Orange County Food Photographer

Orange County food photographer - News

2011-12-01T09:48:00.001-08:00

Great article on how food photography can inspire kids to be creative!

Article:

Patients enjoy fun photography day at hospital school
Posted by: Great Ormond Street Hospital Children's Charity
29th November, 2011

Great Ormond Street Hospital patients were given a special treat recently, with a food photography day in the hospital school. Given only a basket of fresh produce and a box of props, the children worked together to create individual works of art.

The junior photographers were also able to see their masterpieces on screen, and learn how to manipulate the images using air-brushing and colouring techniques.
The interactive workshop with one of the UK’s top food photographers, Maja Smend, was hosted by Pink Lady® for patients and their siblings at the hospital school.

Their favourite photos were then entered into the Pink Lady® Food Photographer of the Year Awards which includes a special ‘Apple a Day’ category in aid of the charity. Pink Lady® also donated a collection of bright pink digital cameras to the charity to enable the children to continue with their new-found hobby.

Carole Flynn, assistant head teacher at the Children’s Hospital School at Great Ormond Street, said: “The children were delighted to be able to spend the day with a professional photographer. They found it both fun and inspiring, and are keen to use the cameras again very soon! It was wonderful that Pink Lady® could get involved with our half term art week, and we look forward to seeing the winners of the photography awards when they are announced in April.”

Launched in August this year, the Pink Lady® Food Photographer of the Year aims to capture the best of the varied world of food. The “An Apple a Day” category showcases the most creative, inventive and beautiful images of an apple with £2 from each entry fee being donated to the charity.
Top chef and restaurateur Tom Aikens, who will be judging the ‘Apple A Day’ charity category, said: “I am a huge fan of Great Ormond Street Hospital, and it is great that some of the children there have had this really exciting chance to work with a real food photographer – I think they will have found it much harder than they thought!”

Pink Lady® has supported Great Ormond Street Hospital Children’s Charity since 2008, raising in excess of £45,000. Find out more about how companies help us and how yours could do on our “Corporate Giving” pages.
Tags: apples, Art, Awards, cameras, Carole Flynn, great ormond Street Hospital, Great Ormond Street Hospital School, hospital school, Maja Smend, photographers, photography, Pink Lady, school

Article link:

http://blog.gosh.org/our-hospital/patients-enjoy-fun-photography-day-at-hospital-school/

Alan De Herrera
Orange County food photographer
714-335-3252
Http://www.culinaryphotographe.com

- Posted using BlogPress from my iPhone

Location:Orange County

Orange County food photographer

2011-12-01T01:28:00.001-08:00

Orange County food photography web site http://www.orangecountyfoodphotographer.com 714-335-3252 Alan De Herrera

- Posted using BlogPress from my iPhone

Orange County Food Photographer

2011-03-14T17:51:00.000-07:00

Orange County Food Photographer

Welcome to my Orange County food photographer web site. If you looking for an experienced food photographer that can offer excellent food photography images for advertising, packaging, editorial, cookbook projects, menu boards and/or web site marketing, then you’ve come to the right place. I love shooting food and I can help you produce some incredible shots at an affordable price. I also love helping Orange County restaurant owners and managers beef up their marketing strategies with powerful and exciting food images that will leave their customers hungry for more.

Restaurants live and die by their marketing campaigns and with the advent of social media sites like Facebook, Blogs and Twitter, restaurants need eye-catching images more than ever before. People eat with their eyes first right? Shots from your cell phone just won’t cut it today’s completive online market. Image is everything and photos that make your food look dull and flat will drive customers away. I see this all the time on restaurant web sites and Facebook pages. And it’s no surprise that those ugly food images get little or no positive feedback. Go post one of my bright and colorful images and I guarantee you’ll have lots of new followers leaving great comments like, “wow, that looks amazing!” Or, “I’m definitely coming in to try that for lunch!”

What does it take to get great images?

There are a lot of photographers here in Orange County but few that can shoot food like a super model. Great food photography will bring out the colors, textures, contrasts and flavors of the food. And that’s why it’s so important to hire someone who knows how to not only shoot food but how to shoot it in an exciting way. You have to love food and the challenges of shooting it if you are going to become a great food photographer. It took me over two years of trial and error before I was able to start mastering some of these more complicated shots. Food and drink photography is the most challenging type of product photography and requires a lot of specialized lighting equipment and expertise. Hiring a wedding photographer or portrait photographer just won’t cut it. When I show up to your location, I bring with me a ton of studio equipment. We may not use all of it but I like to be ready for any challenge.

To get those amazing images you see in cookbooks and food magazines, you have to know a lot about how to properly light different types of foods and drinks. Each plate of food item may require a different type of lighting set-up or approach. There is hard light, which simulates beautiful sunlight striking the plate, soft light for desserts and wine bottles, backlight and fill light to balance out table scenes. You can’t do this just using natural light. On some shoots I’ll use as many as four or five strobe lights- each with a different type of modifier like a lightbox, snoot (spotlight) or an assortment of grid reflectors. Having excellent knowledge how to shape and control light in food photography is a must.

Why hire me to shoot your food?

I bring passion, expertise and creativity to your project and will deliver results that will make your chef proud. My rates are very competitive and I take a ton of pride in my work. You will be very satisfied with the results and we’ll have a lot of fun shooting!

Recent clients:
Matador Cantina, Twisted Vine, Children's Choice, Alegria's, LOpera Ristorante, Jason's Downtown, Jason's Catering, Manhattan Supper Club, Children's Choice Foods, Caribbean Grill, Sunny's, Jin Jin Asian, Jalapeno's, Trinitas Wines, Olivarc, Chick Pita Grill, Creative Impression, Nieuport 17, SmoQue BBQ, Fresh Cut Foods, Escoffier, Trinitas Cellers, and the California Dessert House.

Food Photography - Orange County, Los Angeles, San Diego, Corona and Riverside county.

Orange County food photographer Alan De Herrera

Orange County food photographer Alan De Herrera, welcomes you to his food portfolio web page. Alan is a Los Angeles and Orange County commercial food photographer, noted for his beautiful photographic lighting techniques. His specialty is supplying dramatically lit food images for advertising, packaging, editorial, cookbook projects and restaurants utilizing top-of-the-line digital photographic equipment. Several restaurants in Orange County and LA have relyed on Alan for his expertise and creativity for their food photography projects. Once you compare Alan's portfolio and rates to other Los Angeles and Orange County food photographers, you'll see that he is a great choice for your project.

Food Photographer in Orange County

2011-02-16T16:49:00.000-08:00

Matador Cantina – Mexican Cuisine with a twist!

Written and photographed by Restaurantsbyrio

Combine traditional Mexican flavors with a twist of modern chef wizardry and what do you get? One of the most successful and intriguing restaurants North Orange County has ever seen. Nearing its two-year anniversary in downtown Fullerton, the Matador Cantina takes the Latin dining and social experience to an entirely new level.

When you first step foot into the 110-year-old building, you are immediately overwhelmed with a sense of traditional warm ambiance and Latin heritage. Exposed brick walls, weathered hardwood floors, dark wood finishes, and an intimate candle-lit interior take your soul on journey south of the border, where such hand-crafted decor is commonplace.

Featuring the longest bar in Orange County, the surrounding main dining area features deep leather booths opposite an intricately crafted 14-foot-tall back bar. In addition, an intimate lounge offers large parties wide booths providing further seating alternatives to socialize, relax, and indulge.

Great ambiance is a plus, but it’s really about the food right? At first glance, the large leather menus read like a list of exotic Latin art.

Matador Cantina offers a fusion of traditional and contemporary Mexican-inspired cuisine carefully crafted using fresh, high quality ingredients. The result: traditional dishes such as Tres Enchiladas using varied sauces made from robust peppers and garden fresh ingredients to unique and mouth-watering plates such as Chorizo Ravioli served with a cilantro cream sauce.

One of the most popular signature dishes at Matador Cantina is the colorful Chile Relleno made of tender chicken, oaxaca cheese, cream cheese and green chiles stuffed in a tortilla-crusted poblano chile, served with a roasted tomatillo avocado salsa, rice & beans. Ole! Looking for a taco that will take your taste buds to infinity and beyond?

Try the massive hearty Matador Taco, a double-wrapped soft and hard shell taco featuring chicken, pork, or steak, and topped with refried beans lettuce, cheese and a fat scoop of fresh guacamole. Need I say more?

The unique menu was cleverly designed by Executive Chef David Dennis. Dennis brings over 10 years of diverse experience having led the culinary teams at such notable restaurants as Ruth’s Chris in Phoenix, Arizona, and most recently King’s Fish House in Orange, where he served as Executive Chef for five years helping the restaurant earn “Best of” Orange County honors two years in a row. The Southern California native expanded his culinary repertoire of Latin masterpieces while living it up in the seaside town of Puerto Vallarta. He was also top chef on a private chartered yacht in Panama. “Living in Mexico afforded me the pleasure and incredible firsthand experience of authentic Mexican cooking at its best,” said Dennis. “What I now apply to my own recipes was initially developed from generations of cooking methods straight out of a Written and Mexican kitchen.”

Matador Cantina’s menu is far from ordinary but it doesn’t end there. A tantalizing seasonal drink menu includes exotic concoctions like the jalapeno Margarita and Mango Dulce, a variety of beers including one local brew, along with an array of exquisite Spanish, Californian, and South American wines. In addition to daily lunch, dinner and late-night menus, Matador Cantina offers brunch, served both Saturday and Sunday.

AnExpress Lunch menu with traditional favorites, as well as Matador Cantina Curbside Service, will allow guests to dine on the quick and easy during their lunch break or enjoy the convenience of take-out.

The Matador Cantina's space, which most recently housed The Rockin Taco Cantina, has been completely transformed. The new look is both upscale and casual, providing an elegant dining atmosphere while at the same time, a great place to catch the game on their
large wide-screen monitors behind the bar. Entrees are affordably priced and there are always drink and food specials like their famous Taco Tuesday featuring $1.25 tacos and $3 dollar Coronas.

“Our goal is to provide Fullerton and the downtown community with a great Mexican dining experience,” said second-generation restaurateur and Matador managing partner Mario Marovic. “Everyone loves good Mexican food, but there wasn’t a favored destination for it in the area. Now there is.” A value priced Happy Hour menu comprised of $5 appetizers is available week days from 2pm to 7pm, as well as late-night from 10pm to 1am.

For a fantastic fusion of traditional and exotic Mexican cuisine, extraordinary ambiance and superior guest service, Matador Cantina promises an altogether enjoyable experience that will leave you hungry for more.

Matador Cantina is located at 111 North Harbor Blvd, Fullerton, CA. Dinner reservations, as well as private party information can be obtained by calling 714.871.8226. www.thematador.com and facebook.com/MatadorCantina

post by

Alan De Herrera

Orange County Food Photographer

Twitter: @foodphotos

Facebook Page: Food Photographer

Fullerton food photographer

2011-02-16T15:58:00.000-08:00

Fullerton Food Photographer

Fullerton food photographer Alan De Herrera, welcomes you to his food portfolio web page. Alan is a Fullerton and Orange County commercial food photographer, noted for his beautiful photographic lighting techniques. His specialty is supplying dramatically lit food images for advertising, packaging, editorial, cookbook projects and restaurants utilizing his technical expertise and creative passion. Several restaurants in Fullerton and all over Orange County have relied on Alan for his expertise and creativity for their food photography projects including the Matador Cantina, Twisted Vine and Lizzaran. Once you compare Alan's portfolio and rates to other Fullerton and Orange County food photographers, you'll see that he is a great choice for your project.

If you are the owner or manager of an Fullerton restaurant and need some exciting new food photography for marketing or advertising materials, such as menus, table tents, magazine ads or for your web site, you need to hire a talented commercial food photographer that can provide you with mouth watering food and drink photos. Restaurantsbyrio specializes in this type of exciting and artistic food photography. We can provide you with spectacular images that will wet the appetite of your potential customers and drive them to your restaurant. And at the same time, make your chef proud as well!

Sure, your restaurant has great food, but we live a visual society and people eat with your eyes first. Colors, textures, contrasts and composition are key when photographing food. These elements are what go into creating mouth-watering images that jump off the page and leave people hungry for more. How many times have you admired a cook book simply for the great images? Great commercial food photography has to convey the heart and soul, texture and great taste of what your restaurant experience is all about.

Check out his food photography portfolio at: www.restaurantsbyrio.com

Fullerton food photographer

Alan De Herrera

714 335-3252

Food Stylist – Orange County

2011-01-24T13:53:00.000-08:00

Here is a wonderful article by one of my food stylist, Tamara Kaufman. I worked with her in Maui on the Moorish Fusion Cuisine cookbook last summer. She's one of the best food stylists in the business.

Orange County Food photographer Alan De Herrera

Food Stylist – Orange County blog

Article:

I met food stylist Tamara Kaufman on Facebook. I’m not really sure how interesting and accomplished people find me, but they do. Tamara is a very creative person.

I’ve always been fascinated by food stylists for television or print work. Many years ago, when I was a teenager, I worked (liberal use of the word) for EUE/Screen Gems in NYC. They did television commercials. My degree from Emerson College is in Film. As a budding cinematographer, (this helped to translate my keen appreciation for photography) I worked on dozens of television commercials. One in particular was for the product: Cool Whip.

I’ll never forget this commercial because the food just looked so darned good. Almost too good.

Color corrected does not necessarily mean safe to eat. So what did I learn? Don’t ever eat color corrected food.

Foot-tall "Dagwood" sandwich Chris Elinchev Small Pond Productions Photography

Food Stylist Tamara Kaufman: The Five Questions.

1. Who taught you about food?

My early memories of food are very vivid—both visually and in flavor. My parents nurtured a real sense of exploration, as did my grandmother.

My Grandmother was a great cook and made delicious pies. She taught me the joy of making pie crust from scratch. My favorite treat was to eat the raw pie dough and to cook off the leftovers with cinnamon and sugar.

There so are many things that I remember my grandmother making — an amazing lamb and spinach stew, liver and onion sandwiches with butter, watermelon rind pickles (a favorite) and plum jam.
Many of my favorite snacks come from my childhood – I love mangos, sharp cheddar, braunschweiger and simple avocado sandwiches with salt.

Of course I had my moments of unsophistication… and loved ketchup, sour cream and butter slathered on baked potatoes and ketchup and white bread sandwiches.

I was born in Colorado where my Dad was attending CSU. We moved back to Iowa when I was five where my parents built a house on a 140 acre century farm, meaning it has been in our family for 100 years.

We always had interesting things going on and a variety of animals including a small herd of beef cows, chickens, a turkey that followed us on walks, guinea hens, a horse and a pony. Most animals acquired names and when they ended up on the dinner table it was a bit traumatic but gave me a true sense of where our food came from.

We had a garden every year. My dad would encourage eating turnips, tomatoes and carrots right from the garden, washed under the hose. I avoided weeding the garden at all costs. My first and only attempt at a garden as an adult had a plethora of weeds. We have one of the best farmers markets in the world here in Madison, Wisconsin, and many CSA’s (Community Supported Agriculture programs) and so I leave produce growing up to the professionals and enjoy the fruits of their labor.
My mom canned and froze the garden vegetables and so we had garden grown tomatoes all year long and rhubarb sauce over vanilla ice cream in the middle of winter.

I learned how to hunt morel mushrooms on our property and I can tell the difference between the morel and its toxic lookalikes.

On our property we had apple, mulberry, pear and plum trees, wild black raspberries and black berries. My dad hunted for wild asparagus and a local bee-keeper gave us honey in return for keeping his hives on our property. My father went elk hunting in Colorado every winter for 30 years and so elk meat was a staple at our table.

Everything I experienced gave me such an appreciation of how the land plays a role in bringing food to the table. We never had junk food or sugary sweet sugary cereals…but I confess that I do have a ferocious sweet tooth.

As a child, I vacationed with my parents in a VW camper van, never staying in one place long, which meant that before graduating from college I saw all but two of the lower 48 states, all the lower provinces of Canada and parts of Mexico. We always sought out the local cuisine. I remember a great bbq served in a back yard shack in Florida, dim sum during a wedding in Toronto’s China Town and fresh lobster and crawdads cooked on the beach. Dad sought out the local BBQ sauces wherever we went.

Friends of the Family
A close family friend had a monthly tradition of gathering in a local park with a giant frying pan and a selection of ingredients were he made omelets for everyone who came. I also remember him at our house cooking late night meals with crepes and “stinky” soft cheeses while speaking in a silly French accent.

I was offered many unusual things at the dinner table including Rocky Mountain oysters. There isn’t much I don’t like. I adore every ethnicity of food. There are a few exceptions such as beef tongue and sea urchin.

Cheese, Food Advocacy and the Creative Arts
My serious interest in cooking and healthy eating began many years ago at a local natural grocery store where I acquired a position as Cheese buyer. Cracking open a 80 pound wheel of Parmigiano – Reggiano is an amazing experience. I dream of owning a cheese cave. I also worked for Whole Foods as a cheese buyer where my job description included teaching classes to the public.
I surrounded myself with people passionate about good food and grew to understand the importance of cooking seasonally, with whole foods …and became passionate about the politics of food and food safety.

Through the years I have done everything from stocking groceries and delivering pizza to making large beautiful batches of puff pastry, decadent chocolate cakes with chocolate ganache, custards and pots de crème. I had my own small catering business for three years and then decided to pursue food styling.

Food styling is primarily a free-lance career, however I was fortunate to work for Readers Digest/Reiman Publications as a staff food stylist for two years.

As far as the artistic side of my work, creativity runs in the family. My mom and dad built their house in 1973 and were DIY’ers back when there wasn’t a TV network dedicated to this lifestyle. My mom is a watercolor artist and my grandfather conducted an orchestra in Latvia. I have always been very visual and acquired a BA in Art and Design from Iowa State University with an emphasis in Psychology and Advertising. I believe it’s my art degree that gives me a different perspective on food styling than many who come in to the career from cooking school. A great photo-composition is very important to me. Three dimensional design skills come in very handy with building things such as sandwiches and cakes, as they require structure inside to stay in place on set for long periods of time.

2. What is in your refrigerator right now? Do you keep your props for your food photography at home? Where do you shoot your work?

My fridge/pantry is usually filled with pretty basic ingredients. I always have sharp cheddar, Spanish Manchego or a fresh chevre. I stock lemons, limes, edamame in the shell, unsalted butter, half and half creamer for my coffee, toasted sesame oil and endless condiments. Beans and grains are a staple.
Right now I have my home made port-wine-fig compound butter, waiting to be delivered to friends as a gift.

Potions
And then there are the mystery potions that I use in my work…Glycerin, Mallose (a browning agent) and the many items that I use to keep food looking beautiful on camera.

Food dies quickly and stylists use some tricks to help the food stay fresh looking on set. I strive for a balance between real food/recipes and adding final touches that make for a beautiful composition. I don’t want it to look overly styled, unapproachable or overly promised.

I do use special effects and faux foods such as ice cream and milk as these remain stable and help save on an advertising budget.

Powdered sugar and Crisco make the perfect fake ice cream, Wild Root hair tonic makes a perfect “milk” that won’t turn the cereal soggy in minutes. Kitchen Bouquet makes a perfect chardonnay, tea or coffee. I use fake bubbles, fake ice cubes, fake droplets of “water”…and I always have tweezers and other strange tools on hand.

The photos are taken anywhere from my dining room to sets across the country. This summer I was invited to participate on a cookbook project in Maui. Moorish Fusion Cuisine will be my first cookbook credit and I hope it to be the beginning of many more.

3. Do you miss film photography? I find that digital is more computer than eye. What you think about computer manipulation of images?

I love film photography and mourn the loss of it. I learned to shoot on film in high school and college and only just recently acquired a digital camera. I loved developing my own black and whites and miss the connection you feel to the photos when you process your own film and photos in a dark room. There is also the excitement of not knowing what you actually captured until the film is developed.

In my profession digital image manipulation can save the day. Many hours are often spent on just one photo. For instance, on one shoot, the lighting and composition were perfectly set after many hours of work. The two eggs and bacon no longer looked like a smiley face and the lighting was perfect. Lo and behold the egg yolk broke. It had already taken us several dozen eggs before the perfect sunny side up egg was achieved. It would have been no easy task to replace it with a new perfect egg, making a typical 12-hour day even longer. This is where Photoshop and modern photography keep people on the job sane. With all of the magic of digital photography, it is still truly an art to capture food well. Technical lighting skills are one of the key elements that help the food come alive. The working relationship between the photographer and food stylist is crucial. We work together on every detail, as you don’t get a second chance to give the client what they want. The food has to appeal to the five senses, yet it must be translated into a single visual image.

Many think that a food stylist’s job must be zany and fun all of the time…but it is actually a very high-stress job. Food has a life of its own, and its life expectancy is short, therefore photo shoots are labor intensive. Keeping calm and a sense of humor is key!

Commercials and advertisements are often the collaboration of an entire team of creative people including magazine editors, art directors, photographers, prop stylists, soft goods stylists (clothing), models and food stylists.

I am the shopper, prep cook, baker, builder and creator of a beautiful composition.

4. If you could be anywhere in the world right now, where would that be? Doing what? Eating/Drinking what?

SO hard to choose one!
On the ocean having fresh lobster, scallops and fried clams.

In New York exploring some interesting restaurant. Casual and hidden little gems are usually the most fun! I have never had a bad meal in N.Y.

At Sweet Revenge in NY having the best cupcake on earth pared with a glass of wine or cup of coffee. I wish they shipped.

In Boston’s North End Italian district for a day of total indulgence, beginning at Pizzeria Regina and then moving on from there for gelato, a cappuccino, cannoli and Italian tri colored cookies!
Traveling in Italy, Spain or any country with a rich food culture.

Seeing cheese made, anywhere in the world. If there is anything I would be likely to smuggle in to my luggage…it would be cheese!!

On a rooftop garden overlooking Brooklyn with a glass of red wine and a piece of cake from the Chocolate Room.

At Random in Milwaukee, WI eating a genuine retro ice cream drink with Frank Sinatra playing in the background.

At Conejito’s in Milwaukee, WI for the best Mole I have ever had.

I love my job!

5. Social Media brought us together. (thanks!) Do you have a Social Media strategy? Facebook? Twitter?

I am grateful for social media and have made amazing connections with people I never would have had the opportunity to meet otherwise. Blogs and on-line professional groups are how I keep on top of current events and trends, share recipes and market my business.

The Midwest is a tough market for my chosen career. Things were unpredictable when the economy was good. I am marketing in the bigger cities and have to travel to support my career.

Tamara L. Kaufman
Commercial and Editorial Food Stylist
Madison/Milwaukee/Chicago/New York
608. 443. 6605

“Knowledge is a fluid, intangible asset that can be transferred easily
and its value increases when shared.”
www.TamaraStylesFood.com

Thank you Warren for the five questions!

Thank you Tamara for sharing your time with us. Cheers! wb

*****************

Food Photographer - Los Angeles

2010-08-25T16:47:00.001-07:00

By MIRIAM GOTTFRIED

Flip through TV channels or the pages of any magazine and you'll see glossy images of half-eaten sandwiches, broken bread sticks, stray herbs and scattered crumbs. And these days, that's just what food stylists want.
"Right now, people like messy," says Alison Attenborough, a New York-based food stylist who specializes in editorial work for clients, including Food & Wine magazine, New York magazine and cookbook publisher Clarkson Potter. "People are interested in small butchers, artisan producers, farmer's markets—a more handmade look."

View Slideshow

In a test shot taken about five years ago, a glass dish is the only prop and the olives were shot in front of a white background.

More photos and interactive graphics

The popularity of cooking shows, the eat-local movement and the growth of casual-dining restaurants are reshaping consumers' views of what makes food look appealing. Where making food look perfect was once a primary task of food stylists and photographers, the new challenge is making messy food look appetizing.
Once common practices, like using Vaseline to glue crumbs into holes in a slice of cake, have fallen out of favor at many magazines, says Delores Custer, a veteran food stylist and the author of "Food Styling: The Art of Preparing Food for the Camera." And stylists almost always use real ice cream instead of molding scoops out of shortening, corn syrup and powdered sugar. To achieve the perfect look, stylists would under-cook food to help it keep its shape, use hair products to add luster to grains of rice and apply powdered deodorant spray to produce a bloom on grapes or mist on a glass. These techniques are still in use, particularly in advertising, but are not as common as they were back in the 1980s, the heyday of the perfect-food look, Ms. Custer says.
At a recent Food & Wine photo shoot, Ms. Attenborough was making recipes by celebrity chef Tyler Florence for the magazine's October issue. She carefully assembled a cheeseburger so that the bacon and red onions would look like they were erupting from the bun. With a heat gun, she melted the cheese to make a corner of the slice dribble down. For a scallop appetizer, Ms. Attenborough intentionally left one fleck of parsley on the table, as if the cook had just finished applying the garnish and hadn't bothered to clean up.
Natural lighting is now the norm at many magazines, says Fredrika Stjärne, Food & Wine's director of photography. She says natural lighting and styling are ways to tone down digital photography, which can make things look super-real. But, she adds, the trend began before digital photography took hold.

View Full Image

Lou Manna

A tart photographed for a recipe booklet in the 1980s contrasts with more recent photos.

View Full Image

Lou Manna

A more recent photo of a tart getting a dusting of powdered sugar.

