Food Photography- Feedback and Critique Please

[CIC]

Hello friends

After a lot of thought, I have started doing food photography. In a long run, I am interested to take up professional assignments. This is my first try, and I am sharing this with you for your kind feedback and guidance as I have received in other cases.

I am sharing the Flickr link which has the details of EXIF.

I used natural light coming through the window. I used a reflector placed on the left side. It is a large round silver reflector about 45 degrees from the subject.

I am unhappy about the droplets of water. I wanted to get them clearer. Could you please tell me how may I achieve that?

Please point out any other suggestions/advice.

Thank you all.





https://flic.kr/p/2nbte7X

[pnodrog]

There are a few reflections and the use of a polarising filter may have benefited the image and the water droplets. For commercial work I would recommend you do not crop so tightly. You need to give a graphics designer plenty of choice regarding format and final crop.

[Manfred M]

Food photography is generally considered to be one of the most complex areas of product photography, which in turn is effectively still life photography. I have been fortunate to study still life photography, with a food photography component under one of the top food photographers in Canada.

There are three aspects of food photography; set design, food styling and the actual photography part. Commercial food photography always uses artificial lights (studio flash) or continuous lights with very good colour accuracy, even in outdoor shooting. When dealing with commercial clients, they will use specialized studios which include full kitchens for the food preparation including large refrigerators to keep the food looking fresh as well as for areas to set up and photograph the food.

In terms of the question on the water drops; it is typical to use a 50% glycerine / 50% water mixture that is sprayed onto the subject with an atomizer to simulate water drops. Water evapourates too quickly. Ice will be made of acrylic, again because the real stuff melts. You can see both used in this shot:






Light control is essential, so appropriately sized soft boxes, scrims (diffusers), flags and other accessories are required to control and shape the light. The person who taught me food photography never uses polarizing filters to control reflections, but rather will use multiple lights and will composite multiple images in Photoshop to get the desired result. He always shoots on a tripod using a camera that is tethered to a computer running Capture One. All this means a significant investment in light stands, lights and grip gear.

Almost all food is reflective, so the food photographer has to understand light very well. Reflections are generally desireable, when they are well done.

The instructor demonstrated how to shoot a glass of beer; which tool a special stand; the beer was lit separately from two sides, the glass was lit separately from two sides and there was a single light to light the bubbles.

Just as another example, this is a far simpler example showing the setup to shoot a wine bottle; you do not see the separate light near the camera that was used to light the label.

[CIC]

There are a few reflections and the use of a polarising filter may have benefited the image and the water droplets. For commercial work, I would recommend you do not crop so tightly. You need to give a graphics designer plenty of choice regarding format and final crop.

Thank you so much for your feedback.

Would you please comment on the other technical aspects of the photographs like exposure, composition and also how to improve this photo aesthetically, if there is any need?

I shall use a polariser and post the result here for the members' review.

Thank you again.

[Manfred M]

how to improve this photo aesthetically, if there is any need?

The question you should be asking yourself is "would someone want to eat this meal?". If the answer is not a clear "YES!", then your image is not good enough. For aesthetics, study food, study the work of other food photographers to see what they have done. Let me point you at Adrien Duey's food work as a start:

http://adrienduey.com/%c6%92olio--food.html

If your look at Adrien's list of clients, he is an "A" list photographer with high end corporate clients.

[CIC]

The question you should be asking yourself is "would someone want to eat this meal?". If the answer is not a clear "YES!", then your image is not good enough. For aesthetics, study food, study the work of other food photographers to see what they have done. Let me point you at Adrien Duey's food work as a start:

http://adrienduey.com/%c6%92olio--food.html

If your look at Adrien's list of clients, he is an "A" list photographer with high-end corporate clients.

Thank you for your feedback.

I do not expect to match the quality of a top-class photographer of this genre at the very beginning, but surely it is a journey I am willing to take.
Being a citizen of a poorer country has certain crippling shortcomings unless one is born with, at least a silver spoon. This in turn severely limits the ability to invest, but maybe this makes the thirst for learning unsatiable.

To be honest, referring to your first reply, I thought that it would be a good idea not to pursue this particular genre any further as the "infrastructure" that you pointed out, is almost impossible for me to achieve. Considering this statement, if you think that I should give up, then you are welcome to say the same, I wouldn't mind hearing an honest opinion.

To answer the last comment, as I have started afresh, I am not actually sure whether the photo looks "appetizing" at all, as I have a natural bias to my brand new works. In my humble opinion, I shall get over this bias with experience, as I have somewhat been able to in case of the genres like travel, nature, landscape and portrait, which I have been practising for a much longer time. This is the reason I have asked for the learned opinions of my fellow photographers and experienced artist like yourself, so that I may get guidance.

Thank you again.

