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07/30/2005 09:53:56 AM · #1 |
A friend of mine is opening up a personal chef business and has asked me to do a Web site & flyer for her. So here's my request for any advice the DPC collective might have to do a good job for her. I figure simple, white plates are best to shoot food on, but what colours are good for the tablecloth? I fear I'd have trouble doing a decent job of a white plate on a white tablecloth.
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07/30/2005 09:55:51 AM · #2 |
| Red, bold strong great contrast but it also depends on the food colour. |
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07/30/2005 10:32:23 AM · #3 |
White plates actually make it more difficult. In any case you friend should be acting as your "food stylist" and setting the food up to her standards. White tablecloith likewise produces problems of blown-out areas.
Worth noting; as a rule, we shoot food BARELY cooked; the goal isn't to make it edible but to make it look good. Green beans, for instance, would be blanched for a few seconds (5 maybe) in boiling, heavily-salted water to intensify the green color. Steaks would be seared but not finished. If you wanted to slow slices of meat off the body of the cut, you might be working from 2 different pieces.
"Sauces" are usually completely artificial; usually, they are mixed up out of stuff that "looks" good and is stable, but not edible. A hollandaise, for instance, is NOT stable for long, and a mayonnaise with saffron oil mixed in will look the same and last longer on shooting.
A spray bottle with a glycerin solution in it may be used to mist the food with tiny droplets of "water". Ice is plastic prop ice, not the real thing.
Here's one of Jacqueline Buckner's pages; she's a "food stylist". Note the absence of white :-)
//www.food4film.com/editorial.htm
Robt.
Message edited by author 2005-07-30 11:00:03.
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07/30/2005 10:58:49 AM · #4 |
By the way in the UK (not sure about elsewhere) it's illegal to advertise a dish or product using anything else but the actual product itself.
For example, diluted Cola looks just like champagne and is much cheaper, but if you're selling champagne you must use the exact product. Same with things like soup. You must use the exact soup from the tin you are advertising, even if it means taking out and washing each individual pea or carrot. You can't just use fresh veg that would look more appealing... not sure if this applies to you though.
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07/30/2005 11:04:02 AM · #5 |
Originally posted by Konador:
By the way in the UK (not sure about elsewhere) it's illegal to advertise a dish or product using anything else but the actual product itself.
For example, diluted Cola looks just like champagne and is much cheaper, but if you're selling champagne you must use the exact product. Same with things like soup. You must use the exact soup from the tin you are advertising, even if it means taking out and washing each individual pea or carrot. You can't just use fresh veg that would look more appealing... not sure if this applies to you though. |
Very similiar advertising laws in Australia unless you put in a disclaimer. |
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07/30/2005 11:04:57 AM · #6 |
Originally posted by Konador:
By the way in the UK (not sure about elsewhere) it's illegal to advertise a dish or product using anything else but the actual product itself.
For example, diluted Cola looks just like champagne and is much cheaper, but if you're selling champagne you must use the exact product. Same with things like soup. You must use the exact soup from the tin you are advertising, even if it means taking out and washing each individual pea or carrot. You can't just use fresh veg that would look more appealing... not sure if this applies to you though. |
Not going to apply to sliipy's friend as she is marketing a service, not a product.
Robt.
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07/30/2005 11:11:49 AM · #7 |
| also there are laws here. it's some kind of percentage like the ice cream trick- must be at least 60% ice cream & 40 %lard but I don't remember the actual numbers's |
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07/30/2005 12:20:58 PM · #8 |
Originally posted by bear_music:
White plates actually make it more difficult. In any case you friend should be acting as your "food stylist" and setting the food up to her standards. White tablecloith likewise produces problems of blown-out areas.
Worth noting; as a rule, we shoot food BARELY cooked; the goal isn't to make it edible but to make it look good. Green beans, for instance, would be blanched for a few seconds (5 maybe) in boiling, heavily-salted water to intensify the green color. Steaks would be seared but not finished. If you wanted to slow slices of meat off the body of the cut, you might be working from 2 different pieces.
"Sauces" are usually completely artificial; usually, they are mixed up out of stuff that "looks" good and is stable, but not edible. A hollandaise, for instance, is NOT stable for long, and a mayonnaise with saffron oil mixed in will look the same and last longer on shooting.
A spray bottle with a glycerin solution in it may be used to mist the food with tiny droplets of "water". Ice is plastic prop ice, not the real thing.
