Comments on: Food Fanatics Master Food Styling Workshop, Los Angeles

By: Sarena

Sarena — Tue, 14 Aug 2007 13:23:24 +0000

I am so glad that you put all of that information in this entry! I have just recently started a food blog that features lactose free food and I have learned a lot already about photographing food. It is all a learning experience! I love the look of your photographs and am really happy to see that you have information on how you get the look that you do! Thanks for the information!

By: Denise

Denise — Mon, 25 Jun 2007 22:39:05 +0000

Lara, your notes about our Master Food Styling
class were wonderful -I hoped I thanked you enough.
Just a note about 15-20 shots a day. For packaging or product shots - depending on the gig -they often work slowly…I don’t know why -I’ve worked with stylists -that ” want to slow down …”
But, we work with 2-3 three major food companies here on the West Coast. Yes, we sometimes run two sets, but we shoot more than 5-6 shots- without quality suffering -because that’s what the market expects. I’m telling you it’s the wave of the future.

By: chadzilla

chadzilla — Mon, 04 Jun 2007 12:27:00 +0000

Thanks. I actually check out Ideas in Food everyday. Their experiments with photography have in part inspired me to better my own photographs. Like most other chefs, photography is a secondary thought and many don’t give it any thought. It’s amazing what a couple of minutes and a little thought can do to take a shot from simply being documentation to something much more presentable. We take so much time working on plate presentation, that we should also put time into making that translation onto film… or at least into megabytes. Thanks to food photographers everywhere for making us more aware. Are there any photography sites that you could recommend for the type of shots that I need help with?

By: L

Mon, 04 Jun 2007 11:55:51 +0000

Hi chad,

I’m not sure if you are addressing the comment to me, or to the folks that run the class (who may or maynot see your comment). But, I’ll answer for myself.

The styling above isn’t exactly my typical style. That said, neither is the experimental cooking type stuff at Alienea or El Bulli. Those have their place, and are definitely intriguing, but are more about art than the enjoyment of food. My personal preference is the style of modern, easy cooking you find coming from Australia or more journalistic styles like you find in Saveur. These are the things I find more beautiful and full of life, and that is the idea that I hope to capture in my food photography. I know others who are more inspired by the experimental stuff though, and they do it beautifully. You might check out Ideas in Food for more of that type of styling.

Thanks for your comment!
-L

By: chadzilla

chadzilla — Mon, 04 Jun 2007 03:59:04 +0000

Have you ever considered working with more modern food presentations than the ones you are using now. I see a style pattern like that of a home economics based magazine like Southern Living or something. Would you consider doing more contemporary stuff like you would find in art culinaire http://www.getartc.com/ or even on restaurant sites like wd~50 http://www.wd-50.com/ or alinea http://www.alinea-restaurant.com/ ? I think the future of food and food photography can be found in this style.

By: Fred

Fred — Fri, 01 Jun 2007 18:29:56 +0000

Great report, just wish iÂ´ve been there, bit far to travel from sweden, maybe next time
Oh by the way, Still life with sure is addictive keep up the good work

By: Chris

Chris — Fri, 01 Jun 2007 03:40:44 +0000

I’ll have to concur with Eric’s comment above; 15 shots in a day is pretty much impossible without two teams on set. Quality suffers in a big way moving this fast.

As for the chicken styling techniques: what you were shown was a high perfection technique that has very much fallen out of favour over the last decade (unless you are doing a poultry advert - even in these ads however the technique is somewhat falling out of favour). Painted birds still exist, but this is usually done in combination with at least some cooking (more than ten minutes) in order to give the birds a more natural look. The cooking can be done in the oven, or using a 500 degree paintstripper. As for colour - a combination of “paints” works best. Japanese soy, dark Chinese soy, Angostura bitters.

By: debbie

debbie — Wed, 30 May 2007 01:47:10 +0000

Enjoyed reading about your class with Denise and Cindi. They are fun, aren’t they!

And, Nika–come say hi to me in Boston at the conference….I’ll be speaking there on “Food Styling Myths”. As a food stylist, I’m trying to style more naturally these days…..and work with fresh real food!

By: nika

nika — Tue, 29 May 2007 15:43:50 +0000

I had been waiting for this post to come out and somehow missed it Lovely overview and great on the site shots of the ladies, very dynamic.

I have this big food photo and styling conf at BU coming up and I cant wait.. but feeling sorta sheepish about bringing my camera.. I am such a goof.

Thanks for sharing!

By: Mae

Mae — Wed, 23 May 2007 01:11:56 +0000

Thanks for the informative post, Lara. I’ll echo Ilva; it’s very generous of you to share what you have learnt!

I can’t believe that the ice cream was fake? And the grill look on meats… i always wondered how they get it so pronounced on photographs! Such a great insight.

Thanks for your advice on fresh herbs too. I shall try it next time i buy a fresh batch - they always lose their freshness so quickly.