William Reavell

Photographing food involves composing plates and bowls, usually round. I find myself constantly placing circles within the rectangle of my crop. Using the rule of thirds, I use odd numbers and offset the arrangements for interesting compositions. on my courses, I encourage students to create fluid and dynamic arrangements with squares and shapes. Try and avoid the regular placing of plates unless for graphic eye-catching styles. Try and create a random placing of the plates as you compose your photograph  more at foodphotographytrainiing https://www.foodphotographytraining.com/

For those who have been on one of my courses on food photography you know that I explain three basic camera angels to work with; side on, three quarters and overhead. I don't have a preference but the recent cookbo ok I worked allowed me to try the same recipes in two angles. the result? surprisingly I am liking the overhead shots more....!    I think its because the overhead angle seems more "real" less contrived, The food seems to look modern and of the moment. Overhead the composition is more graphic, strong shapes in the arrangement. So does the camera angle control how the food looks or does recipe control the best camera angle? To show how some shots work because of the camera angle have included two more from one angle only that works for me.  This squid and fennel  recipe  is a  good example, three quarters looks lovely, the arrangement is has height and lots of texture...  Shot again overhead it loo...