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platslee
Joined: 05 Sep 2010
Posts: 28
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Posted: Mon Jul 30, 2012 1:32 pm
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So, I have the opportunity to do the photography for a local restaurant wanting to update their website. Not any old restaurant; they hold a Michelen Star. I have checked out some of the top food contributor images on SS to checkout the lighting. I can see many of the shots are almost lit from behind and I intend to use a 100mm macro and a 70-200mm on a full frame camera as main lenses. Any tips out there to get this right??!!
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rinder99
Joined: 12 Jul 2005
Posts: 39645
Location: Contact www.rinderart.com/Books and Workshops www.rindersmithphotography.com Youtube/rinder
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hhltdave5
Joined: 20 Jun 2006
Posts: 24305
Location: Our Stock, Food & Portrait photography books at www.rindersmithphotography.com
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Posted: Mon Jul 30, 2012 4:36 pm
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| platslee wrote: | | So, I have the opportunity to do the photography for a local restaurant wanting to update their website. Not any old restaurant; they hold a Michelen Star. I have checked out some of the top food contributor images on SS to checkout the lighting. I can see many of the shots are almost lit from behind and I intend to use a 100mm macro and a 70-200mm on a full frame camera as main lenses. Any tips out there to get this right??!! |
Doing food photography well has several steps to it and is not just about the lighting but the lighting is important.
When dealing with restaurants you will need to have a sit down with the owner and chef because there can be a difference between how the food should be prepared for photography which is often different than for consumption. The chef needs to understand this going in. At least with a higher end restaurant the knows the importance of good prep and presentation.
You will also want to do the shots while the restaurant is closed and depending on how many different shots they want it can take up to a full day to do the shots. Things need to be prepared individually and cannot really sit around waiting for you or just waiting to be shot.
When Laurin and I did the photography for Ita Cho restaurant in Los Angles we were there for almost 8 hours and in that time did about 8 different set ups.
As I have said many times there is a difference between food photography and taking pictures of food. I have been doing it for 6 years and I still learn every day. It isn't only about photography but the science of food as well.
As Laurin mentioned if you want PM me and I can answer any specific questions you may have.
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whughes98144
Joined: 26 Apr 2010
Posts: 500
Location: Seattle, WA
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Posted: Mon Jul 30, 2012 6:27 pm
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You've got the chance to shoot food for a Michelen-starred restaurant and you've never shot foot? Holy s**t! You must have a nice circle of friends.
Congrats on the OBE, btw. Sounds like you had one interesting career. Good luck on the next!
Will
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copidosoma
Joined: 17 Nov 2009
Posts: 3921
Location: Canada
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Posted: Mon Jul 30, 2012 7:28 pm
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| whughes98144 wrote: | You've got the chance to shoot food for a Michelen-starred restaurant and you've never shot foot? Holy s**t! You must have a nice circle of friends.
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Steel cojones too.
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peteklinger
Joined: 01 Aug 2007
Posts: 1040
Location: Great Place By a Great Lake
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Posted: Mon Jul 30, 2012 8:30 pm
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Now there's an example of a few pictures, saying a few thousand words about good examples.
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PaulCowan
Joined: 24 Feb 2005
Posts: 4183
Location: Evolving
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Posted: Tue Jul 31, 2012 3:26 am
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Get the restaurant to lay on a first-class food stylist to arrange the set-up. I doubt if they want microstock-style shots of their fare.
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nadger
Joined: 13 Sep 2009
Posts: 259
Location: God only knows
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Posted: Tue Jul 31, 2012 6:57 am
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| platslee wrote: | | So, I have the opportunity to do the photography for a local restaurant wanting to update their website. Not any old restaurant; they hold a Michelen Star. I have checked out some of the top food contributor images on SS to checkout the lighting. I can see many of the shots are almost lit from behind and I intend to use a 100mm macro and a 70-200mm on a full frame camera as main lenses. Any tips out there to get this right??!! |
Earlier this year, I did a day's food shoot for a prestigious restaurant in Stratford-upon-Avon. I used two studio flash, one relector and a shaving mirror. The chef and restaurant manager did the food styling and were very, very particular - they essentially did the hard work. The chef cooked each dish sperately and I had to be ready for each as it came out of the kitchen - delays can lead to problems on all sorts of dishes and can completely ruin the shot
- for example sauces will develop a skin, salad leaves will curl at the edges, ice-cream will melt, cream will crust or separate etc etc - and the chef wont appreciate having to prepeare another version of the dish.
I shot tethered, so the chef and manager could review each shot and decide when we had each in the can.
I was there for about 7 hours (including set-up time) and shot 10 different dishes. Each dish required changes in lighting to one degree or another - and it's that which takes the time. I found it to be quite an intensive shoot but ultimately it was very rewarding.
