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The Art of the Oyster

Magazine_photographer_PalmBeachIllustrated_Food_south_florida_food_photographer_ Oysters

 

I’ll be the first to admit it. When I was approached by my beloved editor at Palm Beach Illustrated to produce The Art of the Oyster for Art and Culture” magazine, I thought it would be easy.

I mean we’re talking top down shots (kind of my specialty) of little oysters. Slap a macro on my camera, slap my camera on a tripod. Voila.

Magazine_photographer_PalmBeachIllustrated_Food_south_florida_food_photographer_ Oysters

Addison Reserveo Oysters

 

Assumptions are where the trouble falls as I must remember that in the future. Where there wasn’t complicated styling involved (also, kind of my specialty), I was quick to learn that it wasn’t an easy shoot.

Each oyster represented a tiny city after the chefs were done with them. And even more than that, each tiny oyster city was precariously situated on a bed of ice. And it’s there that things got complicated.

Because as the ice melted, it made beautiful, ornate patterns underneath the oyster and within that, I had to style the ice. That’s what I never saw coming.

Magazine_photographer_PalmBeachIllustrated_Food_south_florida_food_photographer_Oysters

 

It was a beautiful little world I got to work with and once again, the best part was working with each of the chefs. They are far and away the most creative, most exceptional people I meet every day. I know I say the phrase “it’s an honor” all the time but I say it because it’s true.

I mean, just look at these worlds.

Gulia ArnoDecember 2, 2017 - 10:35 am

Wow, your photos are so professional! Do you use retouching? Tell me what you think about these tips and ideas for food photography retouching http://highendbeautyretouching.com/blog/advertising/food-photography-retouching.html. I would like to hear your advice. Thanks in advance!

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