Food Photography Top Tips + My Story

My journey began in my final year of University, (big up Portsmouth AKA Pompeyy oi oi) I was working the slave shift at Waitrose and during my first shift a new store, I was reading the Waitrose food magazine, I remember looking at the images and the interviews and I felt so inspired and filled with the creative shingles.

After my shift, I was so excited (from being free), I was feeling real fancy (aka  an expensive mood at least for a student) and bought some Milano salami, rocket and balsamic vinegar.

I don’t even think I changed from my uniform before I started putting everything together. I was so proud of my “restaurant standard food”, I literally dug out my canon 700d, there and then I had a food shoot. It all changed since then, from that point on, I fell in love. I was able to combine my love for food and photography together, what could be better?

The Milano salami, rocket and balsamic vinegar food shoot:

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It was not until recently that I understood that I was really lucky with my education, I studied media at AS level in college, I did my Foundation degree in digital media (2 years), I’ve have taken expensive food photography courses with experienced food photographers and stylists, I’ve done work experience with Waitrose magazine, seeing all the behind-the-scenes

I am very blessed to have gone through all of my past, even though I was uncertain on the route I wanted to take in life. And now, at this point in my journey, I can see the vast opportunities for me to teach people how to develop their existing skills. To be better photgraphers and seeing their potential in order for them to help achieve their goals. If you are running a blog or taking restaurant pictures, catering basically any business that requires food photography, this may interest you.

So, I have listed up some top tips that should get you on your way.  If you have any further questions please do let me know, I would love to hear back! My Instagram is  @Damidelicious feel free to message me.

5 Top Tips on Food Photography

  1. Understand your food 

Understand, what makes your food attractive, is it the colours, textures, flavours? Is it the inside of the gooey brownie that really lures people? Taking a second to really see where the beauty of our food lies is important.

2. Different Angles 

Where does the strength in your food lie and highlight it? When taking pictures of food, I spend time thinking and scanning through the lens, what angle really makes this food tempting. Usually, it takes a lot of takes to get to the one I’m happy with, but I can’t get there until I have found whats right.

3. Patience

The perfect shot may not come the first time, even the industry standard professionals still play about trying to see what works best. It can get frustrating  (for me at least). You see the amazing dish in front of you but it’s not being translated in the camera. DO NOT GIVE UP! I give myself a little time to wash up, distract my self for a bit then…come back to it.

4. Lighting Lighting Lighting!

Girlllll or Boyyyyy…..Natural lighting is your best friend.

That is all    (I joke)

That is all that really needs to be said, try it once – life changed (you are welcome!)

5. Try something new

Experiment, try different cloth materials, backgrounds and props have fun! Play with texture and colour add them and take them away. Add steam, remove it. Experiment in the editing after the shoot. There are no rules, just building blocks

Check out more of my pictures on my  Instagram @Damidelicious

side dish

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The Perfect Side Dish

Scorched onions with Sautéed Mushrooms accompanied with Garlic & Potato Purée

side dishHave you ever thought… I have made the perfect lamb, chicken or steak but just veggies are too boring to finish the meal?

You’re craving something different and exciting. Being playfully artistic should not be just limited to outside the kitchen, it should be part of us, on all side of life. So I have a solution, this beautiful side dish that has your guest feeling they are in the presence of a Michelin star restauranteur. Inspired by something out the Waitrose magazine with my own twist. If you for reading this and if you have any side dish inspirations or ideas let me know, I would love to try them out! xx

 

onion flowerr

Serves 4 – Ingredients

  • 4 onions
  • 50 ml olive oil
  • 50g unsalted butter
  • 75g garlic gloves
  • 150ml double cream
  • 4 baby potatoes
  • 150g fresh mushrooms
  • Flat leaf parsley

Instructions

  1. Remove the skin from the potatoes and chop into diced chunks. In a deep fill pan, add water and salt, once the water has boiled, add the potatoes, cook until the centre is soft
  2. Preheat the oven to 200c. Using your hands, peel the out layers of the onion skin. Trimming the root to allow onion to stand upright on its own. Slice the onion from the top of the onion, leaving 1cm before hitting the root. Turn the onion 90 degrees and make another incision. Continue until 4 cuts are made in total. Repeat with all onions
  3. Place the onions in the roasting tray, coat with olive oil and a pinch of salt and to with 5g of butter. Roast for 15-20 minutes, roasting until the onions start to open like flowers. Again coat the onion again with oil and butter and salt again Rotate the onions in the oven and reduce the heat to 180c until fully opened and blacked on the tips.
  4. Meanwhile, make the Garlic & Potato Purée, Blanch the garlic cloves in boiling salted water for 30 seconds. Drain and place in a small pan covering with cream. Add just a pinch of salt, bring to boil and reduce for about 3 minutes until the cream coats the garlic
  5. .Transfer the potatoes and garlic cream into a small blender (i used my Nutri-bullet)and blend the mixture, unto a silky smooth puree, transfer to a bowl to keep warm.
  6. Melt the remaining 30g of butter and saute the mushrooms in a pan until all the moisture has gone, add 2 cloves of garlic and parsley cooked for about 30 seconds, then remove garlic.

 

Interview with a Foodie – @FoodwithDom

Hi Guys,

I’m back again and with something a little different (yaaay), I had the great opportunity to interview Dominique aka FoodwithDom, a fellow food blogger and Youtuber with an amazing story!

A little bit about Dominique

Dominique had the fantastic opportunity to be part of  the Culinary Genius series played on ITV, a cooking competition created by Gordon Ramsay himself. Dominique did not win the competition. Fortunately, standing out during her time there, she was invited to join the US version of the show only as an extra.

However with her inability to blend in, she had another invitation was handed to her, but this time to compete again on Culinary Genius based in states, going on to win the whole American series!

As a sign to continiue her passion with food, her blogs captures the beauty of her colourful and vibrant food. Dominques is definately one to watch!

Some Fun Facts about her!

What are your passions outside cooking?

 

Travelling, I love travelling. Food has put me out of my shell, but travelling had put me out of my shell even more, meeting different people and languages.

How many languages do you speak?

I think I speak about four. I speak Yoruba, English, Spanish Japanese. I started a little bit of Italian and Korean.  I love languages a lot!

Favourite beverage to drink?

White wine but I also love a good gin and tonic. For a cocktail, it has to be a mojito. Absolutely, or a cosmopolitan. I like a lot of drinks.

Sweet or savoury?

Savoury

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Thank you again Dominique for the interview, great talking to you! Korean BBQ is still on.

Follow Dominique on all her socials:

Twitterhttp://www.twitter.com/foodwithdom

Instagramhttp://www.instagram.com/foodwithdom

Youtube – https://www.youtube.com/channel/UCQ281FRX-PfX3khnCDdKKoQ