Food Styling with Steve & Malina
Lesson 4 from: FAST CLASS: Getting Started in Professional Food PhotographySteve Hansen
Food Styling with Steve & Malina
Lesson 4 from: FAST CLASS: Getting Started in Professional Food PhotographySteve Hansen
Lessons
Class Introduction: Getting Started in Professional Food Photography
05:57 2Tour of a Modern Food Photography Studio
04:37 3Prop Styling with Malina Lopez
06:03 4Food Styling with Steve & Malina
03:28 5Working with a Digital Technician
05:19 6Food Photography Gear
24:29 7Why Use Natural Light?
08:01 8Natural Light Food Shoot Prep
30:23Food Photo Tools & Tricks
02:30 10Capturing Food in Natural Light
06:54 11Natural Light Shoot Final Touches
19:50 12Shooting For a Client
07:24 13LED Lighting Overview
08:51 14Prep for Oven Shoot with LED Lights
10:36 15Food Photography Print Marketing
04:49 16Food Photography Portfolio Tips
09:14 17Pricing and Negotiating for Food Photography
12:13 18Final Food Photo Career Advice
03:01Lesson Info
Food Styling with Steve & Malina
Let's go around and take a look at the kitchen area. This is a unique kitchen and sorry for these. There's going to be some blocked views here. Basically our kitchen is very industrial. It's not, when you go into some studios, it's almost like a home kitchen where they have the electric or gas home range. There's just a lot of traditional kind of kitchens and studios. I really wanted to have, I came from a chef background, so I wanted to have very industrial, there's a lot of studios that have these big fridges, big freezers, room to work, room to breathe. We use induction burners. We use portable gas burners, cause there's no gas coming into the studio, which will drive food stuffs crazy. But we do have burners for all that control that our gas. And we have all, we have ice cream machines, juicers, mixers. You never know, you don't wanna have your food stuffs bringing a lot of heavy electric equipment. You want them to have, they're gonna have their kit, which has just tweezers and al...
l kinds of stuff which you'll kind of go through briefly. But we want to have everything coming here ready to go. And so it's a very clean, almost sterile industrial space that kind of lends itself well to focusing on what's in front of you. But we're not sure to tools and a lot of my styling equipment that I use personally is up on that shelf. And, yeah, it's a fun thing to work. We have a rolling cart with a cutting board that we can kind of just swoop over to the studio and bring it to set really easily. And that's it. It's also good to have your situation like where you're setting up your styling station very efficient and very easy to work with. Not really cluttery and just kind of organized. Because sometimes the shoots, you have to do a lot of shoots in one day. And so you wanna be able to kind of see the next shot that you didn't like working on the first shot and then doing the next shot. Kind of seeing that so you always kind of a shot ahead. So you wanna just have everything organized. Like I can mentally organize it, because I've been in around food for so long and food is very second nature to me. But just being very organized and very methodical if it means taking notes or doing this and that beforehand. So that when something happens, like he said sometimes that something can go wrong. And you have to build on problem solve right away. So it's important to be prepared Right away (laughs) I mean, so you have like, right now we're gonna do some toasts. So I have several different pieces of toast just cause you just never know. There was two terms I hear a lot (speaks foreign language) which is just the French term for having everything kind of laid out ready to go. Ahead of time just being ready. And (speaks foreign language), you'll hear (speaks foreign language) a lot. Which is just picking the perfect going through. Like we do serial shoots. You have to go through a tweezers like 20 bucks of cereal finding perfect flakes that curl up a little bit. And then the perfect size, you have to go like a hundred of those at least sometimes. So that can be tedious. There's a lot of tedious work in food styling, but it's very exacting. Pastry chefs make great food stylists. Having that background really helps cause it's very exact and-- It's very detailed. You get to have a lot of patience and give yourself enough time to do it all. Just use your time efficiently when you're working. So get used to that, because it can be really quick paced and depending on the photographer you're working with, every photographer is very different. Some are easier to work with, some are not as easy to work with. And I worked very collaboratively with the photographer we work together. So that really helps. Come out and make a beautiful project, so.
Class Materials
Bonus Materials with Purchase