VEGGIE PERFECT
Supplies used to create this shot:
● Le Creuset 5 1/2-quart round french oven and
steamer insert
● Henckels Twin Four Star II 8-inch chef ’s knife and
3-inch paring knife
● Messermeister San Moritz elite 6-inch chef ’s knife,
and jumbo slotted turner
● OXO Good Grips Y peeler, swivel peeler, 12-inch
tongs with nylon heads, 6-inch strainer, and carving
and cutting board
● Cardinal International salad bowls
● Arcoroc oval dinner plate
● Scotch-Brite heavy-duty scouring pads
● Artist’s brushes
● Spritzer
● Ice
● Hand-painted surface by Brad G. RogersPHOTOGRAPHER’S COMMENT—Notes on the Steamed
Vegetable Plate Set
Simple, soft, beautiful light. Let the color and shape of the vegetables
be the hero of the shot. We used a simple set and a soft background,
with tone on tone for both the food and the set. I placed a medium
Chimera lightbank and grid to the back of the set and overhead, but
no fi ll, to give deep rich color and soft shadows in front of the plate.
My Gitzo Studex tripod gave me the stability I needed for an over-
head shot.