Open to professional and non-professional, old and young, the Awards celebrate the very best in food photography and film from around the world.

The categories cover the full cultural range of the depiction of food in society – there is something for everyone. From styled food for magazines to images of families eating together in celebration of religious festivals, from depictions of the realities of food production to food growing in its natural setting.

Pumpkins At Sunrise
1st Place Andrew Newey, United Kingdom
Food in the Field Category
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Harvesting Gold
1st Place Kazi Mushfiq, Bangladesh
Bring Home the Harvest Category
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Preparing For The Nightshift
1st Place Tiree Dawson, United Kingdom
Champagne Taittinger Wedding Food Photographer
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Cauldron Noodles
1st Place Jianhui Liao, China
Food for Celebration Category
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Tarte Tatin With Thyme
1st Place Nick Millward, United Kingdom
Marks & Spencer Food Portraiture
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more at Pink Lady Food Photographer of the Year

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Bon Appétit by Artur J. Heller

Food Photography by Artur J. Heller
Graphic designer, photographer. Very creative and independent. 23 years experience in DTP, design, photography. Running own graphic design studio. I like challenges and hard work that brings great results. I manage well working under pressure when it comes to deadlines. No project is too small or too big.

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Bon Appétit by Artur J. Heller
more at Camerapixo

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Capture drool-worthy photos of your favorite foods with these photography tips.

Take a moment to play around with basic photo framing: the rule of thirds, S curves, leading lines, diagonal lines, and symmetry versus asymmetry. Certain foods may look beautiful when arranged on a simple plate, while other foods take on a new form if you fill your frame with an extreme close-up. On the opposite side of the spectrum, you don’t have to fit everything in your photo every time. Let your viewer’s imagination run wild by choosing to share just a part of your seven-course spread.

Natural lighting is good, but natural lighting with a hazy filter is even better. Always aim to shoot outdoors during golden hour or use translucent curtains to filter intense light through windows. Also, don’t be afraid of shooting at a high ISO (400 – 1600) to get an artfully grainy shot. If neither of these options are available, use a camera with manual settings to adjust exposure or a lens with a fast aperture that captures more light when shooting delectable dishes in low light areas. Just leave the flash off.

A perfect image is all in the prep. This could mean work-in-progress shots of diced vegetables on a wooden board or fruit sitting in a harvest basket waiting to be baked. Use ingredients to add character and texture by creating imperfections like overflowing sauces, dollops of cream, herbs, crumbs, and grains of sea salt. Again, think about the depth of your photo and focus on various ingredients to see what yields the best shot.

I always say that composition is 51 percent of a photo, editing is 49 percent, and lighting is 100 percent. Lighting is everything. Think about what a camera is: it’s a box that lets in light. Beyond that, composition is the foundation of your photo. Because composition is based on universal visual principles, it’s the thing that’s going to make your photograph universally appealing. That being said, editing is the thing that’s going to make your photograph even more attractive. Basically, think of composition like bone structure and editing as your makeup.

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Capture drool-worthy photos of your favorite foods with these photography tips.
more at Olympus

Photographie culinaire par Kai Schwabe

Kai Schwabe se spécialise depuis plus de 20 ans dans le genre de la photographie culinaire. Il affirme qu’avec ses photographies, il joue avec les sens et crée de délicieuses photographies pour des entreprises bien connues de l’industrie alimentaire. En fait, si vous regardez ses photos, l’imagination vous fait une blague et vous pouvez presque sentir la pizza ou le café. Vous avez forcément un appétit.

Ses travaux comprennent la prise de recettes et l’élaboration de recettes, des alambics alimentaires, des photographies de boissons, des films sur les aliments, des emballages et d’autres supports publicitaires. Il suffit de jeter un coup d’œil dans votre propre réfrigérateur ou congélateur pour savoir que Kai Schwabe ne manque dans aucune cuisine.

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Photographie culinaire par Kai Schwabe
via datacolor