Post Your Food Photography

Yesterdays work.

Last one. I'm not thrilled with he recipe for the lasagna, I wanted prep time to be quick, since it is convent jared sauce so I used no boil noodles to save time and make it easy. They really expand when they cook so it warped the layers so it does not look all that great to me. I know I could have built fake lasagna but because this one will have my recipe with it on the web page. I wanted it to be realistic. A vertical crop works great with this shot too. Edit, the client started posting the pics on his website and social media, the recipe is here http://www.guglielmosa​uce.com/recipes

I like the angle, simplicity. There is a reflector in the sauce bottle or is it a door? Would be nice to have it less prominent but maybe it is things we photographers see. I see that most of your shots are with 100mm. How far are you shooting from the dish? Looks like 20-25 deg angle.

It's a reflector. I had a polarizer on my lens and it did a decent job of suppressing the main light. This was work for a commercial job, I made some decisions on content based off of what the client expected and how much I was paid. All the shots are one light. Bottles are a PITA, to shoot them 100 percent perfect three lights or more may be needed and then the bottle needs to be composited into the scene. This is a small local manufacturer he does not have the budget for that. I made and shot 3 dishes a day for two days and had a day of shopping and a day of processing. To make the shots 100% like for a national ad (not that I have ever shot one) would have taken me 14 days (or so) instead of 4, big difference in the billing.

I use the 100mm lens because I have a polarizer the proper size, it is a macro so I can get close when the mood hits me and I figured for this shot it would give me a little more compression than a 50mm and bring the food and bottle closer together. I was shooting a little above straight on for this shot and 3 to 4 feet away.

This is not my favorite pic of the series but I did like the lighting and simple propping. The lasagna was a "quick" recipe I created. Since jared sauce is all about convenience I used no boil noodles, the taste and consistency is fine but they expanded and wrinkled the layers something fierce. The noodles are good for a quick dinner, the lasagna had a 15 min prep time, but not great for a pretty picture.

Good job! Thanks for sharing! I find bottles or glasses in shots to bring many more challenges. I want to get that nice feathered light on them and that doesn't always work in a food set. I have those same situations with the mom-pop tighter budgets and this is a subjective challenge for myself to work through.

Glad you have work. <thumb up>

ra40 wrote in post #19052719
Good job! Thanks for sharing! I find bottles or glasses in shots to bring many more challenges. I want to get that nice feathered light on them and that doesn't always work in a food set. I have those same situations with the mom-pop tighter budgets and this is a subjective challenge for myself to work through.

Glad you have work. <thumb up>

I think to get the bottle perfect you light and shoot the bottle on it's own. Then build the scene for the food including a bottle, light for the food and shoot. Then composite the perfect bottle in over the stand in bottle later. I looked at jared sauces as a whole and the premium brands and I will put these shots up against any I found except for Birtolli. They were the only brand that had good looking photos. Most including Newmans Own and Lydia's were really bad. I would have expected those two to be better.

Here is Bertoli, not perfect by our standards here, everyone wants to see art here (me too) but commercial work is different for may products. https://www.bertolli.c​om/pasta-sauces/

Interesting to see how some restaurants are adapting. This client is operating at 70% of its revenue since closing down the dining rooms for the virus. Before the virus 13% of business was take out. They are now getting into making prepared frozen meals. I shot 11 different items today that they will be offering next week.

Creamy pasta with sausage. Singe double diffused light, no reflectors.

K Soze wrote in post #19055537
Interesting to see how some restaurants are adapting. This client is operating at 70% of its revenue since closing down the dining rooms for the virus. Before the virus 13% of business was take out. They are now getting into making prepared frozen meals. I shot 11 different items today that they will be offering next week.

They're doing well in the circumstances. I read that restaurants trying to survive on takeout are getting only 25% of their previous revenue. Many are expected to go under.

Nice noodles in your shot . . .

More pasta...

OhLook wrote in post #19055542
They're doing well in the circumstances. I read that restaurants trying to survive on takeout are getting only 25% of their previous revenue. Many are expected to go under.

Nice noodles in your shot . . .

That's pretty similar to what I've heard as well.

Fantastic shot, great stuff

Thanks a lot, I still enjoy working with my new camera, this is very large photo, not a crop, about 8600 pix height.

I miss eating wings at a bar, they taste better there.