Yep, it sure does… another way to look at it is: Most of the preceding photos show food that was prepared for dinner, not the production of photography. Most of this food was shot with a quick snap before consumption, as opposed to a dedicated food-shoot.
I’ll change it up a bit.
I’ve attached some pics I took. They are a mix of shots from paid gigs, as well as some “snaps” from working on the line (food that I made, that was destined for service on a table, for paying customers… those are the tight, food-only, pics that have a plain background… I used to set up a “studio” at the end of the line consisting of black linens and small stobes)
Sure!
I’d say that like most “art-rules,” this one isn’t hard and fast.
That’s good advice.
[quote=“merrickt, post:421, topic:230652”]
Colours that you should never wear together often look great together as food. Would you wear a red shirt with a bright yellow tie? Probably not but weird colour combos make each colour stand out when it’s food and colorful food equals exciting food.
[/quote]
Aother way to say it is: Dress every dish with a red and a green element… that’s what pro chefs do. “Eye-appeal is half the meal”
Unless you are using off-camera strobes… PLEASE GOD don’t use your flash. Instead, find a place with indirect (Soft & diffuse, meaning that the light source is significantly larger than the subject) light and experiment with the placement. Smaller light source (ie. “Hard light”) = More defined shadows, and in most cases, shadows are not your friend in food photos. The sun is a TINY light source relative to most subjects… that is why you see pro shoots using giant scrims to diffuse and spread-out the light, making it larger.
Looking forward to what you shoot/cook!
In the meantime, here are a few more:
!
Happy Sunday T-Nation!