BTW - I used a 50mm prime and 70-200 on a crop body
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hhltdave5
Joined: 20 Jun 2006
Posts: 24305
Location: Our Stock, Food & Portrait photography books at www.rindersmithphotography.com
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Posted: Tue Jul 31, 2012 7:12 am
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| nadger wrote: | | platslee wrote: | | So, I have the opportunity to do the photography for a local restaurant wanting to update their website. Not any old restaurant; they hold a Michelen Star. I have checked out some of the top food contributor images on SS to checkout the lighting. I can see many of the shots are almost lit from behind and I intend to use a 100mm macro and a 70-200mm on a full frame camera as main lenses. Any tips out there to get this right??!! |
Earlier this year, I did a day's food shoot for the Royal Shakespeare Theatre restaurant in Stratford-upon-Avon. I used two studio flash, one relector and a shaving mirror. The chef and restaurant manager did the food styling and were very, very particular - they essentially did the hard work. The chef cooked each dish sperately and I had to be ready for each as it came out of the kitchen - delays can lead to problems on all sorts of dishes and can completely ruin the shot
- for example sauces will develop a skin, salad leaves will curl at the edges, ice-cream will melt, cream will crust or separate etc etc - and the chef wont appreciate having to prepeare another version of the dish.
I shot tethered, so the chef and manager could review each shot and decide when we had each in the can.
I was there for about 7 hours (including set-up time) and shot 10 different dishes. Each dish required changes in lighting to one degree or another - and it's that which takes the time. I found it to be quite an intensive shoot but ultimately it was very rewarding.
BTW - I used a 50mm prime and 70-200 on a crop body |
Some excellent points. I keep saying that good food photography is a totally different animal and the prep and timing of each shot is critical. If you don't understand food and food science the end result will not be as good as you may have hoped.
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photosoup
Joined: 24 Feb 2007
Posts: 455
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Posted: Tue Jul 31, 2012 7:30 am
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I shoot most of my food assignments using either 100mm macro or 50mm f/1.2, depending on the formats client requested. I normally shoot with two softboxes, a snoot, a side/back light with gobo, relector and small mirrors. I always have a knowledgeable assistant with me, you need the help, and he/she will also make you look good in front of client.
Food stylist is a very important role in food photography, not only they create good looks, but with a good stylist, I can shoot up to 12 different food arrangements in an 8-hour session.
Good luck with your shoot
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platslee
Joined: 05 Sep 2010
Posts: 28
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Posted: Tue Jul 31, 2012 1:12 pm
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Very many thanks for the comments and encouragement (until which I was relatively relaxed about the whole thing!). I intend to use a couple of continuous lights (with translucent umbrellas) and if needed a speedlight with softbox. I also have a few reflectors/foamboards but I will take a couple of shaving mirrors.
I had anticipated getting the lighting and composition right before the food arrived but it sounds as if I will need to be quick once it does! And, no, I am not thinking of stock shots of the food. I need to bring out the whole experience of the restaurant as well.
hhltdave5: It was your port that I was aspiring too, so thanks very much for the comments. I am (not yet) a pro (got to finish my current career) but I am sure this will be fun to do, I will learn loads and if I get a couple of decent images then the restaurant will be happy.
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marcusvdt
Joined: 12 Feb 2009
Posts: 1246
Location: www.flashbackfoto.com.br or www.facebook.com/flashbackfoto
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Posted: Tue Jul 31, 2012 1:22 pm
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Post the photos when they are done please. I can't wait to see them..
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hhltdave5
Joined: 20 Jun 2006
Posts: 24305
Location: Our Stock, Food & Portrait photography books at www.rindersmithphotography.com
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Posted: Tue Jul 31, 2012 2:03 pm
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| platslee wrote: | Very many thanks for the comments and encouragement (until which I was relatively relaxed about the whole thing!). I intend to use a couple of continuous lights (with translucent umbrellas) and if needed a speedlight with softbox. I also have a few reflectors/foamboards but I will take a couple of shaving mirrors.
I had anticipated getting the lighting and composition right before the food arrived but it sounds as if I will need to be quick once it does! And, no, I am not thinking of stock shots of the food. I need to bring out the whole experience of the restaurant as well.
hhltdave5: It was your port that I was aspiring too, so thanks very much for the comments. I am (not yet) a pro (got to finish my current career) but I am sure this will be fun to do, I will learn loads and if I get a couple of decent images then the restaurant will be happy. |
Here is a video that Laurin and I did on Backlighting for food that may help you.
http://www.youtube.com/watch?v=mPlyldgFcW0
Are your continuous lights hot lights? If so they can effect the food especially if the food is temperature sensitive.
Thanks for the kind words and if you have any questions feel free to get in touch with me.
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nadger
Joined: 13 Sep 2009
Posts: 259
Location: God only knows
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Posted: Tue Jul 31, 2012 2:50 pm
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| platslee wrote: | I intend to use a couple of continuous lights (with translucent umbrellas) and if needed a speedlight with softbox.
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Something to watch for with translucent brollies is the reflection they can create on crockery etc. Below is a crop from one of my shots that clearly shows the spokes of the brolly in the reflection. We didn't spot it until I got home and processed the images. I had to do a bit of fiddly Photoshopping to get rid of it before I delivered the images to my client.
Good Luck!
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platslee
Joined: 05 Sep 2010
Posts: 28
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Posted: Tue Jul 31, 2012 4:06 pm
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Thanks once again. Dave and Rinder, the video is short but sweet! Many thanks. You should do more! And Nager's images of the brolly reflection clinch it. Change of plan. I will use two strobes plus soft boxes and throw in the reflectors, mirrors etc.
To all ; the SS forum is the dogs! Inspiration, affirmation and just plain old support. I am really looking forward to Friday and the shoot. Will post the shots when done!
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