The Raw and the Cooked.
Its no secret that I love food. Not in the scarf-it-down kinda way (though a good hand-pulled noodle and chili sauce will send me into a frenzy) but in the "I appreciate chefs that toil over the artistry of a dish only to have it disappear from the plate in minutes" way. I truly enjoy working in a kitchen.
My food photography journey.
My food photography journey came about by happenstance. I just so happened to be eating a good meal when a chef asked me if I could take photos of his menu for use on social media. Coming from an artistic background, I saw no reason why I couldn't photograph his food. Looking back now on those early photographs, I was wrong. I've learned much along the way in terms of lighting, especially, and immediacy (kitchens are busy venues, with not a lot of overhead, so you must work quick, stay out of the way, and be frugal with your choices).
I grew up in latchkey home. Luckily, my grandfather lived a few short blocks away. I would spend a lot of time around my grandfather. He was long retired. He spent most of his mornings making food from scratch. Egg noodles, paprikash, dumplings, stews, and more. I would sit at the table while he listened to Ella Fitzgerald, spooning dumplings into boiling, salted water. He was by no means a Michelin chef, but his food was wholesome, and he knew how to make a delightful, filling meal with scraps. He was, after all, a scrappy child from Great Depression-era Akron, Ohio. It was his influence that shaped my interest in food. I often think of him, singing and preparing a meal, and how those memories imbue my food photography compositions - I like to photograph the environment, the atmosphere, the chefs and waitstaff, the grit and the glamour of food.