Studio lighting is still in use, particularly in advertising. But even there, a more natural look has taken hold, says Robert Baiocco, executive creative director at advertising agency Grey Group, which has represented food brands such as Red Lobster, Smuckers and Pringles.
Whether for editorial or advertising purposes, the point of making natural food look appealing is to get people to buy the product, go out to eat or make a recipe. Brian Wansink, director of the Food and Brand Lab at Cornell University, says the effectiveness of the natural trend lies in its ability to invite the viewer in. "It might enable us more to put ourselves in the picture," he says.
In the lab, Dr. Wansink has studied factors that make food look appealing. In his book "Mindless Eating: Why We Eat More Than We Think," Dr. Wansink found that props and setting matter. People who ate a brownie served on white china thought it was tastier than one served on simple paper napkin—and they were willing to pay more for it. Another factor is color contrast. A plain red apple is not as appealing as a red apple with a green leaf, he says. And the brighter the image, the higher people's expectations for its flavor.
Still, food stylists aren't relying on science on the job and are more likely to go with their gut.
Ms. Attenborough recalled taking bites out of hundreds of Häagen Dazs ice cream bars to get the chocolate coating to crack in just the right way. She ended up cheating with a cookie cutter. "It was fun. I love Häagen Dazs ice cream," she says.
Write to Miriam Gottfried at miriam.gottfried@dowjones.com

Food Photography Info

2010-06-15T00:38:00.001-07:00

Food photography

From Wikipedia, the free encyclopedia

Jump to: navigation, search

Rambutan in white background.

A still life photograph of Kiwifruit.

Food photographers at work

Food photography is a still life specialization of commercial photography, aimed at producing attractive photographs of food for use in advertisements, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants.^[1]

[hide]

[edit] Changing trends

For a long time, food photographs tended to be shot and composed the way people were used to encountering their food: laid out on a table setting and shot from an overhead perspective, i.e., from the point of view of the eater.^[2] Stylists accordingly arranged the food to appear good from above, with the items arranged flat on the plate and clearly separated from each other.^[3]
Later, romantic lighting, shallower angles and more props came en vogue,^[2] with extreme cases leading to the term "food porn". Most recently, the prevailing trend in Western commercial food photography is to present the food as simple, clean and naturally as possible and with little props, often using effects such as selective focus, tilted plates, and extreme close-ups.^[2] This complements trends in professional cooking to make the food more visually interesting. For instance, the height of dishes tends to increase and their elements are often layered, which lends itself well to narrow-angled shots.^[3]

[edit] Food stylist

The role of the food stylist is to make the food look attractive in the finished photograph. The main difference between how a home cook or chef may present food and what a stylist does is the time and effort a stylist takes to carefully and artfully arrange the food. Also required is the visual know how, and ability to translate the perception of taste, aroma and appeal that one gets from an actual dish, to a two-dimensional photograph.
Food stylists have culinary training; some are professional chefs or have a background in home economics.^[4] In addition to knowledge of nutrition and cooking techniques, food stylists must also be resourceful shoppers.^[4] As creative professionals, they envision the finished photograph and style the food accordingly.^[4]

[edit] Setup

The process of food photography begins with the purchase of the food and ingredients. Because only the most visually perfect foodstuffs are acceptable and multiple backup or test items are usually needed, this is a very time-consuming process.^[5] The best-looking of the purchased items is selected and marked as the "hero", i.e., the item that will be featured in the photograph.^[6] During the setup and for test shoots, it is represented by a cardboard stand-in.^[7]
The actual photography takes place in a studio under controlled lighting conditions. The light, background and setting is carefully prepared so as to present the food in an as attractive way as possible without distracting from it. The color and texture of the background is selected so as to effectively complement that of the food and to assist with its lighting.^[8]
Styled food is usually marked as inedible and discarded after the shoot, because it may have been handled or treated in ways that make it unsafe for consumption.^[9]

[edit] Styling techniques

In addition to choosing, preparing and composing plated food, food stylists use numerous techniques to make appear the food as attractive as possible. These may include:

creating steam with cool air nebulizers or a combination of chemicals that give off smoke that gives the appearance of steam;
spraying food with water or mixtures of water, corn syrup, or other liquids to keep food looking fresh;
making a mixture of solid shortening, corn syrup, and powdered sugar (essentially a very stiff frosting) that can be scooped to simulate real ice cream;
using a variety of browning agents (usually mixtures used to brown gravies or sometimes heat activated liquids used in commercial bakeries) to enhance the color/brownness of cooked meats and poultry;
using heavy cream instead of milk in bowls of cereal to prevent flakes from becoming soggy too quickly. The use of white glue is generally discouraged, and is not usually encountered. (as most cereal companies prohibit this practice).
blanching green vegetables to just bring up their bright color, rather than cooking them completely. Other vegetables and foods may be cooked just to color, so they do not brown or become wrinkled if they must stand under the camera for a while.
adding water to beverages so light will filter through better and add sparkle to the drink.

[edit] Cold beverages

To create the effect of a thin layer of condensation forming on the outside of glasses containing cold liquid, dulling spray may be applied,^[10] with paper or masking tape protecting the non-"frosted" areas. More pronounced condensation and dew drops are imitated by spraying the glass with corn syrup or glycerin.^[11]
Ice cubes used in shoots are made of acrylic, so they won't move, melt or float.^[12] Fresh-looking bubbles on the surface of drinks are created by applying a mixture of the drink and detergent to the surface with an eyedropper.^[13] White glue may be used in lieu of milk,^[10] and a mixture of brewed coffee and water instead of tea.^[14]

[edit] Salads

Salads in food photography are composed with a view to creating appealing textures, shapes and colors. To improve support and aid in composition, salad in a bowl is built around a smaller bowl placed upside down in the outer bowl.^[15] Salad greens are kept fresh and crisp by misting them with cold water prior to composition.^[16] Salad dressing is not normally used, as it makes the salad slippery and difficult to style, but the appearance of dressing may be created by sprinkling herbs and spices over the wet salad, or mixing them in oil and applying it with a brush.^[17]
Fruit salads are particularly challenging to shoot because of the short time the fruit pieces, which are cut immediately prior to final photography, retain their appearance.^[18] As only the outer layer of the salad is of interest, the concealed interior of the salad bowl may be filled by mashed potatoes or another mixture.^[19] Thick or heavy dressings don't photograph well; they are usually thinned and applied by brush.^[20]

[edit] Hamburgers and sandwiches

Hamburger photography is challenging because the buns dent easily and an assembled burger is quick to lose its visual appeal.^[21] When assembling the burger, the ingredients are held in place with toothpicks and the meaty interior of tomato slices is removed to avoid juice discoloring the ingredients.^[22] The meat patties are superficially cooked, the edges browned with a torch and the meat made to look more appetizing with a colorant.^[23] The edges of melted cheese slices may be brushed with household cleaner to make them look freshly melted longer.^[24] Condiments such as mayonnaise are applied to the edges with an applicator bottle.^[25]
Sandwiches are assembled used similar techniques. Wet paper towels are used to prevent the bread from drying out. If a half sandwich is to be depicted, the bread and the components are individually sliced with scissors and assembled in place.^[26]

[edit] References

Bellingham, Linda; Bybee, Jean Ann (2008). Food styling for photographers: a guide to creating your own appetizing art. Oxford: Focal Press. ISBN 978-0-240-81006-5.
Manna, Lou; Moss, Bill (2005). Digital Food Photography. Course Technology. ISBN 1-59200-820-8.

Food Photography | L'Opera 20 Years!

2010-04-23T12:58:00.000-07:00

L'Opera celebrates 20 years on Pine Avenue

By Karen Robes Meeks, Staff Writer

Posted: 04/20/2010 05:45:43 PM PDT

L'Opera co-owner Enzo DeMuro greets little Matteo, 6, and co-owner Terry Antonelli welcomes Christine and Roberto Saracino back to the restaurant where the couple met 20 years ago. (Tracey Roman/For the Press-Telegram)

L'Opera, 101 Pine Ave., Long Beach (Tracey Roman/For the Press-Telegram )

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LONG BEACH - On the eve of the 36th Annual Toyota Grand Prix of Long Beach, L'Opera Ristorante co-owner Terry Antonelli had been chatting with a customer who remembered walking the space with him before the business opened 20 years ago.

At that time, the 101 Pine Ave. location - a corner space in a building that first opened in 1906 as a Bank of America - looked nothing like a place that could serve food, much less fine Italian dining.
"It was like a bomb shelter, all steel beams, no windows, no doors, nothing," Antonelli said.
"We had to walk down scaffolding to get down below and (the customer) said, 'Are you crazy?' And I said, 'Yeah, I might be.' "

But Antonelli, a native New Yorker, was crazy about opening a restaurant downtown, with its high-rises and promise of vertical living. He saw potential in Long Beach.

"Here's this large metropolitan city with no restaurants," said Antonelli, who used to live in Naples. "Where do all these people go, my neighbors in Naples, Belmont Shore and Belmont Heights?"
So he and partner Enzo DeMuro began the nearly two-year process of building out the industrialized space and on April 19, 1990, during a hectic Grand Prix weekend, the partners opened one of the first fine-dining establishments in Long Beach.

Since then, the partners have lived through L'Opera's

many successes and challenges, from repeated accolades by food writers and celebrities to recessions and the fits and starts of an evolving downtown. But L'Opera has remained resilient and this week celebrates two decades of fine Italian dining on Pine Avenue.

On its anniversary Monday night, L'Opera was filled with more than 100 longtime customers, city officials and former and current employees who noshed on the restaurant's signature appetizers and swayed to a live band that played upbeat music. Rotating pictures of smiling employees were projected on a screen. Guests walked up to a red carpet and were greeted by the partners with hugs and a picture.

"This is a piece of history," said Roberto Saracino, who worked at L'Opera for seven years as a sous chef and chef before starting his own business.

"How could I not be here to celebrate this special day? I think that not only Terry and Enzo were great employers but great friends. They always cared ... and those are things that will stay with you forever."
City Councilwoman Suja Lowenthal, whose 2nd District includes L'Opera, called the restaurant an "iconic establishment."

"They started us on Pine Avenue, along with John Morris at Smooth's, these two are really the godfathers of this street and to see those two establishments still here is really quite amazing," she said.

Downtown was a very different place when Antonelli and DuMuro opened L'Opera in 1990. There was a Naval shipyard, no Blue Line and a couple of restaurants open, Antonelli recalled.

L'Opera, which sought to bring authentic, Italian fine dining to Long Beach, was "successful out of the gate," quickly becoming one of the top 150 Italian restaurants in the country, Antonelli said. They've served a number of celebrities, including Roger Penske, Jimmy Vassar and Mario and Michael Andretti. L'Opera was a longtime favorite restaurant of the late actor Paul Newman.

"It's not that we cater to those people, because we treat everyone the same, but when you have people who have dining experiences all over the world, and they call this their favorite restaurant, it's pretty special," Antonelli said.

In recent years, the slow-to-rebound recession has tested L'Opera like other restaurants, prompting Antonelli and DeMuro to cover a few restaurant shifts and re-examine ways to save money without sacrificing quality. The landlord has been very cooperative as well, Antonelli said.
"We've learned a lot through this recession because we've looked at a lot of areas we weren't looking at before," Antonelli said. "There are savings we have taken advantage of just by pure necessity."
Gary Zee is a longtime customer.

"For 20 years I've been going here, 20 years and I just love the place. I love the people in there," he said. "It's a classy, well put together place with a worldwide reputation. And they managed to maintain consistent business through a very difficult economic time, but it goes to show you that people know quality."
L'Opera continues to be one of three restaurants that received the Southern California Restaurant Writers Association's highest honors, the Golden Bacchus and Golden Sceptre awards in the same year. Zagat described L'Opera's customer service as "Bend over backwards service."

"We continue to strive on the details of food and service. Without that food and service you just don't last in this business," Antonelli said. "There are ups and downs like anything, but for the most part, we're still standing. A lot of restaurants come and go and there's a lot of restaurants that don't last two years, much less 20 years."

For DeMuro, the milestone is an emotional one.
"Twenty years, to me, is one of the most important achievements I've ever done in my life," said the native of Italy who came to America unable to speak English.

"It's very special to me. After what we went through in 2009 - very, very hard - and 2008 wasn't easy. But the beauty of it is, we have regular, Long Beach customers and a city that supports us.
I'm proud to be here, and I get very emotional every time I think about it. We're still going, and we're still growing, and we're still kicking butt."
karen.robes@presstelegram.com, 562-499-1303

Repost
Los Angeles Food Photographer, Alan De Herrera

Food Photography

2010-04-21T16:05:00.000-07:00

First Camera then Fork

By KATE MURPHY

Published: April 6, 2010

Repost: Orange County Food Photographer

JAVIER GARCIA, a 28-year-old neuroscientist at the University of California, Irvine, was in the campus pub recently having a grilled cheese sandwich. But before he took a bite, he snapped a digital picture of it, cheese artistically oozing between toasted white bread, just as he has photographed everything he has eaten in the last five years.

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What Are You Eating Right Now?

Diner's Journal: How to Take Photos of Food

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Amy Dickerson for The New York Times

EVERY MORSEL Javier Garcia photographing his food. Every other week, he posts the pictures on his web site.

Every other week he posts the photos on his Web site, ejavi.com/javiDiet, providing a strangely intimate and unedited view of his life and attracting fans from as far away as Ecuador. The nearly 9,000 photos leave nothing out, not even snacks as small as a single square of shredded wheat.

When he lost his iPhone while visiting New York last month, he pleaded with exasperated friends to take pictures of his food and to e-mail them to him, lest his record be incomplete. “It was a nightmare,” Mr. Garcia said, particularly because the unfocused pictures “were not the quality I’m used to.”
In 1825, the French philosopher and gourmand Jean Anthelme Brillat-Savarin wrote, “Tell me what you eat, and I will tell you what you are.” Today, people are showing the world what they eat by photographing every meal, revealing themselves perhaps more vividly than they might by merely reciting the names of appetizers and entrees.

Keeping a photographic food diary is a growing phenomenon with everything from truffle-stuffed suckling pig to humble bowls of Cheerios being captured and offered for public consumption. Indeed, the number of pictures tagged “food” on the photo-sharing Web site Flickr has increased tenfold to more than six million in the last two years, according to Tara Kirchner, the company’s marketing director. One of the largest and most active Flickr groups, called “I Ate This,” includes more than 300,000 photos that have been contributed by more than 19,000 members. There would be more, but members are limited to 50 photos a month. The same phenomena can be found on other sites like Twitter, Facebook, MySpace, Foodspotting, Shutterfly,
Chowhound and FoodCandy.

Nora Sherman, 28, the deputy director of the City University of New York’s Building Performance Lab, which promotes sustainable construction, finds that the pictures she takes of her food are her most popular posts on Facebook, Twitter and on her blog, Thought for Food, (noraleah.com). The immediate and enthusiastic commentary on, say, an arugula and feta salad or a plate of fried okra have given her a sense of connection and community since moving to Manhattan from New Orleans in 2006.
“People I have never met follow my blog and know me through the food I eat,” Ms. Sherman said. She was even introduced to her boyfriend through someone she came to know through his comments on the food pictures on her blog, and who thought the two might be a match.

She said she takes pictures of at least half the meals she eats, omitting, for example, multicourse meals when it might “interrupt the flow.” But she has noticed lately that it’s becoming harder to suppress the urge to shoot. “I get this ‘must take picture’ feeling before I eat, and what’s worse is that I hate bad pictures so I have to capture it in just the right light and at just the right angle,” Ms. Sherman said.
She uses a Canon PowerShot S90 and uploads pictures to her Web site daily, sometimes several times a day, which takes at most 30 minutes a day. The camera, she said, is small but works well in low light. She doesn’t style her photos, saying, “I like to take shots that no pro would ever take — holding an oyster in my hand about to slurp it down, or a bagel with a bite out of it.”

Her impulse to photograph her food and do so artistically has made her a more adventurous eater. “It’s driven me to seek out interesting, photogenic foods,” she said. She is now more likely to eat foods she would have once avoided, like beef tendon, heart and tripe at an Asian shopping mall in Flushing, Queens. And, she said, photographing the food has kept her honest when she has started diets: “When I decided to have salad for dinner during a juice fast, I snapped and posted that.”

Photos are also a means of self-motivation for Mr. Garcia, who began photographing his food after he lost 80 pounds. “It’s definitely part of my neuroticism about trying to keep thin,” he said. “It keeps you accountable because you don’t want to have to see that you ate an entire jar of peanut butter.”
And, ever the scientist, he hopes to one day use the photographs to calculate how much money he spends to consume a calorie versus how much he spends in gym memberships and sports gear to burn a calorie. “People I have dated haven’t been that into it,” he said of his food photo-journaling. “But it’s never been a deal breaker.”

Pamela Hollinger, 36, an independent radio programmer and announcer in Stephenville, Tex., said her husband of eight years is resigned to her taking pictures of her food. “When we were dating, it was like, ‘What are you doing?’ ” she said. “Now it’s a quirk he’s come to accept.”
Her habit began in 1997 as a way to show her mother what she ate on vacations, but she now photographs almost everything she eats, leaving out only insignificant snacks and anything unappealing looking, like a bowl of oatmeal. “I think getting an iPhone had a lot to do with it,” Ms. Hollinger said. “It’s so easy to just take a quick picture of what I’m eating and no one really notices.” Or maybe they think she is just texting at the table.

She e-mails the pictures directly from her phone to a few friends and posts some of them on her Facebook page as well as on Chowhound. “I like to show off what I’m eating or something I’ve made that I’m proud of, like a pork rib-eye roast that became pulled pork sandwiches and then pork tacos and then pork salad,” she said. “I get more comments on my food pictures than anything else. Within seconds, I get, ‘Oh, I’m jealous,’ or ‘Hey, can I come over?’ ”

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Submit a Photo: What Are You Eating Right Now?

That some people are keeping photographic food diaries and posting them online does not surprise psychotherapists. “In the unconscious mind, food equals love because food is our deepest and earliest connection with our caretaker,” said Kathryn Zerbe, a psychiatrist who specializes in eating disorders and food fixations at Oregon Health and Science University in Portland. “So it makes sense that people would want to capture, collect, catalog, brag about and show off their food.”

Photographing meals becomes pathological, however, if it interferes with careers or relationships or there’s anxiety associated with not doing it. “I’d have to ask if they would feel O.K. if they didn’t do it,” said Tracy Foose, a psychiatrist at the University of California, San Francisco, who treats patients with obsessive-compulsive disorders. “Could they resist the urge to do it?”

Joe Catterson, the general manager of Alinea restaurant in Chicago, said that, increasingly, people can’t. “One guy arrived with the wrong lens or something on his camera and left his wife sitting at the table for an hour while he went home to get it,” he said.
Such compulsion is apparent even at restaurants where the plating is less elaborate. “They’ve got to take a picture of their pancakes and send it to their friend,” said John Vasilopoulos, the manager at the Cup & Saucer, a diner on the Lower East Side. “I don’t get it because their food gets cold, but I take it as a compliment.”

Evidently aware of the trend, manufacturers like Nikon, Olympus, Sony and Fuji have within the last two years released cameras with special “food” or “cuisine” modes, costing around $200 to $600. “These functions enable close-up shots with enhanced sharpness and saturation so the food colors and textures really pop,” said Terry Sullivan, associate editor of digital imaging technologies at Consumer Reports.
This bemuses Tucker Shaw, the food critic for The Denver Post, who made do with a basic point-and-shoot digital camera to take pictures of everything he ate in 2004; he published the photos in his book, “Everything I Ate: A Year in the Life of My Mouth.”

“It used to turn heads if you took a picture of your food, and I even got in trouble at a few restaurants,” he said. “Now it’s ubiquitous and just shows that we are in a spastic food era — we couldn’t get more obsessive.”

Nonetheless, Mr. Shaw said the year he spent photographing his food (and a year was enough for him) resulted in an achingly honest account of his life that revealed far more than the fact that he ate too few leafy green vegetables: “The pictures, I realize now, are incredibly personal, and by looking at them you can probably deduce the type of person I am.” Moreover, the pictures set off memories and emotions in a way a written journal could not. “I remember every single day, who I was with, what I was feeling,” he said.
Unlike a picture of a flower or friend, a picture of a meal recalls something smelled, touched, tasted and ultimately ingested. Carl Rosenberg, 52, a Web site developer who divides his time among San Francisco; Austin, Tex.; and Addis Ababa, Ethiopia, photographs his food along the way with a Nikon D3.
“You have more of a direct connection with your food, so it forms a more essential memory of an occasion,” he said. He often places a small stuffed animal, a sheep, which he calls the Crazy Sheep, next to his food before taking a picture; reminiscent of the globe-trotting garden gnome in the French film “Amélie.”

“I think photographing food is a more accurate way to document life,” said Mr. Rosenberg, who shares photos with family and friends but does not post them. “Food isn’t going to put on a special face when you take a picture of it.”

Restaurant Internet Marketing | Google or Bing?

2010-04-15T15:02:00.000-07:00

Restaurant Internet Marketing
Restaurantsbyrio- 714 335-3252
Re-post: ---
WebProNews is an iEntry.com publication ---
http://www.iEntry.com

More Relevant Results: Google or Bing?
Chris Crum | Staff Writer

Search Diversifying as Search Engines Compete For Your Use

Remember when Bing launched its recipe results? Now Google has launched a similar feature with recipe rich snippets. "For example, if you were searching for an easy to make thai mango salad, you can now see user ratings, preparation time, and a picture of the dish directly in search result snippets," explains Google. It may not be incredibly far-fetched to suggest that maybe Bing's offering nudged such a feature into development, whether or not Google would admit this.

This story isn't about recipes though. It's about the major search engines' quest for gaining or keeping you as a user. It feels like Bing has been around quite a while now, but in reality, it hasn't even been out for a year. Right out of the box, Bing seemed to make Google want to improve. Google is even in the process of testing redesigned search results pages that borrow some design characteristics from Bing.

Where are You Getting the More Relevant Results? Let us know.

Both Google and Bing still have their relevancy issues. We recently looked at an example of a query for "matt cutts" on Google (though we compared them to Yahoo rather than Bing, as Yahoo mentioned the same query in a blog post). Frankly, Google's results left a bit to be desired. It wasn't that that they were bad exactly, but personalized results pushed the more relevant results further down the page, and Matt's Facebook profile was MIA, despite Facebook being one of the most popular sites on the web, a good result for a search on a person's name (It was in the first few on Yahoo's results).

Microsoft may like consumers to think that Bing gives all the right answers. Those commercials would certainly seem to suggest they have a leg up over the competition in that regard, but they've got their own relevance issues. For example, for an article I was writing recently, I was looking for that site Bing has that showed all of the latest features they've released. I couldn't remember the name of it, so I searched (on Bing) for "latest bing features". Given Bing's philosophy of wanting to provide answers, I would expect to easily find what I was looking for through such a query, but instead the first organic result is an article called "The Latest News from Bing" from November of 2009.

Search Diversifying

In the latest search market reports, Google has lost a little bit of market share. Bing is gaining (and has the potential to gain a lot more for reasons discussed here). Another thing Bing has going for it, or Google has working against it rather, is that search itself is becoming much more diversified as a result of mobile, social media, and geo-location. People are simply using more ways to find the information they're looking for. It's not that they're not using Google anymore. It's that they're maybe using it less for certain types of queries. For example, where someone may have once used Google to search for a movie showtime, maybe they now have an app for that on their phone.

Is a Bingized Yahoo Good for Yahoo Search?

At some point in the near future, Bing's results will be taking over Yahoo's results to some extent. While most will agree that the Microsoft-Yahoo deal will be good for search advertising. Another question would be is it good for people who use Yahoo to search? Are Bing's search results better than Yahoo's? I'm not so sure, looking at the "matt cutts" example. For the "latest bing features" example, however, I can't say that Yahoo's results are really any better than Bing's.

I realize that just looking at a couple of examples is kind of grasping at straws and are hardly representative of all queries in general, but it's still a question worth pondering. Are Bing's results better than Yahoo's? Does it even matter? Will the average Yahoo user even notice a difference?

Google's Edge in Innovation

Google still seems to have the edge in getting out new and interesting features. Take real-time search. Microsoft and Google both announced deals with Twitter around the same time. Microsoft even had one with Facebook too. While Bing had a separate destination relatively quickly, where users could search Twitter with Bing, they didn't integrate real-time Twitter results into Bing results themselves. Google did this after a little while with not only Twitter, but many other sources to make up its real-time search results. Just this week, Bing announced that it is starting to include such results, and only from Twitter, and only to a small subset of users in the U.S. Google is even doing Twitter archive search now.

That's not to say that Bing doesn't do some things first (like the recipes for example), but Bing has a lot more to prove (and in all fairness, they do regularly release new features). Google is already established. Bing is still trying to win people over.
Google is frequently making acquisitions to better its search technologies. Just this week, Google acquired Pink, to better its Google Goggles product, which lets people search with their phones by simply pointing their cameras toward an object. They recently acquired Aardvark, a social Q&A search service (a space that is growing rapidly - see AnswerBag/MerchantCircle news for one of the latest examples).

Wrapping Up

With regards to relevance, you're going to find better results on Google, Yahoo, and Bing on a query-by-query basis. In reality, none of them deliver perfect results all the time, and that is why the diversifying of how people search is likely to continue, and for the better. The search engines can work to personalize results all they want, but in the end, it's the user that personalizes how they search, and right now, it's not looking like any single search engine is going to control all of that.

