Shooting Food
As mentioned elsewhere, I’m a photographer who likes to cook. And eat. Not a chef, not professionally trained, and I don’t even work in the industry. I mainly photograph houses and buildings and designer touches. A lot of kitchens. A lot of money goes into kitchens from the cabinets to the counter-tops to the appliances.
I think I do a pretty good job of photographing food, but I’d like to get better at it. Sadly, that means you folks are my unwitting victims.
If you’re curious, at the present time my equipment is all Sony-based. I’ll be using either a Sony a7ii or a Sony a6000. In the picture there it’s a Sony a7ii with a Sony 28-70, tethered to a cheap Samsung Galaxy A tablet.
If you’re not familiar with Sony, they’re wonderful mirrorless cameras. Much lighter than the old DSLRs. And the wireless connectivity you see here is built-in — no need to add a CamRanger. A lot of other camera manufacturers are going to this type of built-in system now, so you might want to sell your CamRanger stock if you’ve got any. About the only time I look through the actual view-finder is when I’m outside and it sucks to use a tablet.
The above is also just my kitchen. I’ve got daylight-balanced bulbs in my kitchen, which is nice. (If you don’t know what that means, never mind.) I have flashes but I don’t see the need to use them here. I do have a light-box I may use for some other things if I’ve got a product I want to write about. I’ve got a new thermometer I’m kinda thrilled about. Yes: envy me.
You may recognize the picture I’m taking above as one of the site header images here. I picked up three bunches of basil at the farmer’s market, added about a third of that again from my own garden, added in cilantro, Italian parsley, and some lemon balm also from my garden (lemon balm seems to grow like a weed here). Pine nuts, Parmesan, some kosher salt….