Many of you have asked about my Food Photography Gear, so here’s the run-down how I take and process some of the photos on the blog, as well as the equipment that I use. The following is a summary of the equipment I use, as well as a discussion of what techniques I use to get the shots for the site.
Cameras
I use a Canon Rebel, and I love it. It’s a great camera, and very well-priced for the features it offers. There are biggest DSLRs, but the Rebel’s compact size and weight makes it easier to tote along and I prefer to carry a lighter camera.
If you can do one thing to improve your photography, it to switch to a digital single lens reflex (DSLR) camera, like the Rebel. People frequently ask what they can do to improve their photos and that’s the number-one tip I give to everyone. The ability to increase the ISO (the “speed”, so you can shoot in low light without a flash) and adjust the white balance, I find helps my photos immensely. Plus the quality of the lens means you’ll create photos much better than you can with a point-and-shoot camera.
When I bought my first Rebel, I was advised to get the camera without the lens. Since the ‘kit’ lens is less than $90, I bought it. But since I bought additional lenses, I took the ‘kit’ lens off and have only used it once in two years. So I agree: Skip the kit lens and buy one of the two I list below. 50mm 1.8 is a perfect, and inexpensive, place to start.
If you do get a Canon digital camera, or already own one, there a great online tutorial to help you figure out what all those dials and buttons mean.
A recent purchase was a Panasonic Lumix LX3 camera. This camera is small enough to slip into my pocket, although due to the high-quality Leica lens, it’s a bit thicker than a normal point & shoot camera. It does have a very fast lens, a 2.0 and image stabilization, so I can take pictures in low light situations, like in restaurants.
It also has a variety of automatic settings, including one for “food”, which compensates for variable lighting and other situations, particularly in restaurants. The downside is that the dials move easily when stashed in a pocket or bag, and it has a lens cap, as opposed to other point and shoot cameras, which have retracting lens caps.
I took a Canon G Series out for a whirl to see if I’d like it. I wanted a camera that was slimmer and more portable than my Rebel. While this camera has all the same great features of a DSLR, I felt a bit limited by it since I’m used to my camera. But perhaps I should’ve given it more of a chance. If you want something portable that you can slip in your pocket, but with the features of a bigger camera, this might be a better bet for you. But I chose the Lumix LX-3, listed above, instead.
Lenses
I have several lenses that I use:
The Canon Macro 60mm is my baby. It isn’t cheap, but it’s an amazing lens which I use for almost all of the photos on the site. It allows me to get as close as I want to something; some cake crumbs, a drip of chocolate, or a smudge of ice cream. I labored long and hard whether to invest in a lens like this, and now, I can’t imagine life without it.
The Canon 50mm 1.8 is the bargain of the century and the lens I snap on my camera when I leave the house since if something happens to it, it’s not a big deal. It’s small, lightweight, and inexpensive. If you own a Canon DSLR, you must get this lens.
I sometimes use the Canon 50mm 1.4, which is faster than the previous lens, and more expensive, but it’s very well-made.
And a recent purchase was the Canon 24-70mm zoom which several photographer friends highly-recommended. It’s very fast, so can be used in low-light situations, but is also quite heavy. This is an incredible lens. It’s not inexpensive, but it has a wide range of uses and although the price was initially a deterrent, I’m glad I made the investment.
Tripods
Because I tend to favor sharper images, and the lighting in PAris means I have to shoot at lower shutter speeds, I use a tripod 50% of the time. I prefer to shoot freehand, but invariably things come out a bit fuzzy if I don’t.
I have three. One is a vintage Bilora, made in Germany, which is incredibly sturdy and built like a Mercedes-Benz, which I found at a flea market in Paris for 20€. The downside is since it’s older, it’s a bit more awkward to use, so I sometimes use my Velbon tabletop tripod. The Velbon is sturdy, and a good value with a quick-release feature so you take easily take the camera off without unscrewing the whole thing. The downside it to tighten the camera after making an adjustment, you have to remove the quick-released platform and re-adjust the tightness.
The tripod I use mostly is the Slik Sprint Pro. This is a rock-solid tripod, easy to use and adjust and is a professional-quality piece of gear at a very attractive price. It is a great tripod and I love mine.
If you don’t have a tripod, prop your camera against something or rest it on a book to steady it. I do this sometimes in restaurants, since I don’t use the flash and use a slow shutter speed.
Lens Filter
Although I’m fastidious about keeping the lens cap on, it’s imperative to use a lens filter. This will prevent scratches on your lens.
Lens Cleaning
For lens cleaning, I use a microfiber cleaning cloth. Using fluids on a lens can damage it if you’re not careful, and every once in a while, I give my lens a swipe to clean off any bits of butter or caramel that may have landed on it.
Flash
Shot indoors, at night, with the Canon Speedlight.
I recently invested in a Canon 430EX Flash. Despite my wariness to use a flash, sometimes I’m in a place like a chocolate shop or kitchen, where there’s a lot of movement and not a lot of light.
This excellent flash automatically compensates and adds just enough light to illuminate and shoot at a faster shutter speed, but doesn’t give people that “deer in the headlights” look. If you use it, simply point the light straight up at the ceiling and you’ll get a wonderful fill-in flash. The photo above, of the spinach, was taken using my Canon Speedlight.
Tips and Techniques
When I take photos for the site, I don’t really have a plan. Initially I was doing a lot of photos indoors, using a set up such as the one shown above, shooting near a window to diffuse the light, and using a piece of cardboard or styrofoam to remove shadows and even out the light. Recently I’ve been more keen to the idea of shooting outdoors, such as the Pistachio Gelato shot at the top of this post, which was simply shot on my roof, in a concrete corner, out of direct sunlight.
While creating a recipe for the site, as I start cooking, I’ll take pictures of the process along with way, especially if I’m doing a recipe that might require a photo of the dessert or a particular ingredient to accompany the text. But often I do it for demonstrating techniques as well, like rolling doughs or candymaking.
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