Los Angeles Food Photographer | Food Trucks

2010-04-14T10:08:00.000-07:00

Los Angeles food photographer brings you a wonderful article about those Los Angeles food trucks- repost.

Food Truck Craze

Posted: 13 Apr 2010 04:35 PM PDT

By now, I’m sure you all have heard about the food truck craze taking L.A. by storm. Food trucks aren’t really that new. I’ve enjoyed eating food from trucks for some time, though none of the ones I went to seem nearly as fancy as what has been rolling out lately. I haven’t really gone chasing after any of these newer trucks, as I just don’t know where they will be! Sure, I could follow them on twitter, but which one and when do I check to find out where they will be? Do I really want to go drive all over town to follow a truck around for some food? Well, I probably wasn’t the only one who felt this way because last week, Gateway to Go launched.

Gateway to Go is an event held every Tuesday from 11am to 3pm where various food trucks will show up at one central location, the parking lot of the Crowne Plaza Hotel (5985 W. Century Blvd, Los Angeles, 90045). The food trucks that will be there will be rotated regularly. A link to the schedule can be found at the end of this post. A portion of the proceeds goes to the Leukemia and Lymphoma Society. I went to experience Gateway to Go for myself earlier today, and I loved it! It was so convenient. There were six trucks to choose from today: Eat Phamish, Crepe N’ Around, Frysmith, Greasy Weiner, Grilled Cheese Truck, and India Jones.

The food wasn’t all cheap, but everything was definitely affordable. I enjoyed a huge bowl of pho tai ($8) from Eat Phamish and a banana nutella crepe ($4) from Crepe N’ Around. One of my pet peeves about pho tai is when restaurants do not use rare thin slices of beef. Eat Phamish used cooked beef, but I think there are health code laws that restricted them from using rare beef. If I overlook this, then the pho was just fine. Eat Phamish also serves baguettes and spring rolls, both of which looked excellent. One of my friends ordered the chicken lemongrass baguette and enjoyed it. I got to try half a pork spring roll, and I can recommend that without any reservation. The crepe was deceivingly small. I saw other people walking away from the truck with a little paper tray of a triangular crepe. The reason why it looks small, as I learned, is because it gets folded many, many times. It’s a standard full size crepe, maybe around 12-14″ in diameter. The sweet crepes are $4, but the savory ones are $6. One of the more popular crepes was the maple pork. One of my friends ordered it and said it was quite good. We also tried some kimchi fries from Frysmith. The kimchi fries was surprisingly not bad. This was an order of fries topped with kimchi, a bit of pork, and cheese. The pork added some sweetness to the flavor while the kimchi added a bit of spiciness. My friends and I wanted to try the mac n’ cheese sandwich over at the Grilled Cheese Truck, but our stomachs just couldn’t handle it. We were already delightfully full.

Depending on which truck you order from and what you order, it might take a while to get your food. Still, it’s all relatively quick. I was keeping a watchful eye on the time, as I parked in a two-hour limit area, and after eating all that food, I thought I would need to run off to move my car. I was surprised that only an hour had passed. That leads to my next piece of advice - the trucks are actually in the back lot of the Crowne Royal, so it’s easier to enter from 98th Street instead of Century. There is also some two-hour street parking available on 98th Street so you don’t need to pay to park in one of the nearby, overpriced lots. There are tables and chairs available so you can choose to eat there, which is a great way to meet people. My friends and I got to chat with a few interesting people and enjoyed their company. We also saw many people eating on the grassy area for a little picnic, some girls dancing to the steel drum performance when they weren’t eating on the curb, and busy professionals who just bought their food and left the area. No matter what type of diner you are, stopping by Gateway to Go beats chasing after these food trucks on your own.

Gateway to Go - no website for this program yet
5985 W Century Blvd (back lot facing 98th St)
Los Angeles, CA 90045
Schedule of Food Trucks

For anyone who missed today’s Gateway to Go and can’t wait until next Tuesday for some food truck food, check out Cart for a Cause’s event tomorrow. Tomorrow from 12pm to 2pm, they will be serving up French Dip and Quiche Lorraine from Comme Ca.

restaurant internet marketing

2010-04-14T01:35:00.000-07:00

Restaurant Internet Marketing | Social Media Basics

Posted by Maureen on April 2, 2010 at 9:00 am

I recently had the honor of speaking to the Michigan Grape and Wine Conference about social media. They are already doing some pretty neat stuff in the social space—things like “Tweet and Tastes” (#ttmi if you’re interested), contests on Facebook and more. But some of the main things we discussed were social media basics—things that brands tend to miss when they dive in to social media that are actually pretty important. I think these are things that everyone company can benefit from, whether business-to-consumer or business-to-business.

Facebook Personal Profile vs. Business Page

A Facebook profile is strictly for individuals. No business or company should ever setup a personal profile. Instead, Facebook has business pages. According to Facebook, “pages are for organizations, businesses, celebrities, and bands to broadcast great information to fans in an official, public manner.” If your business is currently on Facebook under a profile, and not a page, you should change it asap. Leave a note on your wall to let everyone know about your new page and where they can continue to interact with you on the social network.

Facebook Vanity URL

Every business should have one. Currently, companies who have not setup a vanity url have urls that look like this: http://www.facebook.com/pages/town/businessname/169287042824. Frankly, this is just ridiculous. No one is ever going to type all that in to visit your page. Please, make it a little easier by creating a vanity url that looks something like: http://www.facebook.com/oneupweb. All you need are 25 fans. If you have that, click here to setup your url right now.

Twitter Follow Rule
Simple. If you want followers, be a follower.

Link from Your Website
Notice I didn’t say to link from your homepage. Of course you should include a link to your social profiles on your homepage—but that’s not all. Why not include a link to your Twitter and Facebook profiles on every page of your site?

Open Links in New Tab

If someone clicks on a link to your Twitter account from your website, does this take them away from your website or open a new tab? You never want to push someone off of your site. Instead, make sure that your links open in new tabs, so that way someone can still easily navigate through your website and interact with you on your social networks.

Do you have any other basic tips that would help companies when it comes to social media? Please share!

Restaurant Email Marketing

2010-04-14T01:26:00.000-07:00

	Restaurant Email Marketing Ideas Dear Restaurant Owner, Chances are...you've been using email marketing for a while. And you've undoubtedly seen some remarkable success. So, as a successful email marketer, why would your open rates suddenly begin to drop? Despite popular belief, subject lines, deliverability rates and time of day only play a tiny role in whether your messages get opened. However, so much emphasis is placed on writing the perfect subject line, evading SPAM filters, or designing beautiful email templates that the real challenges of email marketing are overlooked.
	Discover the Top 3 Reasons Your Emails Go Unopened... And What You Can Do About It

Restaurant Marketing | Social Media

2010-04-14T01:20:00.000-07:00

Social Media for Restaurants May Get Much More Convenient for Businesses

Google Talks Significance of Salmon

As we reported last week, some significant news was announced regarding the open web, and the direction social networking is headed in. Cliqset and Status.net announced that for the first time ever, the users of two independent, public web entities are able to communicate with each other, without being on the same service as the person they are communicating with. These two services accomplished this using the Salmon protocol, a technology that's already on Google's list to implement with Buzz.

Imagine: If Facebook, Twitter, Google Buzz, and MySpace all implemented Salmon in the way that Cliqset and Status.net have. Users of any one of these services could communicate with users on any of the others without having to be part of those other communities. For example, if I'm a Facebook user, but not a Twitter user, I could respond to a tweet from somebody from my Facebook account, which they would see on Twitter. All the while, I do not have a Twitter account. They could then in turn respond to me, and I would see that in my Facebook account.

Right now, social network users can't do this, unless they're using Cliqset and Status.net, but depending on how widely this gets adopted, it could become more of a standard in the future, which would make for increased competition in the social network space. People wouldn't necessarily have to join Facebook just to stay in touch with all of their friends and family who use it. If they liked MySpace better, for example, they could continue using that as their preferred social network, and still communicate with anybody else. As Marshall Kirkpatrick recently suggested, this would mean social networks would have to strive to innovate more, to keep users from simply moving elsewhere.

"This is a great demonstration of Cliqset's larger vision of social networks being siteless, and we think it's going to be the future of how all services interact and, more importantly, how users of these services interact," Cliqset told us earlier.

"With the ability to mention someone on one service and then send a verified ping to the recipient's service, we get one step closer to decentralizing social networks in the same way that email was decentralized a decade or longer ago," Messina says. "For today, this means that if you prefer to use Cliqset, and I use Status.net - but I want to talk to you without signing up for Cliqset - Salmon will make that possible!" (emphasis added)

"Put another way, let's say that I post a photo to both Flickr and my blog, and let's presume that I would like to have one unified set of comments for that object - rather than two distinct streams of comments," Messina adds. "Salmon provides the mechanism to sync those two channels so that, once again, Flickr users can use Flickr, and my blog readers can read my blog."

What Impact Could This Have for Businesses?

Social networking has become a significant part of marketing, customer service, branding, and engaging with customers. It only makes sense that if social networking were to become more open in the way that widespread Salmon adoption would allow, business communication channels could open up along with them. Communication would improve.

"The benefits for business become clear then: produce quality content, syndicate to any number of services or aggregators, and then use Salmon as a way to host distributed conversations across the web - rather than in several disconnected contexts," says Messina. "This means more engagement and higher convenience for publishers - and a more familiar experience for content consumers."

What are the odds?

A lot still has to happen for social networking in general to reach this point. Right now, we're really only at the beginning. Cliqset and Status.net are hardly representative of social media as a whole. However, Google Buzz, while certainly not as dominant as say, Facebook, will be implementing Salmon sooner or later, and you can bet others will follow. Kirkpatrick made the point that because Salmon is open source, any service can implement it without formal business relationships.

"If a substantial portion of the technical community implements Salmon, Facebook could be under a lot of pressure to do so as well. (As it was with OpenID, for example)," he says.

Facebook's best interest, however, is to keep users using Facebook itself. Considering Facebook already has such a significant share of the population, you have to wonder how much it would really lose if it adopted this. It may also be in Facebook's best interest to keep users happy, and that could potentially include tearing down a wall for users who don't want to be closed off from the rest of the world.

Restaurant Marketing Ideas

2010-04-14T01:16:00.000-07:00

Restaurant Marketing Ideas | Restaurant web design
http://restaurantsbyrio.com/marketing

How important is the speed of your web site?

Last Friday, Google announced that they started to use site speed as one of the 200 signals that influence the position of a website in the search results:

"As part of that effort, today we're including a new signal in our search ranking algorithms: site speed. Site speed reflects how quickly a website responds to web requests. [...]
We've decided to take site speed into account in our search rankings. We use a variety of sources to determine the speed of a site relative to other sites."

Will your website rankings drop?

Google's Matt Cutts says that the change will affect only some websites:
"Fewer than 1% of search queries will change as a result of incorporating site speed into our ranking. That means that even fewer search results are affected, since the average search query is returning 10 or so search results on each page.
So please don?t worry that the effect of this change will be huge. In fact, I believe the official blog post mentioned that 'We launched this change a few weeks back after rigorous testing.'
The fact that not too many people noticed the change is another reason not to stress out disproportionately over this change."
While 1% does not sound much, it can be a problem if your website belongs to the pages whose rankings will drop.
At this time, Google's new site speed signal only applies to visitors searching in English on Google.com.

How to keep your web pages listed in Google search results

There are several things that you can do to improve the speed of your web pages:
Choose a fast and reliable web host with a good connection to the Internet. A "cheap" web host could cause problems.
Combine external JavaScript code files into one file. The fewer files the server has to request, the faster your web pages will load.
Compress your JavaScript code to make the JavaScript file smaller.
Combine external CSS files into one file and compress your CSS files.
If your web server supports it, enable gZip compression (your web host can do that for you).
Use as few images as possible on your website and compress your images. Most graphic tools enable you to choose the compression rate when saving an image for the web.
Put tracking codes and other JavaScript snippets at the end of your web pages.
The faster your web pages load, the more visitors of your website will be able to see the contents of your pages. Web surfers are impatient people. The average web surfer wants immediate results.

Page speed is not Google's most important ranking signal. The end of Google's page speed announcement contains a very important sentence: "While site speed is a new signal, it doesn't carry as much weight as the relevance of a page."

It is important to optimize the speed of your web pages but it's also important to optimize all other elements of your web pages if you want to be listed on Google's first result page. IBP's Top 10 Optimizer analyzes all important ranking elements/signals that lead to high rankings on Google, including page speed and many other factors.

Food Photogtraphers

2010-04-09T23:01:00.000-07:00

117 Users Responded in " Food Photographers "

http://www.fredhansenphoto.com fhansen@hughes.net

Ron Goldman said, April 1st, 2007 at 9:09 amFood photographer located near Vancouver WA/Portland OR. Large in house studio as well as location work. Also teaching food photography at http://www.ppsop.com

Private instruction available as well.

I am always looking for new stylists and chefs to work with. I am really interested in creating and publishing a cookbook this year so let me know if you would like to work together on a project like that.

Jonathan Hill said, April 3rd, 2007 at 2:07 pmJonathan Hill is located in the greater Boston, MA area. Taking assignments in New England and beyond. Over 20 years experience as an editorial photographer. Specializing in location food photography for editorial clients and the restaurant and hospitality industry.

http://www.jonathanhillphotography.com

jonathan@jonathanhillphotography.com

Terence Hogben said, April 7th, 2007 at 9:30 amTerence Hogben located Durban South Africa.

I have worked mostly with food over the last few years largely retail, i would like to do more editorial projects, a book would be great.

I have had my website up for about two months now and it is a great marketing tool, saves me a lot of legwork.

Thanks

T

jackie said, April 8th, 2007 at 8:08 amJackie Connelly Photography is located in Vancouver, BC CANADA; emerging photographer in food, prooduct and lifestyle; focusses on heath&wellness.

Full website will replace the current splash page soon.

http://www.jackieconnelly.com

info@jackieconnelly.com

Elizabeth Lynch said, April 9th, 2007 at 2:13 pmLocated in Chicago, Elizabeth Lynch photographs food, chefs, and the processes of cooking and baking.

Website coming soon! In the meantime, please see portfolio samples on http://www.flickr.com/photos/elizabethlynch/ or my photography blog: http://www.clamorforglamour.blogspot.com.

Thank you!

Tchell DePaepe said, April 10th, 2007 at 11:48 amSan Francisco based food and beverage photography for websites, advertising, and fine art. Great inventory of beautiful table top props. Location or studio shoots. Natural light or strobes. Flexable and willing to travel.

I love what I do and it shows!

Call today for a personalized quote.

http://www.foodphotog.com

Lorissa said, April 13th, 2007 at 9:18 amLocated in Oxford, UK and starting in food photography. The real website is still in the works, but some of my work can be seen here: http://www.foodography.co.uk

Thank you!

Francesca Crescenti said, April 14th, 2007 at 11:14 amFrancesca Crescenti Photography located in Palermo Italy.

I’m a photographer of food,beverage,advertising and fine art. Flexable and willing to travel

Thanks!

flickr.com/photos/17576489@N00/

Salis Studio said, April 14th, 2007 at 11:26 pmSalis Studio combines the creative talents of Yossi Salis, one of Israelâ€™s top still-life photographers, and Natasha Haimovich, one of the countryâ€™s most innovative stylists and an accomplished chef. The Studio offers the latest digital photography and 4″x5″ format camera systems, and features a fully equipped kitchen designed to handle food photography for commercial, corporate and editorial use.

Lure Image Photographic Design said, April 17th, 2007 at 7:03 amLure Image Photographic Design is Located in Vancouver, BC, Canada. Lure Image creates enticing images for all of your cookbook, product packaging, advertising, promotional and editorial needs. All photography is created based on the clients needs and we do everything we can to stay on time and within your budget.

1.778.863.1995

info@lureimage.com

http://www.lureimage.com

Danielle Colburn said, April 19th, 2007 at 2:16 pmDanielle Colburn currently works as the still-life photographer for the New York Botanical Garden. She primarily photographs product inside a studio, but also shoots plant life on the grounds. You can see some of her work at the Garden at http://www.nybg.org, but most of her product shots will be on the new nybg website, launching this summer.

Danielle also has a website that displays her online portfolio, at http://www.darklightphoto.com

Timothy Broyer said, May 1st, 2007 at 2:18 pmTim Broyer is Triangle area of North Carolina that includes Chapel Hill, Raleigh and Durham. I’m also available for assignments throught the Carolinas and Southern VA. Specializing in location photography for editorial clients and commercial needs. Creative lighting is a challenge I eagerly accept.

My work can be viewed at http://www.timbroyer.com

Cyndal Lorch said, May 3rd, 2007 at 8:39 amCyndal Lorch is located in Barrie, Ontario, Canada. A new and emerging talent willing to try new things and produce beautiful images.

Work can be viewed at cyndal.ca (website is currently under construction so it may be finnicky). Other work can be viewed at http://www.flickr.com/photos/cyndal/

email: cyndal@cyndal.ca

Doug Gilletz said, May 4th, 2007 at 2:07 pmHi. I am from Montreal, Canada. I am starting out in Food Photography. I have just completed a project for a cookbook which will be released in July 2007. If anyone has any helpful ints, please email me.

Laura Berman said, May 5th, 2007 at 7:09 pmLaura Berman is a freelance photographer based in Toronto, Canada, specializing in food and still lifes. She photographs an eclectic mix of food subjects: farms and their farmers, chefs and their kitchens, markets and their produce–everything about food from farm field to kitchen table.

If you are a chef or food stylist, let’s collaborate.

Email me : Laura@greenfusephotos.com

Kerri Brewer said, May 9th, 2007 at 12:38 pmNew and emerging photographer in New York City, specializing in food and still-life.

info@kerribrewer.net

Steve and Iris said, May 11th, 2007 at 12:48 pmHello,

We are a photography team that specializes gourmet foods and resort imagery. We are

one main photographer, and one stylist. We work out of Miami, and are looking for other opportunities world wide.

Samples of our work can be seen at

http://www.steady70.com

Thank you for your time,

Steve & Iris

Steady 70 Ltd.

http://www.steady70.com

646-241-5982

786-444-5235

Simon Griffiths said, May 25th, 2007 at 10:44 pmSimon Griffiths Photography

Melbourne, Australia

Food , still life , gardens and travel Photography

simong@labyrinth.com.au

http://web.mac.com/simong9

Eduard Jahelka said, May 29th, 2007 at 11:06 pmEduard Jahelka – photography

Prague – Czech Republic – Europe ( EU)

Food, drink, still life.

Michael Ray Food Photography said, June 1st, 2007 at 5:23 pmMichael is a nationally acclaimed food photographer, noted for his beautiful lighting techniques. His photographic specialty is supplying dramatically lit food images for advertising, packaging, editorial, and cookbook projects for food magazines, publishers, restaurants, food processors, cookbooks and food related manufacturers.

Rebecca Dadsoon said, June 3rd, 2007 at 8:50 pmRebecca is a freelance food photographer based between, Los Angeles, Vancouver, Canada and London. Over the last few years she has been supplying food images for cookbooks, advertising, editorial, restaurants and chefs around the world. Shooting both on location and in studio. Rebecca specializes in natural light food photography.

Bill Brady said, June 4th, 2007 at 12:24 pmBill Brady is known internationally as a food photographer.

Recently featured in Digital Photographer Magazine.

Bill has been shooting for top advertising and food clients for 8 years. He shoots beautifully styled, well lit and masterfully

composed images for ediotrial, cook books, advertising,

packaging, recipe development. Bill shoots in the studio or on location with equal skill.

marshall gordon said, June 11th, 2007 at 4:01 pmsan francisco based photographer specializing in food and still life. shooting in his studio or on location for advertising and editorial clients.

http://www.marshallgordon.com

Carla Roley said, June 12th, 2007 at 8:05 ambased out of a brooklyn studio with fantastic light and a 350 sq foot terrace, Carla specializes in food and travel photography for editiorial and advertising clients.

always looking for a new adventure and a fantastic meal.

view our website @ http://www.carlaroley.com

every job is approached with the utmost attention and professionalism.

Joe Branske said, June 13th, 2007 at 8:15 pmJoe Branske

1741 N Western, Studio 2E Chicago, Il 60647

http://www.branske.com

Christina Peters said, June 14th, 2007 at 9:27 amHello, I am based in LA but also shoot in New York and Chicago. My main focus is food and beverage. I have over 15 years shooting experience and still love it!! Most of the work I do is for advertising which includes food packaging as well. My shooting philosophy is pretty simple; make some fabulous images and have a blast doing it!

Please check out my work at http://www.christinapeters.com

Anuj Parti said, June 17th, 2007 at 1:35 amHi, based in New Delhi but also shoot in Bombay, India. Specializing in Food & Fashion for editiorial and advertising. I shoot in a fully equipped studio and on location.Can be reached on anujparti@hotmail.com

K Cable said, June 19th, 2007 at 8:53 amTabletop and food photographer located in South Florida. 26 years experience in photography and cinematography.

tabletop and food http://www.imageskc.com/products.html

cinematography

http://www.imageskc.com/onlinedemos.html

Need the Look

give us a call

Ryan Notch said, June 25th, 2007 at 2:43 amRyan Notch is an accomplished food photographer located in San Francisco, Calif. He has worked with every type of restaurant from pizza and fries to gourmet organic.

Please check us out if you need a food photographer in the Bay Area.

Jeff Padrick - Klug Studio Inc. said, July 3rd, 2007 at 1:17 pmJeff Padrick is a well established food photographer located in Denver, Colorado. He is currently looking to expand his national client base in this industry. Klug Studio is a well equipped photography team who will work fast and efficient to get you what you need and desire to represent your food beautifully yet mouth watering!!

Please take some time to check us out.

Thanks.

Jeff Stasney said, July 9th, 2007 at 8:11 amJeff Stasney is an experienced food and product photographer located in Los Angeles, CA. His style is clean and fresh and unique. Please view his work:

http://www.jeffstasney.com

Thanks!

FELIPE TAMAYO COLLINS said, July 9th, 2007 at 8:38 pmHI

LOCATION

BOGOTA COLOMBIA

PHONE

57+3125853128

William Brinson said, July 31st, 2007 at 8:01 pmI am a food still life and travel photographer in NY.

My photographs have a clean luxurious naturalistic style to enhance the texture and feel of my subjects. I absolutely enjoy what I do, and comes across in my work and my attitude

Greg Marino said, August 3rd, 2007 at 12:39 pmFood and still life photographer in New York City. I work with both food and drinks creating simple and clean images letting the food speak for itself.

Sarah Warda said, August 6th, 2007 at 11:59 amCommercial photographer with an emphasis in food and still life. Additionally I am skilled in food styling and preparation. Located in Athens, OH one hour south east of Columbus. Flexible and willing to travel. Accepting freelance work. website currently under construction. http://www.sarahwarda.com

sarahwarda@gmail.com

ph.740.707.3466

Anna McDonald said, August 8th, 2007 at 8:28 pmEmerging. Travel and Food. Photographer.

New York.

http://www.flickr.com/photos/66496635@N00/sets/72157601232472315/show/

Brittany Lovelace said, August 17th, 2007 at 5:26 amBrittany Lovelace

Dallas, Texas

214.347.7971

Brittany Lovelace is a an award-winning commercial photographer located in Dallas, TX. She specializes in food and still life photography. She has a clean simple approach to all of her images. http://www.brittanylovelacephoto.com

Tiziana Costamagna said, August 27th, 2007 at 5:19 amTIZIANA COSTAMAGNA

101 Plaza Real South, # 930

Boca Raton, FL 33432

Tel. 561-306-5096

tittifoto@bellsouth.net

http://www.tittifoto.com

I lived in Florida for three and half years .

In Italy i shoot a lot about still life for winery and gourmet foods .

Here i work for architettual work .

I will move to California and work back and forth .

I have more business over there than here about this specializazion .

If yu are intristing about use me for work in both coast i am avaible .

Thank you in advance

Tiziana

stephen dux said, September 30th, 2007 at 4:03 pmI am a food Photographer based out of Miami Florida. I shoot a lot of High end Resturaunts in South Beach. Me and my wife work as a team she does most of my food styling, but do enjoy working with freelance food stylists. Please feel free to contact me if you would like to request a portfolio. best stephenduX

streben333@yahoo.com

917.686.5896

Lori Eanes said, October 4th, 2007 at 12:31 pmLori Eanes is a food and people photographer based in San Francisco with a fresh, fun, creative style.

Check out her new website!

lorieanes.com

415.550.0543

Mike Penney said, October 25th, 2007 at 10:50 pmI specialize in Food and Architecture for the magazine marketplace. The two are actually very similar in terms of photography… and they are difficult. I work mostly around Seattle but regularly shoot in Hawaii and elsewhere.

Robert Hay Photography said, October 31st, 2007 at 3:37 pmRobert Hay Photography

10609 31st Ave. S.W.

Seattle, Wa 98146

206.932.9005

http://www.hayphoto.com

People, Places, Food, Product…

Michael Wright said, November 6th, 2007 at 9:23 pmNorth Bay Area food and still life photographer. Please view website and feel free to contact me. Thank you.

michael@michaelwrightstudio

http://www.michaelwrightstudio.com

IMSTEPF studios said, November 14th, 2007 at 4:28 pmfoodybooties~ that’s us –We shoot food, we love food, and we write about food at http://www.loveprettyfood.com –also visit us at http://www.foodphotographylosangeles.com~cheers to all you foodies out there!! d&c; and shiva-xoxooxo

IMSTEPF studios said, November 14th, 2007 at 5:59 pmhttp://www.foodphotography.com

IMSTEPF studios said, November 14th, 2007 at 5:59 pmcorrection–

foodphotographylosangeles.com

Estudio Arechavala said, November 16th, 2007 at 1:52 amEstudio Arechavala

info@arechavala.com

Mexico City, Mexico

Food photographer with over 25 years experience, specializing in packaging, editorial and advertising assignments.

