I struggle to focus on more than one thing at a time when I work on any kind of project, so I’m starting to think the best way to practice with food is to have one simple goal for each shoot. Hopefully all those little lessons will start to add up into more skill over time. Plus, the disappointments I feel at the end of each session can give me direction on where to go next.
After screwing up my last attempt with soup pretty royally, I decided this time I was going to work on lighting. I wanted to test out some small spot lights, and after about 30 really ugly photos, I learned enough to make some progress controlling those.
I found that I liked the spot lights better when the rest of the room was completely dark. They also came with warm and cool light filters, and I liked the warm ones a lot better.
Next time I want to think more about plating and setting. These are pretty minimal.
I’m still getting a feel for what I want my style to be, and there are so many things I don’t know. Like how much clarity and depth is appropriate in food photos. Or how the heck people have the foresight to amass entire collections of bowls and plates and tabletop decor to create a setting or feeling that suits each different subject.
Anyway, that’s a little about what I’m learning, and of course I’m happy to hear any feedback or tips you might have!
Here's the recipe. I always wing things a little bit, so I estimated the best I could.
1 cup wild rice
2 cartons Imagine "No Chicken" vegetable broth
1 lb. cremini mushrooms, sliced
4-5 large carrots, cut into coins
4-5 stalks celery, cut into coins
1 large onion
salt and pepper to taste.
Saute the onion, carrot, and celery in olive oil first (in the pot you'll use for the soup). Once they soften, add the broth and bring to a boil. Add the rice and simmer about 45 minutes (or according to directions for the type you're using). While the rice is cooking, saute the mushrooms in a separate skillet and then add them to the rest of the soup once the rice has cooked.