HOW TO PHOTOGRAPH MEAL DISHES. THE PROFESSIONAL WAY

PLATO DEL RESTAURANTE EL CASTELL PARA VISA ORO

I explained a few days ago an easy way to photograph meal dishes. It's how I photograph my recipes at home. When I photographed dishes in restaurants I do it in a way, let's say, more professional. If you have an assignment to photograph El Bulli, Arzac or Celler de Can Roca’s dishes, for clients like The New York Times, you can’t fail. I use portable studio strobes, which I bought after Alon Reininger gave me his first lesson. I've drawn a diagram to explain how I do it. I put the dish on a table and illuminated it by a strobe bounced off an umbrella, as close to vertical on the plate as possible. I also take a white card. Cut a strip of 20 cm wide and circle fully the dish with it as a reflector to soften any shadow.

PLATO DEL RESTAURANTE ARZAK PARA RONDA IBERIA

PLATO DEL RESTAURANTE NEICHEL PARA THE NEW YORK TIMES

PLATO DEL RESTAURANTE CA L'ISIDRE PARA THE NEW YORK TIMES

As you will see, some of the dishes are incredible, for example: the Ferràn Adrià’s fake caviar is really made out of melon. And the Celler de Can Sala’s Cuban cigar is really a terrific dessert.

PLATO DEL RESTAURANTE EL BULLI PARA IBERIA EXCELENTE

POSTRE DEL RESTAURANTE EL CELLER DE CAN SALA PARA IBERIA EXCELENTE