Two sets, two kitchens, also outdoors studio.

Phase One P45 and H20 backs, all color managed

Certified color proofs

Thanks

Enrique Arechavala

enrique arechavala said, November 16th, 2007 at 8:09 pmforgot to add website

http://www.arechavala.com

thanks again

enrique arechavala

Dennis Davis said, November 23rd, 2007 at 10:52 amFood photographer in Los Angeles, California, USA. We have a 2,000 square foot studio with a full kitchen. Our studio gear includes a Phase One P45+ 39 mega pixel digital back, ProFoto lighting, and Canon cameras. I have 28 years experience in product and food photography. See my article on how to shoot food photography at http://www.photographerfood.com/htm/about.htm

Dennis Davis

Steven Vail said, November 25th, 2007 at 5:36 pmSteven Vail photo is based in chicago and specializes in lifestyle, food, and product. Looking to expand his love for photography to the west. Check out his work at http://www.stevenvailphotography.com

Andrew Ptak said, November 30th, 2007 at 1:11 pmAndrew Ptak specializes in Resort Photography and Hotel Photography for the hospitality industry. Based in Toronto, Canada, he travels extensively throughout North America and the Caribbean for a wide variety of clients. his portfolio can be viewed at http://www.andrewptak.com

Shirish Sen said, December 14th, 2007 at 10:54 pmShirish Sen is a New Delhi (India) based advertising and commercial photographer. His current portfolio includes hi-speed liquids, food & beverages, high-end consumer goods and digital composites.

Shirish Sen Photography

K 1467 Palam Vihar

Gurgaon (a suburb of New Delhi)

Haryana 122017

India

#91.11.9811439748

Viktor Budnik said, January 11th, 2008 at 10:10 pmFood tabletop photography for film and print

Viktor Budnik said, January 11th, 2008 at 10:12 pmviktor’s work for advertising on location and studio.

His portfolio can be viewed at http://www.viktorbudnikfilmprint.com

Tihomir Iliev - BULGARIA said, January 28th, 2008 at 12:44 pmhttp://WWW.PICTURESANDMOTION.COM

The studio is equipped with the most current digital and film equipment,foba-table and a huge variety of props

email: info@picturesandmotion.com

mob.tel. +359 8999 399 15

Tihomir Iliev

Trudy Schuringa said, February 5th, 2008 at 4:01 pmTrudy Schuringa is a commercial photographer based in Melbourne, Australia. She has built her business over the years to incorporate a combination of her strong technical knowledge in both digital and traditional capture with her passion, commitment and ability to work under pressure with effortless style. This had led her to the world of gourmet food and entertaining, giving her the opportunity to photograph many stories on homes, wineries and food both in Australia and overseas.

She is acclaimed for her beautiful food photography including excellent lighting skills and attention to detail. Trudy has photographed many commercial based projects, packaging, editorial, cookbooks, restaurants and food related manufacturers.

Trudy has also joined the internationally acclaimed food stock library: http://www.stockfood.com

Please view her work on: http://www.trudyschuringa.com

Hal Silverman said, February 25th, 2008 at 12:45 pmInternationally recognized award winning commercial photography, servicing the photographic needs of resorts, advertising agencies, graphic designers and corporations worldwide. Northeast, southwest and caribbean shooting.

bragaphoto said, March 1st, 2008 at 4:37 amAmy Braga has made the move from food sales to food photography. With 10+ years in the specialty food industry and 10+ years married to a chef, photographer Amy Braga knows how to handle food. Her passion is clear in each and every capture.

Located in the greater Boston area. Her works include the following.

http://www.oyarestaurantboston.com/

http://www.metbarandgrill.com/

http://cityguides.msn.com/citylife/article.aspx?cp-documentid=5884227

http://www.bragaphoto.com

Bridgewater, MA

508-807-0147

Susanne Schanz said, March 4th, 2008 at 9:24 amCologne (germany) based photographer specializing in food, stills and interior. Shooting in studio or on location for advertising and editorial clients.

http://www.fotografie-schanz.de

dmcross said, March 6th, 2008 at 10:28 amDylan has been creating advertising and editorial photography in New York for the past 20 years, splitting his time between photographing food, still life and travel projects. A recent focus on marine photography reflects Dylan’s passion for sailing. The studio, located in the heart of the New York photo district, can handle any project and is equipped to produce both conventional and digital photography with state of the art equipment. The facility boasts a full commercial kitchen for food photography and 140 feet of windows on three walls, which bathe the shooting space in natural light. In addition to the photography, Dylan is an expert in digital image manipulation, workflow management and print reproduction.

Lou Costy said, March 8th, 2008 at 10:23 amCalifornia advertising photographer now based in Colorado shoots for local, national, and international accounts. Specialities include food, product, theatre, people, cosmetics, automotive, and architecture. Visit website of over 100 photos.

KimRiddle said, March 27th, 2008 at 10:59 amCentral/Southern California based photographer

Kim Riddle specializes in clean, simplistic food photography that envokes the senses. Over the years she has photographed for many editorial magazines, local restaurants and advertising clients. To view her work please visit; http://www.kimriddlephotography.com

Jeremy Enlow said, March 29th, 2008 at 12:10 pmJeremy Enlow

Full-time Media and Advertising Food Photographer

Based in Fort Worth, Texas

http://www.steelshutter.com

jeremy@steelshutter.com

c (817) 713-2447

Derek Hatfield said, March 30th, 2008 at 5:22 pmChicago based photographer.

Derek Hatfield specializing in clean, simple food photography.

He has the talent to bring attention to the finest details and the most vibrant colors. To view more work please visit:

http://www.hatfieldphoto.com

mobile – (773) 968.8345

Pauline Stevens said, April 17th, 2008 at 5:50 amI love food! I love eating it, growing it, seeing it and of-course shooting it.

I team up with talented food stylists that feel the same way. So we have lots of fun doing our job.

James Camp said, May 12th, 2008 at 8:30 amAtlanta, GA based photographer.

Specializing in food and restaurant related photography.

Winnie Ma said, May 28th, 2008 at 3:36 pmWinnie Ma of Style Shoot Eat is a Southern California food photographer that services the Los Angeles and Orange County areas. Making food look its best on camera is her main priority while giving solid attention to detail and presentation. She loves creativity and making each shoot the best one yet.

http://www.styleshooteat.com

Jeff Freeman said, June 2nd, 2008 at 10:22 amJeff Freeman Photography in Portland, Oregon. Specializing in food & restaurant-related photography, from both editorial & commercial/advertising angles.

http://www.jeffreyfreeman.com/food/

Nicole Ely said, June 9th, 2008 at 4:21 pmNicole Ely Photography in Long Beach, Ca. Food & Fine Art Photography

Tiziana Costamagna said, June 19th, 2008 at 8:27 amI am a photographer and have worked for most of my professional career in Italy. For the past three years I have also worked in the USA, primarily in Florida. From last november i live and work in San Francisco California. You can see some of my work on my website at http://www.tittifoto.com. My specialty is food, wine, and still life, but I have experience and training in all aspects of photographic work.

rosehodges said, June 22nd, 2008 at 8:06 amRose Hodges Photography in San Francisco, CA. I love food and have been shooting since 1986 exploring advertising, food, still life, people, travel.

http://www.rosehodges.com. Food stylists in my area are amazing and I love working with Sue White and Pouke and am exploring working with others.

Bdiphoto said, June 25th, 2008 at 4:56 amMinneapolis Photographer Joel Butkowski, owner of Butkowski Digital Imaging, Inc. focuses on commercial photography. Joel has over 20 years of experience specializing in Advertising, Corporate Communication, Food and Beverage photography. Working with advertising agencies, In-house creative, corporate marketing departments and magazines in the midwest. Listening to their needs and assisting them along the entire process to ensure they get the highest quality image. Visit our website and down load or food portfolio.

Matthew Noble photographics said, July 24th, 2008 at 5:52 amMatthew Noble Photographics is a UK based fod photographer. Shooting either in the studio or on location anywhere in the UK Matthew Noble will give you the look you need for your product.

Matthew Noble works with either a food stylist or the chef, making the best appetising shots. Contact through Matthew Noble’s agent at NE Representation via his web site.

Christian Lalonde, Photolux said, July 31st, 2008 at 10:51 amChristian Lalonde, based in Ottawa, Canada is a principal photographer at Photolux Studio. To view his online food photography portfolio or to request a custom portfolio please go to http://www.photoluxstudio.com/commercial.

Rosh03 said, August 4th, 2008 at 6:41 pmRosh Sillars is a photographer specializing in food. He has photographed for local, regional and national media and corporate clients. Check out his portfolio.

http://food.roshsillars.com

Charles Imstepf said, August 13th, 2008 at 11:52 amHey guys:

Great site

I am a food Photographer and would love to be included in

your listings

We Are:

Imstepf Studios LLC

Charles Imstepf

608 moulton Ave

Los Angeles, CA 90031

323.222.8772

Charles@imstepf.com

http://www.Imstepf.com or FoodPhotographyLosAngeles.com

Mollyphoto said, September 3rd, 2008 at 3:18 pmI, Molly Morrison, am a wedding/food photographer in the Boulder, CO area. If you are interested in my services please contact me at mollyphoto@hotmail.com. You can check out my work at mollyphoto.squarespace.com.

Solzberg said, September 7th, 2008 at 4:43 pmSpecializing in food and produce photography for over twenty years. If your image is not becoming to you, then you should be comming to us!

Solzberg Studios

125 E. Santa Clara St.

Arcadia, CA 91006

(626) 254-0435

david@solzberg.com

http://www.solzberg.com

Charity Lynne said, October 16th, 2008 at 7:35 pmSpecializing in food, wine, and lifestyle photography.

Charity Lynne Photography

aka Charity Burggraaf

206.295.3403

http://www.charitylynne.com

charity.lynne@charitylynne.com

Presently located in the Central Illinois area (available for travel)

mmetzing said, October 19th, 2008 at 2:56 pmFood photography is new to us but we are taking on new clients for menus and gourmet food photography.

Nino Andonis said, October 24th, 2008 at 10:48 amEmerging young and talented food photographer, executing my own food styling. Specialize in desserts and sweets. International, based in NYC. Bi-lingual in English/French. I enjoy professional and honest relationships with clients and believe that in any situation a compromise can be met through patience and diligence, without compromising image quality. Looking forward to hearing from you…

-Nino

Michael LaRiche said, October 27th, 2008 at 11:19 amExperienced food and still photographer currently in Orange County, California. Conventional and Digital photography. See my website and national client references. Call toll free 800-550-5652.

Kim Brun said, November 11th, 2008 at 3:36 pmLocated in Portland, Oregon, I shoot food for a variety of clients. Take a look at me site, it will give you a feeling for the depth of my style(s). From high key to low key and all the keys between.

A client list will be provided upon request.

Thanks,

Kim

Kim Brun said, November 11th, 2008 at 3:39 pmForgot to list the websites;

http://kimbrunstudio.com/Site/Commercial_Portfolio.html

http://www.ivey.com/

Thanks again,

Kim

Nicole Ely said, November 17th, 2008 at 4:47 pmNicole is a food photographer in Long Beach, CA.

Check out my site and let me know what you think

Lucia Zeccara said, December 14th, 2008 at 11:01 ami’m a photographer of food ,advertising, people, located in Rome, Italy but flexible and enthusiastic to travel world wide. Thanks

http://www.luciazeccara.com

info@luciazeccara.com

Cynthia Farr-Weinfeld said, December 14th, 2008 at 1:20 pmI am a food photographer based in Portland, Maine. I specialize in still life and restaurant photography. I work with both Portland Magazine and Maine Food & Lifestyle Magazine and am hoping to add more food magazines to my resume soon.

Phone: 207.871.5943

website: http://www.cfwphotography.smugmug.com

rdadson said, December 19th, 2008 at 3:20 pmRebecca Dadson

…a food and lifestyle photgrapher recently based in the San Francisco Bay area. I also work part time up in Vancouver, BC. I often travel internationally and do so happily. Working primarily with publishing(cook books and travel guides), editorial (Elle Food – Holland, Marie Claire)and more recently advertising agencies.

San Francisco, CA and Vancouver, BC

rebecca@eyecompose.com 415.462.2555

http://www.eyecompose.com

madsmonsen said, January 14th, 2009 at 6:12 amStudio MadsMonsen is currently based in Ho Chi Minh City (Saigon), Vietnam and provides both commercial and editorial photography services.

Food photography is part of our portfolio and Mads Monsen has previous art director background from Vao Bep, a Vietnamese cooking magazine. Currently supplying local businesses with food photography as well as editorial assignments both for local and international publications.

Recent food assignments include Her World Vietnam edition and Vuelo magazine.

Please visit our website, http://www.madsmonsen.com for portfolio reference or contact us by email if you have a specific request.

Thanks for reading.

midtownphotographer said, February 15th, 2009 at 1:20 pmAfter years of shooting McDonald’s and Domino’s Pizza for the Coca-Cola Co. I changed my direction to shooting for high end restaurants. I find working with chefs about as rewarding as any people I’ve worked with in over 25 years of making images. After apprenticing with Bill Hymnan for nearly seven years, I went off on my own shooting food first with Bi-lo in the mid 1980’s

mlubbert said, February 17th, 2009 at 12:16 pmFood photographer located in México, especiallity in editorial work.

Rock Robbster said, March 6th, 2009 at 1:02 amNortheastern Ohio photographer specializing in food, beverage, and establishment interiors. With over 15 years in the restaurant business, we know exactly the images you are looking for.

This also helps us eliminate the need for an Art Director, Food and Prop Stylists, and allow you and me to work together on the images that you want.

Our studio has a full service commercial kitchen, so if you are looking to do a cookbook, or a magazine, we can assemble your recipe.

Please take a look at our website for pricing and more food photography information.

paulmoore said, March 20th, 2009 at 5:50 amSF->London-> now in NY

Looking for both commerical and editorial food/bev work

in the NY area.

Edgardo said, April 12th, 2009 at 9:51 amAm a Goa-Montreal based food photographer working exclusively with food. I work with available-light photography inkling towards art photography.

Rob Greer said, May 5th, 2009 at 2:21 pmLos Angeles based product photographer Rob Greer offers various still life specialties. Please visit the Commercial section of my web site at http://www.robgreer.com/html/commercial/product-photographer.shtml for additional information.

Food Photography South Africa said, May 6th, 2009 at 5:34 amFood photographer and food stylist team based in Franschhoek, near Cape Town, South Africa. Food photography portfolio available on website.

Idan Gross said, May 31st, 2009 at 9:32 amFood & still Life photographer

Comming from Israel

Working world wide

http://www.idangross.com/newfood/

Charity.Lynne said, August 10th, 2009 at 6:31 amSpecializing in food, wine, and lifestyle photography.

Charity Lynne Photography

aka Charity Burggraaf

206.295.3403

http://www.charitylynne.com

charity.lynne@charitylynne.com

Presently located in Seattle Wa. Available for travel.

nicolaus said, August 27th, 2009 at 7:43 amFood photographer, located in Jakarta,Indonesia. willing to travel.

http://nicolausphotography.wordpress.com/

nicowidyanto@gmail.com

vanessa_stump said, August 29th, 2009 at 2:25 pmVanessa Stump

Los Angeles, CA

323-254-0704

studio@vanessastump.com

http://www.vanessastump.com

http://www.vanessastump.com/blog

I am a Los Angeles based food & portrait photographer.

Thanks for the listing.

Rick Souders said, September 3rd, 2009 at 6:50 pmRick Souders, Souders Studios

Worlds Top Food and Beverage Photography Studios

Denver and Chicago

http://www.SoudersStudios.com

info@SoudersStudios.com

800-990-3330

mickgj said, September 11th, 2009 at 9:32 amMick Jones Studio

Oakland Ca,

http://www.mickjonesstudio.com

mick@mickjonesstudio.com

Large studio with fantastic kitchen open to shooting area!

Studio day rental also available.

Mick Jones said, September 15th, 2009 at 7:12 pmSan Francisco Bay Area based photographer specializing in food and beverage, and product photography.

Large studio with fantastic kitchen open to shooting area!

Oakland, Ca

Bill Brady said, September 17th, 2009 at 10:50 amBill Brady

594 Broadway, 1206

New York, N.Y.10012

212-868-8049

I specialize in food and beverage photography.

Check out my work. If it fits with the style you wish to create give me a call.

The balance of light, composition and subject are essential to any great photograph. A food image also has to posess something extra. It has to motivate an emotional response and urge the viewer towards a call to action.

Great food photography envokes such a reaction. I call it the yum factor. It’s what entices an audience to buy into the fantasy. Even though we know the viewer can’t taste, smell or feel it, the visual impact is so overpowering it can stand on it’s own. It compensates for the absence of other sensory input.

My mission is to create such a reality. To bring the audience into my world and make them want. My goal is to create this want with nothing more than visual stimulus. I strive to achieve this through my work.

Bill Brady, Photographer

Bill Brady said, September 17th, 2009 at 10:53 amMy work can be seen at:

BillBradyPhotography

bill@billbradyphotography.com

Rajtar John said, October 17th, 2009 at 10:19 amAre there any posts or support groups for prop stylists who are passionate about food photography?

Rajtar John said, October 17th, 2009 at 10:22 amRajtar Productions Inc.

John Rajtar

Minneapolis,Mn 55417

612.275.5711

Freelance Photo Stylist -specializing in tabletop food photography. Are there any groups or resources for stylists?

david kiang said, November 1st, 2009 at 10:38 amDavid Kiang photography

626 825 4760

Los Angeles, CA 90013

Commercial photographer based in Los Angeles

Michael Dannenberg said, November 2nd, 2009 at 8:32 amI offer professional expertise in Food Photography, for packaging, editorial,publishing and advertising that has been selling products for many years.I have a natural eye for the right look for your food products because I understand the food as well as photographic light. The studio has an extensive props room as well

Orange County Food Photographer said, November 25th, 2009 at 9:31 pmCommercial Food Photographer specializing in restaurants in Los Angeles and Orange County.

acpfoto said, January 6th, 2010 at 10:20 amI specialize in Food and Wine. I am based in the heart of Sonoma County Wine country. I offer imaging for all aspects of both industries. Check us out and see if our style meets the needs of your project. Thanks!

kyledreier said, January 27th, 2010 at 10:02 amKyle Dreier

Food Photographer

Nashville, TN

615-261-1310

http://www.dreier.com

Represented by:

Mollie Jannasch / Agency MJ

http://www.agencymj.com

Food photography for advertising, packaging and editorial.

Andriy Zolotoiy said, January 31st, 2010 at 7:06 pmEmerging food photographer from Toronto, Ontario.

Andriy Zolotoiy

416-569-5235

info@x-processed.ca

http://x-processed.ca/portfolio/index.php?g=food

Alan DeHerrera said, February 15th, 2010 at 7:17 am(714)335-3252 Orange County Food Photographer.

I specialize in exciting new restaurant photography for marketing or advertising materials, such as menus, table tents, magazine ads and web sites. I am a talented food and restaurant photographer who can provide both food photography and location photos in orange county and los angeles county. I also provide outstanding interior and exterior photos that illustrate the look and feel of the restaurant. A restaurant may have great food, but people choose a restaurant for the atmosphere as well. Restaurant and food photography has to convey the heart and soul of what the customer’s experience will be like.

Alan DeHerrera said, February 15th, 2010 at 7:30 amOrange County Food Photographer

I forgot to add the link to my site. Thanks – this is a great site.

Taylor Pogue said, March 3rd, 2010 at 4:51 pmHi, I am a senior in high school and I am doing a project on food photographers. For this project, I need to interview a food photographer…would anyone be interested? If so, please feel free to email me. Thanks!!

email: poguefamily@gmail.com

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Matador Cantina Fullerton

2010-04-08T21:41:00.001-07:00

Feature: Chef De Cuisine, Articles |

Chef David Dennis

By Robert Johnson
March/April 2010
Life is strange. Very few of us actually end up where we plan to go. Rather than battle against the current of life’s ocean, we succumb to its effluence and trust that we will be provided for. Rather than be taken away by the current, Dave Dennis of the Matador Cantina in Fullerton, CA, was submerged well below it exploring the reefs. Dave started out as a scuba instructor and then later plunged himself into a life as an executive chef.
A native of La Habra Chef Dennis originally attended a commercial scuba diving program in Santa Barbara. While in school, he worked as a cook in order to earn money. So he was already used to being in the kitchen. He hoped to become a dive master on a charter boat, but there were not any of those positions available. One of the crew approached him with the opportunity to work as a dead head cook on the boat. This allowed him to keep continually diving and being around boats on the open sea with the opportunity to assume the role of dive master every once in a while. From there he worked as a scuba instructor in the Caribbean Sea splitting his time between Haiti and the Bahamas for one and a half years.
Once his time in the Caribbean had ended, Chef Dennis took his culinary skills to the high seas once again. He worked on a privately owned yacht as a chef. He spent nine months on the boat cooking and fishing with the crew. When the owner was ready to use the boat, Chef Dave and the crew would rendezvous with the owner at an arranged port. Then, when the owner was ready to return to land, Chef and the crew would drop him off and go on their way until called upon again. The yacht travelled mainly from Southern California to the southern part of Mexico on the Pacific Ocean side and all points in between. For the nine months he was not working on the boat, Chef Dave lived in Mascota, Jalisco, Mexico. This time spent in Mexico is where Chef gained much of the Mexican influence and technique shown in his many dishes at the Matador Cantina.
With all of the time spent in the kitchen pursuing his love of diving, Chef Dave soon found another passion; one of cooking. The girl he was dating, the one who would eventually become his wife, was from the Scottsdale, Arizona area, and he found himself in the Scottsdale Culinary Institute cooking full time. His first chef position was at Zen 32 an Asian fusion restaurant in Scottsdale, AZ. Upon graduation he moved on to Ruth’s Chris Steakhouse in Phoenix. He then opened a kitchen for a small chain, but discovered the heat and arid climate of Arizona too much to handle for the sea dog in him, so Chef Dave moved back to Southern California.
One day Chef Dennis answered an advertisement on Craig’s List for an Executive Chef. Some owners were opening a restaurant and needed a top-notch chef to help them get their venture off the ground. Chef Dave was their answer. The Matador Cantina offers excellent dishes with a Spanish flare while at the same time exhibiting a global influence due to Chef’s extensive travels and experience. Ever had a Mexican eggroll stuffed with ground beef, cabbage, carrots, and black beans, then slathered in a sweet and spicy chipotle sauce? Or a Mexican inspired seared ahi salad with jicama, tomatoes, and mandarin oranges dressed in a tequila lime sauce? It’s doubtful. But not all of Chef Dennis’ dishes represent a global fusion. He has taken some very traditional Mexican dishes and raised the bar on them with respect to their flavor standards and creativity. One of the signature dishes of the Matador Cantina is a new take on the classic chili relleno. Chicken, Oaxacan cheese, cream cheese, and green chilies are stuffed into a poblano chili, and then the whole thing is crusted with colorful tortilla chips and cooked. A made-from-scratch roasted tomatillo avocado salsa accompanies this dish along with rice and beans. It is not only delicious but also a near work of art. As for the creative, Chef Dave has concocted a sinfully decadent chorizo ravioli dish with chipotle cream sauce. Chorizo…good, ravioli…good, chorizo ravioli…out of this world. And don’t forget about the seafood. A man with his experience both in and on the water should be able to create knockout seafood dishes. With dishes like enchiladas de mariscos, enchiladas stuffed with crab and shrimp or beautiful blackened mahi mahi dish served with a tomatillo avocado sauce and a black bean sauce, he certainly doesn’t disappoint.
Chef Dave is driven by passion and has the experience under his belt to finally have earned the right to design his own menu and run his own restaurant. He admits that chefs must be married to the restaurant for the plan to be successful. This is ideal for him because he loves preparing dishes but also loves the sights, sounds and smells of the kitchen. He runs a small crew in the kitchen, which consists of himself, two cooks and a dishwasher. Those in his kitchen help him with ideas for dishes and they try them out and tweak them to suit the style of their menu. Whenever possible Chef loves to get out on the floor and talk to customers and clientele so that he can continually get feedback on his dishes. Without getting notes on his dishes he would have no way of knowing what things needed improvement or what things are working well.
When he is at home, Chef Dave usually eats Mexican food but when he eats out he enjoys a variety of cuisines. He loves to eat sushi and Vietnamese foods when he dines out. If he were ever to own his own restaurant, Chef Dennis thinks the ideal type of food would be tapas. He loves the idea of having a variety of different dishes to sample. The late-night menu at the Matador Cantina menu works in a similar way to a sushi menu with tapas style food. Grab a pencil and click away. He strives to take ideas from one cuisine or influence and incorporate them into his own dishes and methods. This makes for a unique and delicious dining experience. Located in historic downtown Fullerton, Matador Cantina offers a contemporary, comfortable setting to enjoy one of several signature cocktails while dining on Chef Dave Dennis’ extraordinary Mexican-fusion dishes (sangria braised short ribs anyone?).
To view a few recipes from Chef Dave, please click here

Chef David Dennis

WHAT IS YOUR ANNIVERSARY WITH THIS RESTAURANT? 3/15/09.
WHAT IS THE RESTAURANT’S ANNIVERSARY? 3/15/09.
WHAT ARE THE RESTAURAN’T HOURS? (M-F 11am to 2am) ( Sat Sun 9am to 2am).
AVERAGE NUMBER OF HOURS YOU WORK IN A WEEK? 60.
WHAT IS THE AVERAGE COVER FOR ONE GUEST, INCLUDING BEVERAGE? – Lunch: $ 10 – Dinner: $ 18.
FIRST COOKING OR FOOD-RELATED MEMORY: Making donuts with my mom.
WHAT WAS YOUR FIRST JOB? Arby’s.
WHAT FIRST INTERESTED YOU IN THE HOSPITALITY INDUSTRY? When I realized it was a way to make people happy.
WHAT WAS YOUR FIRST HOSPITALITY JOB? Working on live-aboard dive boats.
IF NOT A CHEF, WHAT WOULD YOU BE? A Boat Captain.
FAVORITE KITCHEN GADGET OR TOOL: Immersion Mixer.
FAVORITE KITCHEN APPLIANCE: Robot Coupe Food Processor.
FAVORITE TYPE OF COOKWARE: All Clad.
FAVORITE CONDIMENT/SPICE: Truffle Oil.
MOST RECOMMENDED KITCHEN TOOL & SOURCE (ONLINE OR RETAIL SHOP) FOR HOME KITCHEN: Chef Toys.
MOST RECOMMENDED FOOD INGREDIENT SOURCE (ONLINE OR RETAIL SHOP) FOR FOODIES: Surfas Restaurant Supply in Culver City.
BIGGEST MYTH ABOUT WORKING IN THE KITCHEN: That it is easy.
SIGNATURE OR FAVORITE DISH TO MAKE: Sangria Braised Short Ribs, Other Cuisines worked with: French, Italian, Asian, American, Indian.
HOBBIES: Scuba Diving, Golfing, Skiing, Mountain Biking.
FAVORITE OC RESTAURANT: Landmark Steakhouse.
FAVORITE DISH TO EAT: Anything Sushi.
FAVORITE JUNK FOOD: Cookies.
FAVORITE RAW INGREDIENT: Tuna.
FAVORITE FAST FOOD: In-N-Out Burger.
DO YOU WATCH “FOOD TV”? IF SO, WHICH PROGRAM(S) IS(ARE) YOUR FAVORITE? No reservations & good eats.
CULINARY HERO(ES): Ming Tsai.
WHAT OTHER PUBLICATIONS HAVE YOU BEEN FEATURED IN? Experience, 944, Occ Register, @ Home in Fullerton, Fullerton Chamber of Commerce Dining Guide, InDulge.
YEARS OF CULINARY EDUCATION: 2.
SCHOOL: Scottsdale Culinary Institute.
OTHER EDUCATION: Recreational Diving Degree.
PLACES TRAVELED TO EXPLORE & LEARN ADDITIONAL CUISINES:Mexico, Haiti, Bahamas, Belize, Costa Rica, France, Denmark, Germany, All over the USA including, New Orleans, New York, Alaska, Hawaii, Maryland, etc.
YEARS IN BUSINESS: 15.
WHAT 3 WORDS BEST DESCRIBE YOUR CULINARY STYLE: Fresh, Homemade, Innovative.
BOH: 15.
PREVIOUS INDUSTRY EMPLOYERS: Ruth’s Chris Steakhouse, King’s Fish House, Zan 32, Keegan’s Grill.

