Photography

I've been a working food photographer for over a decade, and most of what I know I learned by getting it wrong first.

This is the section where I write about the craft — light, composition, gear that's worth it and gear that isn't, how to shoot for editorial vs. for your own blog, and the unglamorous middle parts (file organization, color management, the business side) that nobody teaches in courses.

Some of it is technical. Some of it is opinion. None of it assumes you have a $5,000 lens or a north-facing studio, because most of the photos on this site were taken in regular kitchens with regular windows, and yours can be too.

If you're newer to food photography, start with the composition guide. If you're further along and want the working-photographer view, scroll down.