Mark M. Hancock / © The Beaumont Enterprise
Poblano Grill offers Filet Au Poivre at the upscale restaurant in Beaumont on Thursday, Dec. 15, 2005. The dish features a beef tender loin filet roasted with peppercorn crust and topped with sauteed mushrooms and a ruby port wine reduction.
9 comments:
Hi Mark-
What are you doing for lighting for these most recent food shots?
Thanks.
Daniel
I'm using The Beast with a 4'x3' double diffuser softbox for most of them (single head).
The shots from Suga's are shot with available tungsten light, some gelled flash and a tripod.
If good natural light exists, it's best. Otherwise, I prefer my strobes. Lastly, I'll fill with a standard flash, a cc gel and a small softbox.
Often, it depends on the amount of space and time I'm given.
Mark,
You're killing me with all of these food shots. Right now I am eating a stale bag of pretzels while waiting for my next assignment. Seeing all that food is too much to take.
do you get to eat the stuff you shoot? that would be quite a job perk.
Nope. While on an editorial assignment we're not allowed to eat on location (no freebies). We shoot and return the dish untouched.
At big papers with kitchens in the studio, we're allowed to eat food cooked in the studio after the shoot because the paper pays (a lot) for the food and the stylist.
If it's a freelance shoot for the restaurant, it's up to the shooter. Most consider the food part of payment and walk away full. ;-)
Lovely, as usual. I just completed a promo book of some of my food work, and I wish I had more shots of this caliber in there. As usual, I leave here inspired. Thanks :-)
Thanks for the lighting insight Mark. I appreciate it.
Daniel
Oh, man! These food shots are making me real happy that I live in Beaumont. I haven't been to Poblano Grill in a while. I think it's time for a visit.
You're a great photographer.
Post a Comment