The beef from Nicaragua is truly sublime, grass fed and naturally lower in fat, it represents one of the great cuts of meat in the world.
Some things are best left unmolested- paintings by Hieronymus Bosch, a perfect ripe fig, Ennio Morricone scores, and mojitos. These days everything is remixed, mashed with something else, fused culturally , dumbed down and f-ed up to accommodate our ever diminishing attention spans and need to consume newness for the sake of new.
The holy grail of beverage photography is the ability to sync a flash at a high enough speed to stop the liquid, and beverage photographers have been using exotic and expensive lighting to achieve these results. Beverage photographers have traditionally used very high power strobes, dialed to the minimum power settings to create the shortest flash durations.
Sometimes things just work perfectly, the planets align and good fortune smiles upon you. When shooting food, you are at the mercy of the chef – bad chef = crap photos, no matter what kind of tricky lighting and Photoshop skills you have. A great chef gives you the plate shown here. Chef Michael Brough from the Four Seasons in Costa Rica created this study in simplicity and perfection, riffing on the classic surf and turf and bringing to the party the finest piece of beef that can be prepared.
I wanted to create the “classic” luxury brandy shot with the golden spot background and the glow in the bottle. I also need to test a new lens, camera, and lighting, so with some reflectors pilfered from Peter Lippmann and a sheet of glass for shooting I set up the studio and got to work.
I adore bouillabaisse. I learned to make a great one years ago from a French chef, have had the real thing in Marseille fresh from the Mediterranean, and now have had the best one ever in the unlikely location of Costa Rica.
Food photography, the dark art, made more impossible by shooting sushi on location at the restaurant. Food photography is probably the most difficult specialty in photography; sauces run, meat looks dry in seconds, lettuce wilts, and sushi becomes pale and unappetizing almost instantly.