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BY ROBERT BRUNI

Food is a fascinating and challenging subject to photograph, and done properly can evoke both an appealing and emotional response.

The art of photographing food requires a vision of how the item should be depicted in an appetizing and appealing manner. Lighting, surrounding props, and background all add to the success of a winning image. Most importantly, however, is the display of the food item itself. How fresh does the product appear, does it look juicy, is it hot or chilled, does it seem as if it just came from the kitchen? All of these considerations should be thought out and planned to make the item look as appealing as possible, and go into making the shot a success.

The first step is planning the food shoot. The client should have a list of items they want photographed, and an idea of how and where the photographs are going to be used. For instance, if an item is going to be used on a horizontal menu board and a vertical print ad, then the photographer needs to make two versions of the shot to accommodate both uses.

One of the most important things to consider is who is going to prepare the food for the photos. If the client is a food establishment, such as a restaurant, and has chefs and a set presentation for serving an item, then they need to be involved in the effort.

However, the chef may not be the best person to prepare the food for the photo session. You may need to add a valuable member to the project, someone called a food stylist. The stylist can do several things, like prepare the food for the shot, or guide the chef on how to prepare the item, and then put the finishing touches on the item to make it look as appealing as possible. Usually an item is not prepared the same way for photography as it is for consumption. This is because many times a less heated food item just looks better than a fully cooked one.

A stylist, in addition to preparing the food, also helps to construct the photograph by helping to prop the shot. Items surrounding the food, such as a colored napkin or a fork, can greatly enhance the scene.

The stylist can also be responsible for buying the food and props. Props, such as forks, knives, glasses, ingredients, etc., should also be discussed beforehand. Decide what props should be brought to the shoot and who is going to be responsible for supplying them. Oftentimes the client, photographer, and food stylist will all contribute props to the effort.

The location of the photography is very important to a successful food shoot. If the client has a restaurant or kitchen, then many times it’s more convenient for the client to do the photography at their facility. Ideally, there needs to be an area cleared of tables, chairs, and free of customers if the photographer is going to do his best “on location.”

When shooting packaged items or produce, it’s often necessary to do the shoot at the studio. Generally a photographer has more control over lighting, more room, and greater access to equipment and props in the studio. A studio with a kitchen is ideal, or at least there needs to be a decent sink and prep area to work in.

Planning carefully before the shoot helps to organize your efforts, and serves to ensure a smooth and productive outcome for the photo session.

Part 2: Photographing the Food »

Robert Bruni is a San Diego photographer with over 20 years experience in commercial photography. View his portfolio on his website, Ambience Photography. His work as a creative San Diego-Los Angeles photographer and a regional Southern California photographer has been highlighted in numerous publications.