Category Archives: Food Photography

Shooting Editorial, Part One

One Girl Cookies Sign

One Girl Cookies Sign

One Girl Cookies is a homey bakery on Dean Street that has a simple understated sign hanging outside that only says “cookies.” Inside is more like what you’d expect to find in a small town, not Brooklyn, there’s even a family tree of the owners, Dawn and Dave, hanging on one of the walls. It’s also much bigger than it looks. Kind of like the Tardis from Doctor Who.

I’ve been looking for a place to start shooting for my editorial portfolio and One Girl was perfect. Thankfully, Dawn and Dave welcomed the idea of letting me wander around the shop for a few hours unattended.

No, I didn’t steal anything.

one girl cookies composite

One Girl Cookies - the store, the seating area, cookies and cupcakes

Share and Enjoy:
  • Twitter
  • Digg
  • Facebook
  • Fark

Twitter Works. Really. It Does.

Dumpling in Oil

Gyoza in Oil (After Dennis Dunbar)

Twitter works. Maybe in mysterious ways, but it works.

Since I started tweeting a little less than a year ago I have been asked to write for Leaf Digital, Photocrew, The Photo Argus and other photo communities and blogs. I’ve met some pretty interesting photographers, retouchers, assistants and art directors. Many are just people I follow or who are following me, and then there are the dialogs that have turned into great friendships.

Take for example, Dennis Dunbar, a terrific retoucher from L.A. He’s a founding member of UPDIG (Universal Photographic Digital Imaging Guidelines) and is an ever-present constant in the world of Photoshop retouching known for his tutorials and lectures. Out of the blue one day, I find Dennis is following me. I check out his creds and start to follow him. Pretty standard stuff until we start DMing about each other’s projects and he suggests we work on a personal project or two. Okay, Dennis, I’m in.

I’ve got this series I’m working on with water tanks and there are challenges to deal with. Water is always cleverly unpredictable, no matter how well planned, or there can be food particulate in the water, and then there are a lot of foods that are buoyant. Water is a challenge. Fun, but a challenge.

Dumpling in Oil (Before Dennis Dunbar)

Gyoza in Oil (Before Dennis Dunbar)

Photography with a creative team is always exciting and now Dennis was coming in fresh as a key player, so there would be a new dynamic with the results. I had worked out a stylized shot of a single dumpling being fried in oil with stylist, Corey Earling. Couldn’t really shoot it in boiling oil (I guess we could have, but the idea of working with boiling oil seemed kind of dicey), so we gelled the lights on the water, pinned the dumpling into the strainer and connected a couple of airstones to a fishtank pump for the “boiling” oil. So far so good, but not good enough. As always, I wanted more out of this shot. So I upload the select dumpling shot with notes and suggestions onto my FTP site for Dennis. What followed was a truly collaborative dialog of exploration and expertise, what proved to be an amazing transition from original to final.

3000 miles separate me and Dennis, yet we were able to meet, collaborate, communicate and produce an effective final image.

Hey, Twitter, what else you got for me?

Share and Enjoy:
  • Twitter
  • Digg
  • Facebook
  • Fark

Shooting From The Hip #37

A Tableaux of Ramps

12:10PM 04/21/2010 - A Tableaux of Ramps

Some days I see tableaux. Some days I see boxes with piles. It depends upon where I look and what my eyes (and brain) decide to see. It’s been proven in studies that we see what we want to see, depending upon what our current state of mind is, what we’re looking at and for how long.

There is something called the Feature Integration Theory developed by Anne Treisman. Color, intensity, direction of light, orientation, curvature, line ends and movement are the primary features we search for in a “preattentive stage,” when we are taking in the primitive information, before we actually recognize what it is we’re looking at.

Then we get busy  connecting this primitive information in our brains and recognize the geometric shape of the object in the “focused attention stage.”

Finally, in the “object recognition stage, we connect this information to the higher functioning parts of our brains and identify exactly what it is we’re looking at. I’ve simplified this theory (far be it from me to really explain this further), but it does basically work like this, according to her theory.

When I’m shooting in the market, I stay locked in the preattentive stage (or so I think), looking for information that translates into something I want to process further. The challenge is taking that raw information and processing it in a different perspective. In other words, instead of processing what I see from my eye level, I process the scene from a low, wide angle perspective or a birds eye view without actually having to get down on my knees or up on a ladder. I suspect if you shoot with a camera long enough, the brain begins to connect to the viewfinder or LCD. Even if you’re not looking through it.

I wonder if there’s a theory on that?

Share and Enjoy:
  • Twitter
  • Digg
  • Facebook
  • Fark

Jewelry and Food (Perfect Together)

Kora Bracelets with Garlic Scape

I came across Kora Designs through a friend of a friend while looking for new and unusual jewelry pieces to shoot for my portfolio. Amy and Maxandra were really open to loaning me some pieces and they spent a few weeks sending snapshots of their inventory for review. I had chosen a couple bracelets from what they had sent, but then Amy suggested a pair that were simple, understated and elegant and I went with it. I’m glad I did.