Matador Cantina Fullerton

2010-04-08T11:00:00.000-07:00

Orange County’s Matador Cantina to Celebrate its One-Year Anniversary

Fullerton, CA (April 2, 2010)—Matador Cantina is pleased to announce its one-year anniversary celebration Thursday, April 22nd. Specially priced food and drinks, featured Tequilas, and live entertainment, including mariachis, and a special guest DJ will kick off the weekend-long celebration. In appreciation for their support the past year, guests will also enjoy special giveaways including Matador Cantina branded merchandise, gift cards, and a grand prize flat panel TV.

“We are very pleased to have been so warmly welcomed by the community,” said managing partner Mario Marovic. “Given the economic times, it also shows how great a place downtown Fullerton is to own and operate a business.”

In less than a year, Matador has become a premier destination for Mexican cuisine, and handcrafted cocktails, including its margarita, awarded Orange County’s Best by the reader’s of OC Weekly.

The menu, created by Executive Chef David Dennis has won the hearts and appetites of many with its unique fusion of traditional and contemporary dishes helping earn Matador a spot among the Best Mexican Restaurants in Orange County in MyFoxLA’s 2010 Hot List.

In addition to a wide range of Central coast, South American and Spanish wines, signature cocktails such as the Jalapeno Martini, and Mango Dulce are featured favorites as is the draft beer served in chilled 32oz. glass milk jugs.

Housed within the oldest building in historic downtown Fullerton, Matador offers guests an extraordinary dining experience with a warmly lit dining area, and lounge featuring century-old brick walls, intimate booths and banquets, and the longest bar in the city at 55 feet.

Matador Cantina is located at 111 N. Harbor Blvd, Fullerton, CA. Lunch is served Monday through Friday from 11am-2pm, dinner from 2pm-10pm daily, and brunch Saturday and Sunday from 9am-2pm. Open daily till 2am. For reservations call 714.871.8226 or visit www.thematador.com for more info.

MEDIA INQUIRIES:
Rob Hallstrom
714.473.7033
Rob@714media.com

Food Photographer Profile

2010-04-08T01:20:00.001-07:00

Profile of a Food Photographer: Robert Caplin

Posted by Katie Quinn, March 1, 2010 at 11:30 AM

"The question every foodie wants to know: Does Caplin get to eat all the top-notch dishes under his nose?"

Photographer Robert Caplin, at a luncheon for former Secretary of State Madeleine Albright at the house of Tina Brown, editor of The Daily Beast. [Photographs: Robert Caplin]

Robert Caplin, an unassuming young man in his mid-twenties, walks into an upscale Manhattan restaurant wearing jeans and sneakers and is eagerly waited upon, sliding past lines of hungry patrons. How does he do it?
The key is hanging around his neck: a camera. As a freelance photographer for the New York Times, Caplin experiences the city's restaurants in a uniquely splendid fashion—through his camera lens.
Several weeks ago, Caplin entered Novita, a small trattoria that sits at the border of Manhattan's Gramercy and Flatiron neighborhoods. At that time it was a hidden gem of the city, producing some of the city's best pasta in an unassuming space. (Its obscurity would not last long because, as Caplin's presence would suggest, New York Times restaurant critic, Sam Sifton, was crafting a review, which was incredibly favorable. It earned two stars.)
When Caplin arrived at Novita, he was ushered to a table with the restaurant's most impressive array of dishes: black spaghetti with mixed seafood and spicy tomato sauce, grilled portobello, shiitake, and oyster mushrooms topped with Parmesan shavings, filet mignon with asparagus gratin and a dark Barolo sauce, Macaroni alla carbonara, and the rolled chicken breast, stuffed with spinach and prosciutto (Sifton writes that this dish "revives confidence, both in chicken breasts and in stuffing them").

Rolled chicken breast from Novita.

The question every foodie wants to know: Does Caplin get to eat all the top-notch dishes under his nose? Or is it a "Photograph, don't touch," situation. When asked, Caplin smirks. "We aren't supposed to sit down and have a meal, but the chef often insists you try something." It would be rude not to oblige.
Restaurateurs not only urge Caplin to try the food, they pull out all the stops when they know he'll be stopping by, including stacking the restaurant with celebrities. Typically, the critic visits without announcement, as stealthily as possible, but by the time Caplin arrives, the secrecy has faded.
He calls ahead to let them know when he'll be there with camera in hand so they can prepare the food. They are more than accommodating, if not indulging.
"Mentioning the New York Times really opens the door," said Caplin. Restaurants are more than happy to open their door, with the exception of a few quirky restaurants in Chinatown. "No pictures, no pictures!" they repeat, while holding up their hands.

Caplin's food photography initiates a Pavlovian drooling response

While Caplin's food photography initiates a Pavlovian drooling response, he is a photographer of many genres—not just of food. In addition to the New York Times, he has photographed for the Los Angeles Times, Wall Street Journal, Newsweek, Sports Illustrated, among other publications. He is quick to state, "I'm not a food stylist," differentiating himself from the photographers who specialize in food photography and might, for instance, take pictures for a McDonald's advertisement.
They use additional equipment that Caplin doesn't use—snoots, grids, gobos, and reflectors—and they might take an entire day to shoot just a hamburger. He acknowledges the difficulty inherent in that specialty kind of shooting, saying that it "really takes discipline."

Diners at Boqueria restaurant.

Caplin has purposefully diversified his skill set. The fact that the New York Times can send him to take pictures of the food as well as capture the ambiance of the restaurant, and even send him to the kitchen for a portrait of the head chef, is what makes Caplin so prosperous in the industry. His philosophy is optimism, and he attributes much of his success to staying positive.
"When I was taking pictures in Cuba, I couldn't speak the language, but if you approach a person or a situation with a smile, with warmth in your eyes, they are more likely to grant you access," he reflected. His optimism encourages people to let their guards down and that is when he is able to take his best photographs, when he can capture moments of truth.
The New York Times "Frugal Traveler" blog did a Q&A with him and mentioned his blog, which has since accrued a steadily growing fan base. While he is excited about the diverse opportunities the future holds, he is grateful for what he has already experienced in his young career.
His assignments so far have heightened his appreciation for food, and have certainly expanded his awareness more than if he were left to his own devices, sans camera. He photographed a tapas bar, Boqueria, for a 2008 article for then New York Times food critic, Frank Bruni. He ended up taking his girlfriend there for Valentine's Day.

New York Times columnist Seth Kugel with a his selection of sweets.

Then there was the article titled "It Can Be the Big Candy Apple," in which New York Times journalist Seth Kugel spotlighted a dozen of the best sweets in New York City.
Kugel rang Caplin's Upper West Side apartment with doggie bags of candy lining his arms like hangers on a coat rack, from every corner of the city, and wanted his photographer to help him sample the sweets. Caplin happily served as Kugel's tasting partner before he hit the pavement to photograph the stand-outs.
Behind each photograph is a photographer, and behind Robert Caplin's photographs are stories as compelling as the photographer himself.

Los Angeles Food Photographer

2010-04-08T01:17:00.000-07:00

Food photography in Los Angeles

Will Sing for Food: The Beautiful World of 'Love Music, Love Food'

By Amy Scattergood, Monday, Mar. 15 2010 @ 8:30AM

Categories: Food News, Food fund-raisers

Patrice de Villiers

Roger Daltry, with trout

According to the British website Love Music, Love Food (LMLF), "there are two things which help to make the world a better place, food and music." To that end, LMLF combines the two in a collection of photographs of musicians with their favorite food and drink. "Anything from cupcakes to blueberries, milkshakes to mojitos." The photographs, from food photographer Patrice de Villiers, are stunning, like this one with Robert Daltry in a halo of trout. (Here's the link to a gallery via The Guardian.) LMLF is also a project with a cause. Or another cause, really, since showing rock stars in proximity to food is sometimes a cause in and of itself.
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Amy Scattergood, Love Music Love Food, Patrice de Villiers, Roger Daltry

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contests

Your Food Photo Here: Enter Saveur's Cover Contest

By Amy Scattergood, Friday, Feb. 19 2010 @ 5:00PM

Comments (3)

Categories: Food magazines, Food photography

If you're sitting at home (or reading food blogs in your cubicle) and thinking about how much you'd love to see your food photography gracing the cover of pretty magazines instead of your refrigerator door, you're in luck. For the first time, Saveur Magazine is calling for photo submissions for their cover. Not only can your shot of last night's dinner grace the cover of the magazine, but Saveur will send the winning photographer a 6-piece set of Le Creuset cookware, worth $550. A pretty sweet deal, especially considering how photogenic those Le Creuset pots are. Check out the entries so far, and the contest rules, and enter to win by February 28th.

Photo: Russell Hart/American Photo

Enter Saveur's cover shot contest

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Amy Scattergood, photography contest, Saveur Magazine

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Food photography

Points, Shoots, Eats: A 'Phototasting' Workshop at Checkers

By Amy Scattergood, Monday, Jan. 25 2010 @ 3:00PM

Comments (2)

Categories: Food Art, Food blogs, LA Restaurants

If you like to take pictures of your food as well as, eventually, eat it, and if you'd like to make sure that your photos look as good as the food does, or did, you might want to check out this food photography workshop, Phototasting, held Saturday, February 7th, from 12:30 - 3 p.m. at the downtown restaurant Checkers. Daily Gluttony, as well as other local food bloggers, will guide participants through the workshop using Checkers chef Todd Allison's new winter menu as subject material. The $45 workshop, which is designed for restaurant food photography, will offer tips for both point-and-shoot and DSLR cameras. If you're going to let your food get cold while you pretend you're Diane Arbus, might as well do it right.

Phototasting

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Amy Scattergood, Checkers, Daily Gluttony, food photography workshop

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Food photography

5 Tips on How To Take Food Porntastic Shots

By Caroline on Crack, Monday, Nov. 23 2009 @ 12:00PM

Comments (19)

Categories: Food Art, Food blogs

For foodies, eating isn't simply a perfunctory way to fill a need but rather an experience to be enjoyed through all the senses. A well-done dish is more than taste and smell. It has to entice with its plating, textures, portions, colors.
Which is why a well-taken food photograph plays an integral part in a food blog's success. Writing about a restaurant or a recipe is one thing; it's another to take a food picture so good that you want to lick the screen. So how do food bloggers/photographers do it? Leave you drooling over a 2-D image without the benefit of a food stylist or well-equipped photography studio?

Food pornographers Matt Armendariz (Matt Bites), Sarah J. Gim (The Delicious Life and TasteSpotting) and Wesley Wong (Two Hungry Pandas) shared their secrets on how they create such enticing shots of food for their blogs.

Matt Armendariz of Matt Bites

Cheese plate in natural light.

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bloggers, Caroline on Crack, food porn, Matt Armendariz, Matt Bites, Tastespotting, Two Hungry Pandas

L'Opera Restaurant

2010-04-08T01:04:00.000-07:00

L’Opera Restaurant anniversary celebrates a renaissance of fine food in Downtown Long Beach

2010-04-06 · By Editor

On Monday, April 19 from 6 p.m. to 8 p.m., L’Opera Ristorante—one of Downtown Long Beach’s most esteemed dining establishments—will host a reception in honor of its 20 year anniversary, inviting customers and community members to celebrate at the historic Pine Avenue location the restaurant calls it’s home.

The red carpet celebration will bring together current and past L’Opera employees, city officials, residents, community members and long-time customers for an evening of delicious food and special surprises. A large screen display will feature a photographic history of the restaurant and its patrons and an Enoteca Lounge will be set up to welcome and host guests.

As a show of appreciation for 20 years of patronage, the restaurant will provide complimentary gift bags and will host valet service for guests.

Personal Photos Sought for L’Opera Slide Show

L’Opera staff announced today an opportunity for community members to submit personal food photography and restaurant photography of their experiences over the years at the renowned restaurant. Photos will be included in a slide show to be presented at the anniversary event and five finalists for Best Photo will be invited to attend as special guests of the restaurant. One finalist will be chosen as winner and will receive a $200 gift card.

Photos can be submitted via e-mail to: sonia.lopera@gmail.com or via mail to: L’Opera, Attn: 20th Anniversary Celebration, 101 Pine Avenue Long Beach, CA 90802. Deadline for submission is April 15 at 5 p.m.

L’Opera Ristorante: Starting a Renaissance

L’Opera opened its doors on April 19, 1990 in the iconic building located at the corner of 1st Street and Pine Avenue that houses Downtown’s widely recognizable clock tower. The building itself first opened in 1906 as the Bank of America. The restaurant’s founders, Terry Antonelli and Enzo DeMuro, opened L’Opera with a vision for fine Italian dining ‘…where marble columns never intimidate and smiles always charm.’

The opening of L’Opera is recognized by many as the beginning of the renaissance of Downtown Long Beach, sparking the development of what would become known as Pine Avenue’s ‘restaurant row.’
The restaurant’s elegant atmosphere is complimented by, according to the Zagat Survey, ‘Bend over backwards service.’ A custom mural, completed in 1990 by renowned artist, Aldo Luongo, welcomes guests in the main dining room and is valued at more than $350,000.

Recognized for exceptional Italian cuisine, L’Opera is also known for its signature dessert—Sacchetto Di Cioccolata. This one-of-a-kind chocolate box filled with delicious zabaglione and fresh fruit. Over the past 20 years, Chef Dora has molded more than 100,000 of these special desserts.

L’Opera has received many awards and honors over the years, including some of the Southern California Restaurant Writers Association’s highest honors: Pastry Chef of the Year (1997), Chef of the Year (2004-2005), Restaurateur of the Year (2001-2002), Sommelier of the Year (2004-2005) and Manager of the Year (2007). The restaurants has also been recognized with the 2009 Wine Spectator Best Award for Excellence, the 2009 Open Table Diner’s Choice Award and has been called one of the top Italian restaurants in the US.A. by Zagat.

L’Opera’s 20-Year Anniversary Celebration will begin at 6 p.m. on Monday, April 19 and is open to the public. Reservations are required and can be made by calling (562) 491-0066 or by visiting www.lopera.com. L’Opera Ristorante is located at 101 Pine Avenue, Long Beach. Complimentary valet service will be provided from 5:30 p.m. to 9 p.m. at the intersection of Pine Avenue and 1st Street.

Los Angeles Food Photographer

Food Styling and Food Photography

2010-04-07T13:02:00.000-07:00

The art of bringing food styling and food photography into the life of a food blogger is challenging. Seriously! We all know this, don’t we? Every single time we want to share a recipe with the world out there, we do it. Of course, we are not equal in front of the task, and depending on factors such as patience, desire, talent and time, not even to mention camera equipment, the results vary. Our photos are sometimes wonderful — sometimes happy accidents too, thank god — but they can also be a pure catastrophe. But as P. always likes to remind me of whenever I feel frustrated, wishing to give up, the importance is to have fun. And, how much fun it is to style and photograph food. Not quite that simple, as I have seen at the International Food Styling and Photography Conference I was lucky to attend last weekend, but so rewarding in the end.
In fact, I must admit that unconsciously, I always knew that I liked food styling and photography. I would not have so many food magazine subscriptions otherwise! It became however more obvious when I started my food blog about sixteen months ago (oh yes, I counted the months). As I have strolled along, self-teaching and learning, reading, bookmarking, testing, cooking as I had not before, what a fantastic education it was to meet so many people whose profession is to be a food stylist or food photographer. There were so many of them! About two hundred people attended the conference, making an international crowd of us as I met people from Mexico, Greece, Venezuela, New Zealand, England, South Africa and Australia, to name a few countries. When we finished the last session by early afternoon on Monday, my head was spinning with fresh ideas and lessons newly learned, and I felt eager to try as soon as possible to apply them in my kitchen and space.

“Which one do you like more? Styling food or Photographing Food?”
“Do I have to choose?”

Maybe yes! Because here is a fact. Rare are the times when one person is both. Not that this is impossible — and I do not want to have to think I need to choose — but the reality is that when jobs are big, the work is just overwhelming too large for only one person. Plus, each profession definitely requires a totally different set of skills. A photographer might have no clue about cooking, whereas a food stylist obviously has to. Most of a time, a whole team is needed to work on a food photo shoot. The team usually comprises a prop stylist (but not always as we heard Caroline and Linda, two amazingly talented Australian food stylists, add), a food stylist, a food photographer and an art director, with assistants sometimes too. And, as stated by Neil Martin, a designer and art director working at Hill Holliday in Boston, because everyone plays a specific role in the success of the photo shoot, he or she should stick to their respective job to avoid a huge cacophony.

We heard inspiring presentations. We discussed the current new trends in food styling, we met Teri, a gifted and funny food photographer working in an amazing studio in Cincinnati (both Lara and I thought to ask him when we could move in, especially after we saw the walls of props in his studio), we were entertained by a fabulous funny presentation by the Gourmet magazine team represented by food stylists and editors Maggie Ruggiero, Ruth Cousineau, Paul Grimes and staff photographer Romulo A. Yanes — and they really made me wished I worked there — we had our breath taken away when admiring the beautiful food imagery brought to us by talented Australian food stylists Linda Brushfield and Caroline Westmore, and American female food photographers Francine Zaslow, Deborah Jones (she is the skilled photographer who worked on The French Laundry and Happy in the Kitchen Cookbooks which I have copies of) and Beth Galton (with whom I was so happy to have lunch with), and we were given an educational insight of Molecular Gastronomy by inspiring Harold Mc Gee, the author of On Food and Cooking: The Science and Lore of the Kitchen. As you can already see from this list, there was a lot of information to cover, and I did not even mention it all! I was delighted and lucky to spend a lot of time with Lara, meet Nika for the first time, and be introduced to generous and friendly Lisa Golden Schroeder, one of the organizers without whom none of this would have happened (food stylist John F. Carafoli being the other major contributor to organizing the event). We (Lara, Nika and I) had a delightful lunch with a few food stylists, including Debbie Wahl and Melanie Dubberley who showed an amusingly strong interest in food blogs. What they did not know is that we were quite shy about it. “What do you do? ” “Moi euh, food blogger.” Now of course, you would expect that I would have brought back many a photo. My initial intention was to indeed. Do not ask me why but it simply did not happen. I tried at the first presentation but soon gave up as it was clearly getting in the way (so the images in this post are some of my own food pictures, styled and shot at different times). Notes, on the other hand, I have, as I had my ears and eyes all wide open. Let’s take a look, if you are interested in the journey.

The conference opened with a presentation given by a panel of international presenters, to give us an overview of what happens on the international scene. Between Mexico and Greece, to Australia, we saw the work of Ignacio Urquiza, a Mexican photographer, Michael Athanasiou, a Greek food stylist and Caroline Westmore and Linda Brushfield, two Australian food stylists. And we learned that in Greece for example, the food does not need to be natural or authentic to be shot. The advertising images that Michael showed displayed fake ice cream, and by law, this is totally fine in Greece. In Australia on the other hand, as explained by Caroline and Linda, everything has to be natural and real. I do not know about you, but I know instinctively where my preference goes to, without hesitation!
The second class was a Master Class in Styling Chocolate taught by Melanie Dubberley , a food stylist that specializes in chocolate. A few basics on working with chocolate were covered, such as tempering, making ganache and creating chocolate garnishes such as cigarettes, twirls and baby curls. We learned about what utensils to use too (and where to find them), as well as making sure to work in the best temperature condition (which, in Melanie’s experience, goes around 68 to 72 F). She was challenged with it as a matter of fact as the room where the class was held was much warmer. Right there, we had the proof that it made things much more difficult.
I attended a few sessions where we discussed the new Food Styling Trends, between fashionable colors used and ways to compose the images. We heard the following:

old is new again
lifestyle inspiration
the horizontal line is back replacing the infinite background often used, created by a sweep
white on white initially introduced by Donna Hay is slowly replaced by the introduction of more vibrant colors. A lot of pastels are used too.
less props are used, following the motto Less is More
shots are tighter versus to showing the whole plate or dish, food is in your face
selective focus is favored
simplicity and simple lighting
use the palette of colors thinking under the terms of complementary colors working well with each other
only use garnish if it is integral to the recipe and food. Too much is, again, to be avoided
think about matching shapes, not necessarily round on round, square on square, but one shape on top of an opposed one
deliciousness in its imperfection with drips, crumbs which are favored, introducing the idea that the reader is part of the scene. It is like you are there
to find out about the trendy colors, browse fashion magazines
current color patterns these days would tend to be a return to natural and earthy colors, muted tones, primary and secondary colors combined, blues like turquoise, aquatic, pure, browns like chocolate, yellow evoking primitive, exotic, greens that express the idea of organic, red that evokes ethnicity

We were inspired by the work of talented Boston-based Francine Zsalow and Darra Goldstein, the editor of Gastronomica, who both confirmed my belief that the best way to stay inspire is to visit art galleries often, be curious about the forms and shapes of food. The inspiration is right there, in front and all around us. Darra’s presentation was particularly an eye-opener, breaking all preconceptions about how to showcase food. As opposed to glossy magazines where the obvious tendency is to show the beauty of food, Gastronomica is going take us to a much deeper level, when we are introduced to images that focus on forgotten areas such as decay, eroticism, form found in food. When her presentation was over, I felt like rushing to an art gallery.
We learned to become a better food photograph critic after food stylist Delores Custer and photographer James Scherzi led a discussion on what makes a great photo. They cleverly walked us through a photo session where they presented the same photos styled slightly differently (as did Deborah Jones when she demonstrated to us the importance to keep trying with a photo until one is truly satisfied with the end result). Small adjustments, whether in the camera angle or prop and food placement can have a bigger impact than one thinks. Also, I loved the comment she made when asked to share her experience working with chefs. “They like to think vertically and style their food this way“, which does not always work well in pictures. It was definitely fun to compare the same shots, one styled by a professional food stylist, one styled by a chef. A totally different look on the way to emphasize the shapes of food (and in many cases, the best picture would have been styled by a food stylist and not a chef).

