Taking food photos became a necessity for me when I started Jewels from The Roving Stove 3 1/2 years ago. I learned very quickly that it is much harder than it looks! I don’t like being lousy at things, so it became an obsession until I started getting the hang of it, and now it is one of my favorite hobbies. Ask my nephew – he automatically stops my family from digging-in, shouting “WAIT, Aunt Julie has to get her shot first!” I’ve come a long way baby, but there are still certain dishes I’ve yet to master photographing in an appetizing manner, so I decided this week I’d turn the tables, and ask you for advice. Are you a budding, avid, and/or professional food photographer?
I’ve learned that whenever possible, I should take food photos in natural light. I think about composition, and do my best to get the photo in focus (that usually means taking about 25 shots to get one great one). I have shaky hands, so I us a tripod at home, but balancing the camera on a glass of water or something stationary helps when I’m out and about. I also use the macro setting on my point and shoot camera, and a macro lens on my bigger fancy-schmancy one. However, I never seem to find the right angle to photograph a juicy grilled steak that should make your mouth water, and things like meat, ground poultry, and veggie casseroles always seem to come out looking a bit like – well excuse the expression, but it’s true – puke on a plate.
I thought it might be fun to have a little competition around this. Send in your best photo of the recipe below to guestblogforjewels at gmail dot com, and you could win a free month of Personal Chef Approach™ membership for yourself, or if you’re already a member, a one month gift certificate to give a friend! See how much fun it is to do the PCA™ socially – have few giggles together while you share the prep and cooking, then divvy up the meals between you to take home – it makes your cook date fly by!
There is no limit to the number of photos you enter, but they must be your own originals. Don’t forget to add your food photography tips in the body of the email, and send your entries to guestblogforjewels at gmail dot com. We will select 3-5 finalists, and publish a pole on the Facebook page for the public to choose the winner. Entering means you give your permission for us to use the photo, because the winning photo will make the recipe library! Deadline for your entries will be New Years Eve 2012. Voting for the top three contenders will open New Years Day 2013, and close at midnight on Sunday January 6th. The winner will be announced on Monday January 7th. Good luck!
Please excuse the photo below – now you can see why I am enlisting your help. Even my carnivore clients and members comment on how yummy this recipe actually is, so please don’t let the photo put you off. Bon appetit!
Saucey & Savory Vegetable Crumble
When I think crumble, I usually think of apples and dessert, but I love turning a sweet concept into savory one and vice-a-versa. If you prefer, you could certainly turn this vegetarian dish into a meat or poultry one by substituting a pound of cooked ground turkey, chicken, beef, or pork for the cannellini beans.
P.S. Which photo in my recipe library is your favorite? Please let me know in the comments below.