Mostly Everything

Photo Project: Food Photography and Styling

Today, Jed and I attended a food photography and styling seminar by Jo Avila and Pixie Sevilla. We learned to cook and style two dishes – salad and pasta. I’ve taken an interest in photographing food because the opportunity to shoot horse de oovers has been getting more frequent because of F&B World Magazine (it is under our mother company at HIP).

The 3 Cherry Tomato Pasta dish is below. I highlighted the cherry tomatoes because that is what makes the dish unique. The redness of the cherry tomatoes also become a very attractive color to the eye.

three cherry tomato salad.JPG

The Two Pasta Combo dish is below. I wanted to take a shot of the cute bell pepper around the cherry tomatoes again.

two pasta dish.JPG

There are two ways to look at the end goal of food photography in my humble opinion. You need to ask yourself the question, “Do I want to eat this food afterwards or not?” Because if you really want to get that perfect photograph you will need to make your meal as unedible as possible: In this salad and pasta dish, the plates have been poisoned wiped with glass cleaner and the fresh water sprays you see is glycerine. Also, there’s a huge mound of tissue underneath the lettuce and the pasta. And I tried to pin the olive onto the pasta using a safety pin. I would have used super glue but that would have permanently fastened the olive onto the pasta.

Here are some behind the scene shots.

the tissue mound.JPGlooking at stuff.JPGjed styling olives.JPGsauce goes in last.JPG

PS: We won best photo for the Cherry Tomato Salad arrangement!!!

By Jayvee Fernandez

Jayvee Fernandez is a tech enthusiast and sitting Techbology Editor for The Philippine STAR.

He is also an EAN certified SCUBA Diver and underwater photographer based in Metro Manila, Philippines. His photos and videos have appeared in various international and local publications including Random House Germany, Discovery Channel Canada, and CNN.

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