Photos of dishes posted by dozen on social networks, a new pastime for amateur foodies. On the occasion of the International Festival of Culinary Photography, the 11th edition of which honored the South in Marseille, Laurent Rodriguez, who received the Audience Award at the Lentilles d’Or Trophies, and Pauline Daniel, deliver invaluable advice for successful food photos.
“These are questions that come up often”, agree the two photographers, which differentiate the people who take pictures of the dishes they have cooked, and those who photograph the dishes they eat in the restaurant. For budding cooks who wish to sublimate their creations, be careful to think carefully about it beforehand. “You have to think carefully about your recipe, and make choices for the aesthetic. It is important that the elements are recognizable and identifiable. A lobster will always be prettier than a beef stew porridge. The contrasts are also very important, for example the sauce should not be the same color as the main element. So we think our recipe upstream, ”says Pauline Daniel, food photographer in Avignon.
The photographer’s vision more than the device
The angle of view is also very important, depending on the dish. “If it’s a very graphic plate, it is best to take the photo from above. You have to imagine the rendering in advance and make choices. For example, for a burger, we can highlight one side that will be very beautiful, and the other side will be very ugly. It’s not the same way of thinking about serving a plate as it is for photographing it, ”explains Pauline Daniel to immediately make your mouth water.
Laurent Rodriguez, food photographer for 15 years, gives lessons with mobile devices. “Especially for people who are passionate about cooking more than for professionals. The main thing is not the device but rather the vision of the photographer, phones have extraordinary sensors today. The first thing I teach is that you shouldn’t zoom in but rather crop the photo afterwards. The phone should be parallel to the trim to avoid distortion of perspective. And maximize the contrasts so that it strikes ”, he lists.
Rules of conduct
It’s hard when you’re at a restaurant to get the best light, but you just need to place the dish on a window sill for better rendering. “It can be difficult to move the plate, but it makes a difference. We work against the light, by placing the plate on the windowsill, to highlight the elements. To prevent the front of the plate from being too dark, just place a white sheet that will reflect the light. This will give a contrasting side to the photo, with pretty light outlines ”, continues Pauline Daniel.
Laurent Rodriguez, whose brother has made his career as a chef, nevertheless recalls a few rules of good conduct. “It’s always better when the customer asks the chef for permission to take a picture of the dishes. Especially in gourmet restaurants. There is real know-how, with studies, to make dishes that are also works of art and it is important to respect this, ”he recalls. *
The 72 photos of 24 plastic photographers, including those of Laurent Rodriguez and Pauline Daniel, are visible on the Esplanade de la Major in Marseille, until October 10.