[Manfred M]

Thank you for your feedback.

I do not expect to match the quality of a top-class photographer of this genre at the very beginning, but surely it is a journey I am willing to take.
Being a citizen of a poorer country has certain crippling shortcomings unless one is born with, at least a silver spoon. This in turn severely limits the ability to invest, but maybe this makes the thirst for learning unsatiable.

To be honest, referring to your first reply, I thought that it would be a good idea not to pursue this particular genre any further as the "infrastructure" that you pointed out, is almost impossible for me to achieve. Considering this statement, if you think that I should give up, then you are welcome to say the same, I wouldn't mind hearing an honest opinion.

To answer the last comment, as I have started afresh, I am not actually sure whether the photo looks "appetizing" at all, as I have a natural bias to my brand new works. In my humble opinion, I shall get over this bias with experience, as I have somewhat been able to in case of the genres like travel, nature, landscape and portrait, which I have been practising for a much longer time. This is the reason I have asked for the learned opinions of my fellow photographers and experienced artist like yourself, so that I may get guidance.

Thank you again.

The reason I gave you the answer I did is for you to understand what food photography is all about, especially if you want to do things as a pro. Unfortunately, this photographic genre is one I would suggest as being "equipment heavy", just like fashion or product photography. It is also retouching heavy and by that I mean hours spent in Photoshop (not Lightroom) fine tuning the work.

Having spent about 6 months in India over the past 7 years, I definitely understand the wide class distinctions in India. Seeing a vendor with his little cart moving past a luxury car dealership, in Bangalore, is certainly a memory that I have from the time I spent there. I have gotten to know a number of Indian photographers; they are doctors, pharmacists, architects, dentists, etc. I have also see the price of photo gear in India; the duties and taxes on it are extremely high.

Very few photographers start out as food photographers, even in the richer countries. They usually work their way into it from other photographic genres. The typical way that they get into the business is to work as an assistant to a food photographer or as a food stylist before they branch out on their own. It is also important to remember that this is a very niche market; there are around 20 food photographers of the caliber of Adrien in Canada (population of almost 40 million).

I'm not trying to discourage you from going into that line of work, but am trying to tell you that it is not something that can just get into with just a camera alone. It is something you need to grow into as the skill set, especially with lighting is critical to do this well.

[CIC]

The reason I gave you the answer I did is for you to understand what food photography is all about, especially if you want to do things as a pro. Unfortunately, this photographic genre is one I would suggest as being "equipment heavy", just like fashion or product photography. It is also retouching heavy and by that I mean hours spent in Photoshop (not Lightroom) fine-tuning the work.

Having spent about 6 months in India over the past 7 years, I definitely understand the wide class distinctions in India. Seeing a vendor with his little cart moving past a luxury car dealership, in Bangalore, is certainly a memory that I have from the time I spent there. I have gotten to know several Indian photographers; they are doctors, pharmacists, architects, dentists, etc. I have also seen the price of photo gear in India; the duties and taxes on it are extremely high.

Very few photographers start outfood photographers, even in richer countries. They usually work their way into it from other photographic genres. The typical way that they get into the business is to work as an assistant to a food photographer or as a food stylist before they branch out on their own. It is also important to remember that this is a very niche market; there are around 20 food photographers of the caliber of calibrein Canada (popa ulation of almost 40 million).

I'm not trying to discourage you from going into that line of work, but am trying to tell you that it is not something that can just get into with just a camera alone. It is something you need to grow into as the skill set, especially with lighting is critical to do this well.

Manfred, not only do I admire your work, but I also respect you a lot as an artist who comes forward and tries to show light to the newbies like myself. Maybe I could have been more articulated had English been my mother tongue.

I never felt you are discouraging me, but I meant to say, if you feel that I should not pursue, you are welcome to say that, and I wouldn't mind a bit.

I spoke about my country just to explain why I may not be able to pay heed to all your equipment related advice and I hoped that with that explanation, you would not cut me off from your valuable feedback.

I hope I have cleared the air and blown away any cloud of misunderstanding that might have gathered between us.

I shall try to produce more work and post here hoping for your guidance. Regarding this photo, should I throw it in the bin and start afresh?

Thank you again.

[Manfred M]

Manfred, not only do I admire your work, but I also respect you a lot as an artist who comes forward and tries to show light to the newbies like myself. Maybe I could have been more articulated had English been my mother tongue.

That is what this site is about; learning about photography. I've learned a lot from others who are members here over the years. English is not my mother tongue, but I started learning it when I was 5 years old, so I am rather fluent.

I never felt you are discouraging me, but I meant to say, if you feel that I should not pursue, you are welcome to say that, and I wouldn't mind a bit.

