Farrukh Shami Photography

Food photography is arguably one of the most challenging types of photography out there. Like painting, you start with a blank canvas and build. Layer upon layer, you construct the photo until you reach the perfect balance of reality and art.

 

Everything in the photo is a decision. Every piece is perfectly placed by the photographer.

 

Starting out is frustrating, I know. You’re the chef, stylist, and the photographer. Once you reach technical proficiency with the camera, what’s next? I have been, and in a lot of ways still am, in that position. So, how do you improve your food photography beyond the basics? You work on the story.

 

Whether it is an after-party from the perfect cocktail, or the homemade roasted chicken recipe on the farm, like all photography, you’re telling stories.

 

Some shoots are more complicated stories than others, and it may sound like a lot of work, but it’s really not. Here are five quick tips you can use to seriously improve your food photography and tell better stories.

 

#1 – CHOOSE YOUR ANGLE

There are really only a few camera angles in food photography that you see again and again, but you need to make the one you choose, a conscious decision. Where you place the camera will affect the type of story you’re trying to tell.

 

Think of the food beforehand. Its size, shape, height and what is unique about it. Then place the camera where you think best highlights these qualities. Some dishes look great when you shoot from right in front of the food, and others are best suited when the you are looking down from directly above the table. Take a look at the cupcakes below; their spiralled and delicate toppings really stand out when shot from in front, yet the viewer doesn’t even see the size or shape when photographed from above.

 

On the other hand, it’s difficult to see all the ingredients and beautiful shape of these salmon tacos when shot from the front, so the shot from above was definitely the way to tell this story.

 

#2 – SURROUND YOUR HERO

When shooting from the front of the food try to keep a great foreground and background to play with. Use these empty spaces to tell more of a story. Surround your main dish with ingredients and props that relate to the food. Ingredients, sauces, oils, and cooking utensils could indicate how the dish was made.

 

Tins, jars, herbs, glasses, fabrics and linens could speak about the origin of the dish or the season in which it is served. Placing a few of these in the foreground and background will definitely elevate your story and give it depth.

 

The props in this image of baklava bring more to the story. The viewer has a sense of place that describes the Arabic origins of this delicious sweet.

 

#3 – NATURAL IS BEST MODIFIED

Light is king, and acquiring a few tools to help you control it will bring your food photography up to the next level. Poor use of light will ruin your story and immediately turn off your audience. So making sure light doesn’t distract will help out your food photos big time.

 

Direct natural light can give really hard and defined shadows like beneath the lemon cake on the left. Where those shadows are softened in the image to the right, with a little help from a cheap diffusor.

 

Placing a diffusor between the window and your table is first on the list. When working with direct sunlight, a diffusor (or even a thin white bed sheet) will greatly improve the quality of light. Softening those hard, dark shadows and bright highlights caused by direct sun light.

 

Using white and black cards really gives you control over the shadow areas. A white card was used to brighten up that lemon frosting on the left, but if you prefer more contrast than grab a black card and you’ll get an image like the one on the right.

 

 

Next up are white and black cards. You can make these yourself using foam core boards, bought at any craft store. Size them to fit your needs, using white cards to bounce light into shadow areas, revealing important details, or black cards to make shadows stronger for more contrast.

 

Nothing really changes between these two images except for a black card that was used to stop light from hitting the background, making sure the cake was the brightest area of the photograph.

 

Here is a little secret, when working with natural light. I call it, blocking (sometimes also called “gobos”). Sometimes that pesky natural light will fall on your background or props, causing them to be as bright or even brighter than your subject.

 

Since the viewer will always look at the brightest spot in your photo first, if it’s not your subject, it can harm your story. You can use your black cards to block light from hitting areas that will compete with your subject. This is also a very important technique for creating darker, low-key styled images.

 

Here is the final image, with a diffusor softening the window light, a white card to fill in the shadow on the lemon frosting and a black card to block the light on the background.

 

#4 – OUR OLD FRIENDS LINES AND LAYERS

With all these props and ingredients in the frame, how will we ever get the audience to look at our subject? Well, bring on the trusty techniques of composing with lines and layers. You can use props or ingredients to create lines and layered effects in your images. This is a compositional technique used by photographers to lead their audience’s eyes to the main subject.

 

You can use various props to create lines. Like this spoon, which forms a nice line, directing the viewer straight to the bowl of baked peaches and ice cream.

 

Since shooting from above always gets you more graphic images, there are plenty of chances to create some great lines here as well. Some could be quite literal like this cutlery leading to the round of Brie – or more abstract, like how the knife and pomegranate seeds create lines, framing our subject.