The bracelets are made from the horn of the Ankole cow, a breed indigenous to East Africa. The horns are “rescued” from local butcheries, where they would otherwise be discarded, and local artisans transform them into beautiful pieces of wearable art. Amy and Max are in Nairobi right now, trying to catch a flight back to the States, but the volcano in Iceland has disrupted those flights. I’m hoping we get to meet in person soon.

Victoria Escalle did a brilliant job with styling – we did two versions: one with garlic scape and one with small onions. The garlic scape won.

Victoria Escalle working on set

Victoria Escalle working on set

For anyone interested, this was shot on the little Calumet portable light table and a couple of Nova 32 light boxes with Profoto lights and a Leaf Aptus 75 tacked onto an old Hasselblad ELX with a 40mm lens. Below is a diagram of how this was shot. I’ve used the Calumet light table for a lot of my work; there’s this tiny bit of fall off when I slightly offset the Nova 32′s from the plexi that yields a tasty little gradient in the corners. After I first discovered that, I started to incorporate it into my work.

And, yes, the image was retouched. But mostly in Lightroom and a little in Photoshop. It didn’t need much work. Really.

Lighting Schematic Kora

Lighting Schematic Kora

Share and Enjoy:
  • Twitter
  • Digg
  • Facebook
  • Fark

Shooting From The Hip # 36

11:38AM, 02/03/2010 - School of Porgy on Ice at Union Square Market

Nothing special, but I have to imagine these little fish might have been swimming in this formation before they came to the market.

Tasty.

Share and Enjoy:
  • Twitter
  • Digg
  • Facebook
  • Fark

The Quest Begins… (sounds like a knight in shining armor story, but it’s about food)

Three Mirrors with String Beans

3:38PM, 4/1/2010 Three and a Half Mirrors and a Silver Card with String Beans on Set

Food photography is this totally different animal; it’s nothing like shooting products. Lighting for food is different. There’s a time limit when shooting food. You can’t leave food on set for three days waiting for someone to come back  from a long weekend to approve the shots. There’s a different passion on set when there’s food involved. It’s breaking bread with friends, but it’s a creative team. We’re designing food and when it all comes together, it’s a bit of magic.  And, no, I’m not gaining weight.

Even though I’ve been planning this for a while and doing my homework–studying the styles of food shooters and lighting techniques–there is a freshness and an excitement about working with chefs and food stylists that is totally different from other forms of commercial photography. There’s a sense of collaborative teamwork here, and an obsession that I can’t quite define, maybe only because I’m just beginning to explore this amazing new world of photographing (and eating) food.

Or maybe it’s just because I was hungry.

Share and Enjoy:
  • Twitter
  • Digg
  • Facebook
  • Fark

The Quest Begins… (sounds like a knight in shining armor story, but it's about food)

Three Mirrors with String Beans

3:38PM, 4/1/2010 Three and a Half Mirrors and a Silver Card with String Beans on Set

Food photography is this totally different animal; it’s nothing like shooting products. Lighting for food is different. There’s a time limit when shooting food. You can’t leave food on set for three days waiting for someone to come back  from a long weekend to approve the shots. There’s a different passion on set when there’s food involved. It’s breaking bread with friends, but it’s a creative team. We’re designing food and when it all comes together, it’s a bit of magic.  And, no, I’m not gaining weight.

Even though I’ve been planning this for a while and doing my homework–studying the styles of food shooters and lighting techniques–there is a freshness and an excitement about working with chefs and food stylists that is totally different from other forms of commercial photography. There’s a sense of collaborative teamwork here, and an obsession that I can’t quite define, maybe only because I’m just beginning to explore this amazing new world of photographing (and eating) food.

Or maybe it’s just because I was hungry.

Share and Enjoy:
  • Twitter
  • Digg
  • Facebook
  • Fark

A New Quest

Akamaru Modern Ramen at Ippudo, NYC

01/09/2010 - Akamaru Modern Ramen at Ippudo, NYC

I put an ad up on Craigslist in February for a food stylist and much to my surprise, there were responses from 2 chefs: Corey Earling, the third place runner up from Gordon Ramsay’s Hell’s Kitchen (season four) and Rob Endelman, a wonderful natural food chef and educator.

These responses plus responses from 5 other established food stylists and one dessert chef left me stunned. I never expected such great talent to respond to my posting.

This winter I started making my own udon and ramen at home. I’d been eating out regularly at Setagaya Ramen, Rai Rai Ken and Ippudo, each within a few blocks of each other, and each bowl of ramen is so very different in taste and appearance, it intrigued me. So it was bound to happen; this all started to migrate to my home cooking and somewhere along the way, I got the notion to shoot food and thus, the posting on Craigslist.

Everyone is so thrilled to be collaborating toward a vision and style that expands each of our individual books. I’m really looking forward to this new endeavor.

And I love the fact that digital food photography isn’t something that can be done with 3-D.

Share and Enjoy:
  • Twitter
  • Digg
  • Facebook
  • Fark