Here's one of Jacqueline Buckner's pages; she's a "food stylist". Note the absence of white :-)
//www.food4film.com/editorial.htm
Robt.
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Does DPC have an MVP award for individual photographers? I swear, Robert has more good advice on the subject of photography... I've learned probably a dozen rock solid tips from him alone!!
Message edited by author 2005-07-30 12:22:48. |
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07/30/2005 12:44:18 PM · #9 |
brther bear is correct with his tricks.
one more thing however, if you intend on using lights, and I think you will be, the heat will wilt, melt, and discolor the food. Professional food stylists always have twenty of everything to back up what is being shot.
Make sure the styled food is away from the craft service table, its a good way to get sick if there is a mix up.
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07/30/2005 01:27:33 PM · #10 |
Two bits of advice. Well, three.
Shallow DOF and diffuse your light any way you can.
I have a few food shots in my portfolio which are ok at best. I needed better lighting for starters and that shows through loud and clear.
I like daylight food shots with earthy tones and nice pastels in the background.
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07/30/2005 01:31:06 PM · #11 |
Originally posted by aboutimage:
Does DPC have an MVP award for individual photographers? I swear, Robert has more good advice on the subject of photography... I've learned probably a dozen rock solid tips from him alone!! |
That's kind of you to say, but all that makes me "special" is that I earned a living as a commercial/architectural photographer for more than 25 years and I'm not shy about pontificating. I'm sure there are many here that can put my knowledge to shame in any individual area. I might be a candidate for the "jack of all trades" award, I'm not sure, but I KNOW I'm in the running for the "master of none" title.
R.
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07/30/2005 01:39:31 PM · #12 |
Originally posted by bear_music:
That's kind of you to say, but all that makes me "special" is that I earned a living as a commercial/architectural photographer for more than 25 years and I'm not shy about pontificating. I'm sure there are many here that can put my knowledge to shame in any individual area. I might be a candidate for the "jack of all trades" award, I'm not sure, but I KNOW I'm in the running for the "master of none" title. |
Well, pontificate away, my friend. I'm learning at a prodigious rate, thanks to this site (and you).
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07/30/2005 01:58:08 PM · #13 |
| One food stylist uses this trick to create wispy amounts of steam, she soaks a tampon in hot water and places it strategically on the plate or amongst the food. A bit odd, but it works. |
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07/30/2005 02:36:28 PM · #14 |
Originally posted by aboutimage:
Originally posted by bear_music:
That's kind of you to say, but all that makes me "special" is that I earned a living as a commercial/architectural photographer for more than 25 years and I'm not shy about pontificating. I'm sure there are many here that can put my knowledge to shame in any individual area. I might be a candidate for the "jack of all trades" award, I'm not sure, but I KNOW I'm in the running for the "master of none" title. |
Well, pontificate away, my friend. I'm learning at a prodigious rate, thanks to this site (and you). |
I noticed that this picture is an example ( I think) of
Raking Light which shows texture, and I learned that from Bear in the Natural Light forum
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07/30/2005 02:39:42 PM · #15 |
Originally posted by heatherd:
One food stylist uses this trick to create wispy amounts of steam, she soaks a tampon in hot water and places it strategically on the plate or amongst the food. A bit odd, but it works. |
....Slippy makes mental note...
steak
mayonnaise
saffron oil
glue
lard
green beans
glycerin
meat thermometer
spray bottle
colored fabric
...Tampons
Message edited by author 2005-07-30 14:40:31.
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07/30/2005 02:41:14 PM · #16 |
Originally posted by VinceDoss:
Originally posted by heatherd:
One food stylist uses this trick to create wispy amounts of steam, she soaks a tampon in hot water and places it strategically on the plate or amongst the food. A bit odd, but it works. |
....Slippy makes mental note...
steak
mayonnaise
saffron oil
glue
lard
green beans
glycerin
meat thermometer
spray bottle
colored fabric
...Tampons |
Well, if he's married, it's not such an unusual shopping list... |
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07/30/2005 03:17:37 PM · #17 |
You might look into buying something like a Lowel Ego. It's inexpensive and will do well in close with food or at the very least used as a fill to remove shadows.
I bought one for under $100.
Message edited by author 2005-07-30 15:20:13.
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08/02/2005 08:50:31 AM · #18 |
Wow, thanks for all the advice guys! There's no big hurry on this project, so I'll have plenty of time to fool with it. Keeping this thread 'watched' for reference.
P.S. Though I'll do my best for my friend, I don't think either of us are expecting perfection.
Cheers!
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