Hello everyone,
A friend of mine has asked me to shoot some pics of his dishes at his restaurant. I
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Hello everyone,
A friend of mine has asked me to shoot some pics of his dishes at his restaurant. I
Thank you for the link. The videos offered a lot of insight. Not sure how much of a food stylist role I will be playing, but it
You know, I only looked at page 1 of the results, and assumed there would be plenty more that get into more of the lighting aspect. As you probably noticed, the second page has only 1 video on it... but you can see their lighting setup. An enormous softbox (maybe? Lighting isn
Typically speaking, you'll want to light the food from the back with a large light source using a fair amount of fill on the front to open up the detail in the shadows. My only attempt at food photography was this:
http://farm3.static.flickr.com/2660/...95f43b1c2b.jpg
I should have used another strobe toopen upthe shadows, but I didn't. I also shouldn't have chopped off some of the plate with my framing. If I were re-editing it, I'd brighten it up and, if the shadows were not as strong, possibly increase the contrast. Setup shot ]here.
Thanks for the example and tips. Much appreciated. I definitely went with the back lighting and front fill on my shoot. It went well, but I think I would do a few tings different if I did it again. For one, I don't think it matters if you show the whole plate in terms of an artistic shot. I noticed everytime I tried to fit the entire plate, I didn't like the overall composition as much. Maybe that's just me tho. And I would probably shoot with a more shallow depth of field more often. I'll post some examples from the shoot when I can. Thanks!
Be sure and post your work so that we can see. I've shot a few plates of food for some mags and a newspaper and I really didn't like their overall look. I used strobes one time and then natural lighting the next. The guys that seem to shoot the food better at the newspaper where I worked really did not do much preparation and would place the food near a window. I would like to learn to shoot food products better myself. One thing that I've added since then is the 100 IS macro which should provide better results compared to the 70-200mm I was using.
Here
My favorite is the second set, the image on the left. As you said, you don't have to include the entire dish.
You didn't ask for C&C, so I will keep that to myself. Besides, I'm an inexperienced amateur anyways. But I really like that close-up in the second set.
Braden
Feel free to post C&C as I don
So you used a softbox in the background and just a umbrella in the front? Was the umbrella in the front a white see through or did it have a black cover on it? Did the front umbrella have a strobe or a flash firing into it? What size strobes where you using if you used them? Use any gels to adjust or correct for WB?
Freelance to answer your questions, yes, I used a 20x20 softbox in the back and a white shoot through umbrella in the front. I
Dave-
For me, the close-up in the third set doesn't look very appetizing. It is hard to see what it is. I think that is a dish that needs to be seen in it's entirety.
I'm not sure the full shots with the "accessories" (sauce bowl / chopsticks) properly show off the food. Perhaps for a billboard or poster type advertisement. But as a standard photo / magazine shot I think it takes away from the food. Again, I am not a professional with this stuff, I am just pointing out my own inexperienced opinions.
I would be quite please with these photos, especially given my novice abilities with flash. Well done.
Braden
Fair enough Braden. I can see your point in that. If I didn
The question is did you get hooked up with a lot of this food? Sushi is my favorite!
But of course! The biggest plus to doing any culinary related shoot. I sampled each dish after I was done shooting it =)
My problem is I
If you need a professional food eater, I'm available...and I'm cheap
Quote:
Originally Posted by Sean Setters
Sean, What is this yummy looking dish? I see cinnamon sticks, but I can't figure out those dough-ish looking powdered puffs? Is it American, Japanese, or European? I might be looked in a box to long if I can't figure this out! :)