There were also a lot of funny moments and really great laughters during these presentations, such as when Maggie Ruggiero, Paul Rimes or Shirley Corriher (whose book Cookwise is the promise to learn a lot about tricks and understanding the science of food) spoke. Art director Neil Martin’s last few words made me smile too when he concluded his presentation. He shared with us lines which, he added, he must have heard hundreds of times on a professional photo shoot.

Context: when assessing the quality of the pictures taken on a photo shoot, you would hear people say:

It’s not awful!
Could be worse!
Actually, it’s not too bad!
It is what it is!
It does not get any better than that!
We’ll fix it in post!

I particularly loved #4, 5 and 6.
Impressions?
Amazing, inspiring, fun, overwhelming, I cannot wait for the next one, and mainly to put into practice all the things that I have learned.
Statement?
Food Photography and Food Stylist are true forms of Art. This conference was the vivid proof of it.

And because I am often asked about my camera equipment, I thought this would be a good time to speak about this here. Although I dream of owning a HasselBlad like Stretch, I currently shoot with a Canon 30 D. My lenses are a Canon EF 100mm f/2.8 Macro USM Lens, a EF 85mm f1.2L II USM Lens (my new birthday present) and a EF 50mm f1.4 USM Medium Telephoto Lens. I use natural light as well as bounces and boost the light when I need to. Light is everything for the photographer. Finally, still speaking of food photography, both Lara and I are honored to be part of the presenting team of the BlogHer Conference held in Chicago next July, where she and I will be speaking about Food Photography. If you are around or going, I look forward to meeting you there.

Post by: http://www.latartinegourmande.com

Restaurant Marketing and Social Media info

2010-04-07T12:28:00.000-07:00

Restaurant Marketing with Social Media

Connecting & Engaging With Guests in New Ways

We believe that social media represents one of the most significant re calibrations of guests behavior in history, resulting in fundamental shifts in the way our businesses communicate and interact with guests. So we have designed our Boot camp to help you achieve three (3) specific goals:

Give you practical knowledge and insights needed to successfully plan, implement, manage and measure social media marketing efforts.
Teach you how to appropriately align your social media efforts with your business objectives and overall marketing strategy.
Understand how to navigate the tools and platforms, assign responsibilities within your business and drive your company’s presence and participation in the social media ecosystem.

You will learn about the total business implications and how to manage a successful social media presence for your business, as well as techniques for gaining staff and guest buy-in to achieve your goals. We will show how to use necessary social media tools and services (including “Voice-of-the-Guest” (VoG) programs) for gaining valuable insights and feedback about how guests feel about and respond to your brand. You will also learn how to apply and share these important insights with all stake-holders.
This is a must-attend for operators and managers alike. Whether you’re already involved in or just starting to understand the opportunities and the power of social media, you will gain the knowledge and expertise to be able to assess your capabilities as well as develop and manage successful social media marketing efforts.

Learning Objectives

Define social media
Describe the attributes of social media
Identify the leading and fastest growing social platforms
Identify the new roles and responsibilities required to manage social media
Specify the point at which a dedicated social media/community manager is required
Describe the different disciplines that need to with a social media/community manager
Identify some of the skills required for a social media/community manager
How to cope with having to “do it all”
Define the main objectives of social media marketing
Specify the four main objectives of social media
Compare how you would recommend specific social platforms based on objectives
Identify the methods of monitoring your social media ” ecosystem”
Define the tools and resources used for monitoring
Compare the features of free versus paid tools
Know how to track your guests’ conversations about your brand.
Specify how to develop rules of engagement
Differentiate between advertising and marketing opportunities in social media
Compare the push vs pull approaches to advertising and marketing in social media
Define the measurement approach for advertising within social media
Identify how you can leverage the “social graph”
Describe how to measure your social media efforts
Define social media ROI
Compare direct versus indirect measurement

For a complete Bootcamp Agenda –

Day 1 Wrap Up, Q & A
Day 2 builds on the previous discussions and begins to focus on your specific business and it’s social media objectives.

All attendees also get one month of free social media coaching (we won’t leave you cold!) as well as a free one-month subscription to GuestPulse, our online reputation management program. You can sign up for this now by following the link.

Restaurant Marketing Ideas

2010-04-07T11:56:00.000-07:00

Restaurant Marketing with Social Media

Build Your Brand a Social Content Ladder in 5 Steps

by Jason Baer on 04/06/2010 07:47 2 comments , 5373 views
Categories: Social Media , Strategy , Social Networks
Tags: content development+best practices

Sure, social media takes a lot of time, but probably not as much time as you think.
Too many companies and organizations are reinventing the content wheel for every social outpost they maintain. A better approach is to create a content ecosystem that allows you to re purpose and cascade your best information.
Instead of a series of self-contained initiatives, build yourself a content ladder.
Here are 5 steps to get there:

1. Understand Taxonomy

If you want a new pair of glasses, the Yellow Pages is a frustrating neighborhood. Look under “G” for “glasses.” Not found. Look under “E” for “eye glasses.” Nope. Only when you look under “O” for “optometrists” do you find what you need. It’s an example of an industry with poor understanding of taxonomy – the words and phrases used to describe products and services.
Taxonomy is incredibly important in social media because it’s the most direct link between the worlds of social and search marketing. Remember, your most important customer is Google, and your content ladder needs to maximize your chances for search success.
When creating and promoting social content, include specific, relevant keywords and search phrases wherever possible. (This is especially important now that Google and Bing are incorporating social content into real-time search results).

Find keywords and search phrases to include in these four places:
Google Analytics (or whatever Web site analytics program you’re using)
Look at your keywords report to find phrases that are driving traffic to your site. I recommend using a mixture of your Top 25 phrases and some that are highly relevant to your business, but perhaps aren’t sending as much traffic as you’d like at present.

Social Mention (or a paid social media listening package like Radian6, if you have one)
Go to www.socialmention.com and search for your company or product name (in quotes), and set the pull-down to “all.” You’ll then see a search results page that shows a comprehensive list of places you’ve been mentioned on the social Web.

On the left hand side, you’ll see a keywords chart that lists common terms associated with your name in social media. Consider adding some of these to your list if they differ from your analytics results.

Twitter Lists
How your company or product are referred to in consumer-created Twitter lists can yield important taxonomy insights.
Go to your Twitter account, and click on “listed” next to your followers count, and see how the lists that include your Twitter account are named. Consider including some of these phrases to your master keyword list.
Incorporate your phrases into your social content wherever possible, but only when relevant. Nobody appreciates keyword spam on the social Web.

2. Seek Content Inspiration

Creating successful social media content isn’t just status updates. Take your top keywords (including your company name, product name, etc.) and search for them on Google, Bing, YouTube, Twitter, Facebook, and SocialMention.
What shows up in these search results? How much photo and video content appears? Content from your competitors? From fans? You’ll be amazed at how many content-creation ideas this simple exercise can generate.

3. Understand Your Frequency Schema

The key to a content ladder is organizing your rungs. Your scenario may of course vary, but for illustration purposes let’s assume you have a Twitter account, Facebook fan page, blog, and email newsletter.
To create an efficient ladder, you must understand the comparative publishing schedules that you typically employ for each of these outposts. Ordered from most frequent publication to least, let’s assume that your program looks like this:
• Twitter (5x/day)
• Facebook (2x/day)
• Blog (3x/week)
• Email (1x/week)

Create your own integrated frequency schedule to better understand how your outposts interrelate.

4. Test & Track

Create a piece of content (remember to include your key phrases), and post it to the first rung in the ladder (Twitter, in this case) Use a tracking system (I prefer bit.ly) to determine how popular that specific piece of content was with your audience.
Remember however, that many factors influence popularity at the individual content piece level. Don’t make assumptions – test them. Vary time of day, day of week, phrasing, link placement, and other options, and thoroughly document your results.
Social media scientist Dan Zarrella has some excellent research on social content best practices.

5. Tweak and Repurpose

The content pieces that are most successful on the first rung of your ladder should be appropriately tweaked and redeployed on the second rung of your ladder (Facebook).
Test and track content success on Facebook using bit.ly (or number of likes and comments), and add the most effective content pieces to the next rung on the ladder (blog). Note that as you move down the ladder, your repurposing will be more complex – a blog post requires substantially more content than a Facebook update in most cases.
If a piece of content is successful on your blog (measured by visits as determined by Google Analytics, perhaps), add it to the next rung – your email newsletter.
By understanding how your various social outposts can work together at the content level, you can develop meaningful efficiencies. Also, because a sprinkling of the content included in the lower rungs of your ladder has already proven successful on higher rungs, the relevancy and popularity of your content should increase for most fans/readers/subscribers.
Of course, this content ladder approach assumes that you do not have the exact same audience for each of your social outlets, and I believe that to be an entirely realistic assumption. You may have some overlap (especially with Facebook and Twitter), but consumption of status updates and consumption of blog posts and email newsletters are meaningfully different activities, and attract different groups of fans.
What do you think? Worth a try?

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by Mary Fletcher Jones on April 06 2010, 17:29

Well, nice start. It's simple, elegant, easy to remember. If a company or nonprofit did all these things as you said, they would be outperforming 9/10ths of the companies out there. TI agree with that frequency rate, only I would cut down email to 2 x month and Twitter to 2 x day (plus responding to @ replies and mentions). Even with a blog, you could go down to 1 x a week. There is SEO, and there is wearing out your name with your followers & subscribers, know what I mean? I would just emphasize that in terms of SEO value and branding worthwhile-d-ness (yes, I just made that up!), you would flip the pyramid. They ALL work together, of course, but if you had to prioritize resources, targeted email demonstrates the highest ROI. Blogs win for SEO. Facebook is fantastic for maintaining relationships and Twitter is the least useful for SEO but as a customer response tool, it's ok, and let's face it, you just have to have a presence on Twitter to be taken seriously, even though Twitter doesn't have that much saturation or that great SEO. That's why I recommend min investment 1 or 2 x day Twitter updates are plenty for most purposes (plus responding to mentions & @replies). But not to overdo it. Now if it were ME, of course, I would add YouTube video, because I think that is incredibly worthwhile for building trust and communicating that visual aspect of your message. I'd add YouTube video minimum 1 x month.

# | by Jason Baer on April 07 2010, 10:19

Killer, killer comment Mary. I agree across-the-board. I actually thought about doing this post in two versions, one for if you're trying to build community, and one for if you're trying to do more customer acquisition - in which case you would definitely flip it and think SEO. But, that just got waaaay too complicated. Maybe a follow up post? Seriously, if you'd like to take a crack at it as a guest post, I'd be delighted to run it on my site.

Completely concur on video, too. By far the best/easiest way to achieve SEO success today. But alas, it's not in everyone's arsenal yet, and I didn't want to write a post that essentially "required" video. I think that's a chasm that some folks just aren't prepared to cross yet. But they will.

Cha Cha's Restaurant Review

2010-04-07T11:52:00.000-07:00

Cha Cha’s Brings New Life to Old Mexico

By Rich Manning

When you hear the phrase “Mexican restaurant,” what initially comes to mind? Chances are, your bean is instantly populated with thoughts of buildings laid heavy with faux crumbling adobe, archways, and other amenities designed to mimic something from days of yore (or in Orange County’s case, days of Yorba). Additionally, you would pretty much expect the menu to be populated with overstuffed tacos, burritos, chimichangas, and other familiar staples that have inadvertently become a sort of bastardized, Americanized comfort food to the point that there is almost a disconnect to the cuisine’s roots. So much so, in fact, that it almost seems impossible at times to imagine Mexican cuisine as being a progressive, innovative playground where words like “fusion” and “creativity” actually can take root. Not that there’s anything wrong with the familiar, of course – one of the first places my wife and I sought out when we moved into our new home was a reputable taqueria – but it’s sad knowing that such a narrow view of Mexican food exists out there because of this commonality. However, Cha Cha’s in Brea completely bucks the mold of what people have grown to expect from Mexican cuisine, much to the delight of pretty much anyone who cares enough about food to know that the only borders that exist in the creation of cuisine purely lie within.

The first clue that tips you off into knowing that this is not your typical Mexican joint is that it is not designed to look like it was built in 1752. Indeed, the large windows that overlook the downtown Brea area, huge orange geometric lights that descend from the ceilings, and airy openness of the main dining space has much more in common to what you would actually find in a restaurant if you were to travel down to one of Baja’s major ports. As my wife and I made our way through our meal, I couldn’t help but think how much Cha Cha’s would fit right into Ensenda’s scene. The only common thread that one may ascertain from Cha Cha’s compared to the cliched Mexican place is the fact that they run old black-and-white Mexican flicks on a white picket fence above the open kitchen; yet even that adds to a feeling of hipness within the space because nothing else about its look is bogged down in what we would consider “tradition.” The evening’s live music from Cha Cha’s Wednesday and weekend “house band” Rumba Tres, while a bit loud at times, also added to the trendy vibe rather than detracted from it. Perhaps this was due to the fact that more astute listeners could pick up on, say, a Spanish language version of “Hotel California,” but whatever the reason, it definitively jibes with Cha Cha’s modern sensibility without even remotely approaching tired mores of other Mexican eateries.

Indeed, it is a good thing that the ambience of Cha Cha’s goes counter to the typical Mexican restaurant, because theirs is not your typical Mexican food menu. Now, some people may have a problem with that, since there is not a chimichanga or taco salad in sight. To that I must say shame on them, because that mentality is causing them to block out what is some truly exciting, forward-thinking cuisine. Executive Chef Gilbert Christian de la Vara seems to draw from a deep well of inspiration to cobble together a menu that seamlessly blends elements from other Latino cultures to create a menu that definitely deserves a distinction as being Mexican fusion. For example, one of the appetizers we indulged in was an order of Cha Cha Fries. Now, I know that fries aren’t typically something you see on a Mexican menu, and that is because the roots of these huge hunks of Yukon Gold potato goodness can be traced to a traditional Spanish tapa called papas fritas. But really, their origin does not matter, because they are perfectly crisped, dusted with herbs, and served with a killer smoked aioli. Surprisingly, potatoes also make a key component in their wood-fired queso fundido, and their roasted flavor combined with the appetizer’s chorizo, peppers and cheese to essentially create an effective take on chili cheese fries. The ceviche here is a must order, as the tart citric tang from the combined forces of lime, lemon, and orange juice lovingly envelops the dish’s onions and hearty shrimp to succinctly create refreshment in a bowl. However, the showstopping starter here is definitely the fresh manila clams, sautéed in garlic, herbs, white wine, butter, and Spanish chorizo. Clean, tender, and sweet with a smidgen of spice, these babies will make you yearn for the pristine, sandy beaches of Baja. If you order these, make sure you sequester your own fair share of tortillas to help soak up the wondrous broth.

With all of the inventiveness going on, it should be noted that Cha Cha’s does know how to handle more familiar items as well. The sextet of street tacos that we dove into proved their mettle in this regard. Yes, there were some unique accents to each wrap, like the grilled pineapple that rode shotgun with carnitas or the mango-habanero salsa that shared space with shrimp. But the undisputed stars here were the meats, which is exactly how any taco worthy of the sidewalk should be like. From the boldness of the carne asada to the ridiculously tenderness of the chicken, these creations served as an important reminder of how effective simplicity can be at times.

By contrast, the bevy of entrees we sampled showed how ingenuity can make even the most beloved familiar dishes almost seem new. Case in point: My favorite Mexican dish is the seafood enchilada, so much so that I find myself trying out a Mexican restaurant and it is on the menu, I’m ordering it without thinking. The only problem with this is that I’ve tried so many seafood enchiladas over the years it takes a lot to knock me out. Well, let the record show that Cha Cha’s version went Manny Pacquiao on my palate. These enchiladas are fantastic, and their secret is the habanero pesto that is draped over the top of them. Rather than using the habanero as a weapon or a calling card for scoville unit shattering bravado, the infamous pepper is properly blended in the green sauce that perfectly tames the sweet richness of the crab and shrimp, giving the dish a subdued dimension that works perfectly. The excellent plate of carnitas we indulged in were nothing short of amazing, as the slow-braised, marinated pork had some fascinating smoky notes that were a direct result from the meat being prepared in the massive wood oven that Cha Cha’s proudly displays in their open kitchen (the only Mexican restaurant in OC that boasts an exposed culinary workspace, by the way). The pan-seared salmon that was featured in the salmon vera-cruz that we tried was ideally light and flaky, and the herbed tomato-olive salsa that was paired with the fish gave the plate a slightly briny quality that gave it a nice touch. The round of entrees was capped off by their signature chicken, spit-roasted in Yucatan spices. While the first bite or two of the large fowl were a little dry, it became more and more succulent and satisfying the closer we got to the bone.

As far as dessert goes, allow me to say something that I not only have never said before, but I never thought I would ever utter: The flan rocked. Far too often, I’ve been subject to flans that were more or less an afterthought instead of an actual dessert. This isn’t the case here, as the caramel treat works in perfect concert with the accompanying vanilla bean ice cream and coconut “cigar” to practically re-invent the dish for those long jaded by inferior versions. The tres leche cake we also sampled was a rather unique treat, in that it was unexpectedly tart as opposed to rich like most of these cakes tend to be. While this may be a bit off-putting to some, people who like a little bite to their dessert should check it out. And chocoholics owe it to themselves to indulge in the decadent dark chocolate banana “taquitos,” which were sweet, rich, and sadly unable to magically reappear once they were devoured.

Speaking of sweet treats, something must be said about their handmade cocktails. From a tasting standpoint, it is evident that just as much hand-crafted care is put in the drinks as there is with the food. From the fruity zing of the mango-habanero margarita to the perfectly tropical notes found in their sangria, the cocktails make the old cliché “there’s something here for everyone” a most appropriate truism.

It really is exciting to see a restaurant like Cha Cha’s in action; a venue that is not afraid to grab hold of a cuisine that in many respects is a bit shopworn from familiarity and invigorate it with new life. In a sense, it is almost like re-discovering Mexican food all over again. Obviously, based on that observation alone Cha Cha’s is not your father’s Mexican restaurant. However, in this case, that is a very good thing.

Tags: Brings, Cha, Cha’s, Life, Mexico, New, Old, to

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Orange County Food Photographer
714 335-3252

Food Stylist | Orange County

2010-04-06T01:43:00.000-07:00

Food Styling: Tools of the Trade

Kim's food styling tools
Featured Author:

As a two-time award winner from the International Association of Culinary Professionals (“IACP”), Kim Kissling is one of the leading food stylists in the industry. Since 1995, Kim’s artistry is the centerpiece of more than 70 cookbooks, countless magazines, advertising campaigns, product packaging, television advertisements, and in a feature film. Kim’s styling is displayed on the packaging of clients such as Dreyer’s, Annie Chun’s, and the promotions of Haagen Dazs, Ghirardelli Chocolate, and in magazines such as Bon Appetit, New York Times Magazine and Cooking Light. Kim has a B.S. degree in International Marketing and attended Tante Marie’s Cooking School in San Francisco. You can find out more information on Kim by going to her website, KimCookin.

Add her to your Chef’s Blade network!
More articles from this author:

    * Food Styling: Tools of the Trade Part II
    * Food Styled Meat: Does It Taste As Good As It Looks?
    * 10 Professional Food Styling Tricks

Kim Kissling | Chef's Blade

A food stylist’s kit is his/her lifeline. A well-equipped kit will help a job go smoothly and easily. There are things on the list below that one might think odd to use with food but, rest assured, every single item on this list is vital to food styling in one way or another.

There are a few obvious things such as sharp knives, scissors/kitchen shears, torch, paper towels even glue and tweezers. But some of the less obvious ones such as pins, glycerin, erasers, are all explained below and in Part 2, which will be published next month.

Let’s first talk about some obvious tools that are used in somewhat odd ways, such as paper towels. Of course, paper towels are used to clean surfaces but what about using them as diapers for food. I bet you never thought about it, but if a piece of meat, such as a steak, sits on a plate the juices collect under the meat. This is not always what you want to see. A folded up piece of paper towel, a few layers thick, placed under a steak will keep the juices from running out onto the plate and if juices, sauce or gravy needs to be shown, the perfect amount can be placed with a very small spoon or eye dropper in just the right places giving the stylist control over the look and feel of the shot.

Straight Tweezers (photo K.K.)

As the list continues, the descriptions are a bit more brief than the one above but use your imagination and I’m sure you’ll be able to come up with your own ideas for how things can be used.

Zap-a-Gap Glue

Tweezers: There are many shapes and sizes of tweezers in a food stylist’s kit. Curved tweezers are very helpful getting into those hard to reach places. Fine tipped tweezers are used to pick up the tiniest things such as an unwanted seed.

Glue can be very helpful in many different ways and the type of glue is very important. There is a product called Zap-a-Gap that will actually glue wet, slippery surfaces together such as a tear or a whole in a piece of meat.

Wooden skewers are one of my favorite tools to move things around with as well as to stabilize stacked objects such as a piled high sandwich.

Paint brushes in every shape and size are of utmost importance from painting oil on surfaces to make them look hot, to brushing crumbs off of a surface.

Q-Tips, yes those cotton swabs that you use to clean your ears, are used to clean up any unwanted drops or juice.

Scissors of every size, especially tiny little sewing scissors are frequently used on set to trim off any unsightly tidbits.

Spritz Bottle
Pins, straight pins, T-pins, tidy pins are all used to hold things together and in place.

Spritz Bottles are used to spritz water on fruit to make it look freshly picked or on a glass to make it look like the glass is cold and sweating.

Squeeze Bottles, especially very small ones with small openings are used to put mustard or mayonnaise on a sandwich in just the right place.

Kitchen Bouquet (photo K.K.)

Glycerin is used mixed with 50% water. When this mixture is spritzed on any surface, it will look like a water droplet but will not dry up or move. It’s great for sweat on glasses.

Kitchen Bouquet is an old product your Grandmother probably used to make gravy. It’s a very thick, dark brown liquid that can be mixed with water to make it look like meat juices or even iced tea if mixed with enough water. It is also used to make meat looked browned in spots that need a little more color.

Ruler; this may seem a bit over the top but it’s always good to have a ruler in a styling kit just in case something needs to be an exact size or if things have to be uniform in size. This comes into play a lot in baking and pastry.

Windex. Yes, that blue stuff in a spray bottle is so useful on set. It cleans up spills and drips as well as removing oil from surfaces of food when used with a square of paper towel or Q-Tip.

Fun Tack, that blue or yellow tacky substance that you used to hang posters in your bedroom when you were a kid is always close to set and is used to hold things in place such as a fork that is precariously place on the edge of a plate.

Plastic Shims

Museum Wax is a product used to hold artifacts and collectibles in place in a museum so they don’t fall over. This substance is also very helpful on set to hold things in place much like Fun Tack. But it’s clear and not as visible.

Erasers are used to prop things up and hold things in place. It’s a good substance to use because it has some weight to it and the surface is a little tacky and helps to keep things from slipping and can be cut or broken into usable sizes.

Wedges or plastic shims are used in the same way as erasers to prop up plates and things on set.

Demitasse spoon

Eye Droppers are very good to use for putting small amounts of liquid in very specific places on food.

Small spoons, like demitasse spoons, are used in much the same way as eye droppers to put liquids and sauces in small areas on a plate of food.

Please read next month’s article on the bigger tools of the trade; clothing steamers, heat guns, torches, etc.

Food Styling

Food Stylist | Orange County

2010-04-05T00:51:00.000-07:00

Post by: Orange County Food Photographer

What is a Food Stylist?

Do you ever wonder who makes that food in magazines that looks so perfect? Or the 40-foot-high burger on the movie screen that an actor eats; it almost looks unreal doesn't it?

A Career as a Food Stylist

It is a food stylist's job to prepare food to have its picture taken. They gather information from the photographer, producer and client and then come up with an idea of what the food should look like, how it is to be arranged, what colors should come through, etc. Food stylists work in varied locations, from a warehouse to a dressing room to a tropical rainforest that should have a believable iced cinnamon roll in it.

Becoming a Food Stylist

A career in food styling can be hard to find. But not because the jobs aren't there - they are. But food stylist is not a degree you can graduate with. Food styling is more of a career route you can take after graduation. You should begin with a strong desire and talent to cook. Then graduate from high school, experiment while you can, enroll in culinary school and focus on what you do best, meanwhile trying to pick up classes in food styling.

Depending on your school, introductory courses can sometimes take the form of a weeklong seminar. After graduation from culinary school, check in to working as an assistant to a food stylist -that's how you get your "in" and also all of your experience and clientele. It is very important that you assist a professional and learn the skills vital to this industry.

Some skills and traits that you should possess include: good baking and cooking skills, good organization, be personable, be overflowing with creativity, be confident with a sense of humor to be rivaled, have a sense of when to lead and when to take direction and it is very important that you be flexible. In your scheduling, your life, and your ability to prepare foods, you need to be flexible.

Food Styling: Tricks of the Trade

Work and pay can vary in food styling. A top stylist in a big city can earn between $450 to $850 per day and that depends on whether they are working in editorial work or advertising work. Food styling can mean long days. The original pitch can come early in the morning and you may not finish up the preparation until late afternoon. Then the photo shoot can last until late evening. However in the end you have an amazing piece that speaks to customers and that makes it worth it. Technology is helping change this industry a lot. Digital photography makes it easier to eye the finished product and decide if it is indeed finished or if there is still more work to be done. Where you live will determine what type of work you can get, how much of it and how well you will be paid.
Featured Culinary Schools:

Food Styling Education:

California Culinary Academy - San Francisco, CA

If you’re passionate about pastries, the California Culinary Academy, located in San Francisco, can prepare you for success. Students receive the challenging, hands-on, real world experience needed for a career in culinary arts or hospitality in one of the world’s culinary capitals. Associate degrees are available in Le Cordon Bleu Culinary Arts or Hospitality & Restaurant Management. Certificates are available in Baking and Pastry Arts. Perfect the talent you already possess and gain the experience you need to land that job at fine restaurants, top hotels, posh resorts, luxury cruise ships, pastry shops, and more.

