Food Photos

[Rhoads238]

Hey all,

I got to do a food photo shoot for a pastry chef at a restaurant in New York this afternoon. It was a lot of fun and very delicious one because I got to try everything If all goes well one of these photos might be used in a European food porn magazine which would be my first time being published in print.


Mint Julep



Mango, Rhubarb and vanilla panna cotta with milk foam



Blood orange, Gianduja and chocolate orb



Poached rhubarb, vanilla panna cotta, mangosteen and champagne foam



Assorted Macaroons



CC would be great on these.

Thanks,

Jason

[Donald]

Well done, Jason, on getting that shoot.

How did you light these?

I do like that last one - the macaroons.

[Rhoads238]

Well done, Jason, on getting that shoot.

How did you light these?

I do like that last one - the macaroons.

Hey Donald,

Thanks. I used a speedlight with a stand, one of those light dome tupperware things and a reflector. Currently that's all I've got to work with. It was very dimly lit in the restaurant which made for quite a challenge.

-Jason

[GrahamH]

Hi Jason,
Very nice pics. The chef is an artist and you are able to capture it well (not an easy skill).
Love to see more of the same food samples to see what other positions you tried.
Nice use of the shadows to provide depth.
Are these the ones YOU selected, or the chef? So often the photographer and the chef can have different favourite shots.

I've been lucky enough to be in a similar position - but the food isn't presented as well.
I do the same lighting set-up inside the restaurant for quickie shots (flash/brolly/reflector), works well for you.
I will use your examples to promote upping the presentation at the restaurant (more work and samples for me).
Hopefully I can create shots as good as yours.

Graham

[Rhoads238]

Hi Jason,
Very nice pics. The chef is an artist and you are able to capture it well (not an easy skill).
Love to see more of the same food samples to see what other positions you tried.
Nice use of the shadows to provide depth.
Are these the ones YOU selected, or the chef? So often the photographer and the chef can have different favourite shots.

I've been lucky enough to be in a similar position - but the food isn't presented as well.
I do the same lighting set-up inside the restaurant for quickie shots (flash/brolly/reflector), works well for you.
I will use your examples to promote upping the presentation at the restaurant (more work and samples for me).
Hopefully I can create shots as good as yours.

Graham

Thanks Graham,

The chef is extremely talented and the Michelin Guide agrees awarding them one star. Some of his platings were challenging to compose so I tried many different ones. I disliked the others I had tried, opting to send only these to him. When he finishes the spring menu I'll get to go back and shoot / taste the rest. Good luck with your upcoming presentation and shoot.

-Jason

[Rhoads238]

Hey guys,

I decided to clean up the mint julep. I think its much improved.



CC always,

Jason

[Dave Humphries]

Hi Jason,

I think these are VERY impressive, well done.

The chef is undoubtedly very good, but you have also done well to achieve good focus, DoF and exposure.

If I have one critique, it would be that I found the circular ripples on the plate in #2 distracting at first.

I cannot work out #4 though, is the champagne foam a skin over the top or is everything inside the glass bowl submerged?

Definitely food with a "wow factor" which you have captured.

Cheers,

[Rhoads238]

Hi Jason,

I think these are VERY impressive, well done.

The chef is undoubtedly very good, but you have also done well to achieve good focus, DoF and exposure.

If I have one critique, it would be that I found the circular ripples on the plate in #2 distracting at first.

I cannot work out #4 though, is the champagne foam a skin over the top or is everything inside the glass bowl submerged?

Definitely food with a "wow factor" which you have captured.

Cheers,

Hey Dave,

Thank you. The food was excellent. I am going back on Monday to shoot the rest of the dessert menu. I wanted to wash out the ripples with the flash on the mango and rhubarb but then there was no definition in all the other whites on the plate. I want to reshoot that plate anyway in favor of different lighting. The champagne foam is the white star shaped blob. The thing on top is crystallized sugar, formed perfectly to the shape of the top of the glass. Thanks for the kind words.

-Jason

[GrahamH]

I liked the ripples on the plate, it formed a frame to help hold my attention on the food.
Thanks for the explanation of the foam.
The food I have been shooting has been rapid fire so it's good as stock shots for them, but I want to try better staged food.
At least my grocery bill is down (but my waist measurement is up).
Graham

Keep'em coming Jason.

[Rhoads238]

I liked the ripples on the plate, it formed a frame to help hold my attention on the food.
Thanks for the explanation of the foam.
The food I have been shooting has been rapid fire so it's good as stock shots for them, but I want to try better staged food.
At least my grocery bill is down (but my waist measurement is up).
Graham

Keep'em coming Jason.

These plates were also rapid fire. I had a few minutes with each plate before sending them back to be finished with their frozen components. This made it especially challenging because I had no idea what the finished plate would look like. For example The mint julep was just the painted line on the plate with the piece of chocolate on the left. I had to completely reconsider my composition when it came back.

[GrahamH]

Hi Jason,
It is an interesting way of working isn't it? You literally have seconds to assess the best angles, the best lighting (with what is available), how long you have to work with it before it is unacceptably changed (melting, cooling, dripping, slumping and so on).
I found it all quite exhilarating having to work under such pressure.
I think as a learning experience, as everything can be if the mental approach is there, it was fantastic. Makes you realise what you know and what you don't know and forces you to accept your limits. Once we know our limits, we can figure out what we need to do to expand them.
Love what you are doing, I shall post a few of my meagre offerings later.
Graham

[Aforns]

Mighty fine images, appreciate the work !!! Excellent !!

[Rhoads238]

Hey everyone,

So I went back yesterday to shoot more photos. I re-did three plates. The chef wanted to have a chance at replating two and one I wanted to change the lighting on. Also one new plate. I think the ones we reshot came out better.

Black sesame cremeux, sesame florentine and yuzu ice cream













CC always welcome and appreciated,


Jason

[GrahamH]

Congrats to the two of you (chef and photog). Great styling and great shots.
Graham