What do you get when you take Utah’s gorgeous summer light, a room of aspiring food photographers itching to master their cameras plus an even more enlightening photography and food styling instructor?
FoodieCrush Magazine presents the SLC Plate to Pixel Food Photography Workshop
Helene lines up her shot—and scores
Looks like Dara of Cookin’ Canuck ‘s food photo bible has been put to the test
The click-clack of computer keyboards and scribbling in notepads was swift and constant as attendees copiously took notes—getting hands-on answers from Helene herself to the questions every aspiring food photographer wants to know:
- what ISO & F-stop do you shoot in? (she shoots mostly on Aperature priority but also manual in her studio since she knows the lighting conditions intimately. Do what feels right and you do best, nobody will be the wiser when they look at the shot so long as its exposed correctly)
- how do you use fill cards and what the heck are they? (white foam core to reflect and bounce light into your subject, black to absorb light and take it away)
- how do you style your pics to make them look so yummy? (hold back a few items/ingredients from the recipe to use as props in the shot, like a squeezed lemon or a couple of berries and sugar to tell a story through your propping and storyboards)
- do you shoot with lights and if so what studio lighting kit do you use? (not much but when she does, it’s this one).
Reviewing shots while shooting tethered with Lightroom
Lightroom tips and tricks
Shooting from above? Shoot straight down. On the ground. Kinda like a rock…rock…rock…rock lobster.
Through a thoughtful presentation showcasing step by step examples of her own photo work plus the photo tips and styling tricks that have taken her from amateur foodie photog blogger to a sought after commercial entity, Helene brought her book Plate to Pixel to life for the studious crew.
When working with long tendrils of pasta, do the twist
The essentials: good lenses, clamps, reflectors, Plate to Pixel bible and pretty food
Market Street Grill’s Fresh Atlantic Salmon and creamy caesar dressed salad
After a tasty lunch it was time to roll up the sleeves and get to work—to get to the guts of the day, where the real teaching went into full metal jacket action.
As the photographers maneuvered their way through sets of 4-Layer Decadent Chocolate Cake to Fried Calamari to Cajun Fettucini, Helene shadowed each photographer and assisted in creating their own photos. She answered questions about composition, exposure and anything that came to the minds of these insatiable picture takers.
Radihka shoots Cajun Fettucine
Deborah of Taste and Tell takes on the 4 Layer Chocolate Cake
There was a bun in the oven, but whose was it?
Helene coaches lighting techniques—bounce and reflect
In addition to a gift certificate donated by Koo de Ker Boutique, some of the the su-weet swag in our goodie bags included Chocolat Artisnal Chocolates, Sweet Tooth Fairy Cake Bites, Bare Escentuals Bare Minerals makeup and a custom print and notebook to keep track of all those tips.
Sandra, Deborah and Misty work the reflectors; goodies from the goodie bags
Radhika of Just Homemade, was FoodieCrush’s contest winner and flew in from Houston TX to attend the conference. For just one day. Yes, she wanted it THAT bad!
and that bun in the oven is Maria’s soon to be pea
Wow. It was a seriously big day for everyone that attended, inspiring so many ideas, images and notebooks full of tips. Thank you Helene for letting FoodieCrush be a part of it, we loooove photography and influencing aspiring photographers in hopes to see more of it in the pages of our upcoming magazine and the blog.
To see more pics from the day, check out our facebook workshop album.
Huge thanks to Market Street Grill for hosting the event. And to give you a taste of the deliciousness we experienced, enjoy their recipe for Market Street Fried Calamari.
- 6 ounces of calamari, tubes and legs
- 1 cup buttermilk
- 1 cup flour
- 1 T fresh cracked black pepper
- 1 T sea salt
- gallon vegetable oil
- Soak calamari in buttermilk for one hour in the refrigerator. Combine the flour, pepper and sea salt. Drain buttermilk off of calamari and toss in the seasoned flour.
- Heat the vegetable oil in a large pot until a temperature of 350 degrees. Cook calamari in oil until golden brown, about one to two minutes.
- Serve hot with marinara sauce or tartar sauce.
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