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somnambulist posted:I'm having an issue with granola, it just doesn't look sharp in pictures. I'm not sure what it is about the texture, but it doesn't look right. Here's an example. Any ideas? Shooting bright light directly into the lens creates flare and reduces contrast. You want side light to reveal the texture.
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Sep 25, 2010 15:16
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AIIAZNSK8ER posted:Why is food photography so freaking hard. You need more direction for your lights, it's a bit too even right now.
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Feb 11, 2011 11:25
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brad industry posted:
HAH! Nice fish shot, what is the background material?
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Apr 7, 2011 11:28
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Normally my food snaps are just to tease friends on facebook, but I love how this came out. Shrimp pad thai with crazy chilis and extra peanuts. Apple tomato and rocket salad. DSCF1292.jpg by mr-chompers, on Flickr
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May 16, 2011 14:54
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mysticp posted:Ugg that egg is cooked so perfectly I feel so inferior as a cook. :-( Some of these, the burger with pickle and pizza in specific, have too noticeable a light falloff from one side to the other. I know the layman doesn't put 2 and 2 together, but for someone who knows lights, that screams "artificial light" not a natural room or lighting situation. The pizza you could fix with a gradient adjustment in lightroom, but the burger probably needed a 2nd light, or the main to be moved.
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Sep 25, 2011 16:22
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I'm actually attempting to launch a subscription based home delivery baking service, so I'll be doing a lot more food photography, as I have to mail out a week ahead of time the photos for the following weeks deliveries. Here is the week one blog post, and a few shots from it. http://hveitiogsmjor.blogspot.com/2011/10/week01-tri-chip-cookies.html   I did the packaging design myself (and the stamp/logo design) 
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Oct 16, 2011 14:28
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Shmoogy posted:I quite like the product shots, but I think the photo of you should be redone-- I do not want to eat cookies prepared by a man in flannel pajama bottoms, if I wanted to do that, I'd eat cookies I made! Hahaha, I was hoping they looked like Chef pants, because that's what I use them as.
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Oct 17, 2011 15:05
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mysticp posted:I would buy some real chef gear, pants, coat and wear clean black kitchen shoes, you can get some nice casual non pretentious style stuff (like a short sleeve chef coat) that will look great. I think it presents a more professional image, even though you are cooking in a home kitchen. Oh and nice kitchen! Right now the key is keeping cost down, but at some point I will do this suggestion. And of course it's a nice kitchen, it's a gay guy's kitchen. :-P
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Oct 20, 2011 17:46
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More from my bakery blog: http://hveitiogsmjor.blogspot.com/2011/11/week06-carrot-spice-cake.html http://hveitiogsmjor.blogspot.com/2011/11/week05-chocolate-overdose-cookies.html  
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Nov 28, 2011 21:35
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LAchristus posted:Just checked out your blog - and no doubt about you being an awesome baker, bookmarked the hell out of it. But picture-wise you could be doing a bit better - if your really into food photography? It is pretty easy to make a lot out of food, and desserts sure do look amazing! Most importantly, add some more contrast! It needs to look more 'crisp'! Thanks for the recommendations, I'll check them out. I'm not "really into" food photography, but anything I can do to make the food look better, is going to benefit my business. As long as it isn't food doctoring, I'm game. :-)
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Jan 18, 2012 04:25
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My latest concoction, S'mores Cookies. http://hveitiogsmjor.blogspot.com/2012/02/week16-smores-cookies.html And raspberry pie bars. http://hveitiogsmjor.blogspot.com/2012/01/week14-raspberry-pie-bars.html 
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Feb 9, 2012 14:01
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Shooting all of these with the X100 since I can't be bothered lugging a dslr everywhere, and the built in macro allows me to take closeups when I need to. I tend to go light on the contrast because I feel it makes the food look less tasty. I want to eventually deliver internationally, but still working on how. I do have another photo with no bite, 
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Feb 9, 2012 19:44
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Shmoogy posted:All your stuff looks amazingly delicious, but international delivery of those kinds of goods is going to probably triple your prices I'm under no illusions I can deliver internationally cheaply. I have thought of franchising, but it's more in the long term, since I plan to build this up as a co-op, so franchises would be more like startups I'd help launch with trusted partners who would be fully autonomous but with access to recipes and planning help. Thanks for the kind words guys. I am really enjoying this venture, and especially how much of my other skills it lets me bring into the job.
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Feb 9, 2012 23:47
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