The thing I love about food photography is that you get to recreate a scene that no one actually intended to create in real life. I mean think about it. When you’re eating a meal or a dessert, chances are you’re not thinking to yourself “Ok, where should I place my fork so that it creates the most balance on my plate right now.” Or, “Oooh, let me drizzle a little bit of the sauce on the table so it looks more artistic.”

When it comes to food photography, styling is equally as important as the quality of the photos themselves. It’s so important, that some people make a career out of it. Those people are called “Food Stylists.” Personally, I think that the basic principles of composition are great tools to guide the photographer in styling a scene himself (or, eh-hem, herself). I mean it all ties together right? At least it does in my mind.

Styling is the area that I really want to master. I want to be able to set up a scene that is perfectly messy; photograph it, clean it all up, and then set up another scene that is perfectly ordered, clean, and crisp.

Basically, I want to create the kinds of images that you would see on the cover of Bon Appetit, and the kind of images that you would see on the inside pages of Bon Appetit.

It’s pretty likely that I will be doing a lot of practicing in this area. So you might want to prepare yourselves. 🙂

Recipe from: http://www.ohjoy.blogs.com/

Have a sweet weekend, my friends!

Carolyn

Here are some photographers that I look to for inspiration when it comes to food styling:

Tim Robinson, Alice Gao, Phyllis Grant, Kristin Rosenau