A couple of months ago I gave an online talk about stock photography for Kim Klassen’s Studio Online course. There was a lot of interest and questions from Studio participants about submitting to stock agencies, so I thought I’d write a blog post for my readers about some of the information I . . .
Recently it was my pleasure to make a contribution to an upcoming editorial put out by the Dudson Group. You may not have heard of Dudson but you have problem have eaten from their dishes. They are makers of fine china, based in the UK and servicing the restaurant and hospitality industry worldwide. . . .
I recently shot images for a book called Vegan Weight Loss Manifesto by Zuzana Fajkusova and Nikki Lefler, the forces behind the wonderful plant-based blog Active Vegetarian. It was an amazing project and I couldn’t have asked for better clients to work with my first time shooting a cookbook. They . . .
It seems that time has gotten away with me yet again. It’s been a couple of months since I’ve written, despite my best intentions. When I wrote my last post, I'd promised myself that I'd do my best to structure my time so I could write a post every week. Obviously, that has not happened. I have been . . .
How to create dark and dramatic food images in what is often referred to as the chiaroscuro style. Over the last several years a trend towards dark, shadowy images has emerged among the various styles popular in food photography. These photographs have a moody atmosphere and rustic feel, and call . . .
After six years of shooting food only in natural light, I mostly shoot with artificial light now. I have come to the conclusion that artificial light is better for food photography than natural light. Yes, you read that right. Artifical light is better for food photography than natural . . .
In my own photographic journey, I have found that my style keeps evolving. There is a saying that the last picture you take will not be so different from your first. I believe this is true in that we all see things in our own unique way, and given the same tools and subject, every artist will have a . . .