Bite Me - The Wierd World Of Food Photography
But there are those who do . Sometimes for money, too, which is a pretty strange thought. But let us address the whole idea of picturing food. If you are new to it think along with me
The first thought that occurs to most is which camera to use. Unless your final product will be on billboard in Roe Street, you don't need a big camera. Any of the DSLR's, most of the mirror-less, and some of the compact cameras will do it fine.
Lenses? Whatever works - standard focal length for overall views and a close-up lens for the detail shots.
Lighting? You could do it with speed lights if you had the Nikon or Canon wireless control systems in operation. You might be better to think of a small studio set like the Elinchrom D-lite's with the options that these provide for light shapers. You could think of Profoto too, but these would be a step up in price. Perhaps if you were photographing
a famous chef's* production...
Tripod? Good idea in many cases. Your hands may be busy pouring things into pots or onto plates - or swatting flies or putting out grease fires - so a steady place for your camera is a good idea.
Accessories? Remote release if you are going to be busy - filters for every lens to stop steam and grease splashes - diffuser for steamy shots. You can leave the warming filters off the lens as this is something you adjust in post-processing.
Assistant? Yes - someone who can pour and chop and cut and wipe as you shoot. And who does dishes.
Subjects? Well food sellers make use of images in their advertising and POS displays - you can sell images to magazines or lose images to magazines or just give up and sell magazines. Websites are hungry for food pictures. You can always set up a stand at the side of the road and sell pictures of freshly picked produce. Corn pictures in autumn go very well. You can charge more if the images are organic...
Competitors? Well you'll have a few, but remember that you can always thin them out. It's not a pretty process but you can't make an omlette without cracking eggs. Try to be discrete.
* ALL chefs are famous. Ask them.