DwsPV Loc: South Africa

They brought 11 different dishes in about 10 minutes! There was no time but to load and shoot. So the food experts, please give me your opinions...

ocbeyer Loc: Baltimore

Well, as a culinary arts instructor with 30 years of experience in the restaurant field, I think these shots are very, very good. Color is natural, the depth of field works well, the angles and composition are spot on. Food looks very inviting. I particularly like the composition of the last shot.

First time? A charm, I guess.

djtravels Loc: Georgia boy now

Pleasing layouts. #2 might be a little busy. You might have tried to increase the depth of field on a couple, but that's your call. Overall, considering the time pressure involved, nice job.

DwsPV Loc: South Africa

Ocbeyer, thank you very much for your positive feedback, I did not expect such high accolades from an expert. Being my first time with food, and given the time frame, I could see the photos were OK, but not having them vetted by an expert always leaves some doubt in ones mind.

Thanks once again!
DwsPV

DwsPV Loc: South Africa

Thank you djtravels!

What would you say if I told you most shots were with a 70/200 lens? All handheld?

If its a crazy combo, I'd like to know of course!
8-)

Pictxterowner 3 D sbs

I did 14 years hard time at Red Lobster.
Chef/Certified Trainer.
From day one it's easy to see the high quality of there food photography, this is not limited to the public but in all the training literature and plate presentation displayed on poster and video.
Your works it very close to that quality.
The only obvious thing that I see is the shallow depth of field.
Throughout your photography future, after you maximize the field to highlight the the maximum plated presentation.
Keep in mind one thing. you will make the final decision on where the viewers eye will see clearly.

Photo #1. Focus is full on the subject however it it at the bottom of the photo even below the controversial 2/3's rule.

#2. This plate turned at the other angle would have bought all the necessary elements in to focus.
The Meat has! to be in focus at all cost, both souffle cups and across the center of the salad display the citric dish fruits and cheeses.
Each of the fine quality items on this plate must be full in partial sharp focus.
Your goal is to get someone to eat it.

They have to see it.
People don't like mystery food in searching for a fine restaurant.
I hope I'm not sounding rude I do want to help and you asked.

#3. The main course is completely unrecognizable a slight shift of the presentation would have brought needed objects into focus.
And something is hidden.

#4. Excellent shot of the subject, I love it.
2/3 rule don't apply to, vertical and!! horizontal.
Make up your mind.
Center it left to right then 2/3's they way down in the photo or put it in the center vertically and 1/3 one way or the other. It will look better.
You absolutely cannot publish that photo with the dust, lint, dirt or whatever it is on that Silver plate. that means the food is dirty also. I do believe I see the same lint on the chocolate. If it's a design in the plate change it.

#5 If you can not increase the depth of field the Chef needs to be told he can drizzle very nicely on the focused side of the presentation.
The blurry back detracts from the perfection of the rest of the photo rendering a masterpiece, mediocre.



#6 Red wine (photo one) may be served warm therefore It was a good judgement to have it soft in the background, however White Wine is served chilled.
It needs to look that way to the potential guest.

Have the chilled bottle in the focal plain to highlight the condensation, or in the background in an ice bucket and a wine glass (never more then half full, cold/sweating in the focal view and showing condensation.

Who ever is paying you to take these photos will not think you complaining but rather think you as a God and do as you instruct them to do.
Hope this helps. I have to go eat now. :roll:
~pictxterowner~

PS The last shot is a slice of cheese,
noting else in the photo is even slightly in focus.

Books but especially Restaurant menus only show one photo of each plate, there are no second chances.

DwsPV Loc: South Africa

Hi Pictxterowner

Absolutely fantastic advice, and I thank you from the bottom of my camera bag and heart! I take all your comments for future reference and shoots.

I was concerned when they started plonking down plates one after the other. The chef was not part of the shoot so could not see what was happening, plus they had just opened for business, so this was all happening during normal business practice too. There are many things I would do differently next time including more space - I had to bounce around between tables and lights as well.

I'll go clean that dusty plate, thanks for the eagle eye on that!

Kind regards
DwsPV

ocbeyer Loc: Baltimore

One of the things I like about these shots is the shallow depth of field. Differentiates from the norm, makes the viewer focus on the subject itself, the real food that you are going to eat, and not the garnish. Maybe it's because the Food Network has made every cook into a chef and every customer into a critic, but I'm sick and tired of highly decorated food. I'm more interested in the center of the plate than the tomato rosette. I've spent too much money on too many mediocre meals that look so pretty, if only the kitchen had spent more time paying attention to the the ingredients and their preparation instead of flexing their artistic muscles...

Sorry, rant over. But I will agree that # 7 is a better presentation of the food that than #2 even though you can't really make out the sausage in the background. Perhaps in that case greater depth of field would have been better. And I like that you cannot make out the label on the wine bottle bottle but maybe not cutting off the very bottom of the dish would've been better.

Regis Loc: Coeur d' Alene, Idaho

Good photos and makes me hungry. I have to go and get something to eat now.

DwsPV Loc: South Africa

Mission accomplished!

Thanks Regis!