Cooking and Hospitality Institute of Chicago - Chicago, IL

The Cooking and Hospitality Institute of Chicago was founded in May of 1983 by Linda Calafiore, a passionate cook who wanted to share her love of great food. The food service community responded with enthusiasm. As soon as the first students graduated, they were employed at major hotels and restaurants. To date, The Cooking and Hospitality Institute of Chicago has graduated thousands of professional cooks, bakers, and aspiring chefs who are now staffing some of the most prestigious restaurants in Chicago and the nation.

Le Cordon Bleu Culinary College - Las Vegas, NV

Le Cordon Bleu College of Culinary Arts Las Vegas's Associate of Occupational Science Degree is a culinary arts degree designed to provide you with the theoretical foundation and technical skills necessary for you to succeed in the food service industry. We developed this curriculum in response to student interest and industry demands. This culinary arts program is aimed to give you the culinary education you'll need to enter the food service industry in entry to mid-level positions, and to advance through a variety of related positions.

Request Complimentary School Information for Le Cordon Bleu Culinary College - Las Vegas, NV

California School of the Culinary Arts - Pasadena, CA

The California School of Culinary Arts, located in Pasadena, CA, can train you with some of the best chefs in the business, and enhance your passion for food along you’re your skills, in only fifteen months. CSCA is one of the most well-known and respected culinary schools in the country. While studying at Le Cordon Bleu Culinary Arts Program you will work with industry trained Chef Instructors and have the opportunity to take advantage of extensive job placement assistance.

Scottsdale Culinary Institute - Scottsdale, AZ

Le Cordon Bleu Programs at Scottsdale Culinary Institute are designed to ensure that you are exposed to a diversified education in culinary arts with a unique combination of general education classes to broaden your knowledge, attitudes, and values to be successful. Students can experience real world conditions with L'Ecole and L'Academie Restaurants as their classrooms. L'Ecole has received Mobile's 3 Star student rating. Become a chef in only 15 months. Other graduates, who began their careers just like you, are working in leading restaurants, hotels and cruise ships around the world.

Pennsylvania Culinary Institute - Pittsburgh, PA

Pennsylvania Culinary Institute was founded in 1986 as a Branch Campus of the Sawyer School. PCI was well-known in the Pittsburgh area and beyond for providing a quality hands-on education and attracted students from across the United States. In the Le Cordon Bleu Culinary Arts Program you can acquire knowledge and practical skills needed for careers like Caterer, Private Chef, or even Restaurant Owner. As a graduate, your Le Cordon Bleu credentials can give you an edge in starting a career with hotels, fine restaurants, private placement, country clubs, resorts and catering companies' world wide.

Texas Culinary Academy - Austin, TX

Enhance your career and ensure your future with the Texas Culinary Academy, located in Austin, TX. The Academy has partnered with Le Cordon Bleu to offer students an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts. By combining classical French techniques with cutting-edge American technology, the program serves to educate aspiring chefs in the art of cooking. You will learn the culinary techniques of more than 25 foreign cuisines and earn your degree in only 15 months.

Orlando Culinary Academy - Orlando, FL

The Orlando Culinary Academy, a Le Cordon Bleu school, provides educational programs that prepare culinary school students for professional opportunities and career success in the international hospitality industry by providing an individualized, hands-on education in the classic and modern culinary arts. Through the guidance of the faculty, theoretical concepts as well as practical and creative applications are addressed in the curricula and reinforced by interaction with professionals in the industry.

Le Cordon Bleu College of Culinary Arts - Atlanta, GA

Located in Tucker, Georgia, the Le Cordon Bleu Culinary Arts College offers students the unparalleled combination of renowned training and a city that's one of the world's top meeting, convention and tradeshow destinations. That means opportunity, excitement and fun while you learn. The College's association with Le Cordon Bleu represents a union of one of the finest in European and North American culinary arts training programs available today.

Le Cordon Bleu Culinary Program at Brown College - Minneapolis, MN

Le Cordon Bleu Minneapolis / St. Paul offers the exciting Le Cordon Bleu Associate of Applied Science Degree programs that can get you prepared! Le Cordon Bleu Minneapolis / St. Paul is dedicated to providing quality culinary programs that are taught by staff of knowledgeable chefs and serve those seeking a solid foundation for their future. Le Cordon Bleu Minneapolis / St. Paul offers dynamic culinary programs to meet the needs of the industry and aspiring culinary students.

Le Cordon Bleu College of Culinary Arts Miami

Are you looking for culinary schools with an International Reputation? Start your career with a degree from Le Cordon Bleu College of Culinary Arts Miami. The Le Cordon Bleu Culinary Arts Degree Program was designed to combine demonstration classes and hands-on, practical courses in professionally equipped, contemporary kitchens. As part of this innovative program, students explore and learn classical cooking methods and the qualitative aspects of food preparation, including nutrition and sanitation. Students who choose to step up and take on the challenge of going through the meticulous training are encouraged to explore their own style and creativity. As an added bonus, this program includes a liberal arts component that provides a solid academic foundation for your personal and professional growth.

Rio Photography
Orange County Food Photographer
714 335-3252

Orange County Food Stylist

2010-04-03T14:09:00.000-07:00

Orange County Food Stylist: August Arden
Orange County Food Photographer: Alan De Herrera

Rio Photography
Food Photography services
714 335-3252
http://www.restaurantsbyrio.com/food-photo-shoot

How to find a food photographer

2010-04-03T05:07:00.000-07:00

Introduction for the Food Photography Client

How to hire a food photographer?

Over the last couple years, I've had several calls from people who had found me on the internet while they were searching for food photographers in their local area. They were interested in possibly hiring me as their food photographer though very few of them had ever worked with or hired a food photographer before. Most of them had several questions and were excited to learn about the process food photography. So I decided to write a little about what someone should look for when considering the hiring of a food photographer.

The majority of people who contacted me were restaurant owners or managers, catering companies, or individuals from marketing firms who were representing a client. I've had calls from coffee shops to steak houses. Small take-out to one company who makes thousands of elementary school lunches everyday!

There was a common theme with all of these calls. Everyone wanted great shots of their food though they had no idea how they wanted the food photography to look, or feel. Very few had any real concept of what was involved in preparing and executing a successful food photography shoot. The most important factor was usually, "what will it cost?" Food photography is not cheap. Though some food photographers charge much more than others. And paying more doesn't necessarily mean you are going to get better shots. I've seen the work of several food photographers who charge twice as much as me and don't have the slightest clue how to properly light food for mood and texture. That is why it is so important to hire a food photographer who is experience and can demonstrate quality work through a portfolio.

Why hire a food photographer and not a regular "commercial" photographer?

Pictures speak louder than words, right? If you can find a "regular" photographer who shoots food on the side and won't charge you too much, then go for it. But I assume since you are reading this blog, you can discern the difference between mediocre food photography and the good stuff. But you would be surprised how many people can't.

The truth is that food photography, at its highest level, takes many specialty photographic techniques along with very specialized photography equipment that most photographers don't have. I have several types of lenses that are used to get specific shots along with lots of specialized lighting equipment to help create a certain look or mood. I use several different types of mirrors and reflectors to shape the light in order to bring out the colors, textures and sparkle in the food. You can't do this with basic wedding photography or portrait gear. That's why most of the food photography you see from your typical commercial photographer, is usually only lit with one light. A lot of them simply just stick the plate of food next to the window and shoot away; not even taking the time to set up the lighting structure. Most of the time these shots come out dark and lifeless. There is no texture, no sparkle and no depth. It's bland one-dimensional food photography. Not exciting stuff to look at if you are considering your lunch or dinner choice based off the restaurant's web site photos.

Here are the things necessary to have a successful food photo shoot

The first thing a food photography client needs to do is to look over several food photographer's web sites and portfolios. This will give you a good sense of the different types of photography skills and experience. This will also give you an opportunity to find photos you like. Once you find a few web site you like, then the logical next step is to make a phone call and speak directly with the photographer. You can to ask him or her about their experience and how they approach the shoot. Tell them about your ideas and the type of shots you are looking for. The food photographer at that point should be able to give you some good ideas and direction which will help them determine how many shots could possibly be done in one day. A full day for me is usually between 6-12 different set-ups. Of course this depends on how complex the lighting situations are and how many people will be involved in the photo process. It's best to negotiate a flat rate for either a half day or full day rather than an hourly rate. This way if the shoot goes 8 hours in stead of 6, you don't pay anything additional. I always like to set up flat rates so everyone knows what to expect.

Once you have chosen a great food photographer who can work with your budget, then the next step will be to either find a good food stylist or have the photographer refer one to you. Every good food photographer will have a list of a few food stylists they have worked with and can highly recommend. And it's a good idea to work with a photographer who has a stylist they prefer to work with. With experience already working together, they will most likely be more efficient and have a stronger working relationship than with someone they've just met. I like to work with stylists whom I have experience with. It just makes for a much smoother process when the photographer and stylist can not only see eye to eye, but also when they can have a good understanding of what the other wants, needs and is thinking. Make sense?

The last thing I want to go over is probably the most important. This is where you, the client, must get involved. It's so important for you to take the time and think about the shots you want and need prior to the shoot. You will be spending good money on getting these shots so it makes sense to plan things out. Not only should you be thinking about what shots you need for the immediate future, but also how these shots can be used for future marketing purposes. Ask yourself, "where will I be using these photos..? Will there be graphics involved later and if so, do the shots need to be horizontal, vertical or even square? Do I need full shots of the table and props or perhaps, more tight selective focus?" It's very important to figure these things out in advance of the food photographer and stylist coming out. You don't want to spend half your day and money, talking about how you want the shots to look; on the day of the shoot. Getting great food photography shots requires much planning and hard work. But if you do your homework and execute a great plan between your team, then you will be rewarded with fantastic mouth-watering shots that will have people oohing and awing!

To learn more about the whole process of a food photography shoot from start to finish, log on to my food photo shoot page at http://www.restaurantsbyrio.com

Alan De Herrera
Food Photographer serving Orange County and Los Angeles
714 335-3252
riofilms@gmail.com

Orange County Food Stylist

2010-04-02T18:09:00.000-07:00

The Art of Food Styling
by food stylist Cindy Epstein

Food photography can be called "the art of eating with our eyes.” When food is placed before us, we experience all forms of sensory pleasures. We delight in the food's colors, inhale its aroma, feel its texture and temperature, hear its sizzling/crunch/snap, and finally taste and savor its goodness. When we view an image, we must rely solely on our eyes to call upon the imagination and memory of all our other senses. If the picture tells its story well, the viewer can vicariously experience the food and conjure up the pleasures and feelings associated with eating it. The food stylist’s job is creating that experience for the viewer.

When dining in a restaurant, the diner has all his senses heightened. He can enjoy the ambiance of his surroundings, sip a beverage, and feel a pleasant anticipation of the food’s arrival. When the waiter places the food before him, the diner sees the beautiful arrangement on the plate – all the colors and textures right at his fingertips. He is assaulted by the food’s aroma, especially if it is hot and steaming. Then, the first bite. His palate is awakened. He smiles, turns to his dining companion and hopefully says, “Ummm, this is fabulous!”

The chef created a delicious and memorable meal and arranged it artfully on the plate. The diner is very satisfied and having a positive dining experience. Success! Every restaurateur’s goal!

So why does a restaurant need a food stylist working with the photographer on a photo shoot? Simply stated, the stylist needs to create an illusion in the image that simulates the actual dining experience. The image needs to clearly convey a powerful message to the viewer and quickly convince him that he wants to eat there.

One of the best marketing tools a restaurant has is fabulous food images. They need to be fresh, creative, well designed, and tantalizing images. The restaurateur needs to show his very best to his potential customers in his printed marketing materials, his menu, and online.

In today’s web savvy environment, many people rely on the Internet to help them choose a restaurant. They want to peruse the menu and actually see the food before making a decision. The content and quality of the images must make a profound impact to attract new customers and keep them coming back.

So often the restaurateur assumes that the chef can style the plate for the photographer, but the stylist’s craft is much different than the chef’s. The chef knows the recipe, the preparation, and the plating, but he likely doesn’t know how to make the food look appetizing to the camera.

There is great truth in the expression that “the camera never lies.” But truth be known, our eyes do! Food looks very different when photographed, and it takes skill and often many years of practice to create a plate that is beautiful to the camera’s discerning eye.

When a plate is delivered to the diner, he has all of his senses in play and the food has been freshly prepared. He may not consciously register the details like the sheen on the vegetables, the glisten of the meat, the way the sauce naps the plate because he is in the midst of a total experience and all his senses are heightened.

When someone views a photograph however, every little drip, drop, crumb, and spec come into view. The colors and textures are right before his eyes, but he doesn’t have the benefit of his other senses. Nor can he take a bite. A good image needs to grab the viewer’s attention immediately and register the thought, “I want to eat that! It looks delicious!”

While dining, the food is served and the diner begins eating while the food is at its freshest. During a photo shoot the food will sit out while the photographer is preparing for the shot. Food loses a lot of its pizzazz and eye appeal very quickly sitting on a plate under lights.

In the restaurant, the diner always views the plate from the same angle. He is seated, looking down at his plate, but the photographer doesn’t always shoot at the same angle. Food photography would be terribly boring if every image were set up at the same angle. When the stylist creates the plate, she has discussed the angle of the shot with the photographer and builds the plate accordingly. The stylist must make a number of adjustments to the plate to accommodate the angle.

The stylist needs to understand how the consistency, color and texture of the food changes as it cooks or sits out. Fully cooked red meat looks grey, brown, and shriveled in a photo. Chicken skin wrinkles and shrinks. Vegetables wilt, milk looks blue, fruit darkens, ice melts, sauces break, pepper looks like dirt, pasta falls limp, coffee has an oily film on the surface, and water leaks from tomato sauce.

Think of the food stylist as the makeup artist for the food, using her well honed craft to create the perfect picture.

Just as clothes and cars go in and out of fashion, so do styling techniques. Over-stylized dishes are a thing of the past. Look at a cookbook from the 60’s compared to one today and the differences are striking. Styling today is much more about creating a natural fresh food image.

Working on location or in the studio, the stylist comes to the photo shoot with a toolbox of gadgets and gizmos to create a camera-perfect plate. Her kit will include tweezers, pins, cotton puffs, tiny sponges, paint brushes, sewing scissors, good knives, museum gel, sticky tack, every kind of adhesive imaginable, a fabric steamer, any number of thickening agents, stabilizers, cotton swabs, bamboo skewers, eye droppers, a hot glue gun, coloring agents, spritzer bottles, tiny spoons, x-acto™ knives, razor blades, and a hundred other items. Good food knowledge and formal food skills are also a must, as is a working knowledge of visual balance and a “good eye” for layout. Using all these skills, along with her repertoire of styling tricks, artistry, and attention to detail, the stylist creates the food that the camera loves.

Posted by: Rio Photography
http://www.restaurantsbyrio.com

Cindy Epstein
Food Stylist
http://www.cindyepstein.com
cindy@cindyepstein.com
760.723.1055 Office
760.994.7559 Mobile

Food article

2010-03-23T15:27:00.001-07:00

Long Beach, California (CNN) -- Celebrity chef Jamie Oliver on Wednesday called for an overhaul of America's food system, saying the country's poor decisions about what to eat are shortening life spans and increasing health care costs.

"My wish is for you to have a strong, sustainable movement to educate every child about food, to inspire families to cook again and to empower people everywhere to fight obesity," he said in a speech at the TED Conference in Long Beach, California.

Oliver, who is best known for the TV series, "The Naked Chef," will star in an upcoming ABC series where he promotes local, healthy food as a way to fight obesity in Huntington, West Virginia, which he called the most unhealthy community in the United States.

"This is a global problem. It is a catastrophe. It is sweeping the world. England is right behind you [America], as usual," he said. "We need a revolution."

Oliver was awarded the TED Prize, which is given to speakers each year at the nonprofit group's conference. Prize winners are invited to make one "wish" that will change the world. The organization gives the winner $100,000 and helps honorees raise money to make their wishes come true.

Members of the audience stood up to pledge Oliver their support after his short talk.

Oliver, who grew up working in his father's pub and restaurant in Essex, England, outlined a number of specific steps to help America get back to local and fresh foods and to combat obesity. Among them, he said:

• Every child in the U.S. should learn to cook 10 meals before leaving high school.

• Supermarkets should appoint "food ambassadors" to explain to customers how they can prepare local, fresh and seasonal foods.

• Food companies should make education a central part of their business.

• Food labeling should be improved to accurately warn people about unhealthy food. He called America's current food-labeling system a "farce."

Video: $100,000 and one wish

Oliver's new reality show is called "Jamie Oliver's Food Revolution." He is the author of a number of cookbooks.

The chef branched out into advocacy with a "Feed Me Better" campaign for improved school lunches in the United Kingdom. He presented a petition with more than 270,000 signatures to the prime minister's residence at 10 Downing Street in 2005, and officials promised to spend an added 280 million pounds ($437 million) to improve school food quality.

TED, a nonprofit organization, offers video lectures on its Web site for free -- the idea being to disseminate "ideas worth spreading," as its slogan says.

The group's conference continues through Saturday and includes talks from celebrities like Bill Gates, Sheryl Crow, Sarah Silverman, James Cameron, David Byrne and Eve Ensler, as well as less-known thinkers, biologists, technologists, artists and musicians.

Oliver's speech on Wednesday night was followed by a performance from Sheryl Crow.

He said the global food system can be revolutionized through the simple steps of individuals. He called on America to be a leader in these efforts.

"If America does it I believe other people will follow," he said. "It's incredibly important."

Restaurant Internet Video | Jason's Catering

2010-03-18T13:09:00.000-07:00

Jason's Catering restaurant marketing video. To learn more, log on to: http://www.restaurantsbyrio.com/marketing-videos

Internet Marketing Videos for Restaurants | Orange County

2010-03-15T16:26:00.000-07:00

Internet Marketing Videos for restaurants in Orange County, Los Angeles, San Diego, Corona and Riverside. For more information, log on to: http://www.restaurantsbyrio.com/marketing-videos

Restaurant Marketing Video | Los Angeles

2010-03-15T16:15:00.000-07:00

Restaurant Marketing Video for Alegria Cocina Latina in Long Beach. Featuring restaurant and food photography by Rio Photography. Restaurant Marketing video information at: http://www.restaurantsbyrio.com/marketing-videos

Jason's Downtown | Santa Ana Food Photographer

2010-03-11T22:25:00.000-08:00

On the Line
On the Line: Jason Kordas of Jason's Downtown
By Edwin Goei, Tuesday, Sep. 1 2009 @ 1:00AM
Comments (0)
Categories:
Photo by: Rio Photography

Jason Kordas has catered for Bill Clinton, Al Gore and Pete Wilson. And for the past two years, his Santa Ana restaurant Jason's Downtown has been a fixture of the downtown dining and music scene.

Kordas also still offers his catering services if you have people at your shin dig to feed. And you don't have to have held a political office to secure his talents.

Here are his answers to our survey.
1. Dish that you cook that most represents you.

Caribbean Rumaki - bananas wrapped in applewood smoked bacon in a brown sugar rum spice glaze. Love bananas and swine is fine!!

2. What was the last meal you had at home?

Pizzadillas w/ my son for dinner with gala apples and popcorn.

3. Your favorite restaurant (other than yours):

In OC, Stonehill Tavern; in NYC, Babbo; in San Fran, The Boulevard.

4. Fast food guilty pleasure:

Wienerschnitzel's chili cheese dog--a couple times a month got to drive thru and get one on the run.

5. Complete this sentence I would like to [verb] [Food Network Star] with [noun].
(for example: "I would like to BEAT BOBBY FLAY with A STALE BAGUETTE." or "I would like to SHOWER GIADA DE LAURENTIIS with FLOWERS"):

I would like to beat all the Iron Chefs in a cook off. Then sit down with Cora and drink Ouzo. Hey, I can dream can't I?

6. Last meal of your life, what would it be?

Cream cheese & wild strawberry jam omelette with toasted English slathered in sweet butter.

7. Items you always have in your refrigerator:

Colby cheese, cream cheese, baby dills, White Castle mini cheese burgers and some frozen Trader Joe's entrees.

8. Your most indispensable kitchen tool or appliance:

My Cuisinart and spices.

http://www.orangecountyfoodphotographer.com

Whole Foods- Made in China?

2010-03-10T13:12:00.000-08:00

http://www.youtube.com/watch?v=JQ31Ljd9T_Y

Food Photography Equipment

2010-03-10T01:44:00.000-08:00

My Food Photography Gear

Here is the food photography gear I use to sucessfully shoot food, drinks, interiors and exteriors for restaurants in Orange County and Los Angeles.

I've been a commercial photographer and filmmaker now for several years specializing in mostly nature and natural history assignments. I fell into food photography by accident after a good friend simply asked me if I could shoot some food photography for her restaurant. Thinking this couldn't be too difficult, I agreed and the next thing I knew, I was lighting, styling and shooting several plates in one day. What I found was that this was not an easy task! My first few attempts looked aweful and I quickly realized that food photography is not only an art form but also very very technical requiring specialized equipment.

So, if you are an inspiring food photographer or you just want to know more about how this process works, I would like to share some information about my equipment and how I use it. Every photographer uses different equipment and different technics. But having the RIGHT equipment is a must. Here is what I use.

Camera

I use a full-frame Canon 1Ds Mark II DSL camera, with an assortment of top-of-the-line Canon L-Series lenses: Canon 700-200mm IS 2.8, Canon 28-70mm 2.8 and a Canon 16-35mm 2.8 wide angle. There is no better camera on the market. I always shoot in manual mode where I have full control and can make minor adjustments including focusing and exposure. This amazing camera shoots an impressive 16.7 mega pixels. Want to make a full size advertising poster for your restaurant window? This camera was made for that!
An update to the tremendously popular EOS-1Ds, the EOS-1Ds Mark II is a must have for those seeking to capture huge, beautiful images, fast. With an all new, full frame 16.7 megapixel CMOS image sensor, combined with Canon's blazing DIGIC II Image Processor, the EOS-1Ds Mark II captures up to 32 consecutive shots at speeds up to 4 frames-per-second, and has dramatically decreased startup and card-writing times in comparison to the EOS-1Ds. These improvements are complemented by Canon's renowned build quality for reliability in even the most rugged conditions. Compatibility with over 50 EF Lenses, in addition to the entire line of EOS accessories, including the new Wireless File Transmitter WFT-E1 accessory easily makes the EOS-1Ds Mark II the most remarkable combination of resolution and speed in the history of digital SLRs.

Lenses

Canon EF 70-200mm f/2.8 L IS USM Lens Review
The Canon EF 70-200mm f/2.8 L IS USM Lens is my favorite and most-used lens.

Combining a very popular and very useful focal length range with excellent image quality, professional build quality, superb autofocus performance, a fast aperture and one of my favorite features - Canon's valuable 3-stop Image Stabilization - makes the 70-200 IS one of Canon's most desired lenses. When I really need to make every shot count, the 70-200 IS is one of the first lenses I will include in my bag. It is one of the most-professionally-used lenses available and finds a home in the kit of many, many serious amateurs as well.
Weighing 3.24 lbs (1470g) and measuring 3.4" x 7.8" (86.2mm x 197mm), the 70-200 IS will not be mistaken for a light or small lens. However, I can carry this lens for long periods of time without feeling it is a burden. This is a weather sealed lens that is ready to take professional use (or should I say "abuse").

The Canon EF 70-200mm f/2.8 L IS USM Lens balances out great build quality with excellent image quality. Images are sharp wide open (f/2.8) - corner performance is remarkable even with a Full Frame body. Stopping down to f/4 delivers even sharper results with better contrast.

I have received some comments on the ISO 12233 resolution chart samples for this lens - some think they are too soft at f/2.8. As I get time, I retest questionable results - Or even buy another copy of the lens to insure accurate but expectable results. I re-tested this lens and the Canon EF 70-200mm f/2.8 L non-IS USM Lens at the 200mm focal length using AF, MF and bracketing - obtained results were identical. The chart is tough on optical performance, and real life images do seem sharper. I use this lens wide open much of the time - the results are quite satisfactory to me. Stopping down from f/2.8 to f/4 will show a difference - and will make this lens very close in performance to the remarkable Canon EF 70-200mm f/4 L IS USM Lens at the same aperture.

Color and contrast are good. Some CA is present (especially in the upper focal lengths). Vignetting is well controlled, basically only showing in the corners at f/2.8 and encroaching the most at 200mm. I notice slight barrel distortion at the 70-200's widest focal lengths full frame body. Distortion is not an issue with a 1.3x or 1.6x FOVCF body.

Utilizing an 8-blade circular aperture, the Canon EF 70-200mm f/2.8 L IS USM Lens delivers foreground/background blur quality that is renowned. It doesn't get much better than this. The longer included focal lengths will create a diffuse background blur as well.

