I’ve known Chef Richard since 2000. He really is a great guy who would give you the shirt off his back. But, I wouldn’t let him. This culinary artisan has fed me way too many good meals, and I’d much rather him give me food instead.
This is one of his many fine dishes. A roasted duck entree served with a tamale and roasted corn relish. We decorated the duck with flower petals that matched the sauce finely. It was side lit with a strobe bounced from a silver umbrella (camera right) to help shape the food as well as reveal texture and highlights. Camera right I shot a flash through a white umbrella to fill in any shadows the key light was creating to add detail to the image. Had I not filled this light (or at least bounced some in via a white card) then the shadows on the left side of the image would have been very dark and much too moody for this photograph. After all, we’re selling food here, not trying to create a horror flick!
Most food photography works well when the image is brighter, but of course rules are meant to be broken and you have to know when it’s applicable to run a lower key shot. It all depends on the client and the art direction.
The set-up:
One 285HV shot through white umbrella camera left, 1/2 power
One 285hv bounced into a silver umbrella (full power)
Camera Settings:
Canon EOS 10D
ISO: 100
Shutter: 1/15
f/4.5
Canon EF 24-70mm f/2.8L @ 38mm
Tags: food photography, renee's catering