Comments on: 9 Professional Food Styling Tips

By: John Davis

John Davis — Wed, 03 Aug 2011 13:35:47 +0000

I agree with the positioning clock rule to a degree.
We do food packaging and depending on the package, you may want to have the focus of the product (meat in this case) up front with the supporting cast in the rear out of your focus plane.

But everything I have seen so far on this blog is great. Keep up the good work. We all can benefit from more information.
Thanks,
J.D.

By: sean

sean — Fri, 22 Jul 2011 19:16:09 +0000

I love to see the meat as the prime focus of any plate of food that is being photographed. I like to look at it as a complete scene. For example a bride and groom are often photographed with surrounding scenery. They are the focus, but the landscape brings the photo together as a whole. In the same way the surrounding side dishes help complete the photo while making the meat really pop out at you.

By: Neel

Neel — Fri, 29 Jan 2010 05:00:38 +0000

agree with you. Garnishing shouldn’t be overdone. food carving and craft is different than garnishing/styling for food photography purpose.

By: Neel

Neel — Fri, 29 Jan 2010 04:59:29 +0000

Viviane,

Thank you for your input and comments. I hope that this blog creates some value for you too.

By: screwdestiny

screwdestiny — Mon, 18 Jan 2010 21:01:53 +0000

Great tips, thank you!

I agree about the garnishing. I hate it when I see garnishes on plates just to make it look pretty. I’m like, Isn’t this something we’re supposed to be eating?

By: Viviane, Taste-Buds

Viviane, Taste-Buds — Mon, 18 Jan 2010 19:22:22 +0000

Hey!
I am glad I was of help! I can tell you I was surprised to see my name up there!