CHAPTER ONEits original idea based on some creative thinking by one
or more of the team members. Sometimes departure
from the original idea happens because the team
members learn that what they thought they wanted just
doesn’t look good to the camera.
You can use the rules and tools just discussed as you begin
planning your shot regardless of the size of your team. If
you are working on a portfolio piece and going solo, the
decision-making process is the same and requires just as
much research and thought. Conduct preplanning for your
project. Th is will help you determine direction and establish
a better mental picture of your photographic image goal.
Every decision you make in the planning stage will guide
you. You will know what to purchase and you can mentally
run a time-frame checklist for the prep required and for
the day of the shoot. Similar to preparing a family dinner,
the prep process for food photography is time sensitive.
Some items can be prepped the day before fi nal photogra-
phy; however, the more perishable items will need to be
prepped right before they are built on the hero plate.
BE PREPARED
In general, the food gathering, preparation, and hero
process require a lot of table space, so you will need to
have ample room to work. If you don’t have tabletop
space available, set up tables using sawhorses and
plywood sheets, or rent folding cafeteria-type tables
from a party rental store before you start shopping.
You’ll want to have the tabletop space available when
you arrive at the studio with your food products.Also, consider the refrigeration space available in your
studio. If you are planning a project with lots of perish-
able or frozen ingredients, you may need to rent extra
refrigerator and freezer appliances from a local rental
store. You’ll want to get the appliances a day or two
before you shop for the food for your project so the appli-
ances will have time to come to proper storage tempera-
ture. Check the appliance temperature settings. Place a
thermometer inside the appliance and check the tem-
perature after 24 hours to certify the appliance is holding
the correct temperature. Make sure any refrigerators you
plan to use for photo food are not too cold because tender
items could freeze. A refrigerator should be in the 40º
to 44º Fahrenheit range for photo food. Actually, I prefer
44 ºF for photo food because I’ve had a few experiences
with salad greens freezing when the refrigerator was full
and set on 40ºF. By ordering the appliance a few days
ahead of the shoot, you will be able to determine if it is
working properly. Th at also gives you time to request the
rental agency to repair or replace an item if necessary.
Appliance rental businesses usually deliver and set up
their appliances as well as pick them up at the end of the
rental period.