Food Photography

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.

 

Food Photography from photographer Roger Hoover
Food Photograpy by Food Photographer Roger Hoover
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