More Camera Exercises

Asparagus was on sale this week.  Sweet, sweet asparagus.

I feel the need to shoot things.

... but not in a disconcerting way.

Since I've gone a fairly long time without doing regular photography experiments, I thought it was high time I started enforcing a shooting regimen.  So, I now have to upload at least one thing - something, anything - for stock photography every week.  I'm going to start out by playing around with food related items.  Even just playing with arrangement and textures.

Yup.  At least one thing a week.  Even if it's not all that impressive.  Like garlic cloves on my fireplace hearth.

Boom.  Weekly goal realized.

Gourmandise, take II

Two more sugary pictures.

Gourmandise Bakery, SLC

Spent the morning in a bakery.  Gourmandise - The Bakery to be specific.  The management and staff were all super easy to work with.  The sheer number of offerings there was a bit overwhelming, but I had enough time get a few worthy shots.

I spent some time watching them do prep work, then eventually hid myself in the back to photograph a few pastries properly.

Now to go through, sort and edit.

Why is there always editing to do after?

(small sampling below)

I don't know why, but I love this last shot beyond reason.  That's not even how I shot the other pastries.  There's just something sultry about that cake and the heavy shadow.

My cupboard

One day I felt like photographing all of the dried bulk foods in my cupboard.  Here they are.

Beginning top left: Black beans, brown rice, garbanzo beans, popcorn, lentils, quinoa, split peas, whole wheat rotini.

Now you know what I eat.  I think we've bonded.

Cafe La Boheme tidbit...

I ate this less than two minutes after this photo was taken.  Yes, it was divine.

Food by Chef Christine at Cafe La Boheme.

Leland's dinner party

I know it's been a long time since I've posted, but I've been quite busy.  To ease you all back into my somewhat regular posting, here are a few snapshots from a recent event I was lucky enough to take part in.

My friend of culinary talent, Leland, threw a Mediterranean-themed dinner party in an orchard.  I took my camera because I knew the food would be beautiful.  I put it down because the food was delicious.  These are actually the only four pictures I took.

(Okay, technically there was one more, but it was just a test shot)

Eating in Seattle

Seattle is a good place for produce and seafood.  So I ate some of both

The remnants of my lunch at the Athenian Inn.

A produce stand.

One of my travel companions eating a peach.  Those were really good peaches.

Don't you feel like we've bonded over food now?

There's just something about food...

Below are a few more tantalizing creations from Leland Spindler.  He was catering an event this weekend, and I got to come ogle the food through the camera (and eat it, as well).

Merry Christmas! Drink chocolate!

Two more things from the still life class

The first is a copycat ad, which nearly kicked my trash when I tried to mimic the lighting on the glasses in the background.  It took FOUR lights on the background alone!

(Go to Bigelow's site to see the original.  I switched to herbal tea.)

The next I just turned in today.  The subject was technology, so I borrowed my roommate's Ipod and my friend's hands.

I claim no affiliation with either brand.

DRINK!

This semester, I'm taking a still life photography class at BYU.  We were finally turned loose in the studio this week, and here's what I came up with!  Enjoy gazing upon my favored health-freak soda, and I claim no actual affiliation to the brand.

... and I dare you to find a nicer picture of their product on google.

 

FOOD!

I realized that the last time I posted was somewhere close to forever ago, but I would like to reassure everyone that I have not ceased to make photographic goodness!  The time to post my work has been scarce.

That said, I present my very first food photography work!  Yes, this is my first dabble.  I'll be presenting one of these as a print in class tomorrow, so they can have a heyday pulling it to pieces, but I'm alright with that.  That's how you learn.

Food prepared by the wonderful Leland Spindler.