 

Composing images with layers is always a winner. This Brie, shot from the front, is set in the middle of various props and two large out of focus areas. This creates a layered effect, sending your eyes straight to the star.

 

#5 – HOLD THE COLOR

This is my personal favorite. I love hunting for props, backgrounds and tableware to put in my images. This little tip was also the first big mistake I was making when I was starting out. It’s great to have props that are colorful, but if you’re not careful that colorful prop can easily upstage your food, and grab all the attention.

 

When placing items into your food images, try selecting neutral tones, something that makes the food really pop against it. Selecting a neutral background like this black metal tray and baking paper, amplifies the bright red strawberries inside these Crostatas, making them really steal the show.

Hommus

Everyone's favourite dip is also one of the most simple to make, with chickpea, tahini (sesame paste), olive oil, garlic and lemon purée. It’s staple of almost every Middle Eastern spread.
Moutabel

With a similar texture to hommus, this aubergine-based dip is a spicier version of its more well-known sibling, baba ghanoush. A perfect complement to grilled meats and flatbread.
Labneh

So intense are the flavours and spices present in Middle Eastern food, a bit of labneh (thick strained yoghurt) is the ideal way to cool down even the hottest dishes.
Za'atar

A classic Middle Eastern blend of herbs and spices including oregano, thyme and sumac that is often used to coat grilled meat or used as a topping on bread.
Manakish

Originally a simple, doughy flatbread, the manakish has now evolved into a pizza-like creation, often topped with za'atar, cheese and spiced minced beef or lamb.
Tabbouleh

A light option that will sit well with health-conscious visitors, tabbouleh is an originally Levantine vegetarian salad, usually made up of parsley, bulgur wheat (known locally as burghul), tomatoes, onions, and mint.
Fattoush

Another vegetable-friendly option, fattoush is a slightly heartier salad, usually featuring pieces of toasted or fried bread combined with whatever vegetables and herbs the kitchen has to hand, notably tomatoes, cucumbers and radishes – plus some pomegranate seeds for an added burst of flavour and colour.
Falafel

Another classic that can be found on the menu of pretty much any Middle Eastern restaurant, falafel is a fried ball made from ground chickpeas or fava beans and spices and is the perfect street food.
Kibbeh

Most commonly made from minced lamb, but occasionally filled with minced beef or even camel, kibbeh are succulent little meat and pine nut-filled balls, coated in a bulgur wheat mixture and deep-fried until crisp. Enjoy these with potent garlic sauce.
Fatayer

The only thing for certain with fatayer is the shape: a folded-in triangle. Beyond that, it can be filled with pretty much anything – usually minced meat, cheese or spinach.
Sambousek

Those familiar with Cornish pasties will feel right at home seeing a plate of sambousek arrive at the table, as the flavour-packed spiced meat parcels look just like miniature versions of the English classic dish.
Warak enab

These are the Middle Eastern take on stuffed vine leaves, a dish found in cuisines across Europe and the Arab world. Similar to Greek dolmades, the leaves are wrapped around a filling which usually includes rice, tomatoes, onions, parsley and mint.
Shish taouk

One of the mainstays of any Middle Eastern table worth its salt is shish kebab, which can be any kind of meat grilled and served on a skewer. A favourite in Dubai is shish taouk, a traditional shish kebab of chicken marinated in a special spice mix and cooked in a tandoor oven.
Kabsa

A dish believed to have originated in Yemen, kabsa is now popular throughout the Gulf and is often served on special occasions to feed large numbers. In the most basic terms, it is rice with meat, but the characteristic flavour of kabsa comes from combinations of cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The stunning blend of spices in this dish, as well as the very special underground cooking method, makes it a must-try.
Shawarma

With tender strips of chicken or meat flavoured with a heady mix of spices, cooked on a rotating spit and then crammed into flatbreads full of crunchy lettuce, hot sauce and yoghurt, it's easy to see why shawarma is one of Dubai's most popular – and cheap - dishes.
Umm ali

The Egyptian version of the English classic bread and butter pudding, a good umm ali is sweet, rich and extremely creamy.
Knefeh

Cheese in desserts is nothing new, but it's not often that whole blocks of salty, gooey cheese are found in puddings, as in knafeh. Strange as it sounds, there's something about the super-sweet sugar syrup and salty cheese with its sweet topping that just works.
Qahwa

The traditional end to any Middle Eastern meal is qahwa (Arabic coffee) with dates. The coffee is usually served without milk and in tiny cups, and can be flavoured with a range of spices, from saffron to cardamom