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04/19/2010 04:41:03 AM · #1 |
I have a shoot coming up tomorrow of a chef and three of her dishes. Not a huge deal as it's just for our resteraunt on post to be used for post cards. I'm doing it on work time for work. Anyway, I digress. Any sugestions on shooting food? I have two SB800 strobes with brollies and multiple other flashes I can fire off camera but I prefer to shoot in natural light if possible.
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04/19/2010 05:25:29 AM · #2 |
| I do emphasize a lot of plates, background and stuff, often times going for a very simple approach with white plates and shot high key; people seem to like that a lot more too. I usually shoot with natural light, rarely using flashes to fill in dark areas or to create dramatic effects but again, since I tend to keep it simple, there's not need for all that. |
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04/19/2010 10:58:17 AM · #3 |
Originally posted by david1707:
I'm doing it on work time for work. |
Please note that this would almost certainly constitute a "work for hire" and that the restaurant owner will own the copyrights on the photographs unless you make a prior written agreement to the contrary. |
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04/20/2010 04:17:27 AM · #4 |
Thanks General. Yes, our MWR department will have the rights to the photos.
Thanks Mario. |
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04/20/2010 08:07:10 AM · #5 |
In general, because a lot depends on the food and look you're going for, shoot close, low, and backlight with reflectors or mirrors to redirect the light to the viewer side of the food. Shooting close and low will reduce the propping required because often that adds (or detracts if not done well) almost as much as the actual food to the whole of the shot.
Some people like to shoot from the eaters eye point of view. I find this angle very boring and instead like to get low and often at an angle to add a dynamic. Small lights emphasize texture. Natural light is fine, but it's soft. If you want to show the textures of the food, you should light it, usually from the side, just kissing the textured surface. Usually you'll want a light with a modifier to control spill for this (you can make a snoot for your SB-800 from a cereal box ;) ).
Controlling the light and putting it where you want it is one reason why the pros light the food artificially. A dish can have multiple lights and multiple mirrors and reflectors lighting it. The lighting (and food styling) are two of the reasons most feel food photography is the most challenging discipline to master.
Oh and the food has a very short window where it looks fresh, make multiple dishes.
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04/20/2010 09:05:34 AM · #6 |
Somebody asked the same thing (about just the food) not long ago.
Here's the thread with lots of other people posting.
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04/20/2010 10:59:56 AM · #7 |
Natural light is probably the absolute, best way to go if you have enough available. My best friends, that I do a lot of shooting for just released Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking and every image (taken by one of the best in the business) was shot in natural daylight, basically with ONE reflector and the images are beautiful. The two images above I shot last Friday, indoors, at a table in the front of the restaurant, right next to a huge window with one round silver reflector and a very small hand-held silver reflect for a little extra help...also shot hand-held, fwiw so I could move around to get different angles quickly.
As a few people said back/side lighting, depending on the height of the food works best. If you absolutely have to light the scene, use a soft box and "create a window" where the light feathers down over the food and reflect light back into the shadowy areas.
Message edited by author 2010-04-29 16:31:36. |
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04/21/2010 03:48:23 AM · #8 |
| I did the shoot yesterday. They wanted the whole table included. I also did some shots of the chef in a relaxed, normal setting as well as some environmental shots. I'll post some after post processing. Thanks all. |
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