I cannot make that decision for you. I can only tell you what my experiences have been. I have been fortunate in that there were two strong photographic schools in the city where I live and I have been taking courses there for the past 12 years.

Photography is like anything else; you only get better over time and with lots of practice.

I spoke about my country just to explain why I may not be able to pay heed to all your equipment related advice and I hoped that with that explanation, you would not cut me off from your valuable feedback.

I understand. My daughter and her family lived in India for about 3 years (she is in Japan now after 3 years in Hong Kong). Having visited India, I have a better appreciation than most about the living conditions of those who do not come from the middle or upper classes.

I also know from some of my Indian photographer friends that learning photography there is challenging and expensive.

I hope I have cleared the air and blown away any cloud of misunderstanding that might have gathered between us.

OK

I shall try to produce more work and post here hoping for your guidance. Regarding this photo, should I throw it in the bin and start afresh?

Thank you again.

I would not suggest throwing it away. Use it as your baseline reference and see how you are improving in this genre.

[CIC]

That is what this site is about; learning about photography. I've learned a lot from others who are members here over the years. English is not my mother tongue, but I started learning it when I was 5 years old, so I am rather fluent.




I cannot make that decision for you. I can only tell you what my experiences have been. I have been fortunate in that there were two strong photographic schools in the city where I live and I have been taking courses there for the past 12 years.

Photography is like anything else; you only get better over time and with lots of practice.




I understand. My daughter and her family lived in India for about 3 years (she is in Japan now after 3 years in Hong Kong). Having visited India, I have a better appreciation than most about the living conditions of those who do not come from the middle or upper classes.

I also know from some of my Indian photographer friends that learning photography there is challenging and expensive.




OK




I would not suggest throwing it away. Use it as your baseline reference and see how you are improving in this genre.

Thanks a lot. Much appreciated.

By the way, if you do not mind me asking, is German your mother tongue?

[Manfred M]

Thanks a lot. Much appreciated.

By the way, if you do not mind me asking, is German your mother tongue?

Yes; my name should be a strong clue...

[rpcrowe]

Although I do not do any amount of food photography, it is fun to watch videos on that venue.

What always interests me is how much of food photography is actually faked - so that it will look real and delicious.

A few fakes that are interesting is the use of brown liquid shoe polish (or Kitchen Bouquet) to give the impression of searing on steaks (of course this ruins the steak for eating), the use of Coca-Cola instead of coffee in cups, and the use of canned shaving cream to substitute for whipped cream and the use of Crisco shortening or mashed potatoes, which doesn't melt, for vanilla ice cream. Here are some mind blowing tips: https://www.youtube.com/watch?v=pRRUgI_iUXI

Do a YouTube search using the parameters food photography and you will come up with dozens of videos. https://www.youtube.com/results?sear...od+photography

Some basic tips that extend into pro photography can be had from "the Bite Shot". Joanie Simon is an enjoyable presenter and her videos encompass everything from Cell Phone Food Photography to more professional techniques.
https://www.youtube.com/@TheBiteShot

One of her YouTube videos that probably any photographer (despite level of expertise) might learn from is: "17 Tools For Food Styling" https://www.youtube.com/watch?v=iXxQujmYLus

Oe thing that I personally recommend for an aspiring food photographer is to go to Goodwill or any second hand shop and purchase a small selection of serving dishes and silverware.

[Manfred M]

I've had the opportunity to study under an "A-list" food photographer and one of the questions I asked him was the real food versus fake food use in food photography. He had his own food photography studio, which was essentially a couple of professional kitchens, with industrial sized refrigerators and freezers attached to two full-sized photo studios.

The answer was fake food versus "real food" depended on the client. An ice cream supplier or a beer maker wanted "the real product" photographed, whereas some other clients were not as picky. He had some very expensive, hand made plastic french fries (used on behalf of an advertising shoot for a well-known, international fast food chain) as well as some hand-carved and polished acrylic ice cubes in his storage area.

The comment on food styling / food stylists is 100% correct and these folks are specialists that have their own teams of assistants and tools. There are even ultra-specialist food stylists; one he mentioned was a "beer stylist" who is employed by all of the major breweries to style the bear (everything from the head, to the bubbles to the frostiness of the glass) and he flies all over the world to work on these shoots.

Food studios can be quite large as the photographer, their assistants, the stylists and their assistants make up only a small part of the group in the studio. The corporate client, including the product manager, the advertising manager and their assistants are on location, as well as their equivalents from the advertising agency. There can be in excess of 20 people in the studio during a shoot. Cameras are all tethered and linked to screens for the client and their assistants to watch.

The reason for the second studio is that while a shoot is going on in one studio, the second studio is being prepped and styled for the next shoot. Just like a makeup artist in a fashion or glamour shoot, the food stylist and team are working in both areas at the same time. These studios are often set up for both stills and video production.