Ok guys, looking for some tips here. I'm due to shoot in a couple of restaurants in the next few weeks and want to really get the food at it's best. I've shot in kitchens plenty of times, but always on available light. I'm planning on shooting some macro sequences, lovingly dwelling on super-sharp shots of beautiful, beautiful meat. Mmmmm, meat. And some salads for the ladies, or something, whatever. I'll have to shoot in location, and was wondering about using a lightbox, but would like to get some background if I can. So come on, guys, give me some tips - how do you light YOUR meat, nice and close?
Lighting for shooting food
- Thread starter TomLenham
- Start date
David W. Jones
Veteran
It really depends. Sometimes I like a good backlit product with a frontal light high and right with a cookie to give a little lighting texture, and bounce fill where needed.
Greg Smith
Veteran
Mmmm, brings back pleasant memories. I used to shoot lots of restaurant commercials -- they would make all their best dishes, and the crew got to eat them afterwards. One of the best on the job perks in the business.
You want to use fairly soft light in general for shooting food. Extensive shadows and modeling that would be appropriate for a face, outdoor scene or architectural interior don't look appetizing when applied to food. By the same token, traditional rim lighting isn't necessary, but you will want backlight sometimes to get the effect of steam rising, which makes the dish look hotter.
- Greg
You want to use fairly soft light in general for shooting food. Extensive shadows and modeling that would be appropriate for a face, outdoor scene or architectural interior don't look appetizing when applied to food. By the same token, traditional rim lighting isn't necessary, but you will want backlight sometimes to get the effect of steam rising, which makes the dish look hotter.
- Greg
J Davis
Veteran
This is gonna freak you out but a lot of food in food shots is not food. If you have a conversation with a decent food stylist it will blow your mind.
If you are doing close up or macro of meat you would want tons of high cri light. Color is going to be tough for meat without gravy or food dye,
vegetables should only be partially cooked so they can keep their color. Water down drinks so light can shine thru them.
If you are doing close up or macro of meat you would want tons of high cri light. Color is going to be tough for meat without gravy or food dye,
vegetables should only be partially cooked so they can keep their color. Water down drinks so light can shine thru them.
Good tips, folks, thank you. There will be a food stylist there, but she'll have to be working with the chefs at the restaurants as they will ultimately have to sign off how they want their food prepared - these places won't want to fake it with artificial food unfortunately, already tried to persuade them of the benefits to that! I hadn't thought of undercooking the veg and watering down liquids though, good advice 
dustylense
Veteran
undercook the food.
OKCPicker
Active member
I used to light a lot of food commercials for Safeway in the San Francisco market. I used softlights almost exclusively but either at very steep angles or even overhead and a little behind the food. A little rim from a Pepper or Arri 150 from mid & behind just to create a little highlight along the ridge. Try not filling so much in the front. Creating a soft directional look can make food appealing. Just not flat from the front. Sometimes bringing out an objectionable dark spot in the front can be accomplished with a Midget or a 150 with a snoot. If you don't have snoots, fashion one out of blackwrap.
Lighting for food is an art in itself. We never could eat anything after the shoot due to the stickpins, glycerin and other stuff added - even some dulling spray on the unpeeled veggies. Let the stylist do their magic.
have fun!
Lighting for food is an art in itself. We never could eat anything after the shoot due to the stickpins, glycerin and other stuff added - even some dulling spray on the unpeeled veggies. Let the stylist do their magic.
have fun!
Paul Hudson
Vacuum Tube Member
I Shot this 4 or 5 years ago lighting was overhead and to the rear and pretty soft. A food stylist is a must. The meat was barely cooked and with a special cooker.
https://vimeo.com/34956542
https://vimeo.com/34956542
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Dafilman21
Carbonite Member
I instantly got hungry for RIBS nice work!
ScottNelson
Well-known member
Great look, Craig. Let me guess, that's the spot where you decided to buy a 105 macro instead of burning your fingers using the 50 macro.
+1 Food stylist
j1clark@ucsd.edu
Veteran
I don't usually do food shots... but if I had a gig like this one I'd probably be inclined for a large soft light, with something to get a little glint here and there...
Or alternativley... again a pretty soft light...
Or alternativley... again a pretty soft light...