The Canon EF 70-200mm f/2.8 L IS USM Lens delivers fixed focal length lens performance in a much more versatile (in my opinion) package. Use the included ISO 12233 Resolution Test Chart sample crops to compare the 70-200 IS with some of the fixed focal length lenses in this focal length range such as the Canon EF 135mm f/2.0 L Lens and the Canon EF 85mm f/1.2 L II USM Lens. The primes have some advantages (a wider aperture is one of the biggest) and I use them, but the versatility of 130 other instantly-available focal lengths causes me to far more frequently use the 70-200 IS. Having zoom versatility can mean the difference between getting the shot and getting nothing with a young, energetic child. Any cropping required on a picture shot with the prime will quickly negate any image quality advantage it has.

The Canon EF 70-200mm f/2.8 L IS USM Lens' internal focusing is very fast, quiet and accurate thanks in part to Canon's excellent Ring USM (Ultrasonic Motor). An autofocus range limitation switch enables enhanced autofocus performance. Aside from a very slight amount of play in the focus ring (not enough to impede manual focusing), the zoom and focus rings are very smooth and nicely sized. The objective lens does not rotate or extend with focusing (or with focal length changes).

Canon EF 28-70mm f/2.8 L USM Lens Review

The Canon EF 28-70mm f/2.8 L USM Lens is a very impressive lens.

Pictures from the Canon EF 28-70mm f/2.8 L USM Lens are very sharp - The contrast and saturation are quite impressive. As with the newer 24-70, very little contrast and saturation post-processing is necessary.

A fixed f/2.8 minimum aperture makes this lens as fast as any Canon EOS zoom lens made. The wide aperture also produces nice bokeh (background blur).

The biggest downside of the Canon EF 28-70mm f/2.8 L USM Lens (in my opinion) is it's size and weight. This lens is not small or light when used as a walk-around lens. I minded the weight much less after reviewing my pictures.

The Canon EF 28-70mm f/2.8 L USM Lens is a part of Canon's L Series Lenses. See that page for more information.

The Canon EF 28-70mm f/2.8 L USM Lens extends down to 28mm which is not real wide on a 1.6x FOVCF body, but is still wide enough to for landscape or group pictures.

At 70mm, the Canon EF 28-70mm f/2.8 L USM Lens becomes a nice portrait lens. The zoom functionality allows capturing those quick frame-and-shoot situations (have any kids?).

All that said, I regard the Canon EF 28-70mm f/2.8 L USM Lens is the second-best walk-around lens (the Canon 24-70mm f/2.8 L Lens being the best).

Canon EF 16-35mm f/2.8 L USM Lens Review

Until it was replaced by the Canon EF 16-35mm f/2.8 L II USM Lens, the Canon EF 16-35mm f/2.8 L USM Lens was my first choice for a full-frame, wide field of view, low light lens.

Measuring 3.3" x 4.1" (83.5 x 103mm)(DxL) and weighing 1.3lb (600g), the Canon EF 16-35mm f/2.8 L USM Lens is relatively small and light. Build quality is very high - indicative of its Canon L Series heritage. This is a very nice handling and carrying lens. It is easy to take this lens with you - mounted or in a case.

"In a case" has special merit as a short focal length range (inhibited primarily on the long end) is one of the downsides for this lens. The Canon EF 16-35mm f/2.8 L USM Lens works great by itself, but it is especially useful in a kit with a 24-XXmm and/or 70-XXXmm or similar focal length range lens(es).

Utilizing Ring USM, the 16-35 L focuses very fast, quietly and accurately. The focus and zoom rings are nicely sized, turn smoothly and are nicely damped. This lens does not extend with a very small exception - the objective end lens elements move in/out slightly inside the lens barrel during focusing. All movement takes place behind the filter threads. If you have a filter installed, you will not have any external movement. Since the filter attaches to the lens barrel - which does not move, the filter also does not rotate. This matters when using a Circular Polarizing Filter or split neutral density filter. The common 77mm filter threads make sharing filters with Canon's complementing lenses easy.

The Canon EF 16-35mm f/2.8 L USM Lens is weather-sealed but I suspect that this lens requires a UV Filter to complete the sealing. The Canon EF 17-40mm f/4.0 L USM Lens shares the 16-35's small lens element extension feature, and the 17-40's manual indicates that a filter completes the sealing. The 16-35 manual does not specify this.

At 16mm, the 16-35 L is very sharp in the center even wide open (f/2.8) and improves little when stopped down. The 16mm full-frame corners are soft wide open (with a flat target - because of field curvature) and improve noticeably at f/5.6. At 16mm with a close subject distance, strong barrel distortion is noticeable even on a FOVCF body. Barrel distortion enlarges the center portion of the frame and shrinks the corners. This effect makes the center performance at 16mm seem especially good when in direct comparisons with lenses exhibiting less barrel distortion. You will likely notice this when comparing the 16-35 L's 16mm ISO 12233 resolution chart sample crops with other lenses and focal lengths. Distortion is much less of an issue with longer subject distances - I seldom find it to be a big issue in my real-life images.

While on the ISO 12233 chart sample crop subject, I should note that the 16mm samples require a relatively close subject distance. It is very hard to eliminate light reflection from the chart in the edge sample crops at this distance. You will notice lower contrast in the bottom 16mm ISO 12233 chart sample crops because of this.

By 20mm, the Canon EF 16-35mm f/2.8 L USM Lens' barrel distortion is dramatically lower and corners sharpness approaches center sharpness. Sharpness wide open is very good across the focal length range with the longer end being slightly weaker than the wide end. By f/4, this lens is very sharp across the frame.

One of the most notable negative features of my Canon EF 16-35mm f/2.8 L USM Lens is a tendency to overexpose. As long as I do not clip highlights (because of this tendency), color and contrast from this lens are superb. CA (Chromatic Aberration) is very well controlled. A 7-blade circular aperture delivers excellent OOF (Out of Focus) blur quality. Of course, it takes a close subject and a wide aperture to get a significantly OOF background with this ultra-wide angle focal length range. Flare resistance is very good - very important as it is easy to get the sun in a 16mm image.

Strobes

Calumet Genesis 400

Enter the world of studio lighting with these extremely affordable, and yet sophisticated self-contained flash units. The Genesis 400 monolight provides you with all the power and lighting control that you will need to create professional-looking portraits and great still-life tabletop photographs. They will provide you with recycling times as low as one second. The Genesis flash units’ 5-volt sync voltage is even safe for today’s digital cameras.
Flash operation has never been easier. The convenient rear control panel of each Genesis puts their full range of flash controls at your finger tips. Each model features digital, variable flash-output controls that allow you to adjust power levels over a 5-stop range. You can switch from full to proportional modeling with the press of a button. A built-in optical photo cell provides wireless flash syncronization and it is adjustable to increase or decrease sensitivity, depending upon the environment you are working in. An audible flash-ready alarm lets you know when your Genesis is fully charged and ready to go.
Angle of Coverage of standard 8.25” reflector – 65 degrees.

Food Photo Links:
How to photograph food
A comprehensive look at the whole process of shooting for a restaurant of other food clients.

My food blog
This is where I talk more about my work and the restaurants that I shoot.

My food photography portfolio
Here you find several examples of my work.

Food Photography web site

2010-03-09T19:55:00.000-08:00

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Cha Cha's Charity Event in Brea

2010-03-05T15:01:00.001-08:00

Brea, Ca. March 5, 2010 - Cha Cha’s Tacos & Tequila is pleased to host Giving Children Hope, a charity event to aid Orange County homeless children, Wednesday, March 24th , 5pm –10 pm. In the spirit of giving back to the community, Cha Cha’s has partnered with the Giving Children Hope organization to launch the first of regular fundraisers to be held every third Wednesday of the month. Twenty-five percent of the proceeds from each event will be given to the Orange County based charity.

“We are absolutely thrilled to be involved with such a great cause and delighted to give back to the community in this way,” said Cha Cha’s owner Don Myers. The money raised in this event will go towards Giving Children Hope’s Mobile Medical Clinic and We’ve Got You’re Back programs. GCH is dedicated to alleviating poverty and eliminating hunger in the community. The mobile clinic operates locally by going out once a week to treat the under-served populations in Orange County. The We’ve Got You’re Back program is a weekend nutrition education program that distributes backpacks filled with healthy foods to elementary schools every week of the school year.

“Orange County has the 2nd highest rate per capita of homelessness behind Detroit. Most residents are not aware of this,” said GCH director Jenise Steverding. “The children’s academic performances have gone up as a result of the programs because they are no longer hungry and withdrawn.”

In addition to live flamenco entertainment, Cha Cha’s will be offering a three-course special for two, which will include any appetizer, entrée and bottle of sangria for only $19.95 per person. Regular menu items will also be offered.

About Giving Children Hope: Giving Children Hope is a 501(c)3 faith-based non profit organization dedicated to alleviating poverty (domestically and abroad) through disaster relief, health and community development, vocational training and advocacy. GCH works to promote family sustainability, economic independence, and self-sufficiency so that children may grow in stable environments. GCH also plays a role in the development and rehabilitation of under resourced clinics, hospitals, and orphanages. GCH has also developed many programs such as the mobile clinic and “We’ve Got You’re Back” in order to bring help to local Orange County communities.

About Cha Cha’s Tacos & Tequila: Highly regarded as one of the best new restaurants in Orange County, Cha Cha’s offers a unique take on Latin cuisine, serving dishes inspired with a combined infusion of new and traditional flavors. Cha Cha’s dining experience is further enhanced by its status as being among the only Mexican restaurants in Orange County to utilize an open kitchen, and a wood-fired clay oven, allowing guests a clear view into the heart of the restaurant. Along with their signature California-Latin-inspired menu, Cha Cha’s offers a vast selection of premium tequilas and handcrafted cocktails. Wine connoisseurs will also enjoy Cha Cha’s wine selection that includes central coast, Spanish, and South American wines. Open for lunch, dinner, and weekend brunch. Cha Cha’s Tacos & Tequilas is located at 110 W Birch St, Brea, CA 92821. For reservations and additional information call 714.255.1040 or visit www.chachasbrea.com

DONATIONS AND INFORMATION:
GIVING CHILDREN HOPE www.gchope.org
MOBILE CLINIC www.gchope.org/mobile-medical-clinic.html
WE’VE GOT YOUR BACK www.gchope.org/weve-got-your-back.html
MEDIA INQUIRIES: Lorraine Barbosa 714.473.7033/ lorraine@714media.com

Orange County Food Photographer

2010-02-19T10:50:00.000-08:00

New Restaurant Marketing Video by Orange County food photographer Alan De Herrera

http://restaurantsbyrio.com/images/stories/Videos/food_photographer_0002.wmv

Haiti Fundraiser at Haven Gastropub

2010-02-18T17:26:00.001-08:00

Haven Gastropub to Partner with Charlie Palmer and a Host of Orange County’s
Finest Restaurants for Haiti Earthquake Relief Fundraiser

Orange, CA – Haven Gastropub is pleased to partner with Charlie Palmer restaurant in Costa Mesa, in participation with a group restaurant effort to raise money for Haiti earthquake relief. The fundraiser, organized and hosted by Charlie Palmer’s Eryck Chairez will be held at Charlie Palmer in Costa Mesa from 7pm-10pm Monday, February 22nd. The unprecedented event is a coming together of some of Orange County’s finest restaurants. In addition to Haven Gastropub, other popular restaurants include AnQi, Lola Gaspar, 320 Main, and Mesa. The fundraiser also attracted two popular restaurants from San Diego, including Confidential Restaurant and Loft, and Whisknladle.

“Teaming up with our industry friends is a great idea, and we are pleased to be involved,” said Haven Gastropub Executive Chef Greg Daniels. “It’s great we can all pull together in this way.”

Cocktails will be served by a representing bartender from each restaurant at $7 each. Hi-Time Wine Cellars will also be holding a raffle. All proceeds raised will be directed to the Red Cross for their continued support in Haiti. Charlie Palmer is located at Bloomingdale’s at South Coast Plaza at 3333 Bristol St, Costa Mesa, CA. For more information about the event, call 714.352.2525.

Immediately following the massive earthquake, Haven Gastropub hosted Haven For Haiti, a fundraiser, which proved an overwhelming success raising over $10,0000 for the cause.

About Haven Gastropub: Open less than five months, Haven, favored by foodies and connoisseurs of quality beer, has quickly built a reputation as one of Orange County’s most notable new restaurants, earning rave reviews from the local press, including Best New Restaurant by the Orange County Register, an exemplary 14 rating from Gayot, and voted Best New Restaurant by the reader’s of OC Weekly, among other honors. The kitchen prides itself on old world fare with a modern American twist. Its unique dishes are served alongside distinctive handcrafted beer, and select wine and spirits. Fashioned with the comforts of home, guests dine in a relaxed setting of rich dark woods, and the warming effects of candle chandeliers and a cobblestone fireplace. Haven Gastropub is located at 190 South Glassell Street, Old Towne Orange, CA. For reservations or more information, call 714.221.0680 or visit havengastropub.com. Walk-ins are welcome.

Media Inquires: Rob Hallstrom 714.473.7033 / Rob@714media.com

Where Magazine

2010-02-16T23:12:00.000-08:00

My "famous" milk jug beer shot from the Matador Cantina was featured recently on the cover of Where Magazine. Very cool!

Haven Gastropub

2010-02-11T14:20:00.001-08:00

Haven Gastropub Launches New Website and Blog

Orange, CA (February 11, 2010) Haven Gastropub officially announces the launch of its fully redesigned company website and blog, www.havengastropub.com .

Produced by Crossgrain Creative Studios, the site aims at serving the guest, as does the gastropub itself. As part of the close-knit community of Old Towne Orange, Haven’s goal was to have an equally integrated online presence. Further, Crossgrain created an easy to use interface easily accessible from any mobile device and fully integrated with today’s most popular social media.

As much a social portal as an informational resource, the site includes prominent icons connecting to social media, food and drink menus with “Share” tabs that also make it easy for guests to share their experiences, a subscribable blog with all the latest Haven happenings and a feature that allows guests to share their photos. The use of flash was also avoided to ensure easy accessibility and full functionality from any mobile device.

“We wanted an online presence as unique and welcoming as walking through the doors of Haven Gastropub itself,” says managing partner Jeff Hall. “The new features are aimed at making it easier than ever to make our Haven yours.”

About Crossgrain: A business-minded design firm whose marketing strategies generate revenue for service-based companies, Crossgrain Creative Studios takes a comprehensive approach in working with clients, examining needs and allowing them to communicate creatively and effectively. Crossgrain is located in Orange, CA. www.crossgrain.com.

About Haven Gastropub: Open less than five months, Haven, favored by foodies and connoisseurs of quality beer, has quickly built a reputation as one of Orange County’s most notable new restaurants, earning rave reviews from the local press, including Best New Restaurant by the Orange County Register, an exemplary 14 rating from Gayot, and voted Best New Restaurant by the reader’s of OC Weekly. The kitchen prides itself on olde world fare with a modern American twist. Its unique dishes are served alongside distinctive handcrafted beer, and select wine and spirits. Fashioned with the comforts of home, guests dine in a relaxed setting of rich dark woods, and the warming effects of candle chandeliers and a cobblestone fireplace. Haven Gastropub is located at 190 South Glassell Street, Old Towne Orange, CA. For reservations or more information call 714.221.0680 or visit havengastropub.com.

MEDIA INQUIRIES: Rob Hallstrom 714.473.7033 / rob@714media.com

###

Matador Cantina Marketing Video

2010-02-01T20:58:00.000-08:00

Haiti- Food Distribution

2010-02-01T07:48:00.000-08:00

Massive food distribution begins in quake-ravaged Haitian capital

By Moni Basu, CNN

January 31, 2010 10:44 p.m. EST

STORY HIGHLIGHTS

NEW: 376 metric tons of rice distributed to 100,368 people at nine locations, official said
Food distribution program coordinated by aid agencies and Haitian government
Only women allowed to receive the 55-pound bags of rice being handed out
Official says food given to women is more likely to be shared fairly by everyone

Port-au-Prince, Haiti (CNN) -- A massive two-week food distribution effort aimed at reaching 2 million people began Sunday in Haiti's quake-ravaged capital.
Slightly more than 376 metric tons of rice were distributed to 100,368 people at nine locations during the day, World Food Programme spokesman Marcus Prior said.
The food distribution plan, coordinated by the United Nations World Food Programme, international aid agencies and the Haitian government, was to hand out food at 16 identified points across the city. But on Sunday, people at only nine of those places were able to collect, Prior said.
More time was needed to prepare ration coupons at five sites, Prior said. The other two distribution points, located in the dense slum of Cite Soleil, were a no-go for security reasons.
"The area has been extremely volatile recently with a significant increase in gang violence, but we are hopeful we will be able to reach them soon," he said.

Video: Mobs turn angry in Haiti

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Distribution was orderly elsewhere, Prior said.
Only women were given tickets to collect a 55 pound (25 kilogram) bag of rice per family. Forty-two metric tons of rice will be distributed each day over the next two weeks.
At Champs de Mars, the city's central plaza which has turned into a sprawling makeshift camp for the quake displaced, women formed a long line that snaked up to trucks carrying the rice.
Full coverage
One by one they stepped up and walked away with a white bag on their heads. A smile blossomed on some faces.
U.S. soldiers were out in force to guard against chaos.
"There was no way we could do this without them. There's no way we could push back people without the troops," said Jacques Montouroy, a logistical planner for Catholic Relief Services, one of eight aid agencies participating in the two-week food plan.
Prior said the WFP will work with its aid partners to ensure that men in need of assistance are not excluded. Women are receiving the food vouchers because they tend to be responsible for the household food supply, Prior said.
"Our long experience in food distribution tells us that by delivering food into the hands of women, it is more likely to be redistributed equitably among the household -- including the men," he said.
Montouroy said most men have someone -- a wife, a sister, a mother or girlfriend -- who will be able to feed them. He said it was safer to deliver the rice to the women.
But things didn't sit well with some men.
"What about me? I didn't get anything. I need food," said Johnny Sanon Stevenson. "Many people could not participate."
The missing, the found, the victims
With tight security, it was impossible for crowds to enter cordoned off areas where the food trucks were emptied. The WFP said the specified drop sites are a key step in establishing food security.
At the central plaza, Master Sgt. Ranny Lewis helped a woman carry her bag of rice and then led women waiting in line in singing "Glory, Glory Hallelujah."
Lewis, a native of the Caribbean nation of Antigua and Barbuda who serves in the 478 Civil Affairs Battalion, said gospel was the lifeblood of the region. Song was a way of overcoming frustration and calm fears.
Lewis said it was a dream come true for him to be able to help the people of Haiti in their greatest hour of need.
"This is the ultimate civil affairs mission," Lewis said. "This is where the rubber meets the road."
"It was difficult to control my tears," he said. "It brings me home, to my roots. I was one with the people."
WFP Executive Director Josette Sheeran said the January 12 Haiti earthquake was the "most complex challenge" the agency has confronted.
"But this distribution system will not only allow us to reach more people, it will give us the qualitative step we need to facilitate the delivery of all kinds of humanitarian assistance in the weeks and months to come," Sheeran said in a statement.
The food aid plan involves at least eight private humanitarian agencies: Samaritan's Purse, Catholic Relief Services, CARE, World Vision, ACTED, Save The Children, GOAL and ADRA.
"Together with our NGO [non-governmental organization] partners we are working with the local authorities, churches and other civil society organizations to ensure that all male-headed households and others with special needs are not excluded from these distributions," Prior said.
Details of the plan were finalized at a meeting attended by WFP, the aid agencies and senior members of the Haitian government, said Ken Isaacs, vice president of programs for Samaritan's Purse.
He said those attending the meeting were given coupons, which were being handed out to needy families in the districts drawn up around each distribution point.
The two-week effort aims to reach 2 million people in Port-au-Prince but does not expand to those living in other quake-devastated cities like Leogane. Ongoing emergency aid distributions to outlying areas will continue, Prior said.

"Up until now the nature of this emergency has forced us to work in a 'quick and dirty' way simply to get food out," Sheeran said. "This new system will allow us to provide food assistance to more people, more quickly through a robust network of fixed distribution sites."

http://www.cnn.com/2010/WORLD/americas/01/31/haiti.food.aid/index.html?hpt=C2

New updates on restaurantsbyrio.com

2010-01-28T22:18:00.001-08:00

www.restaurantsbyrio.com

Matador Cantina Drink Photos

2010-01-21T00:12:00.000-08:00

Had a great food photography shoot at Matador Cantina in Fullerton today. The Matador was voted #1 Happy Hour bar in Orange County by Citysearch. Here are some of the photos I shot today: http://www.restaurantsbyrio.com/matador-drinks

Orange County Food Photographer | Alegria Cocina

2009-11-27T18:34:00.001-08:00

Alegria's Cocina Latina

alegriacocinalatina.com

Alegria's is colorful and fantastic little tapas restaurant located in the historic downtown area of Long Beach. This place is famous for their secret receipt of sangria and their amazing live entertainment including flamenco guitarists and dancers. It's got a things really get exciting at night. So the photos had to invoke the same vibe they are so well know for.

The Shoot

We did two shoots at Alegria's. One to shoot the live entertainment on a Friday night and the other during the lunch rush to cover food and interiors. Night shoots indoors are always a challenge. You don't want to over-power the subject with too much flash but you need to add some additional light to take a photo in an otherwise, dark environment. Getting the right enough light and fast enough shutter speed was the key. Especially for the fast moving flamenco dancers.

The day shoot was much easier but the challenge here was to try add some pizazz to the pics. We didn't have any natural sunlight to use because the entire restaurant and patio was under a large shade tree. This restaurant is filled with color and some very abstract decor so we needed photos that reflected that. The chef and I picked out food that already had a lot of color. We then tried to buildup the backdrop and decor to add additional color and depth. Another exciting shoot!

by Alan De Herrera
Orange County Food Photographer

Orange County Food Photographer - Twisted Vine Wines

2009-11-27T18:28:00.001-08:00

Twisted Vine (Fullerton, CA)

This is one of the best wine bars in Orange County. The decor is filled with dark wood, brick and cozy leather chairs and sofas. You feel as though you are in an upscale winery. The walls are stacked high with tasty bottles from around the world along with several micro brews included. The staff really takes care of you here and you soon know most if not all of them by first name. This is one of my favorite places to relax and take the edge off, so I was honored to shoot some pics for them.

The Shoot

The Twisted Vine also caters so this day of shooting was designated for these shots only. But I still got to shoot some wine bottles! Our shots were designed around a wedding party located out doors in the back patio- a fairly easy shoot. I then moved indoors to photograph some yummy appetizers. Because the place is relatively dark, with mostly ambient light coming through the large street facing window, I decided to use this to our advantage and stick with the natural mood of the place. I used the natural sunlight as a strong back light with a just a little fill and reflection off a white card to fill in the rest. Since the lighting was pretty easy, the only challenge was finding some interesting angles. Oh, and the cheese plate was killer!

by Alan De Herrera
Orange County Food Photographer

Orange County Food Photographer

Orange County food photographer - News

Orange County food photographer

Orange County Food Photographer

Food Photographer in Orange County

Fullerton food photographer

Food Stylist – Orange County

Here is a wonderful article by one of my food stylist, Tamara Kaufman. I worked with her in Maui on the Moorish Fusion Cuisine cookbook last summer. She's one of the best food stylists in the business.

Orange County Food photographer Alan De Herrera

Food Stylist – Orange County blog

Article:

I met food stylist Tamara Kaufman on Facebook. I’m not really sure how interesting and accomplished people find me, but they do. Tamara is a very creative person.

I’ll never forget this commercial because the food just looked so darned good. Almost too good.

Color corrected does not necessarily mean safe to eat. So what did I learn? Don’t ever eat color corrected food.

Food Stylist Tamara Kaufman: The Five Questions.

1. Who taught you about food?

2. What is in your refrigerator right now? Do you keep your props for your food photography at home? Where do you shoot your work?

3. Do you miss film photography? I find that digital is more computer than eye. What you think about computer manipulation of images?

4. If you could be anywhere in the world right now, where would that be? Doing what? Eating/Drinking what?

I love my job!

5. Social Media brought us together. (thanks!) Do you have a Social Media strategy? Facebook? Twitter?

Food Photographer - Los Angeles

By MIRIAM GOTTFRIED

Food Photography Info

Food photography

From Wikipedia, the free encyclopedia

Contents

[edit] Changing trends

[edit] Food stylist

[edit] Setup

[edit] Styling techniques

[edit] Cold beverages

[edit] Salads

[edit] Hamburgers and sandwiches

[edit] References

Food Photography | L'Opera 20 Years!

L'Opera celebrates 20 years on Pine Avenue

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Matador Cantina Fullerton

Chef David Dennis

Chef David Dennis

Matador Cantina Fullerton

Food Photographer Profile

Profile of a Food Photographer: Robert Caplin

"The question every foodie wants to know: Does Caplin get to eat all the top-notch dishes under his nose?"

Los Angeles Food Photographer

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L'Opera Restaurant

L’Opera Restaurant anniversary celebrates a renaissance of fine food in Downtown Long Beach

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Restaurant Marketing and Social Media info

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Connecting & Engaging With Guests in New Ways

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Restaurant Marketing with Social Media

1. Understand Taxonomy

2. Seek Content Inspiration

3. Understand Your Frequency Schema

4. Test & Track

5. Tweak and Repurpose

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Cha Cha's Restaurant Review

Cha Cha’s Brings New Life to Old Mexico

Orange County Food Photographer714 335-3252

Food Stylist | Orange County

Orange County Food Photographer
714 335-3252