Smoked

smoked sausages
smoked sausages
smoked brisket
smoked brisket
BBQ beef sandwich
BBQ beef sandwich
BBQ brisket
BBQ brisket
smoked meats
smoked meats
smoked brisket
smoked brisket

Recently I was inspired to shoot some smoked meats that were so blackened they were almost solid black.  Here are some behind the scenes.

https://youtu.b/KJu-YhA5IaA

This is a video of Sugi Ban is a charred burning technique to blacken wood.

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test22

Conceptualizing food is all about appeal, ultimately delving into a zone of passion. Food is about desire, its presentation teasing us until we can place that first bite in our mouths, experience its flavors and textures, feel our bodies respond to its delicious nutriment.

As an artist, a professional food photographer to be exact, I love working with food’s image, capturing its wonder in dynamic fashion. I also love to eat it, especially when it’s as tasty my images suggest.

Recently while at a high end grocery store, I discovered an array of smoked meats that sparked my artist eye. I knew I wanted to create a visual story with these meats. Now came the challenge as to how I would bring these smoked items to the camera. In doing some research here I discovered Sugi Ban, as Japanese technique of intentionally burning wood so as to preserve it.

The dots connected! I must shoot these smoked meats against burnt wood. Acquiring the wood was simple but the burnt surface was something else. A friend knew a blacksmith so we went to his shop where he used a large torch to seared the woods surface. (Watch the video on my blog.)

Although shooting dark objects is a technical challenge, and required assorted approaches, I believe my images capture the essence of SMOKED. Check it out, and oh by the way, hum!

Country Fair Food

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Bertolli Ads

Blog_Bertolli05517BLOGWhats happening behind the scenes?

 

When I was awareded the Bertolli shoot to redo their packaging and some Ads, of course I was thrilled.  The creative challenge was to create the food to be even more inviting.  With the Shell Pasta, we realized the serving of 5 shells was not a normal single serving so we went for 3.  It was unusual for the client to want a moody look.  We were not sure if we would be shooting on white plates which is the standard.  I didn’t know if they would go for the darker and textured greys I asked the stylist, Christine Wolheim, to get.  But I took a chance and the Art Director, Nicole Schultz from DDB said yes!  After seeing the tests, the client was thrilled.  And of course the food stylist Sue White made it all happen.

We did several versions and the client/art director decided to go with the more messy look.  Some times creativity has to be pushed and understood in order to make it yummy.

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Do you think we have enough plates?  We must have had at least 100 for 6 shots.