Did a recent menu shoot for another client, thinking that the same setup I’ve been using will work, but it doesn’t actually. I struggled quite a bit on this one.
The menu was more westernized, and majority of the dishes were flat and had very little detail. Then there were dishes like the salmon piece that stood up from the plate, and the lighting had to change again because the plate would cast a shadow on on the food. Some dishes had very pastel colors, and would easily over expose.
I think the missing element is food styling. Chefs might not be able to see food in the same perspective as a camera lens, so they style things from the top down instead of from the side, with perspective and bokeh taken into account. I should go for food styling courses. xD
I’m still struggling with composition! Omg need to look at more magazines.
